The 45-seat East Village restaurant Tuome opened in August from Eleven Madison Park alum Thomas Chen. The menu mixes contemporary American and Asian flavors in dishes such as octopus with house-made XO sauce. The rustic decor makes use of reclaimed materials such as a wall of circa-1920 wool spools from a Pennsylvania knitting factor, a bar with stools from a college science lab, and 1890s light fixtures from a Philadelphia milk factory.
Chalk Point Kitchen, a market-to-table restaurant in SoHo, and the Handy Liquor Bar located beneath it, opened in late March. Both venues are from IndieFork and feature menus from chef Joe Isidori, a specialist in sustainable seafood who previously worked as executive chef for Donald Trump and his resort properties. The 70-seat restaurant is designed in a vintage farmhouse style with decor sourced from antique markets in Pennsylvania and upstate New York. Succulents and herbs growing in planters are used as decoration and in cocktails. Downstairs, reached through a separate entrance, is the bar. With dark woods, Chesterfield sofas, and a fireplace, it has a club-like feel. There is a baby grand piano and a Wurlitzer jukebox, as well as audiovisual equipment and free Wi-Fi. The room holds 160 for receptions. Both spaces are available for buyouts, and they are soundproofed to allow for separate events to be held simultaneously.
