Headliner

Brasserie Saint Marc

An ambitious project, four years in the making, from Karin Agstam, a model and actor who owned the restaurant Station in Williamsburg, Brooklyn, is ready to open. Ms. Agstam was so smitten by the arched, brick-walled East Village space that she was determined to make it a restaurant. Now, it has a spacious bar area up front and a passage along an open kitchen that leads to a pair of dining rooms, one of which features Champagnes, and a garden. Glittering chandeliers and white marble-top tables brighten the space. As for the menu, the executive chef Frederick Piccarello, an experienced hand who was once at the Sign of the Dove uptown, has gone classic French. Escargots? Rillettes? Coquilles Saint-Jacques? Frisée aux lardons? Onion soup? Duck confit? Moules frites? Steak au poivre? Ms. Agstam’s favorite bouillabaisse? They’re all there. The menu also tips its hat to the neighborhood ’s Eastern European roots with borscht and pierogies, and to vegans with an Impossible Burger. (Opens Wednesday)

136 Second Avenue (St. Marks Place), 212-548-3959, brasseriesaintmarc.com.

Opening

Bumu

The latest from the chef and restaurateur Joaquin Baca is in Manhattan, not Brooklyn, where he owned Brooklyn Star after a long stretch in David Chang’s Momofuku organization. Now he and Chris Johnson, the managing partner and beverage director, have taken over the former Neta space to create an izakaya-style restaurant serving an array of Japanese foods. They include raw seafood, yaki skewers, okonomiyaki from a cast-iron skillet, plates of fried oysters with smoked yam purée, and grilled mackerel with gobo and umeboshi. (Wednesday)

61 West Eighth Street (Avenue of the Americas), 212-505-2610 .

Palais by Perfect Pie

Bill Yosses, the former White House executive pastry chef, has opened his first restaurant. It’s in the space once occupied by Le Lavandou, the restaurant owned by the French chef Jean-Jacques Rachou, who is helping Mr. Yosses with the menu. The restaurant will serve French bistro fare with American items, such as roasted duck breast with lavender and peppercorns, red snapper with artichoke barigoule, a burger, a flatbread pizza and Mr. Yosses’ pies. John Fanning, the manager and a New York restaurant veteran, worked with the chef on a selection of mocktails (the liquor license is pending). John Wu and Mr. Yosses’ husband, Charlie Fabella Jr., are partners. A display of pies and other items for sale is near the entrance to the restaurant.

134 East 61st Street, 212-410-3262, perfectpie.com.

Ten Hope

Do you recall Perilla and Kin Shop, Harold Dieterle’s Southeast Asian places? Now Mr. Dieterle is the consulting chef at this new charmer with a gracious entry, a garden patio and about 100 seats. His food is contemporary and somewhat Mediterranean. Think crisp lamb ribs, halloumi cheese in a salad, spice-roasted carrots, seared scallops with romesco sauce, and chicken cooked under a brick. His kofta burger is garnished with kasseri cheese and tzatziki. (Thursday)

10 Hope Street (Roebling Street), Williamsburg, Brooklyn, 347-916-0951, tenhopebk.com .