1) Noho: Forcella's pizzaiolo Giulio Adriani opened A Slice of Naples last week right next door to Forcella's Bowery branch. The menu includes both the traditional round Neapolitan pies and what's known as "pizza al metro," a meter-long pizza that gets cut into square slices. Toppings stick to the basics like mushroom and spicy salami, and there's also a small selection of bottled Italian beers available. Status: Certified Open; 334B Bowery, 212-466-3301.
2) East Village: LA-inspired taqueria Otto's Tacos soft opened on Monday. It's a small takeout spot with a menu of straightforward tacos and sides, like chips & guac, and rice & beans. Everything, including tortillas, is made from scratch daily. Status: Certified Open; 141 Second Ave, 646-678-4018.
[Photo: Patisserie Tomoko/Facebook]
3) Williamsburg: Tomoko Kato, the opening chef at Cha-An, just opened a dessert bar and pastry shop in Brooklyn. Patisserie Tomoko offers a $13, three-course dessert tasting at its 8-seat bar, plus cakes, cookies, mochi and other pastries for takeout. The menu changes daily, but Bedford + Bowery notes dishes like creme brulee and ricotta cheesecake. Status: Certified Open; 568 Union Ave, 718-388-7121.
4) Union Square: Feel Food NY, a new juice bar, lunch spot, and retail store opened two weeks ago on Sixth Avenue between 13th and 14th. Owned by Argentinian Fernando Aciar (he also owns O Cafe down the street) and Colombian Gaeleen Quinn, the shop is open from 8 a.m. - 8 p.m. (soon to be open until 10 p.m.). In addition to the cold pressed juices, they serve batidos (made with fruits and nut milks), nut milk cocktails, gluten free and vegan pastries, ready made to-go meals, and, from a hot foods counter called the "Greeneria," soups, rice and quinoa bowls, and dosas filled with greens. Because of the sizable kitchen in the back, all of the nut milks, vegetable chips, raw sweets, and prepared foods are made in-house. Status: Certified Open; 496 6th Ave., 212-229-2221.
5) West Village: The Marlton Espresso Bar is now open in the new Marlton Hotel. It serves coffee and espresso drinks made from Ferndell coffee, which is coffee roaster Ryan Yacura's reappropriation of the now-defunct Ferndell Coffee Company, a centuries-old Chicago brand. Status: Certified Open; 5 W. 8th St., 212-321-0100.
6) Ridgewood: The owners of the once-beloved Miss Williamsburg diner have opened a pizza restaurant called Houdini in a former brewery. For now there's a limited menu of classic Neapolitan pizzas and a couple of salads and desserts, but the owners have plans to expand that, and eventually add a bar in the basement. Status: Certified Open; 1563 Decatur St., 718-456-3770.
7) Gowanus: The folks behind the Brooklyn Brine pickle company opened the Pickle Shack last week. Chef Neal Harden, formerly of Pure Food and Wine, serves a vegetarian-focused menu that includes sandwiches like smoked shiitake and grilled kale, entrees like parsnip-and-mushroom stout pie, and of course fried pickles. The restaurant also has NYC's largest selection of Dogfishhead beer on tap. Status: Certified Open; 256 4th Ave, no phone.