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Roman Import to the LES, a New Four & Twenty Blackbirds, Ouisa to Open and More Intel

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Until Tomorrow opens in Brooklyn, Fowler & Wells serves lunch, plus more NYC News

Four & Twenty Blackbirds will open another Brooklyn location later this month.
Four & Twenty Blackbirds

Trapizzino, a Roman-import, is slated to open on the Lower East Side by the end of the month. Part pizza, part sandwich, it starts with pizza bianca and is split open, filled with braised oxtail, meatballs, braised chicken, or trippa alla Romana. Katie Parla informs us the concoction was invented by Stefano Callegari in 2009, who took up residence at Broken English for a hot minute back in 2012. The place shuttered, followed by Callegari’s return to Rome, where he opened Trapizzino and has been met with success in Rome and Japan. His New York spot will open at 144 Orchard St.

Four & Twenty Blackbirds will open a second Brooklyn location at 634 Dean St. in February. The new location will serve beer, wine, and cider that pairs with pie — be it whole pies, pies by the slice, or savory hand pies. It will also stay open later than the original shop. Not including the Cafe at the Brooklyn Public Library, it’s the second stand-alone shop in Brooklyn.

— Greek/Mediterranean restaurant Ouisa is scheduled to open on the Upper West Side in VIA 57 West by late January. From the Livanos Restaurant Group, the restaurant offers 30-plus seats at the bar. Carlos Carreto, who’s been executive chef at sibling restaurant Molyvos, will head the kitchen.

Until Tomorrow soft-opens today at 507 Myrtle Ave., in Brooklyn in Clinton Hill/Ft. Greene. It’s the second spot from the people behind Blessings Café in Prospect Lefferts-Garden, who are pairing up with chef Dave Ralston, who had been at Blue Hill New York and Luksus at Torst. The food menu includes a sloppy joe, fajitas, and Buffalo chicken thighs, with an expansive cocktail menu that includes a selection of picklebacks. Grand opening is Jan. 25.

— “This is Fracking Ridiculous” is the name of the bourbon cocktail with Oloroso, sweet vermouth and black walnut bitters they’re making at Hearth, with proceeds donated to Earthworks. “We’ve made $2,000 so far and we’re not stopping yet.”

Fowler & Wells, Tom Colicchio’s new restaurant in The Beekman Hotel, is now serving weekday lunch. Look for chopped steak with hen of the woods mushrooms, blue cheese and watercress and fluke with radishes and lime. Have you seen the space?

— Finally, consider a night out for Korean fare:

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