In Fall’s New Restaurants, Fresh Starts and Simple Pleasures

Fall is a time for fresh starts, and there’s something satisfying about seeing veteran chefs break out with restaurants of their own. That’s why Frenchette and Scampi are among the places I’m most looking forward to this season.

Many marriages don’t last 25 years, but Lee Hanson and Riad Nasr, chefs who met at Daniel, have been cooking together that long, mostly for Keith McNally. Now they’re taking their well-oiled culinary collaboration to their own project, Frenchette, in TriBeCa. “We have the same tastes,” Mr. Hanson said. “And we temper each other.” The root of their cooking is French, and their restaurant will have a vintage look, with modern details.

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