A Tour of the Japanese Table at Chikarashi Isso in the Financial District – The New York Times

Le Crocodile

The unassuming elegance of the dining room in one of Williamsburgs first hotels, brick walls and all, has been largely retained in the hands of the restaurateur Jon Neidich, best known for the Acme in Manhattan, and his partners, Jake Leiber and Aidan ONeal, the chefs and owners of Chez Ma Tante in Greenpoint. Here, the chefs are moving from the bistro fare with English and global touches theyre known for, to a lengthy brasserie-style menu, more strictly French. Rabbit and duck rillettes, onion soup with lardons tucked inside, classic escargots, steak frites, boudin blanc, halibut with beurre blanc, and profiteroles speak the language of a room done with red leather banquettes and mirrors. (Opens Wednesday)

Wythe Hotel, 80 Wythe Avenue (North 11th Street), Williamsburg, Brooklyn, 718-460-8004, lecrocodile.com.

The smorgasbord that is the career of the chef and restaurateur David Burke now includes this French restaurant and lounge, which will feature burlesque and other performances a few nights a week. Hes working with four owners of Redefine Hospitality, in the space that housed the short-lived restaurant Rebelle. The executive chef is Guillaume Thivet, and with Mr. Burke he is serving oysters Rockefeller, skate meunire, roast chicken, filet of beef and fries.

218 Bowery (Prince Street), 646-649-4805, misterfrenchnyc.com.

You can easily take your food allergies, sensitivities and the like to this new restaurant in a club, the Well, which is devoted to wellness with features like a meditation dome and a reflexology lounge. The restaurant is open to the public, not just club members. The restaurants executive chef, Sherry Cardoso, worked at Cafe Cluny, Per Se and Brooklyn Fare. Her menu, devised in consultation with a team of partners in this enterprise, features just what youd expect: organic, seasonal, local ingredients in dishes like a sprouted quinoa and bean burger, and a bowl of chickpeas, vegetables and greens at lunch; and at dinner, sashimi, house-made burrata, wild halibut with savoy cabbage, and also the quinoa and bean burger. There is also a daily market table from which diners can select ingredients like roasted vegetables.

2 East 15th Street, 646-560-8088, the-well.com.

Wylie Dufresne has opened a holiday pop-up of his Williamsburg, Brooklyn, doughnut shop. The pop-up, near Union Square, will be open daily through Dec. 29 (except Dec. 24 and 25). Orders can be placed online for pickup from noon to 5 p.m.

31 East 17th Street (Broadway), dusdonuts.com.

Food will be a major focus at what is being billed at Manhattans first night market, to begin this weekend. It will occupy the renovated areas of the historic East Harlem market, La Marqueta, with a savory food court occupied by vendors like Harlem Shake, Eggroll Queen, and Sisters Cuisine; a sweet food court with Harlem Pie Man and others; and a garden area serving beer and coquito. Handmade wares like beads will also be featured; there will be music and, from 4 to 5:30 p.m., a selfie-ready Santa. The market is a collaboration among NYC Public Markets, Uptown Grand Central, TBO Harlem and Buy Local East Harlem. (Dec. 7, 14 and 21, 4 to 10 p.m.)

La Placita at La Marqueta, 1590 Park Avenue (116th Street).

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A Tour of the Japanese Table at Chikarashi Isso in the Financial District - The New York Times