Greg Baxtrom’s new comfort-food restaurant, a kaiseki-style spot from Hand Hospitality, and more restaurant news.

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One advantage that the Jersey City waterfront has over Manhattan’s is the New York view, and now this restaurant in the Hudson House complex, an imposing, multistory event space run by Jeanne and Frank Cretella’s Landmark Hospitality, makes the most of just that. Steel, natural and reclaimed wood, leather and, above all, expansive windows define the space. Subtle maritime details in copper are also incorporated in the décor. (At the prow of the Port Liberte peninsula and pier, the restaurant can be reached by ferry.) Its executive chef is David C. Felton, who has worked on Hudson House private events since it reopened in 2021. His menu takes its marching orders from the restaurant’s name, meaning “land and sea” in Italian. Some of the turfside choices are porchetta, veal Parmesan on the bone, lamb steak, rib-eye with braised fennel, and a 16-ounce dry-aged strip steak. From the surf are raw bar selections, grilled octopus, poached prawns, bucatini with lobster, grilled tuna loin, and lobsters from a two-story tank to order grilled, wood-roasted or steamed. There are vegan and vegetarian items like farro risotto, cacio e pepe polenta, and celery root steak. The spacious bar is free-standing and seats 60. (Opens Thursday)

Hudson House, Port Liberte, 2 Chapel Avenue, Jersey City, 908-418-4186, landmarkvenues.com/venues/hudson-house.

Already busy with Olmsted, Maison Yaki and Patti Ann’s Bakery (formerly Evi’s Bäckerei), Greg Baxtrom is adding this comfort-food restaurant to his collection of spots in Prospect Heights, Brooklyn. Next to Patti Ann’s Bakery, it, too, is named for his mother, Patti Ann Baxtrom, a retired suburban Chicago teacher. It brings Mr. Baxtrom’s Midwestern roots to the forefront with a menu of pigs in a blanket, port wine cheese ball, lemon-brussels sprout Caesar salad, seven-layer Cobb salad dip, saltine-crusted salmon, meatloaf, chicken-fried country pork chop with mushroom gravy and, for dessert, old-fashioned icebox cake. The 70-seat brick-walled dining room, built with the help of Mr. Baxtrom’s father, Mike, has a chef’s counter and is decorated with family memorabilia. Beers from Midwestern breweries are featured. This year, Mr. Baxtrom will open Five Acres in Rockefeller Center. (Wednesday)

570 Vanderbilt Avenue (Bergen Street), Prospect Heights, Brooklyn.

Mike O’Sullivan and Danny Grace, the owners of Hartley’s in Clinton Hill, Brooklyn, and Grace’s in the meatpacking district, have added this bistro-style spot, steps from Columbus Circle. A departure from their Irish pubs, it has seats at a bar, at high-top tables and banquettes in a brightly decorated setting. There’s an upstairs room for parties. Cocktails feature martinis, and the wine list offers about a dozen choices. Champagne is poured from noon to 7 p.m. at $15 a glass. The concise food menu includes oysters Rockefeller, shrimp cocktail, marinated olives, cheese sticks, pork belly sliders, burgers, steak frites, mac and cheese and a sundae.

312 West 58th Street, no phone, sundry.nyc.

Jake Dickson of Dickson’s Farmstand Meats is expanding his real estate on the lower level of Chelsea Market with this new counter. It will offer housemade charcuterie tastings, cheese plates from Saxelby Cheesemongers nearby, other bar snacks, and beer from Industrial Arts Brewing in the Hudson Valley. Wine is also served. The chef is Ted Rosen, who has been working at Dickson’s Farmstand Meats for 10 years, assisted by Pablo López Terrazas, a salumi expert from Mexico. The new salumi bar, open Wednesdays through Sundays from 11 a.m. to 8 p.m., replaces Las Delicias Bakery and seats 18, with another 60 seats at tables. In the spring, Mr. Dickson plans to expand the seating area to accommodate 120. (Friday)

Lower Level, Chelsea Local in Chelsea Market, 75 Ninth Avenue (15th Street), 212-242-2630, dicksonsfarmstand.com.

Marco Matheu, who opened the fine Chilean pastry shop Dulceria two years ago with Daniel Minzer, has added this wine bar next door. It features pours from Chile and Spain, along with food from Spain’s Basque Country. The menu, from Mr. Matheu, includes pintxos, like piquillo peppers stuffed with bacalao, croquetas, charcuterie and small plates of meatballs in tomato sauce and squid in ink. It’s not a large leap from the pastry shop, Mr. Minzer said, as many Basque emigrés settled in Chile in the 19th century. Mr. Matheu and Cynthia Portal own the restaurant, which has 30 seats and, for warmer weather, a spacious patio.

2220 Frederick Douglass Boulevard (120th Street), 646-590-0466, enotecaharlem.com.

Hand Hospitality, which owns Her Name Is Han, Jua, Atomix and others, now has this kaiseki-style spot in its collection. An omakase menu ($100) is served at the eight-seat bar, while the à la carte menu is offered at tables seating 42. (That menu is divided according to techniques: fried, grilled, raw and broiled.) Some of the chef Masaya Shirai’s dishes are truffled potato croquette, grilled king crab, sukiyaki nabe with Wagyu beef in broth, hand rolls, and dry noodles with shrimp sauce.

