Jack's Sir Brew (138 West 10th Street): "Jack’s is no ordinary coffee shop—besides having a small-town, swinging-screen-door feel, it uses only organic, shade-grown, fair-trade beans. They make a rich, smooth, flavorful cup, no doubt enhanced by Mazzola’s singular brewing technique (“like Mom’s sauce, it has to be stirred”). He’s equally discriminating about the rest of his sources: Brooklyn’s Blue Sky Bakery for muffins and croissants, Lifethyme for vegan pastries, and Red Jacket Orchards for rhubarb-apple juice."
Lesko's has been transformed into Yuca Bar (111 Avenue A): "Chef Ricardo Cardona (most recently seen at DRK in Washington Heights) is whipping up a nuevo-Latino menu that covers a lot of ground, from lobster taquitos and grilled shrimp on mashed plantains (pictured) to grilled tofu with guava barbecue sauce and brown rice—a spud-free concession to neighborhood tastes."
Sunburnt Cow (137 Avenue C): " “We Australians love our food, we love our wine, we love to have a good time,” says owner Heathe St. Clair. “At the same time, I think we have a little bit of taste as well.” Which would explain why St. Clair convened the quirky consulting dream team of Stanley Wong (late of Sage and TanDa and soon to be running the kitchen at Spice Market) and pastry chef Eric Hubert (of Atelier). For Aussies, kangaroo sausage and the rest of Wong’s one-page menu may seem pretty basic, but unexpected touches abound."
[UPDATE: A reader emailed me regarding the above review of the Sunburnt Cow and offered some very valid criticisms: "I was dismayed to read "kangaroo bangers would be basic to most Aussies......". This restaurant may indeed sell quite a few kangaroo meat sausages, but there are more Australians who have never, nor would ever, eat kangaroo meat. It (the meat) has slowly made its way into some restaurants in Australia, but it is by no means a regular of the Australian diet. There are in fact, very few Australians I know who would have ever eaten kangaroo. The most preferred meats in Australia are Lamb, Beef, Pork, seafoods and Chicken. As to the matter of the paper plate being wiped, if a restaurant of high standing in Australia served the food on paper plates, there would be very few customers. The use of paper plates (in restaurants) appears to be a uniquely American twist on fine dining." Thanks, Noeleen!]
Digital City's "Just Opened" includes Mojo, El Maguey Y La Tuna, Grotto Azzurra, Minado, Summit
Mojo (309 E. Fifth Street): "Hoping to cast a spell on you, this casual East Village spot mixes up ingredients from several cultures to create the ultimate comfort food experience. The restaurant is a fantastical blend of chef Chris Santos' take on Mexican-infused Southern food and co-owners Yann de Rochefort and Philip Morgan idea of a friendly neighborhood eatery. (Santos previously honed his skills at Brooklyn's Mexican Sandwich Company while his partners opened Suba on the Lower East Side.)"
El Maguey Y La Tuna (321 E. Houston St.): "The low prices might make you think that this is just another cheap, fast-food Mexican joint, but a closer look at some of the ingredients -- epazote, chorizo, anejo cheese, and of course, homemade corn tortillas -- ensures that this is the real deal."
Grotta Azzurra (177 Mulberry St.): "The food is freewheeling Italian: Chef Chris Pfeifer (who spent time at the elite Daniel) refuses to be hemmed in by any one of the many great regional cuisines of Italy, but instead dabbles in all of them to create a powerhouse menu."
Minado (6 E. 32nd St.): "Finding the end of the staggeringly long central buffet table is like chasing the horizon. Along the way, dozens of knife-wielding chefs chop shop to keep the nearly 100 kinds of sushi, sashimi, hand rolls and other Japanese selections full. But make no mistake: While the airy, warehouse-size interior and cafeteria conveyer belt protocol may feel a bit like an assembly line, all the fish is fantastically fresh."
Summit (308 E. 49th St.): "Owner and Sinatra-phile Vincent Sgarlato introduces the time warp with the lounge, a mod little setting circa 1964, complete with stone fireplace and tiger-print carpet. The music is classic '60s lounge (with heavy Frank rotation), and the menu is a new interpretation of American standards done with masterful subtlety courtesy of chef Bill Seleno, formerly of Moomba, Gustavo's and Moda."