JADE SIXTY A good portion of the menu at this new restaurant is pure New York steakhouse: nine cuts of beef, surf & turf, whole chicken and seafood platters. But the rest of the menu looks to Asia for inspiration, offering soup dumplings, chicken won tons, rock shrimp tempura, chicken yakitori, crispy spring rolls and a deep list of sushi specialties. The restaurateur Stratis Morfogen, who has partnered with the former owner of Rothmann’s, Franco Moscato, for this venture, said this restaurant is not a typical Asian steakhouse, like the Korean and Japanese places around town. “There’s nothing Asian about the steaks,” he said. “But everything else is Asian.” Skinny Mei, who was at Philippe and Jue Lan Club, and Albert Diaz, who was the head chef at Zuma in London and Miami, run the kitchen. The 175-seat restaurant, dramatically done in gray and black with plush red banquettes and clusters of globe lights, has a bar on the ground floor, a dining room a half-flight up and another dining room on the next level. It will serve lunch and dinner on opening day. (Opens Tuesday): 116 East 60th Street, 212-256-1929, jadesixty.com.
NOODLE BAR AT BRUSHSTROKE You won’t find ramen on the kaiseki menu at Brushstroke, the Japanese restaurant in TriBeCa where David Bouley is a partner. But now, ramen reigns in the tiny area in the back of the restaurant that previously housed Eiji Ichimura’s sushi counter. They’re calling it a “ramen speakeasy” because there’s no sign, so you have to know how to find it. The food — a brief list led by bowls of tonkotsu ramen, and continuing with some inventive bowls like duck chashu in duck soup, roasted sweet corn soy sauce ramen, and Maine lobster udon — is the work of Isao Yamada, the chef at Brushstroke, and Kyoji Noda, a tonkotsu master. Appetizers include the inevitable gyoza. There are 14 seats, with eight of them at a counter. Reservations are not accepted: 30 Hudson Street (Duane Street), 212-791-3771, davidbouley.com.
YASO TANGBAO This spot featuring Shanghai soup dumplings, with locations in Downtown Brooklyn and Industry City, has branched into Midtown Manhattan. Other dumplings, noodle dishes, bao buns, rice bowls and salads are also on the menu, to eat at communal tables or take away: 220 East 42nd Street, 718-666-3338, yasotangbao.com.
AVIATOR GRILL A restaurant run by Legends, which creates and manages restaurants in sports and entertainment locations, has been added to the Intrepid, the aircraft carrier museum moored in the Hudson River. Sandwiches, burgers, pizza, chili, onion soup, and sausage and peppers are served: Intrepid Sea, Air & Space Museum, Pier 86, 46th Street and 12th Avenue, www.intrepidmuseum.org.
SURF Vic Rallo, a television personality and restaurateur, is opening a second location of his classic barbecue and wood-fired restaurant. The first Surf is in Rumson, N.J., and lacks the new place’s sweeping views of the Statue of Liberty, Verrazano-Narrows Bridge, Lower Manhattan and Brooklyn. Barbecue is sold to eat in or take out: 37 Navy Pier Court, Staten Island Urby, Stapleton, Staten Island, 718-273-2701; surfrestaurants.com.
COURT STREET GROCERSOn the heels of the news that Caroline Fidanza’s beloved Williamsburg, Brooklyn, sandwich counter, Saltie, will close at the end of this week come happy tidings for sandwich aficionados. Ms. Fidanza reached out to Court Street Grocers, purveyors of dozens of sandwich combinations in three locations, and now Eric Finkelstein and Matt Ross, the partners in Court Street, will move in to replace Saltie by early March — without making drastic changes in the vest-pocket space. They’ll layer ingredients like soft scrambled eggs, pork roll (a New Jersey specialty), anchovies, meatloaf, American cheese, roasted broccoli and you-name-it on ciabatta, hero rolls and more. Mr. Finkelstein said they were also considering expanding the sweets they offer, since those were a big draw for Saltie customers: 378 Metropolitan Avenue (Havemeyer Street), Williamsburg, Brooklyn, courtstreetgrocers.com.
PIER 57 This highly anticipated project — a huge global collection of food kiosks meant to fill a vast pier at 15th Street and the Hudson River — has been canceled. Anthony Bourdain, the chef and television personality, had been spearheading it, with RXR Realty and & Associates, the pier’s developers. Mr. Bourdain said in an email that he would not be continuing his efforts in that location. “I gave it my best shot,” he said, “but it did not appear to be shaping up either the way I had hoped or within a reasonable amount of time.” Over the past many months, there had been reports of problems, among them the resignation of Stephen Werther, the chief executive and Mr. Bourdain’s partner, as well as difficulties in obtaining visas for vendors coming from abroad. When asked whether he was looking at other locations, Mr. Bourdain said, “Yes, from time to time but with no sense of urgency.”