36 West 26th Street, 347-802-6443, towanyc.com.

Ruben Rodriguez has opened a downstairs dining room with 36 seats beneath Nai, his East Village tapas restaurant. Here, he showcases dishes from Galicia, Andalusia and the Basque region on the $120 six-course menu ($150 with Spanish wine pairings).

84 Second Avenue (East Fifth Street), 212-677-1030, nairestaurant.com.

Having been riddled with delays, Andrew Bellucci has finally opened his pizzeria. Sort of. For the past 10 days, he’s been selling only slices starting at 1 p.m. on Saturdays, and he’s still unsure about whether he will add whole pies or additional days this week. He will post the schedule on his website and on Instagram (@belluccispizzeria).

37-08 30th Avenue (37th Street), 718-407-2497, belluccis.com.

A New York outpost of this Japanese restaurant, which is based in the Time Out Market in Miami Beach, is opening in the market’s Brooklyn branch. It, too, will feature Bubusan’s signature pizza with fresh tuna and onions; onigiri; and assorted sushi. (Wednesday)

Time Out Market New York, 55 Water Street (Dock Street), Dumbo, Brooklyn, timeoutmarket.com.

A West Village branch of this Upper West Side pizzeria serving round and square pies has opened.

561 Hudson Street (Perry Street), 646-846-6270, madeinnewyorkpizza.com.

Claridge’s, the venerable London hotel, has three bars, which, in normal times, are said to mix 50,000 cocktails annually. Now, the hotel has turned its drinks expertise into a book, “Claridge’s: The Cocktail Book.” To promote its publication early next month, it is sending two of its drink masters, Denis Broci and Matteo Carretta, to New York. They will show their stuff at a pop-up at Dante West Village from Monday through March 30, from 2 to 5:30 p.m. Reservations are available through the restaurant reservation service Resy.

551 Hudson Street (Perry Street), 212-982-8799, dante-nyc.com.

This Indonesian pop-up by Retno Pratiwi, a native of the capital, Jakarta, and her husband, Peter Gelling, started in Boston and moved to Brooklyn in 2019. Now they have scheduled dinners in Greenwich Village on April 7, 14,21 and 25, and on Monday and Thursday evenings in May at 7:30 p.m. , $100 per person plus beverages, tax and tips. Reservations for the dinners in May will be available starting in mid-April.

Abigail’s Kitchen, 85 MacDougal Street (Avenue of the Americas), kakilimanyc.com.

This native of Italy who has worked with the Alain Ducasse organization for the past 10 years, notably at the Hôtel de Paris in Monte Carlo and at the Hôtel Plaza Athénée in Paris, is the new executive chef at Benoit in Manhattan, another Ducasse Group restaurant. In 2019, he was its executive sous chef. He is replacing Laëtitia Rouabah, who became executive chef in 2016 and plans to take time off but expects to remain in New York. She will work with Mr. Marcolongo until the end of the month.

Foragers Table, the restaurant tucked into the rear of Foragers Market in Chelsea, has reopened after a long pandemic hiatus. The owner, Anna Castellani, has put Mr. Palazzo in charge of the kitchen. He’s from Ivory Coast, grew up in the South of France and worked in Paris at Le Quinzième and Le Chardenoux. Now living in New York, he will bring Italian and French fare, with vegetables front and center, to the restaurant as well as to the market where he will offer prepared foods. He’ll also be making pastas, like Ligurian trofie with pistachio pesto, and serving roast chicken and lamb shoulder in a sea salt crust.

233 Eighth Avenue (22nd Street), foragersmarket.com.

Mr. Fitterman, the former executive chef at Patroon, will shift to Greek fare as the new executive chef at Nerai in Midtown Manhattan.

This Brooklyn organization, which trains refugees in food service and runs a nonprofit restaurant on Smith Street in Carroll Gardens, will expand to the Washington, D.C., area with a pilot program this summer. It has yet to confirm the location, but it’s looking at properties in Montgomery County, Md.

Later this year, this industrial-looking TriBeCa bar serving classic drinks, raw bar specialties and small plates will add a branch in the skating rink level of Rockefeller Center.

No longer interested in commuting between Manhattan and his wholesale meat business in Huntington, N.Y., Benny Pizzuco, who owns this venerable Greenwich Village butcher, founded in 1936, was not planning to renew its lease. But Aristeo Quinonez, the market’s head butcher who has worked there for 30 years, is now taking over, Mr. Pizzuco said, and it will not close.

5 Jones Street (Avenue of the Americas), 212-242-6531.

This year’s Michelin Guide awards for France were revealed not in Paris as usual, but in the countryside town of Cognac, to the southwest. Two newcomers entered the top three-star category: La Villa Madie in Cassis and Plénitude - Cheval Blanc Paris, in the new Cheval Blanc Paris hotel. Six new restaurants received two-star ratings (for a total of 74), and 41 received one-star designations (bringing the total to 522).

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