Opening

Kashi

If you’ve never been to an Indian supper club, check out this lavish new Brooklyn restaurant that aims to channels the look. It has pops of color against a cream background, with varied seating areas, vintage touches, elaborate lighting and a mosaic bar. The menu has far more to do with sumptuous Mughal refinement and global crosscurrents, with dishes like sun-dried tomato rice with morels, paneer layered with cilantro pesto, burrata in saag spinach sauce and chicken tacos folded into paratha instead of a tortilla. (Wednesday)

266 Livingston Street (Bond Street), Downtown Brooklyn, 919-909-0243, kashiny.com.

Matter

At this new tech-savvy restaurant, you will know the quantity of calories, protein, fat, carbs and fiber in the food you order — and you can adjust each one. Add more chicken to boost the protein or remove some rice for fewer carbs, and so forth, at a kiosk using an app. Your tweaks also affect the price of the dish, so lose some chicken and spend less. There are seven preset combos on the menu that can be personalized. The ingredients have terms likewild-caught, grass-fed, pastured; also count on no gluten, no seed oils and nothing ultraprocessed. The app stores your personal data — height, weight, age — and calculates the nutrients you should consume, but it doesn’t store your budgetary requirements. It’s the work of Kevin Sekniqi, a tech entrepreneur, and his partners, including the restaurateur, Jon Sherman, who anticipate more outlets.

170 Crosby Street (Bleecker Street), matterformula.com.

Seirēn

Tastes of sunshine, just when you need them, come from the Iberian coasts. A conservas bar with tables has been installed in Chelsea, featuring the tinned seafood of Spain and Portugal. Mussels en escabeche, smoked sardines, tuna in walnut pesto and sea urchin roe are a few of the choices served with toasted sourdough and seaweed butter. An assortment of traditional tapas rounds out the menu. Candice Coy, the beverage director, is working with Nicholas Semkiw and Elvis Rosario, offering vermouth spritzes and some complex concoctions that have more to do with New York than with Spain or Portugal, like the Drunken Sailor, an old fashioned flavored with everything-bagel seasoning. Ask what I like to drink with conservas, and I’d say the Portuguese classic: white port and tonic.

94 Seventh Avenue (16th Street), instagram.com/seirennyc.

Fauchon

The luxurious abundance of delicacies from the boutique that anchors Place de la Madeleine in Paris now fills a store steps from Bryant Park. It’s a repeat; there was a Fauchon on East 56th Street and Park Avenue from 2000 to 2007. This time, its signature pink covers a grander space, with 75 seats for breakfast, lunch and brunch. Expect French classics like viennoiseries, egg dishes, onion soup, salade lyonnaise, steak-frites and sandwiches, including a lobster roll and a burger. There are prepared foods to take away. Shelves and counters spill over with gastronomic goodies and gifts. Targeting New York shoppers are new black and white macarons.

2 Bryant Park (1100 Avenue of the Americas, 42nd Street), 929-226-2711, fauchon.us.

Sushi Beauu Omakase

The Japanese restaurant in the Empire State Building has added an omakase counter. The chef, Tetsu Kaminakaya, from Hiroshima, Japan, is in charge. With seats for 10 at dinner only, there’s a choice of the Classic (13 courses plus miso soup) for $100, or the Seasonal (16 courses plus soup and dessert) for $140. The intimate restaurant, which opened this year, also serves breakfast, lunch and dinner à la carte from a menu dominated by sushi and sashimi preparations.

15 West 33rd Street, 646-329-6111, beauu.nyc.

Yves

A winter pop-up, Alpine style, has been installed at Yves, the French bistro in TriBeCa that occupies a 200-year-old building. Through March, you can warm up with onion soup, baked cheese, venison stew, escargots and assorted sausages, lubricated alongside with hot chocolate spiked with Chartreuse, hot gin punch and mulled wine. The space has been transformed with rustic paneling, vintage skis and ski posters.

385 Greenwich Street (North Moore Street), 212-431-3385, yves-nyc.com.

Ezio’s

One reason the owners of Roberta’s closed their East Village restaurant, Foul Witch, was to concentrate their efforts on the opening of their new Miami Beach restaurant. Named for the co-owner and chef Carlo Mirarchi’s father, the restaurant segues from raw bar items, including conch ceviche, to homemade pastas like linguine cacio e pepe and then to steaks and chops. The room is done in dark wood and stone that conveys a steakhouse atmosphere. (Friday)

580 72nd Street, Retail A, Miami Beach, Fla., eziosmiami.com.

Looking Ahead

Fulgurances Laundromat: Arthur, Gigi’s

The final spin cycle has ended for this offshoot of a French concept, which had a rotating roster of guest chefs that has included those who have gone on to open restaurants including Smithereens and Corima. In its place, a former participant, the chef Kevin Finch, and his wife, Alexa Finch, plan to open a French-ish bistro called Arthur in the spring. The original group that brought Fulgurances to life, Hugo Hivernat, Thibault Dubreuil and Pierre Buffet, have a nearby wine bar, Gigi’s, on their agenda for early next year.

Arthur, 132 Franklin Street (Greenpoint Avenue); Gigi’s, 138 Franklin Street (Greenpoint Avenue), Greenpoint, Brooklyn.

Grains of Change

A festive evening that’s all about rice, especially as it pertains to the culture and cooking of Eastern Asia, is coming up at the American Museum of Natural History. On Jan. 22 from 7 to 10 p.m., there will be talks, food and drink tastings in the Gilder Center; there will also be a demonstration of mochi pounding, a marketplace and a D.J. The event will be open to adults over 21. Tickets, $25, are available starting today, Dec. 16.

American Museum of Natural History Gilder Center for Science, Education and Innovation, 415 Columbus Avenue (79th Street), amnh.org.

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