Fourteen months after closing the original John Dory, partners Ken Friedman and April Bloomfield revive it November 1, in altered form, and in what they hope will be a more geographically hospitable locale: the ever-buzzing Ace Hotel. The new 120-seat oyster bar is just that — a bar, with bar-height stools, no entrées, and an emphasis on raw shellfish, Mediterranean-style crudi, and hot soups and stews, including Bloomfield's blockbuster oyster pan roast with uni-butter crostini, prepared in the same kind of steam-sleeved swivel pots nostalgists rhapsodize over at Grand Central Oyster Bar. Bar snacks abound and run the gamut from salted peanuts to eel-and-parsley pie. Food-friendly cocktails come courtesy of Sasha Petraske, three wines are served on tap, and Sixpoint Craft Ales has custom-brewed a JDOB oyster stout. Bloomfield has promoted Spotted Pig sous-chef Josh Even to run this kitchen, and Friedman collaborated with Roman and Williams on the black-tiled, vaulted-ceiling design, which incorporates fish-tank-light sconces and a twelve-seat chef's table in the basement. And check out the bass below.
The John Dory Oyster Bar, 1196 Broadway, at 29th St.; 212-792-9000