New York Restaurant News
At 33 Greenwich, chef Anne Thornton (formerly of The Waverly Inn) takes her inspiration from the flavors of the South, from the Carolina coast down to New Orleans. She offers dishes like a dry-aged meatloaf burger and lamb T-bone with stewed tomatoes and roasted okra. 33 Greenwich, 33 Greenwich Ave., New York, NY 10014, 646-609-3615.
In the Brooklyn Botanic Garden's glass-and-steel Palm House, Yellow Magnolia Café serves veggie-centric dishes crafted with seasonal ingredients sourced from local farms and purveyors. The spot is run by the Patina Restaurant Group in partnership with chef Rob Newton, who cooks chicken with ramp dumplings and fiddleheads, and fish tacos with cilantro and radishes. Lunch daily. Yellow Magnolia Café, Brooklyn Botanic Garden, 990 Washington Ave., Brooklyn, NY 11225, 718-307-7136.
Affordable Park Slope sushi spot Sushi Katsuei has opened an outpost in the West Village. The restaurant serves three omakase options, plus saké, beer and sparkling wine. Sushi Katsuei, 357 6th Ave., New York, NY 10014, 212-462-0039.
Badshah, from Abishek Sharma (Swagat, Surya) and former Babu Ji executive chef Charles Mani, highlights the flavors of Indian street food. Look for dishes such as mussels in a spiced tamarind and tomato broth, and Indo-Chinese Colonel Tso's cauliflower. Dinner nightly. Badshah, 788 Ninth Ave., New York, NY 10019, 646-649-2407.
The Spaniard in the West Village is from the team behind Bua and Wilfie & Nell. Helming the kitchen is Ai Fiori vet PJ Calapa, who offers dishes such as buffalo duck wings, lobster toast, and barley and butternut squash risotto. Food is available daily until 2 a.m. Dinner nightly. The Spaniard, 190 W. 4th St., New York, NY 10014, 212-918-1986.
Indonesian food is scarce in New York City, which makes the opening of Awang Kitchen on the busy corner of Queens Boulevard and Broadway in Queens exciting. The restaurant serves dishes like coconut-marinated fried chicken, baby goat satay and grilled cow tongue topped with green-chile relish. Lunch & Dinner daily. Awang Kitchen, 8405 Queens Blvd., Ste. 1C, Elmhurst, NY 11373, 347-492-9264.
Los Angeles breakfast sandwich spot Eggslut has arrived at Chefs Club Counter in NoLIta. Its signature Fairfax offering is eggs scrambled with chive, topped with cheddar, sriracha mayo and caramelized onions and served on an Eric Kayser roll. Breakfast daily. Eggslut, Chefs Club Counter, 62 Spring St., New York, NY 10012, 646-438-9172.
Sichuan restaurant Birds of a Feather has soft opened in Williamsburg, serving dishes like poached pork belly-wrapped okra and Japanese tofu finished with thousand-year egg. This Grand Street newcomer is from the people behind Midtown East’s Café China. Dinner Tues.-Sun., Brunch Sat.-Sun.. Birds of a Feather, 191 Grand St., Brooklyn, NY 11211, 718-969-6800.
Chef de cuisine Chad Brauze helms the kitchen at farm-to-table restaurant Bevy, located on the third floor of Park Hyatt New York. Expect creative cocktails and dishes such as Montauk fluke tartare and, to share, a bourbon-brined Green Circle chicken and a 40-ounce dry-aged bison rib-eye. Dinner Tues.-Sat.. Bevy, Park Hyatt New York, 153 W. 57th St., 3rd Floor, New York, NY 10019, 212-897-2188.
Owners Brett Nidel, Sam Nidel, Tamara McCarthy and Matt Mogil, the team behind The Commons Chelsea, have opened Motel Morris, a New American restaurant. Chef Bill McDaniel, formerly of The Red Cat, serves dishes like chili charred octopus with Chinese sausage and everything bagel-crusted tuna at this Chelsea spot. Motel Morris, 132 7th Ave., New York, NY 10011, 646-880-4810.
