The wall of windows at Piora in New York City offers natural light and views of a lush outdoor garden. Photo by Luca Poltelli.
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Birth Announcements: December 2013

Juliet Glass - December 2013

NEW YORK CITY
Chris Cipollone (former Tenpenny chef) and Simon Kim (recently service director at The Mark) teamed up to open Piora (“blossom” in Korean) at 430 Hudson Street. Korean and Italian culinary influences commingle in a 54 seat space. Softening the handsome design (think reclaimed oak and brick) is a mural of three waving lines representing the cycle of a blossoming flower. Apps ($6 to $18): barbecued octopus with fermented peppers, basil, and pine nuts; scallops with sweet corn, chanterelles, and crispy chicken skin. Mains ($24 to $34): bucatini with black garlic, Dungeness crab, maitake mushrooms, and chiles; suckling pig with radishes, burdock root, and apples.

DENVER
Chef Steven Redzikow­ski and beverage director Bryan Dayton, partners at Boulder’s Oak at Fourteenth, bring their winning combination of eclectic American fare and ingredient-driven cocktails to the Mile-High City with the September debut of Acorn. Located in The Source (3350 Brighton Boulevard)—an 1880s refinery-turned-culinary-mecca, home to both restaurants and retail shops—the 120 seat, bi-level Acorn is edgy and urban, with graffiti-splashed red brick walls, soaring ceilings, and exposed metal beams. Sous chef Amos Watts, recently of Jax Fish House, worked with Redzikow­ski back in the day at the shuttered Cyrus in Healdsburg, California. The shareable, seasonal menu is anchored by an oak-fired oven and grill. Small plates ($5 to $15): rare-seared steelhead trout with mustard, caviar, and potato salad; oak-grilled pork belly with figs, pepper jelly, and Thai basil. Large plates ($25 to $30): grilled chicken with Gruyère/shallot bread pudding, wild mushroom gravy, and whipped potatoes; cumin-spiced bone-in pork shoulder with corn, shishito peppers, and cumin/ancho vinaigrette. Desserts ($8 to $10): s’mores made of marshmallow ice cream, Graham cracker crumble, and chocolate sauce; peaches and caramelized brioche with cinnamon ice cream and Rogue Creamery blue cheese.

BALTIMORE
Spike Gjerde, executive chef and co-owner of Woodberry Kitchen and Artifact Coffee, opened his third venture in October, Shoo-Fly, a farmhouse diner located at 510 East Belvedere Avenue in Belvedere Square. The 5,000-square-foot building houses both the 75 seat restaurant and is headquarters for Gjerde’s intensive canning and preservation operations. The bi-level country chic restaurant has a 22 seat serpentine counter, artfully tattered American flags on the walls, and reclaimed barn wood throughout. Gjerde and chef de cuisine Patrick “Opie” Crooks (formerly chef/partner at Roy’s Baltimore) do intensive local sourcing for their menu of regional comfort fare. Starters ($4 to $14): Hangtown fry (oyster/bacon omelet); sausage and gravy. Mains ($12 to $22): meat loaf with mashed potatoes, toast, and pork gravy; fried chicken with braised greens, cornbread, and pepper gravy. Desserts ($5 to $8): shoofly pie; pawpaw bundt cake.

SAN FRANCISCO
In October, New York City culinary titans chef April Bloomfield and business partner Ken Friedman of The Spotted Pig and The John Dory Oyster Bar (among others) revived the recently shuttered but much-missed Tosca Cafe (242 Columbus Avenue). To maintain the character of the 100 seat space, the redesign integrates the iconic bar’s original jukebox, espresso machine, and piano. Upgrades include replacing the red vinyl booths with red leather ones and a complete overhaul of the kitchen, which hasn’t been used since the 1960s. Bloomfield and chef de cuisine Josh Even, a recruit from John Dory, are serving shareable Italian dishes that pair well with cocktails. Apps ($4 to $14): oxtail terrine; fried artichokes with tonnato sauce, red wine vinaigrette, and oregano. Mains ($15 to $42): grilled polenta with mushrooms, mascarpone, and Parmesan; McFarland Springs trout with broccoli di Cicco, anchovies, and rosemary.