This intimate restaurant takes a personal approach. Reservations are by email, not commercial platform. And at the end of dinner, the executive chef and partner, Sherry Cardoso, and the kitchen crew provide take-home treats to the guests. The format is a six-course tasting menu, $140, with an optional Wagyu course, $80 for two, and an emphasis on sustainability, as with zero-waste butter made with vegetable trimmings. (Wednesday):
32 Jones Street (Bleecker Street), cynthianyc.com.
La Piovra
This new oasis with a leafy backyard garden delivers an Italian menu shaped by some originality by the chef and owner, Dan Nistorescu. He gives zucchini the tonnato treatment with tuna sauce, tosses herbs and arugula for a verdant salad and creates a swordfish ragu. There are Roman-style pizzas, and chicken in an orange marinade. The name means octopus so there’s that, too. But for now there’s no alcohol; the license is pending.
145 East 61st Street, 212-256-0787, lapiovranyc.com.
Selene
This elaborate taste of Greece unfolds on three floors, including a garden terrace and an atrium with a retractable roof. The setting is not your typical whitewashed affair but displays neutral tones and, despite its size, a certain intimacy with several dining areas. The chef, Christos Bisiotis, turns out typical Greek specialties. Reno Christou, a founder of the Kyma restaurants, is partnering here with James Ragonese, an experienced restaurateur.
23 Grand Street (Avenue of the Americas), 212-279-9199, selenerestaurants.com.
On the Menu“El Último Sueño de Frida y Diego”
The Met’s staging of this opera about Frida Kahlo and Diego Rivera, through June 5, has prompted an exhibit at MoMA as well as specials at some Mexican restaurants around town, with the opera company’s blessing. At Cosme, a bowl of seductively creamy esquites with black truffles is being served at the bar, $35, through May 29.
35 East 21st Street, 212-512-4131, cosmenyc.com.
CelebratingJulia Child Award
Sam Kass, who has worked on various initiatives for healthy eating and agriculture, will be the 12th recipient of this annual award given in the name of the culinary legend to an individual who has made a difference in the way America cooks, eats and drinks. Bobby Stuckey, last year’s recipient, presented the award at a ceremony in Santa Barbara, Calif., last Thursday. Mr. Kass plans to donate his grant of $50,000 to American Farmland Trust and God’s Love We Deliver.