Gage & Tollner and Its Bar Open for Delivery and Pickup


Gage & Tollner

Gage & Tollner was set to open on March 15, 2020 — exactly one day before Covid-19 compelled New York State to shut down restaurants. “The timing was perfect,” joked St. John Frizell, who, with the chef Sohui Kim and Ben Schneider, her husband and partner, brought the historic Brooklyn restaurant back to life. Now diners can finally get a taste of what they’ve been missing. Starting Wednesday, the restaurant, as well as its new second-floor bar, Sunken Harbor Club, will be offering food and drink for delivery and pickup.

“The reason we didn’t do this earlier is we really feel the tide is turning now,” Mr. Frizell said. “We think of it as pre-opening.”

Ms. Kim will offer two “at-home dinner experiences.” The first includes braised heritage pork with seasonal vegetables; roasted carrots; six buttermilk biscuits; a winter salad; and six cookies. The $180 package feeds four to six. The second comes with a dry-aged, grass-fed rib-eye steak; onion soup with sourdough croutons and aged farmhouse cheese; broccoli gratin; a wedge salad; and four brownies. The $275 package feeds two to four. Each meal comes with instructions and requires some assembly. (The rib-eye arrives raw; a video on Instagram will show how to cook it properly.)

The Sunken Harbor Club will sell classic and original cocktails ($14 to $16) and various bar bites from Spam sliders to shrimp chips ($5 to $24). There are, at present, no indoor or outdoor dining opportunities. There is a $3 delivery charge. Those who pick up will get a peek at the restaurant’s beautifully restored landmark interior. ROBERT SIMONSON

372 Fulton Street, 347-689-3677,


Smillie Pizza by Il Buco Alimentari

This restaurant-within-a-restaurant takes advantage of the popularity of the pizzas that the chef, Justin Smillie, has been making at Il Buco Alimentari & Vineria. Available only for takeout and delivery, there are seven varieties, including the traditional margherita, and the more inventive cacio e pepe; kale and anchovy; and green chorizo with charred onions, pepperoncini, mozzarella and provolone. A chopped chicory salad and crisp puttanesca wings with capers and chilies are also sold. (Opens Wednesday)

53 Great Jones Street (Bowery), 212-837-2622,

Hachi Maki

Among the restaurateur Jeremy Wladis’s places on the Upper West Side, this spot, on Columbus Avenue near 85th Street, has been a revolving door. Now Mr. Wladis, who set up outdoor seating for bowls of ramen in front of the restaurant three weeks ago, is opening it with indoor seating for open-faced maki, four kinds of ramen and Japanese-style snacks. The sushi chef and partner, Max Zumwalt, is in charge.

522 Columbus Avenue (85th Street), 212-787-0900,

Looking Ahead

1245 Broadway

This new 23-story office building is where the vegan chef Matthew Kenney will be installing his new flagship restaurant, as yet unnamed, next year. It will be on the building’s ground floor and lower level. In addition to plant-based fine dining, the 7,900-square-foot complex will have a more informal brasserie-style restaurant. Mr. Kenney will handle catering for the building and run an event space on the premises.

1245 Broadway (31st Street).

Hermitage Hotel

Jean-Georges Vongerichten will oversee everything culinary at this Nashville hotel, a National Historic Landmark. A new restaurant, with broad arches and thick columns designed by Thomas Juul-Hansen, who has done other restaurants for Mr. Vongerichten, is to open in the fall. There will also be a new cafe. Both restaurants will feature seasonal and regional fare.

261 Sixth Avenue North, Nashville, 615-244-3121,


This restaurant, another Southern project for Jean-Georges Vongerichten, will be at Keswick Hall, in Keswick, Va., near Charlottesville, a country inn in the final stages of renovation before a spring opening. Mr. Vongerichten will be the consulting chef. The opening will be in time for the property’s five-acre farm to begin to flourish and supply the kitchen.

701 Club Drive, Keswick, Va., 434-979-3440,

Harlem Restaurant Week

Harlem restaurants are celebrating the return to indoor dining through Feb. 28, with $25 meals to highlight 25 percent seating capacity, at their 11th annual restaurant week. There will also be some $10 specials offered by the more than 40 participating restaurants. And as a link to Black History Month, there will also be Harlem Renaissance multimedia walking tours on Feb. 19, 20, 26 and 27 from 1 to 3 p.m. ($25), to highlight the restaurants and neighborhood landmarks (

Chefs on the Move

George Mendes

Mr. Mendes, a co-owner and chef at Aldea, a Michelin-starred restaurant where he showcased his Portuguese roots, will conduct a virtual class teaching participants how to prepare a seared shrimp dish in a Goan-Portuguese curry broth and a strawberry dessert. The food will be paired with a new Dewar’s Scotch called Portuguese Smooth that has been aged in port casks. Stephanie Macleod, Dewar’s master blender, will present the drinks for this promotion. It will be Feb. 27 from 5 to 6 p.m. and is free; components for the class will be available for purchase in advance.

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