With this new venture, the married chefs Angie Rito and Scott Tacinelli, and their partner Michael Stillman’s Quality Branded, aren’t fretting about driving business from their high-profile Italian American restaurant, Don Angie, which opened six years ago just a few doors south. “It’s different, there’s more seafood and we’re being creative with it,” Mr. Tacinelli said. The restaurant’s name is that of the patron saint of Sanza, Mr. Tacinelli’s grandfather’s native village in Campania, Italy. (He was also named Sabino.) The menu, a collaboration by the chefs, has seafood front and center, with scallop crudo, crab and mortadella dip, insalata Louie with dressed shrimp, farfalle stuffed with smoked chili crab, grilled coho salmon, and shrimp Parm with sweet and sour arrabbiata. Cured meats play an important supporting role in several dishes, as spicy capocollo dresses octopus carpaccio and ’nduja seasons stuffed mussels. As at Don Angie, the pastas are all made in-house. The room, lit with slashes of bright gold is seemingly expansive thanks to a mirrored wall. It seats 45 at mahogany tables, some set at toffee-colored leather banquettes. Another 10 seats are at a bar with more curves than the Amalfi Drive.

113 Greenwich Avenue (Jane Street), 212-970-8808, sansabinonyc.com.

You can’t believe everything you read on the menu at Guy and Tali Vaknin’s new Mexican restaurant. Beef carpaccio? Grilled chicken tostada? Carne asada? Empanadas with three cheeses? Pepita-crusted salmon? The restaurant — part of their City Roots Hospitality group that also owns Beyond Sushi — is entirely vegan, so the proteins are plant-based but sauced and seasoned like the Mexican classics. The restaurant, with a brooding mural and tile floors, is dramatically lit.

37 West 19th Street, 212-871-3171, sietenyc.com.

Dennis Turcinovic, an owner of the historic, refurbished Delmonico’s in the financial district, has opened this intimate, bi-level spot with Max Tucci, Delmonico’s global brand officer. It’s a homage to Mr. Tucci’s family, especially his grandfather Oscar Tucci, who reopened Delmonico’s after Prohibition. Here, the Italian menu blends tradition with contemporary touches, like smoked anchovies on focaccia, baked clams with peanut vinaigrette, and osso buco ravioli. A Delmonico’s signature, the eye of Delmonico steak, is also on the menu. The food is the work of the chef Edward Hong. (Friday)

643 Broadway (Bleecker Street), 917-831-1401, tuccinyc.com.

Freshly made tacos are as available as coffee in a diner at this new East Village Mexican spot. They come with varied fillings, including beef, lamb, duck, shrimp, fish and cauliflower. Mushroom tostada, flautas, chile relleno and grilled skirt steak are some other specialties.

51 Avenue B (East Fourth Street), 212-777-3912, popularesny.com.