Danish entrepreneur Claus Meyer and Swedish chef Fredrik Berselius have opened Norman, a 140-seat restaurant in Greenpoint. Chef Andrew Whitcomb helms the kitchen. Self-service breakfast and lunch dishes include steel cut oats, a slow roasted pork sandwich and a maitake mushroom tart. Breakfast & Lunch daily. Norman, 29 Norman Ave., Brooklyn, NY 11222, 347-966-2092.
Avocaderia will open in Brooklyn’s Industry City Food Hall on April 10, 2017. Francesco Brachetti fell in love with avocados while living in Mexico, and here he will offer salads, smoothies, ceviche and toasts, all featuring avocado. Avocaderia, Industry City Food Hall, 254 36th St., Brooklyn, NY 11232, 415-702-8806.
Pastry chef Rory Macdonald's first solo venture, Chanson in the Flatiron District, offers breads and pastries, sandwiches, salads, soups and afternoon tea by day and a tasting menu of desserts at night. Chanson, 20 W. 23rd St., New York, NY 10010, 929-423-8880.
Toshio Suzuki, formerly of Sushi Zen, trained chefs like Masaharu Morimoto. Now he has a new midtown restaurant, Suzuki, with his son Yuta. The spot includes a ten-seat sushi counter (Satsuki) run by Toshio and Kentaro Sawada, a cocktail bar (Three Pillars) and a kaiseki restaurant (Suzuki, opening in April 2017) with chef Takashi Yamamoto. Suzuki, 114 W. 47th St., New York, NY 10036, 212-278-0010.
Brooklyn bakery Bien Cuit has opened a Manhattan outpost in Grand Central Market. Zachary Golper and his wife, Kate Wheatcroft, sell their crusty French breads alongside curried choux puffs and croissant bread pudding. Bien Cuit, Grand Central Market, 89 E. 42nd St., New York, NY 10017, 718-697-0526.
Meatpacking District bar and lounge The Lately offers food from LDV Hospitality and drinks courtesy of Den Hospitality. Expect New York street eats along with inventive cocktails. The 3,400-square-foot venue was converted into a sort of upstate cabin. The Lately, 357 W. 16th St., New York, NY 10011, No phone.
Argentinean chef Norberto Piattoni left San Francisco's Bar Tartine to open his Fort Greene restaurant, Mettā. From flames to smoke and embers, cooking with fire is the name of the game here. His kitchen turns out dishes like ash-roasted sweet potato with elecampane-infused whipped cream and pork steak with charred cabbage and crabapple sauce. Mettā, 197 Adelphi St., Brooklyn, NY 11205, 718-233-9134.
Two Contra alums, Diego Garcia and Phil Johnson, have partnered in this Hell's Kitchen restaurant featuring fresh fish and seafood. Gloria serves dishes like lionfish tartare with watermelon radish, jalapeño and barley and skate wing with tomatillo and nopales. Look for creative cocktails and craft beers on tap. Gloria, 401 W. 53rd St., New York, NY 10019, 212-956-0709.
Samantha Safer and chef Claire Welle have launched Otway in Clinton Hill. They serve dishes like veal heart skewer with black garlic and pork with wheat berry and charred rutabaga. The restaurant is situated in the former Tilda All Day space. Lunch Sun.; Dinner Mon., Wed.-Sat. Otway, 930 Fulton St., Brooklyn, NY 11238, 917-909-1889.
Kazunori Nozawa and company (SUGARFISH) have opened KazuNori, specializing in freshly made hand rolls called temaki. Set menus, $13 to $28, feature different kinds of seafood, like salmon, bay scallop, blue crab, yellowtail, toro, lobster and snapper. Tea and saké are available. Lunch & Dinner daily. KazuNori, 15 W. 28th St., New York, NY 10001, 347-594-5940.
Philip Guardione’s SoHo restaurant, Piccola Cucina Estiatorio, specializes in seafood with inspiration from Greece, Sicily and southern Italy. Seafood is sold by the pound, and meat and veggie dishes are also served. Dinner nightly. Piccola Cucina Estiatorio, 75 Thompson St., New York, NY 10012, 646-781-9183.
