Opening

Next Door

Just inside the Wegmans supermarket near Astor Place is a vast takeaway sushi counter. “Everything is kept cold for safety but that’s wrong; sushi should not be eaten cold,” said Danny Wegman, the company’s chairman. His remedy, through a gilded door opposite, is a luxe Art Deco restaurant where suitably temperate sushi, as well as terrines, caviar, roasted lobster, and beef and seafood from the robata, are served at a counter and tables. Oliver Lange is the chef in charge, with Kazuya Matsuoka preparing sushi. There’s also a Champagne bar. The only other Wegmans with a restaurant is the flagship in Rochester, N.Y. (Opens Wednesday)

Wegmans, 770 Broadway (Eighth Street), 646-225-9255, wegmansnextdoor.com.

Café Brume

Do heights, as in Brooklyn, qualify as Alpine? In terms of food they do, as the restaurateur Brendan Spiro would have it. Alongside high-elevation wines from Northern Italy and elsewhere, his chef, Ian Anderson, formerly the chef de cuisine at Le Coucou, is serving chicken with rösti, pork with red cabbage, steelhead trout, Wiener schnitzel and caraway sauerkraut. The décor, with exposed timbers and everything but the cowbells, reinforces the theme.

80 Montague Street (Hicks Street), Brooklyn Heights, 347-227-2852, brume.nyc.

Adda

Credit…Alex Lau

The original Long Island City storefront, the early entry by Unapologetic Foods, has closed (it will be used to prepare catering) and reopened in the East Village. The group now has an array of distinctive Indian restaurants and has given Adda an arched interior, patches of graffiti and a new menu, by the company’s executive chef, Chintan Pandya, with the chef de cuisine Neel Kajale. Beef cheek lukmi, a kind of samosa; Rajasthani stuffed chile chicken; and a revised version of its baby goat biryani are some highlights. There’s also a butter chicken platter with choices of butter served family style, as well as a seafood kharda masala with various fishes and cooking methods to select. (Thursday)

107 First Avenue (Sixth Street), addanyc.com.

Evolution

Homage to Brooklyn food, Coney Island hot dog and all, is what you’ll find on this tasting menu by Eric LeVine, whose mentor was David Burke and who has a few Long Island restaurants of his own. Over 10 to 12 courses ($175), there are samples of Sheepshead Bay baked clams, Brighton Beach potato knishes, Williamsburg steak and downtown cheesecake, among others, though smoked salmon seems an odd connection to Park Slope. Mr. LeVine has also opened Blackbird, a gastropub and bar, in the hotel. (Wednesday)

42 Hotel, 428 South Fifth Street (Kent Avenue), Williamsburg, Brooklyn), 929-397-0808, evolutionbklyn.com