Michael "Bao" Huynh (Photo: David Rosenzweig)

This past year, Michael “Bao” Huynh has been birthing restaurants at an unprecedented rate: OBAO, Bia Garden and multiple Baoguettes are already open, and B Clinton and a burger spot are in the works. Now the Feed hears rumors of an Asian-inspired taco joint (something along the lines of the Korean Kogi concept, though details are vague), possibly destined for St. Marks Place. Bao’s plans have been known to change, but for now, this seems to be a live one.

Photos: David Rosenzweig

Michael “Bao” Huynh (Baoguette, BarBao) just won’t stop: This week he introduces his latest restaurant, OBAO (222 E 53rd St between Second and Third Aves). Within the midtown spot, Huynh will reinterpret Southeast Asian noodle and barbecue dishes. Thailand’s pad si-ewe gets an upgrade with the addition of short-rib meat, green-mango kimchi and a fried egg, and Singapore mai fun’s thin rice noodles are enhanced with crispy lard, Chinese sausage, shrimp and golden chives. Coming from the grill, meanwhile, is a small selection of items like whole red snapper. Continue after the jump to see the preview menu. Read more »

Photos: Lizz Kuehl

Whiskey fans—and everyone else—meet Rye House (11 W 17th St between Fifth and Sixth Aves, 212-255-7260). Bartenders Lynnette Marrero and Jim Kearns (both of Freemans) are behind the cocktails at this gastropub, from the owners of Sala and Sala 19. Their drink menu—which, as the name suggests, focuses on whiskeys and small-batch American spirits—features creative twists on standards, such as the seasonal house julep (currently made with peach-infused Death’s Door whiskey, applejack brandy and mint syrup). American craft beers and wines play a strong supporting role in the elegant 100-seat space, which combines reclaimed woods with modern touches. Like the beverages, the food by chef Greg Johnson (Abboccato) toys with classics, including beef Wellington recast as a sandwich, and sweetbreads cooked in the style of buffalo wings. Click through the slide show to see the space, drinks and dishes.

Photos: David Rosenzweig

Pastry whiz Pichet Ong may have had to shutter Batch and P*ong this past year, but he didn’t stay out of the sweets game long: Next week marks his return as the consulting chef at the East Village’s Spot Dessert Bar (13 St. Marks Pl between Second and Third Aves (212-677-5670). Ong will meld Asian and Western traditions in creations like a white-miso semifreddo. Other sweets, such as cupcakes (mocha, green tea), cookies (ginger oatmeal raisin) and ice creams (toppings include lime curd and vanilla-poached persimmon) can be eaten in or carried out. Click through for a look at the menu. Read more »

Midtown Lunch broke the news earlier today that Momofuku’s Má Pêche has quietly started serving limited breakfast and lunch menus on the mezzanine of the Chambers Hotel. TONY is live on the scene: Check out our Twitter feed now for updates on what’s going down, and expect a follow-up post later today with photos and our initial reaction to the food.

It’s upon us: Danny Meyer’s Maialino opens tomorrow, and the reservation line (212-777-2410) is working. For anyone who wants to go soon, you’d better get dialing.

Maialino (Photo: Jolie Ruben)

In addition to this week’s opening of Bar Henry, the following restaurants are expected to open by November 18th. Always call ahead, as opening dates can change.

Maialino Danny Meyer channels his love of Italy into this Roman-style trattoria in the Gramercy Park Hotel, offering dinner only for now. A casual front room, dubbed Bar Maialino, will serve coffee and pastry in the morning (Meyer’s first foray into breakfast) and Italian wines and beers later in the day. In the dining room, chef Nick Anderer will offer classics such as fritto misto and Rome’s offalcentric quinto quarto cooking. Gramercy Park Hotel, 2 Lexington Ave at 21st St (no phone yet)

Northern Spy Food Co. San Francisco chefs Christophe Hille (A16) and Nathan Foot (Myth) will introduce New Yorkers to their seasonal, market-driven cooking at this restaurant and retail store. Expect reasonably priced American dishes—with an emphasis on takeout and delivery—and locally sourced foods for sale in the store. 511 E 12th St between Aves A and B (212-228-5100)

Café Mei Mei Chef Robert Ribant (River Café) opens a seasonal American restaurant with a modern design that includes floor tiles patterned after a Mondrian painting. Market-driven specials will feature dry-aged prime steak, foie gras and other delicacies. Wines and beers are planned, but until the license clears, expect free pours on Fridays and Saturdays. 231 Court St between Baltic and Warren Sts, Cobble Hill, Brooklyn (718-852-8571)

The Mermaid Oyster Bar Restaurateurs Danny Abrams and Cindy Smith bring a New England–style fish shack to the West Village with this Mermaid Inn spin-off. Expect lobster rolls and raw-bar selections, as well as downscale dishes like tacos, fried calamari and clam strips. 79 MacDougal St between Bleecker and W Houston Sts (212-260-0100) Read more »

Photos: Jolie Ruben

Next week, Cafe Henri owners Winston Kulok and Carole Bergman Kulok will open a new American bistro and wine bar in the brick-lined cellar that once housed Zinc Bar. Wine consultant John Slover (Cru, Blue Hill) has assembled a list of roughly 230 bottles of mostly old-world wines, which are broken into three sections: by-the-glass, market and reserve lists. To encourage tasting, drinkers can purchase half of any bottle on the market list—which, unlike the reserve selection, tends toward younger wines from lesser-known regions—for half price. Among the stiffer beverages are a series of cocktails named for Gotham’s famous Henrys, such as the Henry Hudson (rye and ginger ale), while the food menu covers standards like roasted chicken, steak and mushroom-barley soup. Take a look at the slide show above, and the menu after the jump. Read more »

Photos: Jolie Ruben, Michael Alexander

The team over at Union Square Hospitality Group has been working day and night to get Danny Meyer’s Roman trattoria, Maialino, into shape for its planned opening next week. We’ve already brought you the first food preview, so now enjoy the space in its most complete form to date: The table cloths are on, the wine bottles are stocked and chef Nick Anderer has his Berkel slicer humming. Get ready, because soon it’s time to mangia!

Shake Shack SoBe…it has a nice ring to it.

Danny Meyer’s Union Square Hospitality Group isn’t slowing down a bit. Not only is it days away from unveiling Maialino in the Gramercy Park Hotel, but it has just announced its first project outside of New York City: Shake Shack Miami, in Miami Beach. It’s been clear for a while that this thing would go national. The SoBe branch is expected to open some time in the spring or summer of 2010, just after the launch of New York’s fourth location, in Nolita, and will be part of a retail and residential development called 11 11 Lincoln Road. According to the press release, “Guests will have the opportunity to sit indoors or outside, or enjoy a ShackBurger and a frozen custard surrounded by lush water gardens or under the shade of 50-year-old oak trees in the development’s stunning promenade.” There you have it; make your Miami Beach vacation plans now.