Harvey, With Casual American Fare, Comes to the Williamsburg Hotel

Headliner

HARVEY This restaurant is finally ready to open. The space, below street level, has a huge bar at its center, with plush red and blue upholstered furniture and soaring brick arches. You can dine there, or in the 120-seat room just beyond that’s ringed with bright red leather banquettes, has an open kitchen and is a setting for casual American fare. The chef in charge is Kevin Chun, a native of Hawaii. Adam Leonti, an accomplished chef, left the project before it opened. Mr. Chun lived and studied in California and Europe, then held top positions at Soho House, Macao Trading Co. and Yunnan Kitchen in New York. At Harvey, his outlook is American with a swipe at inventive Italian, in dishes like spaghetti squash cacio e pepe and pizzas with toppings like cauliflower and avocado with harissa and roasted tomatoes. The restaurant serves breakfast, lunch and weekend afternoon tea and adds dinner this Wednesday. It also features baked goods from the Brooklyn Bread Lab, a bakery in Bushwick owned by the hotel. In February, a rooftop lounge is to open and, in warm weather, there will be dining on the patio: Williamsburg Hotel, 96 Wythe Avenue (North 10th Street), Williamsburg, Brooklyn, 718-362-8100, thewilliamsburghotel.com.

Opening

MANI IN PASTA Giuseppe Manco, a pizza expert from Naples, Italy, who lived in Rome and settled in New York, has opened not one but two restaurants where Roman pizza al taglio is the specialty. His cafeteria-style Midtown location came first, with a menu of pizzas with and without tomatoes as well as stuffed pizzas, appetizers, salads, panini, pastas and imported gelato. The newer East Village restaurant is smaller yet has more seating and a menu that’s a bit less encyclopedic. His wife, Eleonora Calvacchi, is his partner, along with Pietro Toscano, a food importer: 14 East 37th Street, 646-870-5851; 245 East 14th Street, 646-891-0174; maniinpastanyc.com.

TSUKIJI FISHROOM OTG, the restaurant management company that specializes in airport dining, has added a new sushi outlet to its continuing renovations at the main United terminal in Newark Liberty International. It’s a take-away counter that’s part of a food hall called the Global Market, and it features sushi made with seafood flown directly from the vast Tsukiji fish market in Tokyo. Other dining places in the terminal that serve sushi also use the imports: Terminal C, Newark Liberty Airport, no phone, otgexp.com.

VOULA At this West Village newcomer, traditional Greek fare is served in an intimate setting. The lists of wines and spirits emphasize Greek selections: 9 Jones Street (West Fourth Street), 212-989-6500, voularestaurant.com.

Closed

HILL COUNTRY BROOKLYN The barbecue restaurant and its adjoining chicken spot have closed. Marc Glosserman, the founder and chief executive of Hill Country Hospitality, said they plan to reopen, using most of the space for a reconfigured Hill Country restaurant that will incorporate some new ideas. The Brooklyn location is to reopen in the spring: 345 Adams Street (Willoughby Street), Downtown Brooklyn.

Chefs on the Move

THOMAS SLIVOVSKY, who was a chef at the beer-focused Paulaner on Bowery, and then went on to be the executive chef at Grünauer Bistro on the Upper East Side, is back at Paulaner, this time as executive chef.

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