This week marks the grand opening of Bar Ferdie, famed designer Owen Kamihira's very first solo venture. While everyone and their mom owns a tapas bar these days, head chef Blake Joffe actually apprenticed in Spain. His reasonably priced menu ($3-$9 plates) uses Iberian ingredients such as Serrano ham, pork belly and piquillo peppers. Bite This: The Almejas en Caldo de Azafran is steamed cockles and fennel salad with a saffron broth.

Open since June 27, the Square's newest takeout destination is telling us everything we want to hear. In addition to breakfast, it serves cheesesteaks, pizza, hoagies, salads and grilled fare. The cheap side dishes and club sandwichs are also worth checking out. Bite This: The Spot serves three kinds of Reubens—classic corned beef, turkey and roast beef.

The primo spot that housed there-and-gone Ralph's Takeout will soon be home to the Pita Pit, a Canadian franchise that's spread throughout the States in recent years. The Pit offers pitas filled with a wide variety of grilled meats and add-ons, as well as salads and fruit smoothies. The 25-seat location will also offer delivery and catering. Opening is set for the week of July 17. Bite This: The chicken Caesar and Philly steak pitas are popular items, but they also have veggie-friendly choices including falafel and baba ganoush.

Longtime Continental GM Richard Roberts' son lives in Japan, and his daughter's in the Czech Republic. Hell-bent on completing the family's expatriate trifecta, Roberts recently packed up his ancient pick-up truck and relocated to Tulum, Mexico, along with his artist girlfriend and their two dogs. It's here that he'll open Teetotum, a 50-seat global tapas spot complete with rooftop dining. He says the restaurant will be up and running by October. In the meantime, he's focusing on a more daunting challenge: getting Stephen Starr to visit.