Alta Calidad, chef Akhtar Nawab's new Prospect Heights restaurant, is decorated with blue, white and black hues, and a mural by Marysia Schultz. The place serves dishes like pig’s feet carnitas, Coca-Cola ribs and queso fundido “complicado” with chorizo, artichoke and poblano. Dinner nightly. Alta Calidad, 552 Vanderbilt Ave., Brooklyn, NY 11238, 718-622-1111.
Mario Carta, the owner of Pardon My French, and its executive chef, David Pegoli, have opened Chouchou in the East Village. The Moroccan spot’s menu focuses on tagines and couscous, and fresh mint tea is served. Dinner nightly. Chouchou, 215 E. 4th St., New York, NY 10009, 646-869-1423.
Villanelle in the East Village offers a veggie-forward menu highlighting seasonal produce from the Union Square Greenmarket. Dishes include Brussels sprouts with cheddar and cashews and beef with polenta, horseradish and mustard greens. The restaurant has seating for 44 and 10 more at the bar. Dinner Mon.-Sat. Villanelle, 15 E. 12th St., New York, NY 10003, 212-989-2474.
Corner Slice is chef Ivan Orkin's second venture in the Gotham West Market food hall with partner David Poran and former Ivan Ramen chef Michael Bergemann. It’s a coffee shop, bakery and pizzeria serving square pies, breakfast sandwiches and individual-size salami-and-cheese-lard bread rolls. Breakfast, Lunch & Dinner daily. Corner Slice, Gotham West Market, 600 11th Ave., New York, NY 10036, 212-582-7940.
Bi-level Lower East Side restaurant and bar The Flower Shop has 1970's-inspired décor, while menu items include mussels on toast with green garlic and a 12-ounce Ste-Wan Farms rib-eye with salsa verde and market greens. Dinner nightly. The Flower Shop, 107 Eldridge St., New York, NY 10002, 212-257-4072.
Ikinari Steak has opened its first New York City outpost, located in the East Village. The quick-serve Japan-based restaurant has ten table seats and 40 spots to stand and eat rib-eye, sirloin or filet, which is butchered to order and arrives rare on a cast-iron platter. Lunch & Dinner daily. Ikinari Steak, 90 E. 10th St., New York, NY 10003, 917-388-3546.
The Wooly Public, a new restaurant and cocktail bar, channels old Manhattan. It’s located in the Woolworth Building and is from owners David Tobias and Eric Adolfsen. Eryn Reece (Mayahuel, Death & Co.) helms the bar and chef Jeff Srole turns out classic dishes like flat-iron steak and confit chicken. Lunch Mon.-Fri., Dinner Mon.-Sat. The Wooly Public, Woolworth Building, 9 Barclay St., New York, NY 10007, 212-571-2930.
Restaurateur Sean Tang and chef Charlie Chen, former executive chef for Shanghai dumpling mecca Din Tai Fung, have opened Pinch Chinese in SoHo. They are serving their take on "New York Chinese" food, which includes soup dumplings, cumin lamb and Cantonese-style cod. Creative cocktails and a serious wine list are available, too. Dinner nightly. Pinch Chinese, 177 Prince St., New York, NY 10012, 212-328-7880.
Dale Talde, David Massoni and John Bush of The Three Kings Restaurant Group opened Atlantic Social, a 250-seat restaurant across from Barclays Center. The spot serves Creole BBQ shrimp with Ritz crackers, lemongrass pork salad and a 14-ounce Allen Brothers rib-eye. Dinner nightly. Atlantic Social, 673 Atlantic Ave., Brooklyn, NY 11217, 718-623-2852.
The team behind the Kings of Kobe pop-up now has a brick and mortar spot in Hell's Kitchen. Burgers and hot dogs are made with 100 percent American Wagyu beef, and sides include sweet potato tater tots and mac & cheese balls. They serve shakes, beer and wine as well as banana pudding. Lunch & Dinner daily. Kings of Kobe, 790 9th Ave., New York, NY 10019, 212-247-3703.
