Roberta’s Does Burgers at Burgie’s

Fried chicken at Pecking House, a Mediterranean-Israeli spinoff and more restaurant news.

Burgie’s by Roberta’s

At first glance, it would be hard to equate Roberta’s, a friendly, comfortable, eclectic place with its geometrically designed cousin, this new burger spot nearby. But that’s because the space was handed to Brandon Hoy and Carlo Mirarchi, owners in Roberta’s, largely finished. It’s in a warehouse development with retail and manufacturing called The Block, owned by Eric Cohen, a friend. “Carlo and I have had a burger concept up our sleeve for some time now,” Mr. Hoy said. “If things go well, we could see ourselves staying.” They serve a fine burger at Roberta’s. Here, it’s a four-ounce cheeseburger (you can double that) made from the same meat, ground in-house and decked out with onions, pickles and Thousand Island dressing on a potato roll. A vegan burger, fries and a kid’s “bambino box” with fries and juice round out the menu. Jackie Carnesi is the chef. Takeout and delivery are available for now; outdoor seating depends on the weather.

Pecking House

You have to love the name. Eric Huang, an experienced chef formerly at Café Boulud and Eleven Madison Park, is operating his new fried chicken business from Peking House, his family’s now-closed restaurant in Queens. With one assistant, he’s turning out 70 or so fried chicken dinners nightly, except Mondays and Tuesdays, for pickup and delivery for most of the city. But there is a waiting list, now more than 1,000. Mr. Huang uses air-chilled chickens from D’Artagnan that he brines in buttermilk and coats with his own blend of spices and starch for extra-crisp results. “If you’re going to sell premium fried chicken, you have to start with a good chicken,” he said. A three-piece chicken dinner, with sides, is $35, with delivery for $5 more. Ordering requires a password given to those who move off the waiting list.

Summerlong Supper Club

Think of it as a restaurant C.S.A., but, instead of a big bag of kale, you get 16 three-course dinners for one, weekly, through the end of April. This new initiative was started by Vinay Gupta, Lynnette Marrero and Ila Byrne, all in the hospitality industry, in collaboration with ROAR (Relief Opportunities for All Restaurants). Participants pay $800 up front for dinners valued at $50 each. All of the money will go to the restaurants immediately. The program starts Jan. 12, but subscriptions are available now and are limited to 2,400. The 16 restaurants in the program are mostly in downtown Manhattan, Brooklyn and Queens, and include Atoboy, Cookshop, Café Mogador, Rucola, Llama Inn, M. Wells Steakhouse, Contra, La Vara and El Quinto Pino. The meals can be picked up from the particular restaurants, or delivered for an extra $10 each.

Sullivan Street Bakery

It’s been 14 years since the bakery has had a presence on Sullivan Street in SoHo, where it originally opened in 1994. But Jim Lahey is putting down roots there again, in a space no bigger than a breadbox, where he will sell assorted loaves, panettone, some pizzas, breadsticks and sandwiches. “Restaurants are trying not to buy too much bread — they’re cutting costs — and this gives me another outlet,” he said. (Opens Wednesday)


This spinoff from Miss Ada, a Mediterranean-Israeli restaurant in Fort Greene, Brooklyn, features coffee drinks, pastries, sandwiches, bowls and salads from the same region as its parent. Tabbouleh, hummus and chicken shawarma are on the menu.

Rockefeller Center

A new winter pop-up includes Joey Bats Cafe, a grab-and-go Portuguese spot transplanted from the Queens Night Market that sells pastéis de nata, among other items. Frenchette has a renovated vintage Citroën truck on the plaza serving crepes and hot chocolate, and City Winery dispenses cocoa and snacks adjacent to the skating rink.

Tribeca’s Kitchen

After many difficult months, during which the founder, Andreas Koutsoudakis Sr., died from Covid-19, the restaurant has reopened just in time for the temporary suspension of indoor dining. Mr. Koutsoudakis’s son, Andreas Jr., is now in charge. He brought on Jack Logue, who worked at Daniel, Betony and the Clocktower, as executive chef, and Mina Pizarro, formerly of Betony, as pastry chef. They have upgraded the diner-style comfort food with tagliatelle with lobster, mushroom lasagna, and crème caramel with pineapple, ginger and mint, but are still serving a burger, grilled cheese and a smoked kielbasa sandwich. Pickup and delivery only are available.

Mermaid Bird

This storefront adjacent to Mermaid Inn specializes in chicken that’s fried, grilled or roasted, along with Asian chicken salad, wings, tenders, sandwiches and salads, all for takeout or delivery.


Like the trick phone booth, Hiroki Odo’s signature restaurant o.d.o. now has three dining ventures stuffed into its single address. There’s o.d.o, the high-end kaiseki counter that sits behind Hall, his more casual venue, and now this latest, also at 17 West 20th Street but with a separate entrance for only takeout and delivery. For Muse, Mr. Odo is emphasizing products imported from his home region, Kyushu, in southern Japan, and artfully packaged. Coming to the same address will be an art gallery where dinners will be served when the restaurant is permitted.

The Simone

When it comes to outdoor dining, there’s real exclusivity at this Upper East Side French restaurant. A single table seating up to six in a sunken front courtyard is equipped with heaters and blankets. And there is also a waiting list.

Piccinini Brothers

For nearly 100 years, this butcher has been selling meat to restaurants throughout the region. Now that the pandemic has caused many of its restaurant accounts to cancel, it has opened to the public. It offers a wide range of beef, pork, veal, lamb and poultry choices, all said to be raised without antibiotics or hormones and often from local sources. The steaks have nice flavor, but their texture varies depending on the cut. Pickup can be curbside, and delivery is available throughout the region and nationally from Goldbelly.