Golden Hour at One40<\/p>\n
What is it about golden rooftops? This 20th-floor outdoor terrace with lush greenery, lounge seating and stunning views from its financial district location has opened for the season. The American menu of mostly small bites is wide ranging with deviled eggs, fried oysters, wild mushroom tartlets, seasoned fries and mini crab cakes.<\/p>\n
Club Quarters Hotel, 140 Washington Street (Cedar Street), 212-842-8007, one40rooftop.com<\/a>. <\/p>\n BranchesGoop Kitchen<\/p>\n Gwyneth Paltrow\u2019s California chain of quick-serve food shops jumps to the East Coast to make its New York debut this week. Its assorted bowls, soups, wraps, salads, pizza and rotisserie chickens purport to adhere to a \u201cclean eating\u201d philosophy. The chef in charge, Kim Floresca, worked at El Bulli and Per Se. It\u2019s delivery or pickup only. More outlets in the city with the same format are planned.<\/p>\n 245 West 46th Street, goopkitchen.com<\/a>.<\/p>\n The Consulate<\/p>\n This Upper West Side staple for brunch, lunch and dinner has added a location in Murray Hill, a neighborhood that\u2019s increasingly attracting attention. From the former El Rio Grande space, it offers many of its menu staples like a crab cake, burger, onion soup, roasted bone marrow and short rib cavatelli but also has an extensive list of sushi options, more than at its dressy duplex Midtown branch. (The Upper West Side location has none.)<\/p>\n 160 East 38th Street, 646-484-5101, theconsulate.nyc<\/a>.<\/p>\n Motek<\/p>\n This Mediterranean import from Miami has expanded its New York footprint with a Greenwich Village location. The greenery-filled space splashed with sunny yellow, and with seating indoors and out, provides the setting for the brand\u2019s familiar roster of pita, dips schnitzels and shawarmas.<\/p>\n 184 Bleecker Street (MacDougal Street), 646-663-8374, motek.com<\/a>. <\/p>\n ClosingLoring Place<\/p>\n In July, the chef Dan Kluger will turn out the lights at this Greenwich Village spot, his first solo restaurant, citing operating costs. His similar vegetable-forward approach will continue in Hudson Yards at Greywind, and its bakery, as well as Spygold, his bar beneath it.<\/p>\n