Isla & Co. opens in Williamsburg, Brooklyn and more


Until 4 p.m., brunch is the main menu at this new restaurant housed in the former Du’s Donuts space in the arcade of the William Vale Hotel in Williamsburg, Brooklyn. Barry Dry and Tom Rowse, the owners of Parched Hospitality Group, which is behind the Hole in the Wall restaurants, have hired Matt Foley, a former sous chef at Marea, as executive chef. He will host brunch, as well as dinner, with an eclectic menu that includes a burger, fish and chips, rigatoni alla vodka with spicy prawns, Thai green curry and half a chicken with roasted spring vegetables. Sticky date pudding and lemon panna cotta are the sweet treats. The restaurant is a spinoff of Isla in the Hendricks Hotel in Manhattan, which reopens Thursday after a long pandemic hiatus. Additionally, Isla & Co. locations will appear this year in Atlanta, Miami Beach and West Palm Beach. (Opens Wednesday)

107 North 12th Street (Wythe Avenue), Williamsburg, Brooklyn, 718-388-8935,

In this new branch of a SoHo bistro, owners Raphael Louzon, who is also the chef, and Jeremie Mouyal, serve their style of Vietnamese cuisine, some of which is focused on breakfast, like the menu of their original spot. of Lafayette Street. You can find bao Benedict (eggs Benedict on a bao bun) and Luc Lac (beef in a pot with eggs and rice). Other dishes cater to any cravings at any time, such as taro fries with spicy mayo, tuna ceviche with crispy rice, and Mama Tom prawns in curried coconut milk.

104 Eighth Avenue (15th Street),

Jugkrwut Borin and Arada Moonroj offer charcoal-grilled skewers, considered a particularly popular snack sold outside of schools in Thailand, in this transformation of their restaurant, Lamoon. Chicken, pork and squid are the main attractions.

81-40 Broadway (82nd Street), Elmhurst, Queens, 917-745-1168.

Helen Nguyen, who has been doing pop-ups, community diners and takeout under this title for several years, has finally opened a restaurant on the Lower East Side. His partner is Jennifer Saesue, owner of Fish Cheeks in NoHo. The menu reflects Ms. Nguyen’s French training with chefs like Daniel Boulud, while staying true to her Vietnamese roots. A highlight of the menu, bo khong luc lac, the popular shaken beef, is made with a dry-aged tomahawk steak done like pepper steak but with Vietnamese ingredients in the sauce, with fries on the side. Ngheu and chem chap hap sa, steamed clams and mussels, come in a buttery lemongrass broth.

172 Orchard Street (East Houston Street), 646-609-3202,


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