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New York Restaurant News

GAYOT has uncovered the best restaurants in New York for you to enjoy right now




Keep abreast of what's going on in the New York restaurant scene here at GAYOT. Find out about new restaurant openings, special events and more.

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NEW RESTAURANTS IN NEW YORK

The team from Baker’s Pizza in the East Village has opened Baker’s Pizza + Espresso in Hell's Kitchen. On offer are Stumptown Coffee, Underwest Donuts and a breakfast pizza in the morning, and slices and espresso all day long. Breakfast, Lunch & Dinner daily. Baker’s Pizza + Espresso, 754 10th Ave., New York, NY 10019, 917-262-0722.
 
Owned by Jared Male, a veteran of Hill Country Barbecue, Randall’s Barbecue serves traditional barbecue as well as selections with a Lower East Side twist. In addition to brisket and ribs, the menu features chopped chicken livers, homemade pastrami and sandwiches on Kossar’s bialys. Randall’s Barbecue, 359 Grand St., New York, NY 10002, 646-692-9980.
 
Rip’s Malt Shop serves vegan burgers and more Everything is vegan on the menu at Allison and Matt Robicelli's Rip’s Malt Shop in Brooklyn, but that doesn't mean it's healthy. Inspired by the classic American five-and-dime, the spot serves meatless takes on comfort food like burgers, hot dogs and chopped cheese sandwiches. Lunch & Dinner daily. Rip’s Malt Shop, 10 Clermont Ave., Brooklyn, NY 11205, 347-689-9009.
 
The Braised Shop has opened in the East Village. The small 12-seat restaurant features the Taiwanese dish luwei, where ingredients get braised in a broth. Options include pork belly, beef, fish fillet, broccoli, corn and more. The Braised Shop, 241 E. 10th St., New York, NY 10003, 646-863-3200.
 
Bartenders formerly of the Lower East Side’s Bar Moga have opened Kill Devil House of Dark Spirits. This Williamsburg bar has more than 125 different rums on offer. Kill Devil House of Dark Spirits, 292 Bedford Ave., Brooklyn, NY 11249, 347-599-0822.
 
Owner Paulie Giannone of Paulie Gee's pizza is opening Paulie Gee's Slice Shop, a project that has been in the works since 2016. The old-school New York slice joint will serve pizzas topped with Mike's Hot Honey, mozzarella, lemon-whipped ricotta, garlic, roasted onion and basil, as well as vegan options. Look for a late August debut. Paulie Gee's Slice Shop, 110 Franklin St., Brooklyn, NY 11222, no phone.
 
Chef Joe LoNigro and owner Dan Mezzalingua have named Brine Chicken, their fast-casual restaurant in Chelsea, after the technique they use to prepare the chicken. After an overnight brine the antibiotic-free chickens are roasted, and then the birds are finished with a blackened chili-honey-garlic glaze. Lunch & Dinner daily. Brine Chicken, 106 8th Ave., New York, NY 10011, 646-599-1660.
 
Located in Astoria, the cocktail bar Adriaen Block features drinks with and without CBD (the trendy non-psychoactive compound found in marijuana). The menu includes burgers and Faroe Island salmon with hickory-molasses glaze, plus desserts with the option of adding whipped cream with CBD. Adriaen Block, 19-33 Ditmars Blvd., Astoria, NY 11105, 718-606-1391.
 
Ume in Brooklyn offers a "deconstructed omakase" meal, where diners put together their own selection of fish, seafood and vegetables from chef Song Dong Zhang. The menu features fish "aged" through vinegar or saké-based aging. More than fifteen kinds of salts are available, too. Lunch & Dinner daily. Ume, 237 Kent Ave., Brooklyn, NY 11249, 646-926-1425.
 
Husband-and-wife team Key Kim and Mihyun Han are the owners of Hwaban, which showcases modern Korean food in Gramercy. The menu features shrimp and scallop crudo, gochujang-braised chicken with root vegetables, and kimchi stew with pork belly. Hwaban, 55 W. 19th St., New York, NY 10011, 917-261-2020.
 
Dan dan noodles, pork pot stickers, beef short ribs with pineapple, and Sichuan roasted baby cabbage are some of the dishes on offer at Hao Noodle, which emphasizes the cuisine of Shanghai. This is the second NYC spot from Zhu (Julia) Rong, the owner of Hao Noodle and Tea. Lunch & Dinner daily. Hao Noodle, 343 W. 14th St., New York, NY 10014, 646-882-0059.
 
Slated to open in August is Sall Restaurant and Lounge. Husband-and-wife owners Isabella Nartey and Demba Sall have tasked chef Jamell Williams with running the seafood-focused kitchen. The menu will feature lowcountry shrimp and grits, lobster roll sliders and oyster poutine. Sall Restaurant and Lounge, 818 10th Ave., New York, NY 10019, 212-601-2643.
 
