New Restaurants on the Radar: Rye, Mojo, Golosi

Rye: If there's a softer mode than "soft opening," a more friendly and familial "friends and family," it's embodied by this new Williamsburg restaurant from chef Cal Elliott (Dressler, Dumont). Though word of the new establishment, located in a former bodega, began trickling out several weeks ago, it is still very much a work in progress, albeit a gorgeous one. During a visit to Rye yesterday, an admittedly exhausted Elliott declined to reveal anything about his menu, which he would only describe as "contemporary American." He told us that a recent photo spread on Grub Street and menu reveal on Eater were done without his approval, and he may soon close the kitchen for a week to reevaluate.

During that time, however, the bar will remain open, and it's a real beaut, a vintage turn-of-the-century Oxford model made of oak and mahogany that was originally installed in Pottsville, Pennsylvania, home to Yuengling. (Elliott told us it's one of many that the brewery made for pubs as part of an old sponsorship deal.) The Prohibition-era cocktail menu, priced at a relatively modest $10 per drink, was crafted by Dram's Tom Chadwick, and four taps are being installed this week. 275 South 1st Street, near Havemeyer Street; Williamsburg

Mojo: This new Harlem restaurant only opened officially last week, but it's already been deemed a "hotspot" by Justin at Uptown Flavor, who describes the menu as "Mediterranean-inspired." He's been back multiple times and on Tuesday "had the grilled skirt steak; it was well-seasoned, a quality cut and made just right. Honestly, this is the first time I’ve had a decent steak in Harlem...Mojo offers more intimate table settings — very good date spot - as well as an intimate bar, a cozy windowed corner with comfy sofas for lounging and drinks." Brunch, we're told, is on the way. 119th Street and St. Nicholas Avenue

Golosi: This new midtown east restaurant sells Sicilian pizza by the inch: $0.99 - 1.50 per inch, with a 3-inch minimum. According to their publicist, "the pies are long, shaped like skateboards and made with Neapolitan Antico Molino Caputo’s '00' flour, which is considered the best pizza flour, and strutto (rendered pork fat), which was traditionally used in the past in dough (savory and sweet) in Southern Italy as olive oil was expensive." Possible pizza toppings include hot dogs, Eater reports with understandable disgust. But there's also gelato (not a topping), which Golosi (Italian for "gluttons") makes on premises with ingredients such as Italian dark chocolate, fresh fruit and nuts. Stop in tomorrow from 11 a.m. to 9 p.m. and get a free scoop when you buy one free. The same two-for-one deal applies to pizza tomorrow, too, with a 3-inch minimum. 125 Park Avenue, near Grand Central Terminal; 212-922-1169.