tre dici STEAK: The second floor of Chelsea’s Italian restaurant tre dici has been transformed into an intimate, 50 seat dining room (pictured) designed in the style of a sexy New Orleans speakeasy, circa 1920. Heavy fabrics covering the windows evoke a feeling of timelessness in the candlelit room, which is lined with luxuriant claret leathers and sensual artwork under an antique silver tin ceiling. The food arrives via dumbwaiter from chef Giuseppe Fanelli’s kitchen and features entrees like Kobe Beef Ravioli with black truffle, caramelized onions and parmigianino; and, no surprise, a 16 oz. Black Angus Hanger Steak. A lobster salad with watermelon, avocado, red onion & yuzo vinaigrette walks on the lighter side, and an elegant bar pours a selection of bourbons and scotches. [Closed Sundays.] 128 West 26th Street, 2nd Floor, (212) 243-2085.
La Zarza: The new “rustic” kid on the block blends cuisine from Barcelona and Buenos Aires in an East Village restaurant/lounge with chocolate colored walls, flickering candlelight and a DJ spinning easily-digestible “global sounds.” But chef Jorge Rodriguez, formerly of Chimichurri Grill, isn’t satisfied with just Spanish-Argentinian fusion; his menu is further hyphenated with Middle Eastern, African and Asian influences. For an appetizer there are Almond Stuffed Dates, wrapped with Argentinean smoked bacon, served with hearts of palm, jicama and cabrales cheese. Entrees include the Pato Con Moras: Magret of Duck, topped with blackberries and spanish white sweet potatoes. And save a little room for dessert: caramelized Dulce Del Leche crepes finished with juicy black berries. The Spanish and Argentinean wine list is complemented by a customized sangria menu with seasonal fruits. 166 First Avenue, (212) 477-1111.
Mia Dona:According to the Times, Michael Psilakis, Greek chef and owner of Anthos and Kefi, “has redrawn the city’s map of Greek cuisine, breaching the wall of tradition.” His new venture, however, shifts focus toward Italian cuisine, which will be served in a casual brick and wood dining room in midtown east. The eatery marks another collaboration with Donatella Arpaia, who worked with Psilakis on Dona, the now-closed upscale Mediterranean restaurant. Mia Dona, which opened Monday, serves up dishes like panko-crusted fried rabbit, a runny egg served in meatloaf, and olive oil-poached cod. A separate bar menu boasts items like pork belly BLT; peruse the full menu here. 206 East 58th Street, (212) 750-8170.
