Porsena's spaghettini with clams.   (Photo: Henry Hargreaves/New York Magazine)

1. Artichoke Basille’s Pizza & Bar
The slice sensation’s Chelsea expansion marks the return of the Staten Island–style “burnt anchovy” pie, the cauliflower fritter, and the stuffed artichoke—plus beer, wine, and an 80-seat dining room. 114 Tenth Ave., at 17th St.; Sept.

2. Heartbreak Cafe
After three years in Germany, Ingrid Roettele, late of Roettele AG, returns to the East Village to partner with her former neighbor, the owner of Pylos. No Greek here, though: strictly rösti, fricadellen sliders, and creamy sauerkraut soup. 29 E. 2nd St., at Second Ave.; Oct.

3. Taïm Mobile
The best little Israeli takeout shop in town branches out with a roving falafel-mobile outfitted with customized blackboard paneling so you can easily read the specials. Lunch only to start. twitter.com/TaimMobile; Oct.

4. Porsena
After dabbling in porchetta sandwiches and Sicilian-style pizza, starchy-food aficionada Sara Jenkins returns to her roots: pasta, in all its glory at this East Village slightly Roman-inspired restaurant. Lasagna al forno, spaghettini con le vongole, and conchiliette con una marea di formaggi (tiny shells with many cheeses)—they’re all here, along with antipasti and secondi. 21–23 E. 7th St., nr. Third Ave.; Oct.

5. Stellina
The ice-cream cone was apparently invented in Torino, where it was marketed to wary Italians by pretty girls on bicycles. Accordingly, this café-gelateria annex of Sorella will deliver late-night pints by bike. Also in the works: Counter Culture Coffee drinks, sandwiches and salads at lunch, breakfast pastries, ice-cream sandwiches, and Sorella’s stellar grissini to go. 95 Allen St., nr. Delancey St.; Oct.

6. Sullivan St Bakery
“Così meets Per Se” is how dough boy Jim Lahey describes his next “microbakery,” where sandwich specials will be made to order on pizza bianca. 236 Ninth Ave., nr. 24th St.; Nov.