Essex Market at Essex Crossing
It has been known, for years, that the original Essex Market, founded in 1940, one of several city markets established by Mayor Fiorello H. LaGuardia, would have to shut its doors, giving way to more lucrative use of its real estate. Its much larger replacement has opened across Delancey Street in a vast new multifaceted development called Essex Crossing. Run by the New York City Economic Development Corporation, the market covers 37,000 square feet, triple the original’s size, and has added 16 new vendors to the old market’s 21, along with two restaurant spaces and a demonstration kitchen. Shoppers can stock up on ingredients from grocers, fishmongers, cheese purveyors, butchers and others. They can also sample Middle Eastern specialties from Samesa; seafood from Don Ceviche; Moroccan fare by Zerza; meat from Essex Shambles; Thai chicken and rice from Eat Gai; and sweets by Lower East Side Ice Cream Factory and Josephine’s Feast, all new to the market. Later this year, Roni Mazumdar, an owner of the Indian restaurants Adda and Rahi, will open Dhamaka, a full-service restaurant serving regional Indian cuisine. A huge lower-level market, not just for food, called Market Line is also set to open at Essex Crossing in late summer.
115 Delancey Street (Essex Street), essexmarket.nyc.
The name means grandmother in the dialect of Modena, Italy, where the chef and partner, Stefano Secchi, worked at the highly rated Osteria Francescana. The focus of his restaurant will be traditional handmade pastas reflecting the region of Emilia-Romagna, where the chef cooked. Shapes like tagliatelle, strozzapreti and tortelloni will be dressed with classic ragús and tomato sauces. Some also feature vegetables, like a dish of cappelletti verdi stuffed with leeks and served with black mushrooms. Main courses include rabbit, veal cheeks and grilled dry-aged steaks. The room is rustic, with a brick wall and tile accents.
27 East 20th Street, 646-692-9090, rezdora.nyc.
A five-course tasting menu will be available for $124 at this 18-seat addition to the West Eighth Street restaurant lineup. The chef and an owner, Franco Sampogna, had a significant career cooking in France with Alain Ducasse and Guy Savoy. His menu features dishes like green asparagus with pistachios and coconut, ravioli with calamari, halibut with fennel, and Wagyu beef with potatoes and onions. He uses the picanha cut of the beef, part of the sirloin, and a favorite in his native Brazil. Bernardo Silva, his partner in this venture, will run the restaurant, which is reached through an art gallery. The chef de cuisine, Pierre Magnolini, also worked for Mr. Ducasse. (Thursday)
48 West Eighth Street (MacDougal Street), 646-455-0804, frevonyc.com.
Semi Feyzioglu is turning the spacious 150-seat room that was Isabella’s into an Eastern Mediterranean and Turkish spot. The name is a reference to its location beyond Istanbul, a city built, like Jerusalem, Lisbon and Rome, on seven hills. Mr. Feyzioglu, whose family is in the restaurant business in Istanbul, has installed a shiny bar in the center of the room with tables around and seats on a mezzanine above it. The place has something of a midcentury modern look. The chef, Yilmaz Ucar, is from Istanbul.
359 Columbus Avenue (77th Street), 212-439-5161, 8thhillnyc.com.