Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Openings Roundup: Pinch & S’MAC, Adour, Bagatelle
By
John Del Signore
Published Feb 1, 2008
Modified Mar 7, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
John Del Signore
Published Feb 1, 2008
Modified Mar 7, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Pinch & S’MAC: Dejected fans of Pinch, the defunct Park Avenue South “pizza by the inch” joint, will not only be reunited with their favorite Pinch pizza, but they can even slather it with the incredible mac-n-cheese from East Village favorite S’MAC. The new cheese and carb cartel will bring the best of both menus together on the Upper West Side, forming a single, unified, belt-busting celebration of starch. If you’ve never tried S’MAC, you’re best off staying away; those who’ve tasted their mac-n-cheese speak of it with glazed-over eyes befitting a Shake Shack devotee. Opening “soft” on Monday, Pinch & S’MAC promises a casual environment with take out, delivery, catering and a separate room for private parties. 474 Columbus Ave., between 82nd and 83rd, (646) 438-9494.
Adour: Forget the food: fancy ladies with fancy purses are going to love the specially designed chairs at Alain Ducasse’s new French restaurant; each is appointed with a dainty perch upon which your precious accessory can safely and conspicuously preen. The chairs are the work of designer David Rockwell, who transformed the space formerly occupied by Lespinasse in the St. Regis into an elegantly modern stage for Ducasse’s third attempt to take Manhattan. (The Frenchman’s two previous New York failures, Mix and Alain Ducasse at the Essex House, weren’t quite the right material.) The wine cellar at Adour bulges with over 1,800 bottles, which can be sampled one by one at a small “interactive wine bar,” where tasting notes appear on the high-tech bar top. Those who can afford to dine might find the truffle foie gras ravioli to their liking, or perhaps the roasted lamb loin with piquillo and espelette peppers. 2 East 55th St, (212) 710-2277.
Bagatelle: The latest addition to the Meatpacking District is an upscale French bistro with a cozy candlelit interior, whiter-than-thou Louis XV trim, and an emphasis on comfort food from the south of France. A roasted chicken is complemented by a warm asparagus salad with blood orange; a côte de boeuf for two is made with grass-fed beef. Top it all off with one of their specialty cocktails, such as “Le Blues de Manhattan,” a cocktail made with Makers Mark, muddled blueberries and blackberries, Chambord and sweet vermouth. 409 West 13th St., (212) 675-2400.
Photo of S'MAC entree by Manhattan Sweets.
Tagged
Adour
alain ducasse
Avenue South
Bagatelle
best of
blues
columbus
columbus ave
david
david rockwell
District
east village
essex house
french
house
mac
manhattan
meatpacking district
new restaurant
new york
openings
Park avenue
park avenue south
Pinch & S’MAC
shake shack
take-out
Upper West
Upper West Side
west side
wine bar
John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .