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Porsena’s Extra Bar Opens Tomorrow; Pylos and Porchetta.Hog Temporarily Closed

IMG_0164Stephen Rex Brown Porsena’s bar back in July.

Porsena’s next-door bar will open tomorrow for lunch and dinner. The Local spotted chef-owner Sara Jenkins prepping Extra Bar this evening, and a Tumblr page lists the small plates (e.g. lemon potatoes with caviar and Surryano ham with spicy greens) that will comprise the “fleeting and changing menu, reflecting inspirations from the Mediterranean, random travels by Sara, and found ingredients.” Ms. Jenkins said the narrow space, which is made up mostly of a bar and boasts a map of Rome on one wall, won’t be ready for photos until Friday; in the meantime the chef has been posting images of dishes such as yellowfin tuna puttanesca, gulf shrimp and black spaghetti, and a salad of yellow zucchini, tomatoes, lemon vinaigrette, pecorino Romano, herbs. See Porsena’s Twitter feed for more.

When we last updated you on Porsena’s annex in July, Ms. Jenkins had a few words for Porchetta.Hog, the relative newcomer that she said was “so pathetically copying” her other joint on Seventh Street, Porchetta. Well, guess what? A sign on the door of that fine establishment indicates, without explanation, that the place is “temporarily closed.” A call to the restaurant went unanswered.

Further down Seventh Street, Greek favorite Pylos is also temporarily closed – “for renovation,” according to a sign on the door. Work was being done at the restaurant this evening and an outgoing phone message indicated it would reopen Sept. 8.

Update | 11:00 p.m. Porsena has sent over its lunch and dinner menus, below.

Opening Lunch Menu

Opening Evening Menu

After Aegean Coast and Sheepshead Bay, Turkish Chef Lands On 2nd Ave

ReynaMelvin Felix Chef and owner Levent Akyol at Reyna Turkish Restaurant and Mediterranean Grill.

Reyna Turkish Restaurant and Mediterranean Grill opened in the former Mission Cafe space on Second Avenue over the weekend. Owner and chef Levent Akyol, a veteran of many a Mediterranean kitchen, plans to concentrate on the food of western Turkey, which he said was more Greek influenced and seafood-heavy than its eastern counterpart.

Mr. Akyol has been in the restaurant business since he was 10 years old. Back then, he cooked fish in his family’s restaurant in the city of Izmir, one of Turkey’s primary port cities. He moved to the United States in 1999 and was the owner of Marmaris Restaurant in Sheepshead Bay, Brooklyn, until it closed in February. Here, he’ll serve a similar menu: seafood casseroles, char-grilled fishes, meat kebabs, cold appetizers such as cod caviar salad and hot appetizers such as cheese rolls and stuffed mushrooms. True to Reyna’s name (it means “new again”), there will also be new dishes like Turkish chicken wings.

Check out the new restaurant’s menu below. It’s B.Y.O.B. while it awaits a license to sell wine and beer, and will begin delivery soon. Read more…

The Day | New Italian Spot on East Sixth

LitroSuzanne Rozdeba

Good morning, East Village.

According to a tipster, signage for an “Italian restaurant bar,” Litro, has gone up in the old Zerza space at 308 East Sixth Street. Stay tuned for more.

Paper reports that Max Fish is opening an outpost on the Asbury Park boardwalk. “Max Fish at the Beach Bar, located on the boardwalk, will be open weekends starting this Saturday through Memorial Day, and then open every day after that.”

In The Times, Winnie Varghese, the priest in charge of St. Mark’s Church-in-the-Bowery, argues that churches should be tax-exempt. “Moderate and progressive religion is overwhelmingly formed in the U.S., and it is an essential voice in national and international discourse,” she says. “We are an important moral and ethical voice for society as a whole, a voice that has to be religious to respond to other kinds of religious movements.” Read more…