LEGACY RECORDS Something of a pioneering spirit has driven the chef Ryan Hardy and his partners Robert Bohr and Grant Reynolds, of Charlie Bird and Pasquale Jones, to open their third restaurant, in a new residential building at the edge of the Hudson Yards development. “This is an underserved neighborhood,” Mr. Hardy said. The restaurant, named for the recording studio once housed at its address, is starting with a breakfast and lunch cafe in the front half of the space, serving what Mr. Hardy calls “chef-driven food,” not the usual muffins and egg sandwiches. It has a handsome sweep of bar for drinks and dining, and a marble bar for wine, with comfortable seating. By night this area will become a wine bar and dining counter with the same menu as the airy dining room beyond. The design, by Ken Fulk of San Francisco, suggests midcentury modern. The dinner menu is what Mr. Hardy calls “more uptown” than those at his other restaurants, with less Neapolitan fire, more Piedmontese complexity and a greater focus on seafood. The winter menu has a crudo section and dishes like crispy sunchokes with puntarelle, chestnut tagliatelle with duck ragù and duck offal, and Icelandic sea trout with pickled fennel and horseradish. Arvid Rosengren, an award-winning sommelier, is a partner here and has assembled a mostly French and Italian wine list. Upstairs is another bar with a lively mural to set the scene, and Jeff Bell of PDT consulting on the drinks. (Cafe opens Thursday, dining room on March 6): 517 West 38th Street, no phone, legacyrecordsnyc.com.
OXBOW TAVERN The chef and restaurateur Tom Valenti is back on the Upper West Side. Having closed the much-loved Ouest in 2015 and done a brief stint at Le Cirque, he is opening this neighborhood bistro in the former Cafe Tallulah space. The name, however, has a longer history because the location once housed the Cuban restaurant Victor’s Cafe; near the front door there’s still a mural of oxen pulling a wagonload of sugar cane. Mr. Valenti said he is doing a quick turnaround, some cosmetic changes but nothing major. “The idea of spending months and millions decorating is too difficult these days,” he said. The food will have some signature dishes like salmon gravlax and a frisée salad with artichokes and mussels and, occasionally, his braised lamb shank. Also on the menu are a burger, a fried chicken sandwich, seared halibut with cauliflower purée and assorted simply grilled items. Downstairs, Mr. Valenti plans occasional dinner-party-style dinners starting in the spring. (Wednesday): 240 Columbus Avenue (71st Street), 646-490-4075, oxbowtavern.com.
BLUE RIBBON FRIED CHICKEN This latest outlet for the signature crunchy-coated chicken from the Bromberg brothers follows the East Village template. Various combinations that use all parts of the bird along with sauces, sides and condiments are served to stay (46 seats) or to take away. (Thursday): 749 Ninth Avenue (51st Street), 212-937-0404, blueribbonfriedchicken.com.
AVOCADO APPÉTIT Brooklyn has Avocaderia, and now Manhattan has an all-avocado cafe on the edge of Chinatown. The setting is charming, dense with patterns of tropical greenery interspersed with avocados on the walls, pillows and artwork. Food dispensed at the counter to stay or go is mostly sandwiches, open-faced or closed. For beverages, there are avocado-spiked smoothies and coffee and tea drinks: 114 Eldridge Street (Broome Street), 917-388-3675, avocadoappetit.com.