Wanderlust is an all-day café offering a menu from chef Matthieu Simon that features global comfort food. Offerings range from vegan summer rolls to veal Cordon Bleu, and green bowls with spinach pasta. A classic English breakfast is also available, as is a full bar. Décor includes a blue bicycle on the ceiling. Breakfast, Lunch & Dinner daily. Wanderlust, 1004 2nd Ave., New York, NY 10022, 646-596-7855.
 
Silky Kitchen in the East Village features Hunan cuisine. The menu includes options like beef tripe salad, dumplings, noodles, stewed beef and hot-and-sour vegetables, all for under $14 each. Lunch & Dinner daily. Silky Kitchen, 137 E. 13th St., New York, NY 10003, 646-250-6688.
 
Elsie Rooftop has a terrace that boasts lovely city views Now open on Broadway is Elsie Rooftop, which features a terrace with lovely city views. Cocktails include the Lady Mendel blending Hennessy Cognac, St-Germain, citrus soda and lemon. Chef David Burke is behind the small plates, like lamb sliders and poke-style lettuce cups. Elsie Rooftop, 1412 Broadway, New York, NY 10018, 212-764-1090.
 
Lombardi’s now has a second location, where it will serve the same clam pie and margherita pizza with its signature thin, charred crust cooked in a coal oven. Draft beers and wines by the glass are also available. Lunch & Dinner daily. Lombardi's, 290 Eighth Ave., New York, NY 10001, 212-256-1973.
 
Beloved Brooklyn ice cream company Ample Hills opened a 15,000-square-foot factory, museum and shop in Red Hook called Ample Hills Creamery Factory & Museum. Here they make their ice cream as well as the brownies, cookie dough and peanut butter cups that get mixed in the ice cream to produce the creative flavors. Open daily. Ample Hills Creamery Factory & Museum, 421 Van Brunt St., Brooklyn, NY 11231, no phone.
 
Llamita, the counter-service sandwich shop from the team behind the Peruvian restaurant Llama Inn, has opened in the West Village. Its menu includes a duck sausage sandwich with cilantro, potato and chimichurri, and roast chicken with sides like arroz chaufa and quinoa salad. Lunch & Dinner daily . Llamita, 80 Carmine St., New York, NY 10014, 646-590-2771.
 
Katana Kitten is a Japanese bar in Greenwich Village serving appetizers like nori crinkle cut fries, skewers, and "sandos" such as grilled cheese with yuzu-kosho. Masahiro Urushido (Saxon + Parole) is the head bartender and a managing partner. Katana Kitten, 531 Hudson St., New York, NY 10014, 212-243-3000.
 
Oath Pizza serves funky pies made with hand-stretched dough that’s grilled and seared in avocado oil. With locations in Boston and Nantucket, the Upper East Side outpost is its first NYC pizza shop. Lunch & Dinner daily. Oath Pizza, 1140 3rd Ave., New York, NY 10065, 212-988-4300.
 
Grimm Artisanal Ales is open in Brooklyn Grimm Artisanal Ales is Lauren and Joe Grimm's brewery and taproom on the border of Williamsburg and Bushwick. Eli and Max Sussman of Samesa are behind the Middle Eastern food served there, but the stars of the show are the 10 tap lines of Grimm Artisanal Ales. Grimm Artisanal Ales, 990 Metropolitan Ave., Brooklyn, NY 11211, no phone.
 
NoLIta café Charley St is from Australian chef-owner Dan Churchill. The menu features turmeric lattes; the Avo Smash among Toasts options; and colorful bowls such as Down To Earth combining arugula, garlic hummus, wild rice, mushroom, eggplant, tomato and onions. Breakfast & Lunch daily. Charley St, 41 Kenmare St., New York, NY 10012, no phone.
 
NoMad's Cardoncello diVino takes its inspiration from the food of southern Italy. The Italian Cardoncello mushroom makes an appearance in main dishes, cocktails and even desserts. Cardoncello diVino, 43 W. 27th St., New York, NY 10001, 917-409-5995.
 
Nonna Beppa is the first NYC outpost of Miami chef Giancarlo “Wendy” Cacciatori's restaurant, which is all about pasta, especially its famous tortellini. Cacciatori showcases his family recipes from the Emilia-Romagna region of Italy. Lunch & Dinner daily. Nonna Beppa, 290 Hudson St., New York, NY 10013, 917-639-3996.
 
Una Pizza Napoletana is open on the Lower East Side Anthony Mangieri composes his 12-inch Neapolitan pizzas, baked in a wood-burning brick oven, at Una Pizza Napoletana on the Lower East Side. The restaurant most recently had an outpost in San Francisco. Una Pizza Napoletana, 175 Orchard St., New York, NY 10002, 646-692-3475.
 
