The prolific chef and restaurateur Sujan Sarkar, who made a name in New York with Baar Baar in 2017, is bringing his Michelin-starred Chicago restaurant to New York. It’s the first of three restaurants he’s opening in Henry Hall, an apartment complex just north of Hudson Yards. This one serves tasting menus in an intimate 34-seat setting on the second floor. Apas, a cocktail bar with drinks and food that feature South Asian flavors, will be ready this summer next door to Indienne. Elder will open on the ground floor also this summer. It’s an English chop house from an Indian perspective, with drinks that are gin forward. (Thursday)
515 West 38th Street, 212-500-0071, indiennenyc.com.
Bad Roman Beverly Hills
The over-the-top Italian restaurant at Columbus Circle from Michael Stillman’s Quality Branded has brought its roasted garlic babka, filet mignon meatballs and tiramisù ice cream cake to Beverly Hills, replacing a more sedate but celebrity-driven Palm steak house.
267 North Canon Drive (Dayton Way), Beverly Hills, Calif., badromanrestaurants.com.
Looking AheadUnion Square Hospitality Group Brooklyn
Danny Meyer is very patient. His redo of Maialino on Irving Place is still at least a year away while construction on the building is completed. His Union Square Hospitality Group has a similar situation now with its first full-service Brooklyn restaurant, which will not open until late 2028. It will be on the ground floor of the former Hotel Bossert in Brooklyn Heights, being converted to residences. A name and concept for the restaurant have not been decided.
98 Montague Street (Hicks Street), Brooklyn Heights, ushg.com.
ShoppingYogurt Stone
You know the old European folk tale about stone soup. Now, Lior Lev Sercarz, the founder of La Boîte, a source for spices and condiments, has introduced what he’s calling yogurt stones, hard, rounded pyramids of sun-dried goat and sheep-milk yogurt, a little larger than eggs, that can be grated or shaved over salads, soups and other dishes the way you’d use Parmesan. Also called jameed or kishk, they have a fairly ancient pedigree. They contribute tangy and salty flavor to whatever they touch, and don’t require refrigeration, so they are great for that camping trip. A Bedouin cooperative in the Israeli desert near Beersheba is making them, $26 for 3.5 ounces.
laboiteny.com.
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AloJapan.com