clock menu more-arrow no yes mobile

Filed under:

Monday Opening Report: Keste Certified Open, Anselmo's on Wednesday

New, 6 comments

1) West Village: As expected, Bleecker Street pizza place Keste Pizza & Vino opened to the public last night. A reader report: "It officially opened yesterday at 4 PM. We had dinner there around 7 PM. There was a short line going out into the street. We waited about 20 minutes for a table for 5. While we were waiting the maitre d' came out and passed around some artichokes wrapped in dough - they were delicious. All the staff were friendly and efficient. Our pizzas came out very quickly and were quite good..." Status: Certified Open. 271 Bleecker St., 212-243-1500.

2) Red Hook: Slice and NYM report on the opening of Anselmo's in Red Hook. The former: "Stella said they're going all-DOP on the pies, importing the tomatoes and buffalo mozzarella from Italy. Like Kesté Pizza & Vino, which I visited on Thursday, Anselmo's receives shipments of flash-frozen buffalo mozzarella that they defrost overnight in a cold-water bath. The sauce was well seasoned, with a hint of roasted garlic as well as oregano, black pepper, and a nice amount of salt. The crust was crisp-chewy and just tender enough." Status: Not open. "Probably Wednesday." 354 Van Brunt Street, Brooklyn; 718-775-5386.

3) Williamsburg: Blog Plate of the Day reports on a new taco stand in Williamsburg: "...enter the locals of Spanish decent back to claim their turf with the new taco cart on Metropolitan...On the menu, the new taco cart features $2.50 tacos (beef, chicken, veg, chorrizo and more), $5 Burritos, $5 Quesadillas, and Mexican corn on the cob with cotija cheese." Status: Certified Open. Corner of Metropolitan & Beford, Williamsburg.

4) Upper West Side: The Feed reports on the opening of Comida Mercado Fresco in the old Madeleine Mae space: "The airy, frescoed dining room—inspired by the Yucatan’s colonial architecture—offers guests the chance to sample regional plates like the pollo Comida, a free-range half chicken that’s been rubbed with achiote and citrus and then slow-roasted, and buñuelos de coliflor y salsa verde, cauliflower fritters with a tomatillo sauce." Status: Certified Open. 461 Columbus Ave., 212-496-3000.

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world