Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

Cheesecake-slingin' brothers Harry and John Arnold opened this mod diner in the "Egg" building of the Piazza at Schmidts earlier this week. While the DIE Creative-designed interior (above) is clean and modern as can be, the menu is old-fashioned in the best way, with comfy entrées like chicken and biscuit stew and a Polish platter with kraut, kielbasa and pierogies. They're open from 7 a.m. to 10 p.m. on weekdays, and there are late-night plans for weekends.

Michael Maglio's handsome eatery pours between 50 and 60 wines by the glass. Decorated with blown-up photos of Maglio's Italian famiglia, the interior can handle 140, with room for 60 al fresco; chef Glenn Albright's menu consists of antipasti, salads, panini, pastas/aperitivi and brick-oven pizzas. They serve food daily from noon to midnight, with the bar going till 2.

>>WAITING LIST

PaperStreet promobeast Tommy Up is the guy behind P.Y.T., a combo burger/shake joint and bar/lounge that's about five weeks out. Josh McCullough of Time is designing a menu featuring burgers and grilled cheeses; other snacks will include lobster fish sticks, hand-cut fries and alcohol-infused milk shakes. A separate bar space will pour bespoke cocktails.

Aiming for a soft opening this week or next is The Swift Half, from the owners of Good Dog. Similar approach food and booze-wise — 10 beers on tap, more than 20 in bottles and not-your-average pub grub (mole ribs, fish 'n' chips, muffalettas, etc.) from executive chef Jessica O'Donnell and chef de cuisine Jeff Kozlowski.

More on the eateries at the Piazza at Schmidts on Meal Ticket.