Nasrin’s Kitchen Offers Persian Cuisine Just Steps From Bergdorf Goodman and Tiffany & Co.

Chao Wang, whose sleek East Village restaurant, Hunan Slurp, was awarded two stars nearly five years ago by Pete Wells in ‌The New York Times, has opened a noodle-centric sibling in Queens. The name is derived from “suo fen,” meaning slurp noodles, so slurping is the sport on display with mifen rice noodles playing center. The food is Hunan and also includes dim sum, small plates like shiso cucumber, clay pot wonton soup, and, for dessert, a durian puff pastry.

43-40 12th Street (43rd Road), Long Island City, Queens, 347-527-1529, order.toastab.com.

Chelsea now has this takeaway spot, with some seating, for sandwiches (kataifi chicken, shawarma chicken wrap), bowls (ancient grains with vegetables, brussels sprouts with faro and short ribs), salads and flatbreads. (Wednesday)

124 Seventh Avenue (18th Street), terra-ny.com.

Jean-Georges Vongerichten has added this open-air oasis for bubbly on tap, wine, beer, cocktails and sandwiches, like jambon-beurre and mortadella with provolone, to the market building’s dining options.

96 South Street at Pier 17 (Beekman Street), tinbuilding.com.

With new owners, the centuries-old Maidstone Hotel also has a new restaurant. In April, Irwin D. Simon and Mayank Dwivedi, who recently switched focus from finance to hotels, bought the Maidstone. They have brought in Mino Habib and Mathias Van Leyden of MVLH Hospitality Group, the owners of Loulou Petit Bistro, in Chelsea, to run the dining room, its adjacent bar and garden.. Mr. Van Leyden has brought in one of his chefs, Eric Bergman, to recreate many of the bistro classics served in New York, like onion soup, escargots, croque monsieur, duck confit, roast chicken, steak au poivre and tarte Tatin.

207 Main Street (Mill Hill Lane), East Hampton, N.Y., 631-324-5006, themaidstone.com.

Natalie Freihon, whose Strange Bird Hospitality has three restaurants in Manhattan, has opened this restaurant in the Catskills inspired by the many summer camps for which the region has long been known. New American fare like French onion dip, pakora-fried radishes, whole trout for two, spicy spaghetti, a cheeseburger, a falafel burger, roast chicken and devil’s-food cake are on the menu.

6589 NY 23-A (Bloomer Road), Tannersville, N.Y., 518-628-4478, natsmountainhouse.com.

source: nytimes.com