Headliner

Karazishi Botan

Billed as a ramen diner, this new vest-pocket spot with a mere 18 seats, 10 of which are at a counter, is the work of Foo Kanegae. A ramen master and native of Hakata, Japan, Mr. Kanegae has extensive international credentials, working elsewhere in Asia, as well as Paris, Los Angeles and New York, where he arrived in 2007 and helped to open and run the Ippudo restaurants in the United States. He has also made stops in London, Texas and Mexico, among others. His experiences have led him to tinker with tradition, coming up with a collection of fusion dishes, some of which he will be serving here. A signature ramen dish, ti amo, uses a base of chicken and oyster broths, with the addition of chicken, mashed potatoes, bacon and lemon. Other preparations include a Hawaiian wedge salad, Japanese pancakes made in a waffle iron, spare ribs and a vegan falafel bao bun with mayonnaise. For drinks, the emphasis is on sake and sake cocktails. The brick-walled space has simple bare-wood furnishings. And like Ippudo, it will not accept reservations. (Opens Thursday)

255 Smith Street (Douglass Street), Boerum Hill, Brooklyn, 347-763-1155, karazishibotan.com.

Opening

The Tillage

From the owners of the Harrow, in Hell’s Kitchen, and its chef, Eric Thomas, comes this tailored American restaurant with food that’s seasoned with global touches. It occupies a ground-floor space with a generous stretch of bar and some table seating; there’s also a mezzanine with more tables and a private dining room. Dishes include a spicy fried chicken sandwich, braised bacon with blue cheese and dates, vegetable shepherd’s pie, Caesar salad with sweetbreads, mussels with pozole, chimichurri pork shoulder, salt-baked branzino, and a veal chop gussied up Wellington-style. (Thursday)

251 West 30th Street, 646-590-9888, thetillagenewyork.com.

Bohemien Bar

Tarek Debira and Patricia Ageheim, the owners of Le Boudoir, a bar, and Chez Moi, a restaurant nearby, have opened this venue for drinks, done in midcentury-modern style. There is bar food like baked Camembert and crispy chicken sliders, and inventive cocktails that pay homage to various cities, like Tokyo and Paris.

97 Atlantic Avenue (Hicks Street), Brooklyn Heights, 347-844-9895, bohemienbar.com.

Ama

This all-day spot in the Collective Paper Factory, once an industrial building, comes from the chef Randall DeFalco, formerly of the Sea Grill at Rockefeller Center. Shakshuka and a frittata for breakfast or brunch, roast chicken with spaetzle, bo ssam-style pork shoulder and Southern fried chicken are some of his wide-ranging offerings. (Saturday)

37-06 36th Street (37th Avenue), Long Island City, Queens, 718-706-8636, ama-nyc.com.