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The best new restaurants and bar openings in NYC

From white-clothed fine dining to hole-in-the-wall cheap eats, find the best new places to eat and drink in NYC

Photograph: Filip Wolak
Shoyu ramen at Nakamura

As much as we love our long-time establishments and neighborhood standbys, New Yorkers are a fast-moving bunch fixated on what's new and happening around them. Luckily, the city's food-and-drink scene provides ample activity to satiate short attention spans. From fine dining restaurants to cheap eats joints and bars in NYC serving boozy cocktails, ready your bellies for the hottest bar openings and best new restaurants NYC has to offer.

RECOMMENDED: Find the best restaurants in NYC

Best new restaurants and bar openings

Biang!

Young-gun restaurateur Jason Wang has just about cornered the market for the spice-heavy fare of the ancient, central-Chinese city Xi’an, with his mini empire of Xi’an Famous Foods takeout counters and the original Flushing, Queens, location of this popular sit-down shop named after the sound noodles make as they hit the work surface. Wang relocates that noodle-house operation to this 60-seat East Village dining room formerly home to Wylie Dufresne’s Alder, adorning it with his personal collection of Chinese pottery and panda Pop Art by Singaporean artist William Chua, all brought over from the original location (that space has been retooled as another outpost of Xi’an).

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East Village

Boba Guys

Boba, or Taiwanese bubble tea, went from plastic cup to mason jar when Boba Guys' artisanal San Francisco shop opened in 2011. Uniting the popular sugary beverage with an unprecedented locavore ethos, owners Bin Chen and Andrew Chau swapped processed powders and artificial sweeteners for house-made cane-sugar syrups and organic milk sourced from Bay Area–based Straus Family Creamery. Four years and two locations later, the chainlet makes an East Coast jump with this minimalist 14-seat counter hawking traditional Eastern varieties (classic black milk tea, lychee green tea) and globally influenced cups (horchata, Indian chai with ginger), all built with dairy from Battenkill Valley Creamery in Salem, New York.

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Lower East Side

Le Boudoir

Marie Antoinette is a popular figure in cocktail culture—legend has it that the coupe glass was modeled after her left breast, and NYC bars from the Bourgeois Pig to Dear Irving have taken influence from her opulent ways. Now, the Queen of the French is getting another boozy homage courtesy this Brooklyn Heights hideaway, inspired by her private chambers at the Château de Versailles. From the team behind French bistro Chez Moi, the 55-seat bar is accessed through a staircase tucked behind a secret bookshelf inside the bistro and is outfitted with red-velvet banquettes, silver-plated goblets and a bust of the queen herself. Behind a marble bar, beverage director Franky Marshall (Monkey Bar) mixes quaffs such as a classic French 75 and an almond-milk-fortified Dauphin (chili liqueur, coconut).

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Brooklyn Heights

Lilia

The food world welcomes back Missy Robbins—who earned Michelin stars for her work at A Voce and A Voce Columbus before departing in spring 2014—with this pasta-focused eatery. Robbins revamps a former auto-body shop as a 70-seat dining room decorated with handmade tiles, natural-wood tables and iron-casement windows. From an open kitchen, Robbins oversees rustic plates like cacio e pepe frittelle, pappardelle with veal bolognese and a wood-fired leg of lamb with Roman spices. A small adjacent take-out café will serve pastries, frittatas and focacce, before converting to a cocktail bar at night.

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Williamsburg

MáLà Project

Chinese hot pot, customarily stewed with thinly sliced meats, vegetables and stock, gets a brothless showcase with this East Village eatery from owner Ning Amelie Kang and chef Qilong Zhao. Named after the Chinese phenomenon of ma la (literally “numbing and spicy”), the restaurant’s starring dish is a variation on Chongqing-hailing dry pot, a stir-fry-like spread built with a choice of 52 add-ins: Meats extend from beef tenderloin to pig artery; fish fillets and squid balls can be paired with frog; and vegetables include more obscure produce like chayote and konjac noodles. Beyond the pot, diners can pull up to a 15-seat communal table or a marble-topped counter for snacks like steamed egg custard.

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East Village
See the full list of the best new restaurants and bars in January

Best new restaurants and bars by month

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