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Off the Menu

Birreria, a rooftop beer garden with beers brewed on site.Credit...Michelle V. Agins/The New York Times

Opening

AMORINO Here gelato will be scooped to create a flower shape, and the petals can be made of different flavors from a list of more than 20, all in the same cup or cone. It’s the signature of the chain, which has stores in 50 locations in Europe, and now New York. Free cones from 4 to 7 p.m. on opening day (Thursday): 60 University Place (10th Street), (212) 253-5599.

BIRRERIA Eataly’s rooftop beer garden, with 150 seats, a menu of rustic Italian fare (sausages to be sure), beers brewed on premises by a team of Italian and American craft brewers and wines on tap, has a retractable roof for year-round use. (Opens Friday): 200 Fifth Avenue (23rd Street), (212) 937-8910.

COCHINITA This glorified taco stand will serve house-made corn tortillas with four choices of filling, three of sides, assorted condiments and two desserts. (Friday): 922 Fulton Street (Washington Avenue), Clinton Hill, Brooklyn, (718) 789-7700.

DUO Hok Chin, who worked at Solo and Prime Grill, is the chef for the glittery 120-seat dining room, where the contemporary American menu has global accents (hanger steak au poivre, watermelon salad with grilled shrimp and feta, and carpaccios with a choice of toppings). The owners, Sabina and Lorraine Belkin, are sisters. (June 6): 72 Madison Avenue (27th Street), (212) 686-7272.

FAT GOOSE It has taken about two years for Leszek Gesiak to overcome a nightmare of delays (including waiting for the chef, Alexander Maranslicht, to recover from an accident) and open his gastro-pub-style restaurant, whose name is a play on his own, using its first three letters (“ges” in Polish means “goose”): 125 Wythe Avenue (North Eighth Street), Williamsburg, Brooklyn, (718) 963-2200.

FORCELLA Giulio Adriani, a Neapolitan pizza maker, has set up what he is calling a “test kitchen” for his Manhattan restaurant, to open on the Bowery in NoHo in midsummer. For now, customers can try the pizzas (more than a dozen of them, red and white) and other dishes, on a walk-in basis, and are requested to give opinions. Once the Manhattan restaurant opens, this will be a Brooklyn branch, no longer a test kitchen. (Thursday): 485 Lorimer Street (Grand Street), (718) 388-8820.

LUKE’S LOBSTER The fourth Manhattan location for this purveyor of lobster rolls, shrimp rolls, crab rolls and platters will feature a lunchtime express window on the street for those who want only a lobster roll. (Friday): 26 South William Street (Stone Street), (212) 747-1700.

PORTS COFFEE & TEA Stumptown is the coffee (espresso, pour-over and cold brew) at this new spot that also serves organic teas: 251 West 23rd Street (Seventh Avenue), (646) 290-6151.

RICKSHAW DUMPLING The success of the dumpling trucks in Midtown led to the opening of a new storefront, with a menu similar to the one on West 23rd Street, strictly for takeout. There is standing room along the windows, no seats: 459 Lexington Avenue (45th Street), (212) 461-1750.

SHAKE SHACK This is the sixth in the city for this chain: 215 Murray Street (West Street), (646) 545-4600.

Looking Ahead

PILLAR & PLOUGH The handsome 100-seat dining room in the Hotel Williamsburg has an open kitchen run by Andrés Grundy, who was the chef de cuisine at L’Atelier de Joël Robuchon, perhaps the ultimate high-end open kitchen. At his new gig, cooks will actually take the food to the tables. Small plates will include “tater tots” with smoked paprika cream; entrees will be dishes like lacquered squab scented with coffee, and there will also be whole suckling pig and prime beef rib for sharing. (July 1): Hotel Williamsburg, 160 North 12th Street (Bedford Avenue), Williamsburg, Brooklyn.

AGATA & VALENTINA A second site for this Upper East Side market will open in the fall: 64 University Place (10th Street).

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: Off the Menu. Order Reprints | Today’s Paper | Subscribe

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