West Village restaurateur Gabriel Stulman has morphed Perla, his former Italian restaurant, into Fairfax, an all-day wine bar-slash-cafe with casual, living room-like decor. The menu is Italian-leaning and snack-heavy: Think summer bean toast with yogurt, dill, and trout roe, or spaghetti with cherry tomatoes and mozzarella.
Where: 234 W. 4th St., New York City
When: August 1, 2017
From the Grand Banks crew comes Pilot, another boat-turned-oyster-bar, this one in Brooklyn. No mere bar-on-a-barge, this historic ship is a 140-foot wooden racing schooner from the 1920s, and from it you’ve got sweet views of the Manhattan skyline. The food’s courtesy of Kerry Heffernan, the original chef at Eleven Madison Park (which this year was named the World’s Best Restaurant); dishes are generally summery small plates like scallop ceviche and the obligatory lobster roll; amazing cocktails tend toward spritzes and other seasonal sips. It’s expected to remain open through October before it closes for the colder months.
Where: Pier 6 in Brooklyn Bridge Park, Brooklyn
When: August 3, 2017
The Marta team of chef Nick Anderer and restaurateur Danny Meyer has gone fast-casual with Martina, bringing us thin and crispy Roman-style pizzas similar to those at Marta, but in a counter-service-only venue. The pies are smaller than at Marta, sure, but they’re also a lot cheaper, with margarita pizzas going for just $7 apiece, and nothing more than $12—ensuring there’ll be room in your stomach and your budget for snacks like potato-and-chive croquettes and the excellent soft-serve for dessert.
Where: 198 E. 11th St., New York City
When: August 19, 2017
Izakayas are generally casual places. Like the Japanese version of a pub, they’re places to unwind after work, toss back some beer and/or sake, and have some light snacks to soak up the booze. Oka, though, isn’t your average izakaya, though it’s certainly inspired by one. Its chef, John McCarthy, is a certified sake sommelier who’s worked with Wylie Dufresne at WD-50, and he approaches Japanese ingredients and preparations with an experimental mindset. Dishes include edamame salad served on a shrimp cracker, and salmon roe with sunchoke purée.
Where: 439 Third Ave., New York City
When: August 23, 2017