Tetsu, Japanese Comfort Food From Masa Chef, Opens

Tetsu, Japanese Comfort Food From Masa Chef, Opens

TONCHIN Here we have another New York branch of a Tokyo-based restaurant group, this one specializing in tonkotsu ramen, teppan-griddled foods and karaage fried chicken. The noodles are made in-house, and there’s a wide assortment of cocktails, sochu and sake. Toui and Anan Sugeno, whose father, Katsuhiro Sugeno, helped found the 26-year-old chain, run the restaurant. (Wednesday): 13 West 36th Street, 646-692-9912, tonchinnewyork.com.

SUSHI BY BOU David Bouhadana, the 30-minute, $50 omakase chef, is moving his Gansevoort Market sushi counter, which closed earlier this fall, to the Jue Lan Club. A counterpart, Sushi by Bae, 90 minutes for $100, from the chef Oona Tempest, is also taking up residence there. (Wednesday): Jue Lan Club, 49 West 20th Street; text 917-870-1587 for Sushi by Bou, 347-495-4221 for Sushi by Bae.

PRELUDE CAFE AND BAR CURATED BY NESPRESSO The casual cafe in the lobby of Alice Tully Hall is no longer in the hands of Marcus Samuelsson. It is now run by Restaurant Associates for Nespresso. In addition to coffee drinks, it serves an all-day menu of soups, salads, sandwiches, more-substantial dishes and pastries, some of which are seasoned with coffee. Among the main dishes are braised short ribs seasoned with coffee: Alice Tully Hall, 65th Street and Broadway, 212-671-4200, preludecafeandbar.com.

SZECHUAN MOUNTAIN HOUSE Serious Sichuan fare comes to the East Village via Flushing, Queens: 23 St. Marks Place (Third Avenue), 917-388-3866, szechuanmountainhouse.com.

Chef on the Move

BILLY DURNEY, the entrepreneurial pitmaster, has decided not to go forward with a partnership with Victor Rallo to open a waterfront restaurant on Staten Island. He said he planned to concentrate on Hometown Bar-B-Que in Red Hook, Brooklyn, and Hometown Fried Chicken, which he will also be opening there.

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