Off the Menu

Opening This Week

COOPER’S TAVERN This restaurant, bar and lounge, which opened on Monday, is part of the renovation of the New Yorker Hotel near Penn Station. It has a wood-paneled tavern look, with suggestions of Art Deco in the bar area, in keeping with the hotel’s 1930 vintage. The chef, Julian Clauss-Ehlers, has an easygoing menu of seafood, pasta and steaks: 481 Eighth Avenue (35th Street), (212) 268-8460.

DEAN & DELUCA A spacious cafe opened on Monday in Rockefeller Center, with the company’s white industrial look but with bolder graphics and a menu of salads, soups, pizzas, sandwiches and some hot dishes. There is seating for 47, some at communal tables: 1 Rockefeller Plaza (48th Street between Fifth and Sixth Avenues).

THE SMITH An industrial setting is the stage for lusty food like potato chips with hot Gorgonzola dip and chicken sausage with peppers and onions. It opened on Monday. The owners, Glenn Harris and Jeffrey Lefcourt, who own Jane and the Neptune Room, have brought in Brian Ellis, who was the executive chef at Jane: 55 Third Avenue (11th Street), (212) 420-9800.

Looking Ahead

FATTY CRAB Zakary Pelaccio, above, and Rick Camac will open a 62-seat branch of their Greenwich Village Malaysian cafe in early spring, in what had been Zen Palate. Jeffrey Chodorow is backing the venture: 2170 Broadway (77th Street).

DAVID BOULEY AT SOUTH BEACH This restaurant in the Ritz-Carlton South Beach will replace David Bouley Evolution, where Mr. Bouley had been the consulting chef and which closed last week. Mr. Bouley said that a new ownership group has taken over, and the renamed restaurant is expected to open in a couple of weeks. He added that the menu will be similar to that of Upstairs at Bouley Bakery in New York: 1669 Collins Avenue, Miami Beach, (305) 604-6090.

Open Now

THE MANSION RESTAURANT AT ROSEWOOD MANSION ON TURTLE CREEK After undergoing extensive renovations, this restaurant, where John Tesar is now the chef, is serving again: 2821 Turtle Creek Boulevard, Dallas, (214) 559-2100.

Changing Hands

ORWASHER’S BAKERY Abram Orwasher, the third generation of the family that founded this Upper East Side bakery in 1916, has sold it to Keith Cohen, who worked at Tribeca Oven. Mr. Cohen plans to expand the products beyond the Eastern European breads the bakery is known for, with artisanal breads from Italy, France, Ireland and the United States: 308 East 78th Street, (212) 288-6569.