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5 New Restaurants for You to Try This Weekend

By Serena Solomon | August 1, 2014 7:21am | Updated on August 1, 2014 5:41pm
 A fish market that doubles as a restaurant and a low key cocktail bar are new to the city's food scene.
5 New Restaurants for You to Try This Weekend
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NEW YORK CITY — Famed Lower East Side bar Max Fish is set to reopen a few blocks from its original spot this weekend and a new eatery in Queens is looking to revamp the image of Chinese takeout. 

The two are among five new eateries worth adding to your list:

Greenpoint Fish and Lobster at 114 Nassau Ave. in Greenpoint

Sustainable seafood is the focus of a new restaurant and market that opened this week. Greenpoint Fish and Lobster, which has already hosted chowder, mussel and lobster events in advance of opening its storefront, has a menu that also includes fish tacos, sandwiches and fried or steamed seafood plates. 

Max Fish at 120 Orchard St. on the Lower East Side

Famed bar Max Fish is reopening Saturday. It's only a few blocks from its original location of 25 years, which shut down last year after its rent spiked. Owner Ulli Rimkus said some relics from the old spot made their way into the décor of the new bar, such as a cigarette-shaped light welcoming drinkers from above the front door.

Cedar Local at 25 Cedar St. in the Financial District

A low-key cocktail spot with a menu divided into “Old Money” for traditional cocktails and “New Money,” for modern recipes has opened in the Financial District. Co-owner of the bar Telly Liberatos said Cedar Local is aiming to be “a more modern, after-work cocktail spot” in a neighborhood with many pubs.

Saw Shack at 84-22 37th Ave. in Jackson Heights

A revamped Chinese takeout restaurant with a menu that specializes in vegetarian food has opened in Queens. Danny Saw, 29, whose parents both work in the city’s food industry, opened the eatery with hope of making Chinese takeout “cool.”

San Marzano at 117 Second Ave. in the East Village

On Monday, this new Italian restaurant opened, offering six types of noodles and 11 sauces that diners can mix and match. Sauce options include old standbys like tomato and pesto, as well as the Bolognese, which is made with beef, veal, pork, vegetables and herbs, co-owner Kamran Malekan said. There is also a wild boar ragu, which contains onions, celery, carrots, herbs and red wine-soaked boar meat.

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