Ken & Cook, Parish Hall Open - Off the Menu BLU CAFÉ BY TAVALON An online tea company has opened a cafe and shop deep among the Trump apartment towers that overlook the Hudson River. The cafe, which serves pastries, sandwiches and salads, shares the space with a real estate office: 120 Riverside Boulevard (66th Street), (212) 580-1200. GRANDUCA DI SICILIA Decorated with folk art including wooden puppets, handmade tiles and a wooden cart, this trattoria proudly displays its Sicilian origins. The owner, Ettore Manuli, has restaurants in Taormina, Sicily, and on St. Maarten, and a more formal Italian restaurant, Granduca, that just opened on East 35th Street and is a work in progress. At the trattoria, a wood-burning oven produces pizzas, while other dishes hit Sicilian notes: 30 West 24th Street, (212) 837-1610. Granduca: 1 East 35th Street, (212) 213-9167. KEN & COOK Ken is short for Kenmare Street. And the cook? That's Richard Diamonte, who worked for Jean-Georges Vongerichten at Mercer Kitchen and elsewhere, and is now the chef at this replacement for the elaborate Travertine. It has borrowed a bit of its look from Schiller's Liquor Bar, with subway tiles and shelves of wine bottles, and added more ambitious touches like brass-topped tables, and more elaborate food. Mr. Diamonte is tuned into the latest salad trend, offering an oblong plate with discrete elements lined up and dressed in painterly fashion. He is preparing oysters Rockefeller baked with bread crumbs, linguine with a mix of fresh and fried clams, monkfish with romesco sauce and fennel; and comfort items like mac and cheese. Artan Gjoni, the managing partner, was also at Mercer Kitchen. (Opens Friday): 19 Kenmare Street (Bowery), (212) 966-3058. OREGANO BAR & BISTRO There are 133 seats to fill in this grand addition to the Riverdale section of the Bronx. It also has a glass-enclosed "garden room" and a waterfall. Alain Solliard, who was the chef at Seppi's in the Parker Meridien, will offer a French bistro menu that occasionally wanders into Spain with paellas for two. Erick Caceres, the owner, also plans a high-end food market nearby. (Tuesday): 3524 Johnson Avenue, the Bronx, (347) 893-8393. PARISH HALL This restaurant is trying to define "regional Northeast cuisine" with local ingredients interpreted by the chef, Evan Hanczor, who has foraged since childhood and most recently was the chef at nearby Egg. George Weld, who owns Egg as well as this newcomer, has a farm upstate that helps supply the restaurant. Among Mr. Hanczor's dishes are an "underground salad" of raw roots and tubers, seared fluke in a lovage broth and lamb done up with flax and nettle pesto, carrot sauce, chickweed and barley. Only the front room of the spacious restaurant is open now; the entire place will be ready next month: 109A North Third Street (Berry Street), Williamsburg, Brooklyn, (718) 782-7602. EIJI ICHIMURA, who owned Ichimura on the Upper East Side before it closed, is the sushi chef at Brushstroke, one of David Bouley's restaurants in TriBeCa. What had been a liquor bar has been turned into an eight-seat sushi bar, offering two seatings a night for omakase sushi menus starting at $150, by reservation only. There will be tables to seat up to 16 more. Mr. Ichimura's style of sushi, edomae, is very traditional nigiri, harking back to fresh-fish-topped sushi as it evolved in Tokyo abut 200 years ago. Do not expect shrimp tempura maki or jazzy hand rolls. Sushi can be ordered à la carte. JOHN CONLIN III is the new chef at the Tangled Vine, an Upper West Side wine bar, where he will put a more local spin on the menu, and add brunch. Looking Ahead KTCHN Opening in June, this restaurant will have Dale Schnell, formerly of the Setai New York and Picholine, as its chef. It is in Out NYC, a new "urban resort" complex whose owners have called it both the first gay hotel in New York and "straight friendly": 508 West 42nd Street.