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New restaurants keep it in the family



No one ever said opening a restaurant was easy. Successful formulas are hard to come by, so when something works once, smart businesspeople try it again. Like pop stars on the charts, restaurateurs repeat themselves. Many new NYC spots are offshoots or siblings of established places, headed by chefs who’ve already secured a hit. Why fix what ain’t broke?

Terroir TriBeca
24 Harrison St., 212-625-9463
Now that the popular East Village wine bar Terroir has expanded into larger digs in TriBeCa, let the summer of Riesling begin! This quirky spot is probably the least stuffy wine bar in town. Plus, they’ve got wine on tap — yes, on tap. Edibles are meant to go with the drinkables, so snacks with names like "funky beef balls" and "orangey beets" act as foils and friends to yet another glass. $

622 Third Ave., 212-808-8110
Richard Sandoval runs a small empire of well-respected Latin restaurants throughout the country; he’s now transplanted Zengo, a restaurant with D.C. and Denver roots, to NYC. The cavernous midtown space is softened by AvroKo's reliable high style but spiced up by the Latin-Asian fusion cuisine. Don't miss La Biblioteca, the downstairs tequila bar, for a lively after-work scene. $$

62 W. 9th St., 212-353-8400
Celebrities, blah blah. Impossible-to-get tables, blah blah blah. The Lion is the newest entry into NYC’s competitive eating scene, except instead of gorging on hot dogs, the struggle here is to get a reservation. Chef John DeLucie, he of the equally exclusive Waverly Inn, crafted a menu of fancy comfort food at this star-studded Village boite; the burger is quickly becoming a favorite of those who’ve had the chance to try it. $$$

98 Kenmare St., 212-274-9898
Kenmare was created by a dream team of restaurant and nightclub people; the hip quotient is high when you’ve got guys from the Beatrice Inn involved. Food-wise, even though these are dishes for the pre-game (the real action is late night in the downstairs club), chef Joey Campanaro’s got a famous way with meatball sliders and chicken. If there was any doubt as to his confidence in the bird, it is listed on the menu simply as "the Chicken." $$

Quattro Gastronomia Italiana
246 Spring St., 212-842-4500
If the public face of your restaurant happens to be two foxy Italian twins, that’s a win right there. One of the wonder brothers, Fabrizio Carro, heads up the New York branch of the successful Miami original, serving spiffy Italian food off the lobby of the Trump SoHo. Since we just said Trump, SoHo and Miami, we’ll let you imagine the crowd. $$$

St. Anselm
355 Metropolitan Ave., 718-384-5054
An unlovely stretch of Williamsburg is an unlikely locale for three of the borough’s finest eating and drinking establishments, but St. Anselm is the newest sibling in the Spuyten Duyvil and Fette Sau family. Where beers and barbecue have been the focus, St. Anselm hones in on the city's obsession with offal, and awful it isn't. Outrageous dishes like foie gras pierogis and the Newark Style hot dog (two deep fried hot dogs that is) fit in perfectly with the pared down, hard-edged room. $

Fornino Park Slope
254 Fifth Ave., Brooklyn, 718-399-8600
No bridges were crossed for this intra-Brooklyn expansion: beloved Williamsburg-er Fornino is now open in Park Slope, playing with pizza technique along the way. Hard to go wrong with pizza of any stripe, but this version is grilled not oven-baked, allowing the chef to play with ingredients and textures in a new way. Antipasti and pastas round out the offerings and plenty of Park Slope couples have already designated this a great date night place. $




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