Dianne & Elisabeth is a new Hell's Kitchen wine bar from the owners of The Marshal. The menu lists American artisanal cheese, snackable dishes like shallot potato fries and steak bavette with buttered popcorn polenta. Dinner nightly. Dianne & Elisabeth, 644 10th Ave., New York, NY 10036, 917-472-7808.
Gadi Peleg of Breads Bakery and Israeli chef Meir Adoni are opening Nur, a modern Middle Eastern restaurant in the Flatiron District in winter 2017. Nur, 34 E. 20th S., New York, NY 10003, No phone.
Mokbar has its first standalone restaurant, a 60-seat outpost in Park Slope. The minimalist space offers the favorites from owner/chef Esther Choi’s Chelsea Market spot: ramen and anju (shareable dishes) plus selections like braised short rib and pork belly sautéed with kimchi inspired by her grandmother's cooking. Mokbar, 212 Flatbush Ave., Brooklyn, NY 11217, 347-987-3042.
De Maria is now open in the former Ken & Cook space on the edge of NoLIta. It’s helmed by Grace Lee and season three “Top Chef” contestant Camille Becerra. The menu features dishes like quinoa topped with a turmeric-poached egg and lemon-vanilla and black lava salt focaccia. They plan to add dinner service soon. De Maria, 19 Kenmare St., New York, NY 10012, 212-966-3058.
Danny Meyer's Union Square Hospitality Group has opened a cafe next to Union Square Cafe. Chef Carmen Quagliata of Union Square Cafe, pastry chef Daniel Alvarez and baker Justin Rosengarten lead the culinary team. Daily Provisions serves Joe coffee, pastries, breads, breakfast sandwiches and rotisserie chicken, plus craft beers and cocktails. Breakfast & Lunch daily. Daily Provisions, 103 E. 19th St., New York, NY 10003, 212-488-1505.
The team behind Midtown restaurants Molyvos and Oceana has opened Ousia, a Mediterranean spot. Chef Carlos Carreto is serving poached cod with avocado and taramasalata, grilled endive salad and blackened mahi tacos. Dinner nightly. Ousia, 629 W. 57th St., New York, NY 10019, 212-333-2000.
Felipe Mendez, chef/owner of La Superior and Cerveceria Havemeyer, has opened La Milagrosa Agave Bar & Listening Room in Williamsburg. The storefront is a Mexican deli, offering chorizo, dried chiles, prickly pear and fresh juices and coffee. The back room, accessed through a freezer door by telephone number reservation only, is an intimate mezcal/tequila bar and listening room. La Milagrosa, 149 Havemeyer St., Brooklyn, NY 11211, 718-599-1499.
Emily and Matt Hyland of pizzerias Emily and Emmy Squared in Brooklyn will launch a Manhattan outpost of Emmy Squared in the former Blue Ribbon Bakery Kitchen space, on Downing Street in the West Village. Emmy Squared cooks Detroit-style pies, like the namesake Emmy with mozzarella, banana peppers, onions and ranch. They also serve a hit burger. Emmy Squared, 35 Downing St., New York, NY 10014, no phone.
Stephen Starr venue alums Ben Lowell and Sara Leveen, along with chef John Nguyen, have opened Hanoi House, a Vietnamese restaurant on St. Marks Place. Look for dishes like pomelo and shrimp salad, congee with roasted Manila clams and lemongrass and coconut braised brisket with marrow toast. Dinner nightly. Hanoi House, 119 St. Marks Pl., New York, NY 10009, 212-995-5010.
Seventy-five-seat Parisian-inspired bistro Little Frog is the project of Minetta Tavern alum chef Xavier Monge. It’s located in the former home of Italian restaurant Sotto Cinque. The menu includes dishes like pork belly with Spanish lentils, steak tartare and braised short ribs. Dinner nightly, Brunch Sat.-Sun. Little Frog, 322 E. 86th St., New York, NY 10028, 347-537-5786.
