The name of this new place, the work of the chef Justin Bazdarich and Chris Walton of Oxomoco nearby, honors the Aztec goddess of young maize. They have put Alan Delgado in charge of the new kitchen, where the food is vegetarian and mostly vegan. Mr. Delgado, who is from Texas and worked there for many years, recently became involved in recipe development for Oxomoco before taking on this position. Some of his specialties for breakfast and lunch, the only meals being served for now in the restaurant’s elaborate outdoor dining area, are a masa pancake with maple syrup and salted butter; braised carrot tostada with navy beans, carrot top salsa verde and spiced maple; and churros with Oaxacan chocolate. (They’re also available for takeout and delivery.) The corn used here and at Oxomoco comes from Tamoa, a Mexican organization that connects farmers growing heritage crops with restaurants in Mexico and the United States. The restaurant has a vibrant mural covering its facade; when dining indoors is permitted, customers will see a room decorated with desert plants and hand-woven textiles in purple, yellow and orange that echo the colors of corn.
905 Lorimer Street (Nassau Avenue), Greenpoint, Brooklyn, 929-272-0370, xilonen.earth.
Renaissance Pavilion at Striver’s Row
A stretch in the Harlem neighborhood known as Striver’s Row, has been turned into a series of nicely designed outdoor dining venues. Ruby’s Vintage, Sexy Taco, The Row, Alibi Lounge, Ma Smith’s Dessert Café and Harlem Chocolate Factory have all been set up with heaters, umbrellas and other amenities intended to keep diners comfortable. It was done by Uber Eats, WXY architecture + urban design, Urban Umbrella, with others, to help keep the local Black-owned businesses running.
Adam Clayton Powell Jr. Boulevard, 137th to 139th Streets.
Baldor and Parcelle
Baldor Specialty Foods, a wholesaler that turned to retail home delivery early in the pandemic, has added wine to the products it’s offering. It has teamed up with Parcelle Wine, 511 West 38th Street, part of the restaurant group Delicious Hospitality, to offer a selection of what are being listed as “seasonal” wines, sold in lots of three. There are about 20 categories curated by Parcelle’s director, Grant Reynolds, including Prosecco, red wines for pasta, earthy and full-bodied wines and pre-dinner wines, $60 and up for three bottles. But the prices are revealed only if you sign up as a customer.
Le Village de Lafayette
Andrew Carmellini has created an outdoor enclave of 12 partly open, well-heated “chalets” outside his restaurant Lafayette, 380 Lafayette Street (Great Jones Street), lafayetteny.com. Each is a different size, seating between two and seven people and will open for the first time on New Year’s Eve. Dinner will be served Wednesdays through Sundays, $125 per person, plus an extra $100 for New Year’s Eve chalet rental. A New Year’s Day brunch, served through Sunday, will be $65 per person; a 4 p.m. dinner seating will be $85 per person, starting Jan. 1. Another special will be cheese fondue. Crown Shy in the financial district has its own version of the enclave, called Shy Village, and Daniel Boulud has a row of red-and-white-striped cloth cabanas in front of his Restaurant Daniel. More generally, there are plastic bubbles, igloos and yurts across the city, all part of the more elaborate solutions that chefs and restaurateurs have created for outdoor winter dining. A somewhat different amenity is at Franchia, an Asian-fusion vegan restaurant at 12 Park Avenue (35th Street), franchia.com. There, the seat cushions are heated electrically, just like a luxury sedan. “When your bottom is warm, you are warm,” said Terri Choi, an owner.
Dante at the Snow Lodge
The well-made cocktails that Dante in Greenwich Village is known for are now available in Aspen, Colo. It’s in a seasonal pop-up at the ski-country sister to the Surf Lodge in Montauk, N.Y. and is open from breakfast through dinner, for dining indoors, outdoors and for delivery or pickup.
501 East Dean Street, Aspen, Colo., 970-429-4477, dante-nyc.com.
Angie Mar had planned to keep the Beatrice Inn open until the end of the year, but when indoor dining was banned this month, she closed her restaurant and began doing only takeout and delivery. “I didn’t want people to remember the Beatrice Inn as a place for just sitting outdoors in the cold,” she said. But she plans to continue selling her specialties to go until Jan. 16. So you can still get the 45-day dry-aged burger, milk-braised pork shoulder, braised oxtail, roast duck, black kale salad and bone marrow crème brûlée for pickup or delivery. At the last minute, a new menu for New Year’s Eve has been added. It would serve two and includes caviar, oysters, fried chicken and buttered, fried bread, $125 plus $95 for an optional half-bottle of Krug Champagne, to order no later than Wednesday. Though the Beatrice Inn will be gone, by summer, Ms. Mar will move her knives and skillets to a space next door known simply as Beatrice, a corner space with an outdoor seating permit.
285 West 12th Street (West Fourth Street), 212-675-4808, thebeatriceinn.com.
The West Village shop selling Mexican sweets and meals for takeout and delivery has fallen victim to the pandemic. Fany Gerson, the chef and owner, said her company would not be able to keep it going, indicating, in a newsletter, that she could not renegotiate her rent. She plans to close “with a heavy heart” on Jan. 10, just after the Dia de los Reyes, Epiphany, celebrated Jan. 6, hoping that come summer, she will reopen a brick-and-mortar location somewhere. In the meantime, after the store closes, she will continue to sell sweets, other foods and merchandise for delivery and nationwide shipping through her website. A Rosca de Reyes (or king’s cake) comes in two versions, traditional and chocolate, $22 to $36, to order for pickup or local delivery. It is also available nationally via Goldbelly.
240 Sullivan Street (West Third Street), 646-861-0727, lanewyorkina.com.
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