Opening
Smillie Pizza by Il Buco Alimentari
This restaurant-within-a-restaurant takes advantage of the popularity of the pizzas that the chef, Justin Smillie, has been making at Il Buco Alimentari & Vineria. Available only for takeout and delivery, there are seven varieties, including the traditional margherita, and the more inventive cacio e pepe; kale and anchovy; and green chorizo with charred onions, pepperoncini, mozzarella and provolone. A chopped chicory salad and crisp puttanesca wings with capers and chilies are also sold. (Opens Wednesday)
53 Great Jones Street (Bowery), 212-837-2622, ilbuco.com.
Hachi Maki
Among the restaurateur Jeremy Wladis’s places on the Upper West Side, this spot, on Columbus Avenue near 85th Street, has been a revolving door. Now Mr. Wladis, who set up outdoor seating for bowls of ramen in front of the restaurant three weeks ago, is opening it with indoor seating for open-faced maki, four kinds of ramen and Japanese-style snacks. The sushi chef and partner, Max Zumwalt, is in charge.
522 Columbus Avenue (85th Street), 212-787-0900, hachimaki.com.
Looking Ahead
1245 Broadway
This new 23-story office building is where the vegan chef Matthew Kenney will be installing his new flagship restaurant, as yet unnamed, next year. It will be on the building’s ground floor and lower level. In addition to plant-based fine dining, the 7,900-square-foot complex will have a more informal brasserie-style restaurant. Mr. Kenney will handle catering for the building and run an event space on the premises.
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1245 Broadway (31st Street).
Hermitage Hotel
Jean-Georges Vongerichten will oversee everything culinary at this Nashville hotel, a National Historic Landmark. A new restaurant, with broad arches and thick columns designed by Thomas Juul-Hansen, who has done other restaurants for Mr. Vongerichten, is to open in the fall. There will also be a new cafe. Both restaurants will feature seasonal and regional fare.
261 Sixth Avenue North, Nashville, 615-244-3121, thehermitagehotel.com.
Marigold
This restaurant, another Southern project for Jean-Georges Vongerichten, will be at Keswick Hall, in Keswick, Va., near Charlottesville, a country inn in the final stages of renovation before a spring opening. Mr. Vongerichten will be the consulting chef. The opening will be in time for the property’s five-acre farm to begin to flourish and supply the kitchen.
701 Club Drive, Keswick, Va., 434-979-3440, keswick.com.