SCAMPI Once he found the space, PJ Calapa, a chef who was formerly with Michael White’s Altamarea Group, did not take long to open his dream restaurant. About eight months might be some kind of record. Polished pale concrete on the floor and the bar, and generous windows, make for an airy setting. There are touches of blue, including on some of the handmade pottery by Wynne Noble of Brooklyn, which Mr. Calapa commissioned. Though the emphasis is on seafood — with mackerel, kingfish, razor clams and swordfish, among others — there is also chicken, a steak and vegetable dishes, including whole roasted cauliflower. The crustacean after which the restaurant is named is, of course, on hand. “There’s pasta with shrimp done scampi style and the real scampi, langoustines, which we’re grilling,” Mr. Calapa said. The scampi and shrimp preparations may change on a monthly basis. (Opens Wednesday): 30 West 18th Street, 212-888-2171, scampinyc.com.
DONNER & BLITZEN’S REINDEER LOUNGE This holiday pop-up features mulled wine, eggnog and cocktails like the Feliz Navidad with tequila, Kahlúa and rum, along with grilled cheese and s’mores sandwiches. Every inch of the room is treed and tinseled, stockinged and sparkled. (Through Jan. 1): 197 East Third Street (between Avenues A and B), 212-254-9184, reindeerlounge.com.
FAUSTO The restaurateur and wine expert Joe Campanale and the chef Erin Shambura are partners at this restaurant in the old Franny’s space in Park Slope. The two worked together at L’Artusi. The Italian menu is not a red-sauce affair, but features dishes like spaghetti alla chitarra with lamb shank ragù, whole-wheat bigoli with duck, and braised pork shank with white beans. The pizza oven is put to use for whole-roasted porgy with onions and olives. Mr. Campanale’s wine list is Italian, but not exclusively so. An extensive marble-topped bar, rich wood paneling and Art Deco touches define the space. The wine cellar will be used for private parties. Ahmon Williams, the manager, is also a partner. (Saturday): 348 Flatbush Avenue (Sterling Place), Park Slope, Brooklyn, 917-909-1427, faustobrooklyn.com.
JOJO The elaborate, sometimes overstuffed décor that defined the chef Jean-Georges Vongerichten’s first solo restaurant, which opened 26 years ago, is gone, and the renovated two-story townhouse space has reopened after a few months. The look is pale and modern, with areas of driftwood-gray paneling. A bar is tucked near the entry, and, throughout both floors, tables are set up at chairs or banquettes. The menu is somewhat lighter, less bistro, with dishes like a warm three-grain salad, peekytoe crab dumplings in broth, madai carpaccio spiked with horseradish, and roasted lobster. But some JoJo classics, like tuna tartare, and steamed black sea bass with carrot confit, appear as daily specials. The chef is Steven Boutross, who was a sous-chef at Jean-Georges: 160 East 64th Street, 212-223-5656, jojorestaurantnyc.com.
HA’S CHINESE BAR & EATERY Jennifer Lim and Benjamin Sandler closed the Queens Kickshaw this summer, and in its place, they have installed this vegetarian Chinese restaurant with the chef Eric Simpson in the kitchen. Dishes like mung bean noodles with chives and Sichuan pepper, dan dan crispy potatoes, and mapo tofu deliver a Sichuan kick: 40-17 Broadway (41st Street), Astoria, Queens, 718-777-0913, haschinese.com.