Off the Menu

The RedFarm restaurant, with a rough-hewn setting and Asian food, was in previews last week.

Opening

REDFARM It has taken a good year for Ed Schoenfeld and Joe Ng to open their new venture. Only the red accents in the décor suggest that this 45-seat rough-hewn setting with yard-sale details is a Chinese restaurant. “Unabashedly inauthentic” is how Mr. Schoenfeld describes it. China, especially Mr. Ng’s flair for dumplings, is the anchor, but the food also speaks Japanese (shrimp zapped with yuzu and wasabi), Korean (thick, chewy rice noodles) and Thai (yellow curry). Several presentations are heavy on the whimsy (mushroom spring rolls sport Fandango wigs), and a vegetable appetizer consists of four dishes cantilevered from a rack. Mr. Ng does some of his shopping in the Greenmarket and at Whole Foods. The partners’ long-term plan is to open a commissary and a number of dim-sum delivery locations around the city (opens Tuesday): 529 Hudson Street (Charles Street), (212) 792-9700.

CHUKO Jamison Blankenship, David Koon and James Sato left the Morimoto kitchen to open their own ramen shop with a locavore-organic approach. As Mr. Koon put it, “Brooklyn is into food like this.” Among the offerings will be little sandwiches of baked buns filled with a choice of crispy oysters, fried chicken, pork belly, lobster or fried green tomatoes: 552 Vanderbilt Avenue (Dean Street), Prospect Heights, Brooklyn, (718) 576-6701.

ED’S LOBSTER BAR This is the largest of Ed McFarland’s seafood shacks and will focus on small plates, potpies, sliders and pasta (Friday): 25 Clinton Street (Rivington Street), (212) 777-7370.

EL CID The return of this venerable restaurant confirms Chelsea’s status as Little Spain, with at least eight Spanish places and more to come. Francisco Bermeo, who started as a busboy in the well-tiled original, which closed several years ago, has revived it nearby with a menu of tapas and classics: 174 Eighth Avenue (19th Street), (212) 524-6818.

FELICE RISTORANTE and WINE BAR Tuscan fare as at the original, about 20 blocks south: 1593 First Avenue (83rd Street), (212) 249-4080.

HARRY’S ITALIAN PIZZA PARLOR This is a pizza, heroes and salad spinoff of Harry’s Italian in the financial district, owned by Harry and Peter Poulakakos: North Concourse, 30 Rockefeller Plaza, (212) 218-1450. KIWIANA The chef and owner Mark Simmons puts his native New Zealand on display in this new spot, with green lip mussels, New Zealand snapper, lamb, beef and venison, and a kiwi burger made with lamb. Seasonings often involve wattleseed, manuka honey, marmite and horopito, an herb: 847A Union Street (Seventh Avenue), Park Slope, Brooklyn, (718) 230-3682.

MASAK Larry Reutens, a native of Singapore, plans to evoke the mélange of cuisines that have taken root in that food-centric city, with Malay, Chinese, Indian and European elements flavoring small plates, larger dishes and drinks. Mr. Reutens, who has been cooking in New York for the last eight years, including a stint as the executive chef at Alias in the Lower East Side, will put a personal spin on all of this. The name, he said, refers to an expression for playing with food (Tuesday): 432 East 13th Street, (212) 260-6740.

PURBIRD Amish free-range chickens are grilled, poached, ground into sausage and burgers, and slipped into salads and potpies. Blue Marble Ice Cream milkshakes are also featured: 82 Sixth Avenue (St. Marks Avenue), Park Slope, Brooklyn, (718) 857-2473.

SAM BAHRI’S STEAKHOUSE Just steps from her Dallas Jones BBQ, Sam Bahri has opened a steakhouse with a classic menu plus about a dozen other entrees, mostly French-inspired: 257 Avenue of the Americas (Bedford Street), (212) 647-1010.

SARABETH’S TRIBECA Sarabeth Levine’s empire of home-style restaurants with an emphasis on well-crafted baked goods now stretches from the East 90’s to TriBeCa. Pastries and preserves are also sold retail (Tuesday): 339 Greenwich Street (Jay Street), (212) 966-0421.

Chefs on the Move

DANIEL ANGERER and Lori Mason have closed Klee Brasserie and Little Cheese Pub in Chelsea. Mr. Angerer said he had joined a chain restaurant group, the name of which he said he was not authorized to reveal. This hush-hush organization, which wants him to emphasize locally sourced ingredients, will be opening one and possibly several new places starting in mid-September.

BRIAN MURPHY, who has been the chef at Monument Lane in Greenwich Village since April, has left.