At Sous Vide Kitchen, where most dishes are cooked with the sous vide method, customers order from a digital kiosk. There are 50 seats where guests can stay to eat their baba ganoush, banh mi sandwiches and salads, or they can take them to go. Breakfast, Lunch & Dinner daily. Sous Vide Kitchen, 119 E. 23rd St., New York, NY 10010, 646-895-9232.
 
Pastry chef Giacomo D’Alessandro has opened Polosud Gelato Coffee Pastries in Little Italy. In addition to gelato, the eatery also serves items like Sicilian cannoli and the classic Southern Italian breakfast treat “ciambellone della nonna.” Open daily. Polosud Gelato Coffee Pastries, 166 Mott St., New York, NY 10013, 646-476-6172.
 
by CHLOE. alum Julien Iaconelli has opened the Middle Eastern spot Panorama near Union Square. The fast-casual restaurant serves lemon mint and mango juice, freekeh with falafel, and french fries topped with chicken shawarma, garlic sauce and tahini. Lunch & Dinner daily. Panorama, 820 Broadway, New York, NY 10003, 212-204-6904.
 
The owners of The Woods in South Williamsburg have opened The Breakers, a colorful indoor-outdoor bar nearby with a motif of skateboards and surfboards. Burgers, fries, tacos and crawfish boils are served. At night, there is plenty of dancing. The Breakers, 307 Meeker Ave., Brooklyn, NY 11211, 718-384-8900.
 
Blue Stripes has opened in NYC Oded Brenner, founder of Max Brenner, Chocolate by the Bald Man, has opened Blue Stripes, a café that serves food and hot chocolate all day. Look for chocolate oatmeal for breakfast and a tartine with Brie, beets and pecans for lunch, plus chocolate pizza and fondue with ice cream lollies and lemony donuts for dipping. Open daily. Blue Stripes, 28 E. 13th St., New York, NY 10003, 917-265-8737.
 
The owners of Her Name is Han are the team behind Nonono, a yakitori spot in NoMad. Chicken skewers include thigh, wings, skin, knee cartilage, heart and neck meat. The kitchen also cooks up non-yakitori dishes like sushi rolls and cream curry udon. Dinner nightly. Nonono, 118 Madison Ave., New York, NY 10016, 646-707-3227.
 
Claire Chan, owner of The Elk, has opened an all-day café in Williamsburg. Bar Beau serves coffee and pastries from Bien Cuit and Ovenly during the day. By night, small plates will be made with Japanese ingredients, like udon noodles with shiso pesto, lemon and Grana Padano. Bar Beau, 61 Withers St., Brooklyn, NY 11211, 917-909-1960.
 
The Nilsson Schmilsson with gin, yuzu, lime, vanilla and coconut, and the Flying Fox with rum, mezcal, lime, pineapple and cinnamon are two of the cocktails on offer at The Hidden Pearl, the secret 18-seat cocktail bar in the back of Wanpaku Ramen. The menu's small plates take their inspiration from Okinawa, Japan. The owners also operate the Donna Cocktail Club and Kuu. The Hidden Pearl, 621 Manhattan Ave., Brooklyn, NY 11222, 718-383-3291.
 
Gitano is a 24,000-square-foot seasonal outdoor restaurant and cocktail bar Gitano is a 24,000-square-foot seasonal outdoor restaurant and cocktail bar that’s packed with palm trees. Its decks for dining and imposing square bar were inspired by Tulum, where the spot has its original location. Guacamole with pumpkin butter and pistachios and margaritas are on offer. Gitano, 76 Varick St., New York, NY 10013, 646-454-5877.
 
Chef-owner Nasim Alikhani is behind the restaurant Sofreh. This Prospect Heights spot features Persian home cooking, like eggplant and yogurt dip with house-made bread, lamb patties with yellow lentil and turmeric, and plum chicken with saffron and barberries. Sofreh, 75 St. Marks Ave., Brooklyn, NY 11217, 646-340-0322.
 
Kyma is a 250-seat, airy Greek taverna serving food like a watermelon feta salad, oysters, and black sea bass cooked with lemons and capers. It’s an offshoot of a Greek restaurant in Roslyn, Long Island. Dinner nightly. Kyma, 15 W. 18th St., New York, NY 10011, 212-268-5555.
 
Taco Electrico is a 1,600-square-foot restaurant by Union Square that has plenty of neon, swings and a DJ booth. Chef Fernando Navas' colorful tacos include cod with cabbage, radishes and epazote aïoli. Dinner nightly. Taco Electrico, 201 Park Ave. S., New York, NY 10003, 917-534-5958.
 
Restaurateur Einat Admony of Taim and Bar Bolonat is behind Kish-Kash, which she calls New York's first couscous bar. Her team will roll semolina by hand for her couscous, which will be served with lemon chicken tagine, slow-cooked lamb, and fish in spicy tomato sauce. Lunch & Dinner daily. Kish-Kash, 455 Hudson St., New York, NY 10014, 646-609-5298.
 
