With a fusion of French flavors and yakitori, chef-owner Greg Baxtrom introduces a late-night menu in Prospect Heights. Wednesday through Saturday, from 10PM to midnight, the kitchen offers a new spread of late-night dishes, such as fried chicken karaage and topped with tonkatsu sauce and scallions, and crispy duck wings with espelette and sansho pepper. The eatery was also recently recognized by Michelin as a Bib Gourmand, meaning it was a top pick by the inspectors for a less expensive meal. 626 Vanderbilt Ave., Brooklyn.
Rich, gold and green interiors at Brasserie Saint Marc
This new restaurant offers a contemporary menu of American classics and French flavors. Owner Karin Agstam and executive chef Frederick Piccarello adapted the brick-walled space to serve brunch and dinner menus, handcrafted cocktails and an astounding selection of whiskeys. 136 Second Ave.
Bill Yosses’ chocolate and caramel pie at Palais
Former Obama White House executive pastry chef and author Bill Yosses opened an all-day bistro with a Franco-American menu. Yosses’ memorable pies will be available on the rotating menu. 134 E. 61st St.
Gluten-free sisig at The Stand contains Filipino confit pig, red onion, jalapeno and fried duck egg.
The restaurant and comedy venue revamped its menu to incorporate flavors from chef Harold Villarosa’s Filipino heritage. The new winter menu features sticky pork spareribs with pickled vegetables and black garlic XO sauce; stew made with coconut bisque, rotisserie chicken, potatoes, mirepoix and chile oil; and a grilled pork chop served with tamarind sauce and honey nut squash.. 116 E. 16th St.