Moore French options
Chef Harold Moore’s latest venture, Bistro Pierre Lapin, at 99 Bank St. in the West Village, features an all-star cast of classic French dishes, along with Moore’s famed roast chicken for two with fois gras bread stuffing.
The bistro is also launching Sunday brunch with croque madame, escargots served with soft scrambled eggs and a garlic sauce, steak and eggs, or a “simple” avocado yogurt with berries and nuts.
Brine Chicken, a cashless, chef-driven fast casual eatery from restaurateur Dan Mezzalingua, is slated to open Aug. 15 at 106 Eighth Ave. The 1,400square-foot eatery seats 32 .
Executive chef Joe LoNigro, founding chef partner at Otto’s Tacos, brines antibiotic-free range chicken for 24 hours, bastes it with a house-made blackened chili honey garlic sauce and fire- grills it.
Diners will order via a tray kiosk food image system that is “simple and intuitive,” says Mezzalingua.
While higher minimum wage fees “brought the kiosk model to the public eye,” being cashless is also “more efficient,” Mezzalingua said.
The high-tech tray kiosks were developed by Peter Kellis, an ex-Google senior engineer.
Signature dishes include a thigh quarter chicken with sides of white balsamic farro with cranberries and hearts of palm with marinated tomato.
While the name evokes Brooklyn, Taco Dumbo — a SoCal taqueria that focuses on healthy food and cold-pressed juice — is launching in Midtown at 1385 Broadway later this year.
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