Kevin Bradford, Kim Harris and Stacey Lee, three black entrepreneurs, opened Harlem Hops to showcase beer made by small batch and family owned breweries, many by people of color. Above the long, convivial bar, a lit up sign reads "Harlem." They also serve food like a craft-beer bratwurst on a pretzel bun with kettle chips. Open nightly. Harlem Hops, 2268 Adam Clayton Powell Jr. Blvd., New York, NY 10030, 646-998-3444.
 
The team behind Bobo, Rosemary's and Claudette has employed chef Wade Moises to make Neapolitan pies at Rosemary's Pizza in the West Village. The menu includes a pizza topped with broccoli rabe, stracciatella, pine nuts and Pecorino Toscano, and for dessert, malted chocolate budino with crystallized cacao nibs from Mah-Ze-Dahr bakery. Dinner nightly. Rosemary's Pizza, 1 Perry St., New York, NY 10014, 212-647-1818.
 
In the former Park Luncheonette space where Williamsburg meets Greenpoint, owners Zach Frankel, Taylor McEwan and chef Ashley Berman have opened Bernie's, a retro spot with red checkered tablecloths and cushy booths. The restaurant serves wedge salads topped with slabs of thick-cut bacon, baked clams, burgers and martinis. Dinner nightly. Bernie's, 332 Driggs Ave., Brooklyn, NY 11222, 347-529-6400.
 
French-inspired Bistro Pierre Lapin is open in the West Village Co-owner/chef Harold Moore and co-owner Julia Grossman have launched French-inspired Bistro Pierre Lapin in the West Village. Banquettes, booths and tables accommodate guests choosing from menu items such as escargots with sunny-side-up egg, whole roasted chicken for two (or three) with foie gras bread stuffing, and steamed sea bass complemented by sauce choron, served amid décor sourced from the markets of Paris. French wines and cocktails are available. Find casual options like croissants, scones and sandwiches at the all-day café component. Bistro Pierre Lapin, 99 Bank St., New York, NY 10014, 212-858-6600.
 

Find more recent openings with our list of the Best New & Hip NY Restaurants

NOTEWORTHY ANNOUNCEMENTS

Read André Gayot’s tribute to Joël Robuchon A Tribute to Joël Robuchon
Chef Joël Robuchon passed away on August 6, 2018, at the age of 73. Named "Cook of the Century” in 1990 by GaultMillau/GAYOT, he was the pioneer of a lightened, healthier cuisine. He also built a worldwide dining empire with restaurants in Paris, London, Las Vegas and beyond. Read André Gayot’s tribute to Joël Robuchon
 
JoJo on the Upper East Side has re-opened with a fresh look New Look for JoJo
After more than a year of renovations, chef Jean-Georges Vongerichten's restaurant JoJo on the Upper East has re-opened with a fresh interior design. JoJo, 160 E. 64th St., New York, NY 10065, 212-223-5656.
 

UPDATES ON NEW YORK CHEFS

Check back soon for more news.

NEW YORK RESTAURANT CLOSINGS

Owner Andy Ricker’s Brooklyn Thai restaurant Pok Pok NY, which opened in 2012, will close on September 2. Pok Pok NY, 117 Columbia St., Brooklyn, NY 11231, 718-923-9322.
 
Brooklyn Thai destination Pok Pok NY is closing September 2, 2018. Pok Pok NY, 117 Columbia St., Brooklyn, NY 11231, 718-923-9322.
 
White Gold Butchers, the Upper West Side spot originally opened by Ken Friedman and April Bloomfield, has closed after two years. White Gold Butchers, 375 Amsterdam Ave., New York, NY 10024, no phone.
 
Dead Rabbit Grocery and Grog is closed until further notice due to fire damage. Dead Rabbit Grocery and Grog, 30 Water St., New York, NY 10004, 646-422-7906.
 
David Chang's midtown restaurant Ma Peche closed after eight years in the Chambers hotel. Ma Peche, Chambers, 15 W. 56th St. , New York, NY 10014, no phone.
 
Danny Meyer announced that his fine dining restaurant North End Grill, which opened in Battery Park City in 2012, will close at the end of the year. North End Grill, 104 N. End Ave., New York, NY 10282, 646-747-1600.
 
Le Cirque has closed Restaurateur Sirio Maccioni's legendary Le Cirque has closed, but it's slated to open in a different New York location in 2019. Le Cirque, One Beacon Court, 151 E. 58th St., New York, NY 10022, No phone.
 

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RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.

VEGETARIAN FOODWith GAYOT's lists of the Best Vegetarian-Friendly Restaurants, you can discover where to find the best meatless meals.