Pastrami is on a roll, not just the usual rye. We have pastrami egg rolls, pierogi filled with pastrami and now it’s given Turkish treatment in a borek at this full bakery and cafe in the East Village, a logical adaptation since Turkish basturma (dried, spiced beef, sometimes smoked) is similar to pastrami. Mediterranean Danish made with olives and sun-dried tomatoes is also on the menu, as is a baklava doughnut with a honeyed pistachio topping. Classic sand-brewed Turkish coffee is served, as are the usual panoply of coffee and tea drinks one has come to expect. The owner, Cihan Cakmak is known as Red Beard for obvious reasons.

194 First Avenue (12th Street), redbeardbakerynyc.com.

Somssi

With pedigree to spare, Ahris Kim, who was a manager of NA:EUN Hospitality (Atomix, Naro and Atoboy), has partnered with the power couple Junghyun and Ellia Park to give this bistro a mix of European, American and Asian flavors and ingredients. Cumin-crusted mutton chop with fries treated with Korean seaweed or kimchi cheese seasoning, and a potato trio with caviar give you some idea of the menu. The brick-walled space, with a mere 50 seats, is done in green and neutral tones and decorated with vintage pieces. (Wednesday)

79 MacDougal Street (Bleecker Street), somssi.nyc.

Saylor Beach House

This new Mediterranean restaurant on the North Fork waterfront comes with an added feature: the option to travel from Sag Harbor on the South Fork from noon to 4 p.m. on a Yacht Hampton boat ($75). The returns are at 3 or 4 p.m. And dining at Saylor’s isn’t de rigueur because yacht passengers can opt for a $20 picnic box, the Happy Saylor, which includes a mini cocktail to enjoy on board or ashore. Also on dry land, Saylor’s Beach House, sharing the dock area with the venerable Claudio’s establishments, serves a seafood-forward menu inspired by Greece.

Claudio’s Marina, 111 Main Street (Front Street), Greenport, N.Y., 631-477-0627, saylorbeachhouse.com, yachthampton.com.

BranchesWokuni Broadway

The Japanese restaurant at 39th Street and Lexington Avenue that specializes in tuna has spawned a sibling with much the same agenda. It’s larger, with 110 seats and a retail counter, and will hold tuna events like butchering demonstrations.

1359 Broadway (36th Street), wokuninyc.com

Uovo

With five restaurants in the Los Angeles area all serving fresh egg pasta made in Italy and flown daily to the United States, this company with facilities in Bologna has now opened in New York. Why the travel? It has to do with the supposed superiority of fresh pasta made with Italian eggs and by the experienced hands of Italian women called sfogline. The somewhat rustic restaurants, with open kitchens, serve antipasti and about a dozen pasta dishes, including amatriciana, lasagna, cacio e pepe and pomodoro. And despite the shorter journey to New York, pasta prices here are higher than on the West Coast ($24 to $27 including service fee, compared with $17 to $19 plus a 16 percent fee).

13 West 28th Street, uovopasta.com.