Inside Shoji at 69 Leonard Street, a chef who studied kaiseki in Kyoto and sushi in Tokyo merges the two traditions.
The team behind Frankies 457 Spuntino plan to add a slice shop with a Long Island pizza star; a natural wine bar; and a dining room that takes reservations.
At Ursa Minor, on Lopez Island, the menu relies heavily on the bounty of the island — but also on nontraditional ingredients.
Olafur Eliasson and Victoria Eliasdottir, who recently launched the culinary space SOE Kitchen 101 in Reykjavik, view meals as a creative exercise.
Sofreh, in Brooklyn, celebrates the pleasures of the Iranian table.
The plant-based menu at Root & Bloom, a new spot in the Elmwood Village neighborhood, is delicious and quirky.
The chef Brenda Beener started Seasoned Vegan, her take on soul food, as a pop-up in 2010, with the help of her son, Aaron Beener.