Marc Forgione recently opened this Southeast Asian restaurant with his longtime right hand man Soulayphet Schwader (AKA "Chef Phet"). The menu includes things like crunchy coconut rice with sausage, bamboo grilled quail, duck laap, spare ribs, grilled chicken, and pork belly with quail egg. Most of the entrees on Chef Phet's menu are priced between $21 and $25. Right now, Khe-Yo is tracking through the roof.

The first New York location of Adam Fleischman's LA-based chain is now open in Greenwich Village. Umami Burger specializes in burgers that are topped with umami-rich ingredients like sautéed mushrooms, roasted tomatoes, and Parmesan crisps. And if you don't like umami, the restaurant also offers things like bacon and cheddar burgers, veggie burgers, and "Cali" burgers. Umami Burger has been mobbed since opening day.

Corvo Bianco is the new Italian restaurant in the old Calle Ocho space from restaurateur Luis Gonzalez and chef Elizabeth Falkner. The menu includes traditional Italian antipasti, pastas made with market vegetables, and entrees like rabbit cacciatore, grilled quail, and a whole roasted branzino. Although some early diners have complained about service hiccups, the early word suggests that Falkner is serving some well-executed food here. Make sure to save room for dessert.

For their follow-up to Carbone, the Torrisi boys and restaurateur Jeff Zalaznick opened a tiny restaurant specializing in composed seafood plates and elaborate cocktails. So far, early diners love the food and the libations at ZZ's Clam Bar, but this is definitely a “splurge” restaurant -- the pricing is comparable to that of a fine sushi restaurant. [Photo]

Estela is the new home of chef Ignacio Mattos, who developed a cult following at Isa in Williamsburg. He's joined by former Blue Hill beverage director Thomas Carter, and restaurateur Mark Connell. The menu features snacks, shareable small plates, and a few entrees, plus cocktails and over 20 wines by the glass. Mattos's cuisine draws influence from Europe, America, and South America.

The Altamarea Group's newest venture is a relaxed Tribeca cocktail bar and restaurant with a slightly retro vibe. Right now, Eben Freeman is mixing up American classics like the Brandy Old Fashioned and the Grasshopper, and Freeman might also introduce a list of his greatest hits somewhere down the road. The menu from Michael White and his crew includes riffs on American comfort food favorites like patty melts, spinach and artichoke dip, and fried chicken.

At Betony, former Eleven Madison Park executive sous chef Bryce Shuman is serving modern American cuisine in a relaxed setting. The food is similar in spirit to what you might find at EMP, except that everything is offered a la carte, and most of the entrees are priced in the mid-20s. Eamon Rockey, formerly of EMP and Aska, is running the front of the house.

Costata is Michael White's return to the old Fiamma space, where he first garnered acclaim from the New York critics seven years ago. At this modern, very comfortable restaurant, chef Bianco is serving many of his signature pasta dishes (including the sensational, must-order "Garganelli Della'Fiamma"), plus slabs of dry-aged premium beef. Costata is aiming for a straight crowd-pleaser. In spirit and price point, this restaurant is similar to Marea and Ai Fiori.