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Monday Opening Report: Grand Sichuan, Rabbithole, Sweet Melissa Cremerie Certified Open, Yerba Buena on Weds

This is the Monday Opening Report, a regular feature that provides the precise status of venues. As per standard operating procedure around here, your contributions are so very welcome.

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Inside Rabbithole in Billyburg [Gothamist]

1) West Village: A tipster writes with news that the latest installation of Chinese chainlet, Grand Sichuan is now open. He forwards an email from the owner: "Hi, Craig, yes our 7th Ave location is open for Dinner now. From 6pm-10pm. Thanks!” And there you have it. The website confirms the same and provides the menu which ranges from classical Szechuan and Hunan dishes to "American Chinese" standbys. Status: Certified Open. 15 7th Avenue South; 212-645-0222. [Eater Inbox]

2) Williamsburg: Gothamist reports that Rabbithole from Laurence Elliot opened on Sunday and offers some early pics. The details: “When the full kitchen is running (Elliott says he's a week or two away on that) there will be breakfast, lunch and dinner; for now you'll have to settle for panini, sandwiches, assorted salads, espresso and tea.” The joint is also BYO until the liquor license arrives. Status: Certified Open. 352 Bedford Avenue; 718-782-0910. [Gothamist]

3) East Village: Bret Thorn reports in the NYSun last week that Yerba Buena, a pan-Latin restaurant will open today in the East Village. He writes: "Two alumni of Patria are opening a pan-Latin restaurant in the East Village: Chef Lenny Gonzales and restaurant director Giovanny Campos plan to debut Yerba Buena next Monday. Ceviche, empanadas, stuffed plantains, paella, and roast suckling pig are all on the menu." Status: Not Open. Opening Wednesday evening. 23 Ave A; 212-529-2919. [NYS]

4) Carroll Gardens: Vittles Vamp takes a first look at the expansion at Sweet Melissa called Sweet Melissa Cremerie. Now neighborhood darling Melissa Murphy serves ice cream and milkshakes in addition to her signature pastries. Status: Certified Open. 276 Court St.

—Kelly Dobkin

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