Fedora Returns to the West Village for an Encore. Again.

Opening

Fedora

The Village, West and Greenwich, are neighborhoods that hang onto historic restaurants. They may close, but then someone rides to the rescue. Dante, Waverly Inn, Minetta Tavern, Figaro and, with an encore, Fedora. Gabriel Stulman revived it for 10 years, until 2020. Now the partners from St. Jardim nearby, Andrew Dete and Christa Alexander, with Basile Al Mileik, St. Jardim’s wine director, have stepped in. They’ve refreshed the cozy interior, and are reopening it with a European-inspired menu by Monty Forrest from Le Rock, who’s offering asparagus tempura, pierogi with alliums and peas, tilefish in bourride, and black bass Provençal. The wine list leans French. The original sign still tips its hat to Fedora Dorato, the owner from 1952 until 2010.

239 West Fourth Street (West 10th Street), 917-740-5273, fedoranewyork.com.

DubuHaus

Sharing the sprawl of 28,000 square feet with Howoo, a Korean barbecue spot, and soon to be joined by Musaek, all by Urimat Hospitality Group, DubuHaus specializes in tofu (dubu in Korean). It’s turned into soft tofu stews, dumplings, bibimbap and braised dishes, some forcefully spiced, though tofu doesn’t figure in every preparation. The setting is minimalist, designed to replicate a hanok, the traditional Korean home. (Opens Thursday)

6 East 32nd Street, 917-509-5967, dubuhaus.com.

Maison Passerelle

Leafy, as in flooring, upholstery and other decorative elements, describes the new Printemps New York store and its dining options, most of which opened a couple of weeks ago. Now the pièce de résistance, the fine-dining component, is ready. Like the others, it’s the work of Gregory Gourdet, the store’s culinary director, who is including flavors from former French colonies in West and North Africa, the Caribbean and Asia for his menu. Salt cod fritters, grilled white asparagus with Creole cream, roast chicken with Moroccan condiments and, for dessert, coconut chiboust with makrut lime cover the territory, all rendered with French techniques. Even the inevitable New York strip speaks Creole with a Haitian coffee rub. (Thursday)

Printemps New York, One Wall Street (Broadway at Exchange Place), 212-217-2291, maisonpasserellenyc.com.

Banh Anh Em

Banh Vietnamese Shop House on the Upper West Side, with seats still a challenge to score after five years, now has a downtown sibling (anh em means brotherhood or sisterhood). What distinguishes John Nguyen and the chef Nhu Ton’s latest effort is that the bread for the banh mi, a Vietnamese take on a French baguette, is baked in-house. The noodles for pho are also homemade. The space is larger.

99 Third Avenue (13th Street), banhanhem.com.

Little Fino

Taking their cue from Italy, breakfast items like cornetti and a spinach frittata, followed by all-day snacks, small bites and sandwiches like a roasted artichoke, polenta tots, prosciutto and a chicken muffuletta, are served at this cafe and bar. It’s headed by Anthony Ricco, a chef in Andrew Carmellini’s NoHo Hospitality Group, and has been added to the ground floor of the William Vale in Brooklyn.

The William Vale hotel, 111 North 12th Street (Wythe Avenue), Williamsburg, Brooklyn, 718-581-5900, littlefinonyc.com.