Seven Restaurants That Opened in NYC This Week

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Tejal Rao for the Village Voice
Parm's meatball sub
Not even the impending holidays can slow the pace of restaurant openings in this city. If you're sticking around -- or, perhaps, entertaining relatives -- you might check out one of these places. The list includes new locations of popular restaurants Parm and Jack's Wife Freda, a beer hall, and what may be the only Bhutanese restaurant in the boroughs.

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Here's an Early Taste of the Surprisingly Affordable Concord Hill

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Concord Hill via Facebook
Concord Hill (374 Graham Avenue, Brooklyn; 347-463-9322) looks like almost every other restaurant opened recently. It's minimally designed, with wooden floors and wooden tables and incandescent lighting. In short, it has that Ace Hotel-like look that everyone seems to strive for. But it was opened by a partner in the always reliable Westville chain, and 48 hours removed from my meal, I'm still thinking about it.

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Here's an Early Taste of the Spectacular Kang Ho Dong Baekjeong

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Photos by Laura Shunk, the Village Voice
Korean barbecue is always more of a spectacle than sitting down to dinner at most restaurants, but that's especially true at Kang Ho Dong Baekjeong (319 Fifth Avenue, 212-966-9839), the Manhattan outpost of a South Korean chain that already has locations in Flushing, Los Angeles, and Atlanta.

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Sugar Couture Brings Original Sweet and Savory Pastries to East Williamsburg

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All photos courtesy Sugar Couture
White Chocolate Flower Cake
Since 2004, Penny Stankiewicz has been decorating cakes for a wide range of celebrities: Tony Bennett, John Mayer, Wyclef Jean, Hugh Jackman, Adele, Haylie Duff, Russell Simmons, Betsey Johnson, Donna Karan. Her work has been featured on Life in the Fab Lane with Kimora Lee Simmons and My Fair Wedding with David Tutera, and in print publications ranging from the New York Times to The Knot. Now the celebrated cake decorator is offering a taste of her sweet and savory treats to everyone at her first retail outlet, Sugar Couture (386 Graham Avenue, Brooklyn; 718-349-1440).

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Espoleta Offers a New Challenge for Seasoned Pizzaiolo Giulio Adriani

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All photos by Billy Lyons for the Village Voice
Fondue, anyone?
Giulio Adriani spent a lifetime perfecting pizzas, so it may seem like a bit of a shock when you walk into his new restaurant Espoleta (334 Bowery; 212-466-3300) and find goat picadillo empanadas on the menu. Espoleta, like the name of its predecessor Forcella, means wishbone, but that is where the similarities between the two restaurants come to a close. Espoleta is a fusion tapas restaurant drawing on Mexican, Spanish, and Italian cultures. The venture also marks the return of Sue Torres to the dining scene after a brief hiatus.

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Two-Point-Whoa: An Early Taste of the New Momofuku Ko

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All photos by Zachary Feldman, the Village Voice
In late October, David Chang closed the doors to Momofuku Ko (8 Extra Place, 212-203-8095), his 12-seat tasting counter at 163 First Avenue. The enterprising chef had a decade-long history with the space, which served as the nucleus for all things Momofuku, beginning in 2004 with the original Momofuku Noodle Bar.

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Six Brand-New Restaurants That Opened in NYC This Week

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Alex Stein
Adalya
Looking for someplace to eat this weekend? Check out six of the newest restaurants in the city, which include a Jackson Heights Tibetan eatery, a modern Mediterranean joint, and a brewpub.

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Epazote Serves Mexican Fare With a French Touch

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All photos courtesy Epazote
Tronco de Salmon ($24), pan-seared salmon served with chipotle, sweet-potato puree, and a chorizo truffle sauce
A native of Morelos, Mexico, Agustin Sanchez has been cooking French food for most of his career. Since arriving in New York, the chef has spent time behind the burners in continental restaurants, ranging from La Caravelle and Pierre au Tunnel to, most recently, New York Athletic Club; it was there that he was recruited to man the stoves at Jacques Restaurant Group's newest eatery, Mexican-inspired Epazote (1601 First Avenue; 212-988-1704).

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Inside Morton's Grille, Landry's Entry-Level Expense-Account Steakhouse

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All photos by Adam Robb
Steakhouse is too austere a description of Morton's Grille (233 Park Avenue South, 212-220-9200), the second Landry's concept to make its New York debut in recent weeks. Yes, there's steak on the menu: uniformly seasoned, wet-aged, center cuts of filet mignon and ribeye. But they're only there because that's what you expect entering a Morton's.

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Adalya Brings Modern Mediterranean to Irving Place

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Karen Cohen
For 15 years, Adina Azarian has run Adina Equities, a New York City real estate business that deals with luxury rentals. Her firm also occasionally takes care of brokering out restaurant spaces in the buildings it manages, which is how she became involved with Adalya (55 Irving Place, 646-896-1441), the Mediterranean restaurant she's opening with industry vet Orhan Cakir tomorrow night.

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