Where the Underground Gourmet Will Be Eating

Bun's surf and turf.Photo: Bill Durgin

Pastry provocateur Will Goldfarb and Kevin Pomplun follow in the alfresco footsteps of Danny Meyer and Tom Colicchio, serving sous vide sandwiches and seasonal smoothies in two eco-friendly Battery Park kiosks. September.

Mai House chef Michael Huynh collaborates with his wife, Thao Nguyen, on a Soho rice-noodle shop, where the $12-and-under menu features spring rolls, skewers, and one-hour poached egg with sea urchin and truffle. 143 Grand St., nr. Lafayette St.; 212-431-7999. October.

Back Forty
Peter Hoffman applies his sustainable Savoy slant to unfussy fare like a grass-fed steakburger, a heritage-bacon BLT, and a blue-crab roll on challah. 190 Ave. B, nr. 12th St.; 212-388-1990. October.

El Quinto Pino
The perennially packed Tía Pol spins off an even smaller, table-free tapas bar just a block away. 401 W. 24th St., at Ninth Ave.; 212-206-6900. October.

Community Food & Juice
The brunch specialists at Clinton St. Baking Co. court an even later-rising Columbia crowd with some healthy-sounding comfort food like organic chicken soup and farro porridge as well as signature pancakes and waffles. 2893 Broadway, nr. 112th St. September.

A double-dose of ramen, as two Japanese chains make their New York debuts:
Ichiran Ramen, known for its slippery noodles and red sauce. 1013 Manhattan Ave., at Greene St., Greenpoint, Brooklyn. And self-described “ramen-noodle brasserie” Hakata Ippudo. 65 Fourth Ave., nr. 10th St.

Two San Francisco expats—he a veteran of Blue Bottle Coffee, she an underground restaurateur and current BabyCakes baker—collaborate on pastries (nonvegan) and house-roasted coffee by day, artisanal potato chips and patatas bravas by night. 86 E. 7th St., nr. First Ave. September.

Where the Underground Gourmet Will Be Eating