Mother-daughter team Babette Haddad and Melissa Haddad Malaga, in partnership with Quality Meats veteran chef Stratos Georgedakis, have opened Maxwell's Chophouse in a 1909 Beaux Arts-style building. The 126-seat restaurant serves oysters Rockefeller, dry-aged beef porterhouse and other steakhouse classics. Maxwell's Chophouse, 1184 Broadway, New York, NY 10001, 212-481-1184.
Ops Pizza has transformed a former Bushwick garage into a warm and welcoming spot, replete with an oven for wood-fired sourdough pizza, seasonal cocktails, craft beers and rustic non-pizza menu items like braised lentils with toast. Ops Pizza, 346 Himrod St., Brooklyn, NY 11237, 718-386-4009.
Celeb baker Christina Tosi has opened a seventh Manhattan location of Milk Bar, this one in NoLIta. It has two counters so those passing by can get their fix of cereal milk, cake truffles and soft serve. Open daily. Milk Bar, 246 Mott St., New York, NY 10012, 347-577-9504.
Matthew Maddy, James Freeman, and John De Piper of Sweet Science and Featherweight opened this tropical-themed spot with a funky diner theme. Sally Roots features festive cocktails, jerk chicken, and bowls with oxtail or curried vegetables, and there's a spacious patio. Sally Roots, 195 Wyckoff Ave., Brooklyn, NY 11237, 347-425-0888.
ReViVer is a fast-casual spot offering a health-driven menu of tacos, salads and sandwiches. It’s the second location of the restaurant (the other outpost is at Columbus Circle, 934 8th Ave., 917-475-1711). Balanced meals like mahi curry and a steak and fig salad are prepared with wholesome ingredients. The cheery space sports a colorful mural by local tattoo artist June Jung. ReViVer, 303 Park Avenue South, New York, NY 10010, 646-952-0014.
French chef Joël Robuchon will open a branch of his fine dining concept Joël Robuchon Restaurant at luxury residential tower One Hundred East Fifty Third Street. The space will also include a gourmet marketplace. The opening is scheduled for late 2017. Joël Robuchon Restaurant, One Hundred East Fifty Third Street, 100 E. 53rd St., New York, NY 10022, no phone.
Dinner Service at A&E Supply Co.
Brooklyn coffee counter and butcher shop A&E Supply Co. is now open for dinner service. Chef Adam Harvey highlights whole animals from the butcher counter on the menu, along with seafood, salads and veggie dishes showcasing local ingredients. A&E Supply Co., 548 Fourth Ave., Brooklyn, NY 11215, 929-295-8025.
Facelift for Eleven Madison Park
Daniel Humm and Will Guidara's fine dining mecca Eleven Madison Park will close in summer 2017 for renovations. Both the dining room and kitchen will get a facelift. Eleven Madison Park, 11 Madison Ave., New York, NY 10010, 212-889-0905.
Chef Melissa Rodriguez has taken over the kitchen at Del Posto, an operatic palazzo of Italian gastronomy owned by Mario Batali, Joe Bastianich and his mother, Lidia. Rodriguez succeeds Mark Ladner, who ran the kitchen since the restaurant debuted. Del Posto, 85 Tenth Ave., New York, NY 10011, 212-497-8090.
Twelve-seat Carroll Gardens restaurant Take Root closed on March 17, 2017, after four years. Owners and partners Anna Hieronimus and Elise Kornack are moving to a house in upstate New York. Take Root, 187 Sackett St., Brooklyn, NY 11231, no phone.
Chef Nobu Matsuhisa's Nobu New York and Nobu Next Door closed after service on March 25, 2017. (The shutters are in preparation for the opening of Nobu Downtown, which boasts 12,000 square feet of space designed by David Rockwell and his firm, Rockwell Group.) Nobu New York, 105 Hudson St., New York, NY 10013, no phone.
After 15 years, Tom Colicchio will close his restaurant Craftbar, Craft's more casual sibling. He cited a rent increase as the reason behind shuttering. The venue’s last day will be April 30, 2017. Craftbar, 900 Broadway, New York, NY 10003, 212-461-4300.
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Find out which restaurants and chefs top the list of GAYOT's 2016 Annual Restaurant Awards.