Michael and Patrick McNamee, of PMac’s Hospitality Group, opened two new spots this month: Haswell Greens at 240 W. 52nd St., between Broadway and Eighth Avenue; and Vida Verde Margarita Market Rooftop at 248 W. 55th St.

Both have menus scored by chef David Coleman of Tanner Smith’s and formerly of The Park Restaurant, Union Pacific and Tocqueville.

At Haswell Greens, Coleman will serve up twists on classics, like chickpeas 3 ways falafel; spicy hummus and panisse with charred flatbread; fried chicken taco with avocado puree and watermelon pico de gallo with smoked meatballs wrapped in bacon. The eatery also will have wood-fired dishes, including pizzas. Haswell’s beverage cocktails are from Tiarnan O’Gara, who trained at the Exchequer in Dublin.

At Vida Verde, the menu will focus on Mexican cuisine to pair with the margaritas, while on weekends the lounge will launch its “brunchacha” with Mexican poutine — fried yucca chips, salsa verde, feta cheese, Wisconsin cheddar, and cheese curds topped with a sunny side up egg; and a duck hash, with a braised duck leg, fried potato, carmelized onion, grilled scallion, fried spiced white corn tortilla, cilantro, cotja cheese and chipotle aioli.

Vida Verde’s cocktail program will be led by Lucas Wilde, who helped open Tanner Smith’s. Think specialty cocktails, punch bowls and margaritas like mango and habanero; grape and cilantro; and honey dew and cayenne.