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HOWM Cocina & Cocktails Opens in Chelsea

The title is pronounced “home.” Remembering how it is spelled is one thing else. The notion, according to the Gilded Team, which manages the cafe in partnership with the Selina Chelsea lodge, is to convey folks coming jointly with meals and consume. Bought that? What the title does not reflect is the character of the food stuff and consume, a focused exploration of Mexico, Central America and South The us. (The hotel is section of a chain with a powerful presence in Central America and Mexico.) The chef, Byron Peñafiel, a native of Ecuador, usually takes some liberties with tradition: His tiny plates contain pupusas with curtido (a variety of cabbage slaw), charred octopus with jalapeño hummus, and grilled broccolini in a mole sauce. Significant dishes are guava-glazed roasted hen, aged churrasco (rib-eye for two) with chimichurri, and chaulafan (Ecuadorean fried rice) chicharrone utilizing black rice, seafood, pork rinds and salsa verde. Deep-fried plantains (patacones) are served for the desk, complimentary. Gilded Group’s beverage director, Daniel Bedoya, who was elevated in Ecuador, has devised an array of cocktails. These are served in the airy ground-flooring cafe with yellow accents that has outdoor terrace seating on two amounts, and also at the 10th-flooring Rooftop at Selina Chelsea with expansive sights and a plunge pool. (Opens Wednesday)

Selina Chelsea, 518 West 27th Road, 347-342-7805, howm.co, selinarooftop.com.

This gastropub on two floors with vibrant, cartoonish décor on the floor ground and a Victorian environment upstairs serves reinvented bar meals, like cheese puffs with strawberry bacon foam, buffalo rooster spring rolls, a burger with bacon jam, and pork belly on smoked celery root purée. The consulting chef is James Akins from Le Bernardin Privé, and the cocktails are by Brooke Smith, formerly of the Useless Rabbit. (Wednesday)

219 Next Avenue (14th Road), 646-922-7325, littlerebelnyc.com.

Hefty beef ribs star in this new take on the Korean barbecue restaurant. The ribs appear charcoal grilled, sliced tableside and introduced arrayed on the bone with tangy side dishes, as nicely as braised. Appetizers contain Korean pancakes, japchae glass noodles and spicy radish fried rice. There are various noodle stews on the menu.

32 West 33rd Avenue, 212-381-0802, ribno7.com.

A next locale for this pizzeria, perfectly recognized in the meatpacking district, is opening in Greenwich Village. The owner, Simone Falco, a native of Naples who operates the Rossopomodoro dining establishments at Eataly, presents a menu of pizzas, salads, meatballs, gnocchi and desserts.

75 College Place (11th Street), simopizza.com.