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Telepan Bill Telepan is giving American dishes Italian and Eastern European spins, as in braised short ribs with borscht sauce (72 W. 69th St.; 212-580-4300).

A Voce Former Café Boulud chef Andrew Carmellini (an F&W Best New Chef 2000) is turning out spaghetti puttanesca with slow-cooked tuna and anchovies and other dishes that pay homage to his Italian roots (41 Madison Ave.; 212-545-8555).

Gilt In the old Le Cirque 2000 space, chef Paul Liebrandt is combining the luxe and experimental, glazing foie gras in licorice bouillon (455 Madison Ave.; 212-891-8100).

Sascha At Pastis, Sascha Lyon created French bistro food; now, he's serving veal tortellini and other dishes in an old biscuit factory. The bakery offers breads and pastries, including beignets (55 Gansevoort St.; 212-989-1920).
—Ratha Tep

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