8 New York City Restaurant Openings to Know
In a place like New York City, it can be hard to keep up with all the happenings of the restaurant world. To help make things a little bit easier, here are eight openings from the past couple of months that you should have on your radar.
Kevin and Debbie Adey from the one-Michelin-starred Faro have opened a Sichuan restaurant down the street. This latest venture represents a new direction for the chef, best known for seasonal American handmade pastas. Menu items include smashed cucumber with garlic sesame vinaigrette; dan dan mian noodles with minced pork, chile, sesame and peanuts; and twice-cooked pork belly with peppers, leeks and fermented black bean.
Floyd Cardoz has transitioned the space that was formerly Paowalla to focus on bread. "The Bombay Bread Bar is chef Floyd Cardoz'[s] love letter to the glorious food and culture of his native India, serving riffs on Bombay's street foods and traditional dishes reimagined," states its website. The menu (naturally) starts with a variety of breads, such as sourdough naan, whole wheat roti, and leek and potato parantha. In addition to that are small plates, rice, dal and a select number of larger dishes, such as short rib nihari with garam masala and mint raita.
Seamus Mullen has revamped his El Colmado space at Gotham West Market to bring a new fast-casual concept featuring rotisserie chickens and seasonal produce in a variety of composed salads. The dishes are meant to reflect Mullen's personal diet, and as such is entirely gluten- and sugar-free. Diners can choose a sauce to go with their chicken, such as preserved lemon and cilantro chimichurri, and sides on offer include coconut sweet potatoes, cauliflower "rice" and roasted fennel. In terms of salads, examples include "The Dirty Bird" (chicken, mustard greens and kale, mushrooms, cucumber and yuzu vinaigrette) and "The Paul Simon" (chicken, soft-cooked egg, mixed lettuce, persimmon, pistachio and citrus vinaigrette).
Jerusalem-born Eyal Shani opened the first location of Miznon in Tel Aviv in 2011. Since then, there have been outposts planted in Paris, Vienna and Melbourne. Located in Chelsea Market for his first venture stateside, this fast-casual Mediterranean spot serves a menu divided into "In-the-Pita" and "Out-of-the-Pita" offerings. Per the restaurant's website, they "are using fresh and seasonally inspired ingredients to create a new kind of Mediterranean street food." Dishes include a za'atar folded omelet with sour cream, tomato and pickles; rib eye roast beef with aioli, mustard and pickles; and whole-roasted baby cauliflower.
Flynn McGarry has been satiating hungry diners since the tender age of 12. What started with pop-ups in his family's home has transformed into the young chef's first restaurant in the Lower East Side seven years later. The space is divided into two concepts: an all-day cafe with beverages and pastries, like sweet potato loaf with pumpkin caramel and a 12-course tasting menu dinner spot for $155 (including tip). Dinner hosts 16 guests at two seatings every Tuesday through Saturday with dishes such as cured ocean trout with watercress, dandelion and crème fraîche.
This cocktail lounge is perched 26 stories above the city in the Beekman Tower in Midtown East. It boasts 360-degree views of the East River and Manhattan skyline, with both indoor and outdoor seating (which is sure to be a hot ticket come the warmer months). Running the bar is Amir Babayoff, with signature cocktails such as Ophelia's Ascension (activated charcoal, Bourbon and Mezcal infused with smoked Jamaican peppers, aromatic bitters, and cedar wood smoke) and Purple Tuxedo (gin, brennevín, velvet falernum, montanaro bianco, absinthe, plum bitters and edible gold flakes). Small dishes from chef Stephen Putnam include Maine lobster with cauliflower risotto, beef shank tagine with figs and pomegranate and kingfish crudo.
From owner Samantha DiStefano and chef Francisco Anton comes a bar/restaurant in Bed-Stuy serving what they describe as "global comfort food." That means yucca croquettes with goat cheese and guava paste, beet tacos with homemade tortillas, and mushroom cannelloni. The kitchen opens daily at 5:00 p.m. for dinner, while there's also a weekday happy hour starting at 4:00 p.m.
Delicious Hospitality Group (Charlie Bird and Pasquale Jones) has made its way uptown for this spot operating out of a residential building in Hudson Yards. "Chef Ryan Hardy's menu features his fresh, flavorful cuisine, inspired by Italy’s northern coasts," per the restaurant's website. Dishes include charcoal-grilled pigeon with prosciutto bianco and balsamico; risotto for two with clams, mussels and octopus; and dry-aged beef rib eye with spigarello, chanterelles and garlic. In charge of drinks are sommelier Arvid Rosengren and mixologist Jeff Bell.
Hero image courtesy of Ophelia. Photo by Liz Clayman.
More articles from this author
Where to Dine During Chicago Restaurant Week
From Wine Journal
The event runs from January 24 through February 9.