Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> WAITING LIST

Ryan Margolis, a Starr vet who helped open Tangerine and Pod, hopes to have this multiroom restaubar up and running by late April. Toward the front, a 30-seat bar borders a cozy lounge; in the back, a tableclothed-yet-informal dining area will accommodate about 65. Margolis wants 707's vibe to be comfy—a place neighbors visit "once or twice a week." Bite This: The classic American menu will include Reuben spring rolls, entree salads and pork chops with chunky applesauce.

Joe Dougherty, who last owned the dancey-dancey Emerald City, tells us that the venue will soon be home to The Penthouse Lounge and Grille, a brand-new concept from Penthouse Media Group. (I hear they publish some high-brow literary journal of same name.) This flagship prototype, however, is not a nudie bar—think upscale dining and drinkin' bent on a bit of VIP flair. Dougherty puts the opening at March 22. Bite This: Chef Michael Cheek, late of NOLA, will offer entrees like poached Copper River salmon with infused ginger, lemongrass and shitake risotto.

Dream Dinners and Let's Dish! are for the 'burbs. (No, really. That crap don't come to the city.) Instead, we've got Mary McCusker, who took it upon herself to start her very own G-Ho-based meal service. While Keds-sporting moms love the Cathy McChatty assembly line nature of the national chains, W&S does all the prep for you, so you can grab 'n' go. Menus change monthly, and you can order by phone or online. McCusker will hold an open house tomorrow. Bite This: This month's deliciosos include maple bourbon pork chops and apple- and horseradish-glazed salmon.

We recently got our hands on the menu for Tinto, which Amada chef Jose Garces will open tomorrow. The Basque spread starts with cheese (Ibores, La Peral) and beautiful charcuterie (pate vasco with egg salad and pickled guindillas; chorizo de Pamplona) and moves on to seafood (the "Marmitako de Ventresca" is made with tuna belly, parsley oil, migas and shaved mojama) and tapaslike pintxos ("De Cordero" features lamb loin with eggplant, bacon and sherry jus; other pintxos include smoked Marcona almonds and cured duck with membrillo and frissee in a walnut-mustard vinaigrette). Be sure to call ahead. Like, months ahead; Tinto is reservation only, even at the bar.