Headlining

that of Edith

Elyssa Heller, originally from Chicago who moved to New York City 10 years ago, has built a career in food. She worked in marketing and operations for several companies, then, without quitting her day job, launched Edith’s, as a pop-up at Paulie Gee’s Slice Shop in Greenpoint, Brooklyn, in 2020 selling items like handmade bagels. Christina Jackson, formerly of Tetsu, and Benjamin Leung, formerly of Manhatta, prepared the food. Last summer Ms Heller, 32, opened a sandwich shop in Williamsburg, also named after her great-aunt. She has now added this nearby market and a 25-seat cafe, decorated with Moroccan tiles, where her goal is to showcase “Jewish diaspora food,” as she put it, a blend of Europe from the East, North African, and Middle Eastern, as well as Zabar’s American Jewish cooking style. The daily cafe menu may include kasha porridge, Russian-style syrniki pancakes, perfect labneh with chickpea granola and malawach, Jewish pancakes from Yemen. There will be smoked fish and meats, prepared on site, and many ingredients used in the kitchen will also be sold. Edith’s will have a full liquor license and Ms Heller said she plans to serve wines from North Africa, Eastern Europe and Israel.

312, rue Leonard (rue Conselyea), edithsbk.com.

Opening

Kappo Sono

BBF chef Chikara Sono has added an eight-seat counter, Kappo Sono, to the back of this restaurant which opened last summer. On Sundays and Mondays, it will offer two seats, at 5 p.m. and 8 p.m. (Mr. Sono will not accept more than 16 reservations in total for the week). sliced ​​ginger and monkfish liver and monkfish with yuzu.

177 Ludlow Street (East Houston Street), 646-476-5088, bbfkapposono.com.

Canto West Village

Restaurateur Djamel Omari and his business partner, Allan Chan, opened this trattoria-style location notable for its red doors and a flowery Vespa parked in front of it. The menu, supervised by Mr. Omari, is devoted to typical dishes: bruschetta, arancini, fritto misto, polpette, Milanese pollo, Caesar salad and bolognese pasta, alla vongole and carbonara. It is an airy room with exposed brick and wooden ceilings. It opened provisionally in December and now has a liquor license.

117 Perry Street (Greenwich Street), 315-257-5473, cantonyc.com.

Baazi

During the pandemic, Gaurav Anand limited Awadh, his Indian restaurant on the Upper West Side, to take-out and delivery, and he continues to do so. But for on-site dining, inside and out, he renamed the Baazi space and turned it into a different restaurant. (The move has been delayed from last year until now as shipments of dishes and equipment were stuck in transit.) The two-story restaurant has been brightened up with a more Mediterranean palette. And Mr. Anand collaborates with Aarthi Sampath, a chef who had been to Junoon. The food is oriented towards South India, with dishes like urad bean and lentil dumplings, lamb chops glazed with tamarind sauce and sprinkled with a cumin-coriander mixture, roasted trout with spicy red masala paste and Goan Cornish chicken flambéed with Indian rum. (Open Monday)

2588 Broadway (97th Street), 646-861-3859, baazi.us.