Still jonesing for more new spots to eat at come fall? Check out 26 more restaurants—from biscuit shops to lobster joints—that will unveil in New York City before winter.
RECOMMENDED: Full list of NYC restaurants opening this fall
Michael White isn’t the only New Yorker with Wisconsin tugging at his heartstrings. In late August, Midwest transplant Daniel Schuman will transport two cherished dishes from America’s Dairyland to the West Village: frozen custards and cheese melts. His creamy delights—in vanilla, chocolate, caramel and espresso—are available in cups and cones (portioned to five ounces, of course) or blended into shakes. Sandwiches will feature Wisconsin curds like Hook’s black-truffle cheddar and Omega Valley jalapeño pepperjack. 24 W 8th St between Fifth Ave and Washington Sq West (212-777-6455, 5ozfactory.com). Late August.
Leave Rochelle Out of It
Casually known as Rochelle’s, this late-night joint—pouring booze until 4am daily—will offer 70 whiskeys by the glass in the old Cocktail Bodega space. Along with the slugs, find a menu of elevated American pub fare: a peanut-butter-and-jelly sandwich amped up with foie gras spread; provolone-topped pork sliders with grilled onions; and a burger with blue cheese and bourbon-glazed bacon. 19 Stanton St at Chrystie St (212-673-2400). Late August.
Before Michel Richard—renowned chef at Washington, D.C.’s Citronelle—debuts his 150-seat restaurant inside the New York Palace, he’ll launch this grab-and-go spot. Hailed as a pioneer for his elegant fusion of New American and French cuisines, Richard will take a stab at more casual fare: Gallic pastries, sandwiches and handcrafted chocolates. 30 E 51st St between Madison and Park Aves (212-303-7755). Late August.
It may be named after Edgar Allan Poe’s gothic masterpiece, but you won’t find any sinister birds at this dimly lit Meatpacking bar, from Henry Stimler of the J Soho (formerly Jezebel). Instead, the subterranean space will be done up with royal-blue wallpaper, vintage gold sconces, tufted couches and a DJ booth tricked out to look like an old fireplace. 53-61 Gansevoort St between Greenwich and Washington Sts (646-561-3931). Late August.
Bread for the Eater
Following in the steps of Runner & Stone and Landbrot, Din Yates (Cheeky Sandwiches) and Nick Korbee (Smith & Mills) join forces for this bakery-café hybrid, specializing in croissants and baguettes. During the day, find open-faced sandwiches, salads and baked egg dishes, along with coffee from Café Integral. At night, the menu will switch over meat and fish roasted in a brick oven. 168 Driggs Ave at Diamond St, Greenpoint, Brooklyn (718-383-0433, breadfortheeater.com). Early September.
The Gansevoort Hotel ropes in Veritas’ Sam Hazen to craft an all-American menu for this bi-level brasserie. With help from Joe Tellus—his sous chef from Tao—Hazen will dish out classics like Montauk oysters with Tabasco mignonette, maple-brined Berkshire pork chops and dry-aged Creekstone steak for two. The space—formerly home to Asian eatery Toy—will get a makeover, swapping out the dizzying fractal mirrors and communal tables for exposed white bricks and marble two-tops. Gansevoort Hotel, 18 Ninth Ave at 13th St (212-660-6766, thechesternyc.com). Early September.
Davey’s Ice Cream
Graphic designer David Yoo will churn out frozen delights in the East Village. At his mint-hued parlor, flavors like Mexican vanilla and coffee (using beans roasted by Birch) are scooped into house-made waffle cones. Snag a seat at the communal back table, where you can watch Yoo tinker with his recipes through a glass window. 137 First Ave between St. Marks Pl and E 9th St (212-228-8032, daveysicecream.com). Early September.
Former Bouley waiters Jonathan Price and Yonadav Tsuna elevate the biscuit from side dish to main course at this East Village joint. Based on a recipe by famed Southern chef Edna Lewis, the buttery rounds serve as vehicles for more than a dozen house-made jams and compound butters, both sweet (rhubarb and pine) and savory (goat cheese and black pepper). Heartier sandwich fillings including fried chicken or a Scotch egg. 198 Ave A between 12th and 13th Sts (empirebiscuitnyc.com). Early September.
British and West Indian flavors will collide at this 50-seat Bushwick pub. Merging the cultures of husband-and-wife owners Jamie Schmitz and Shana Bellot, the menu features mash-ups like oxtail sloppy joes, samosa burgers and curried-goat shepherd’s pie. Family heirlooms are scattered throughout the space, including the bar, where you’ll find craft beers and British ales. 425 Troutman St between St. Nicholas and Wyckoff Aves, Bushwick, Brooklyn (718-483-8048). Early September.
Z Bar Restaurant & Sky-Lounge
This bi-level Hell’s Kitchen spot will bring the club vibe of downstairs music hall Stage 48 to a restaurant–bar venue. A glass-enclosed, 4,000-square-foot lounge with gold leather upholstery will compete with Gotham’s skyline for the glam spotlight. In the dining space, find Latin-inspired small plates—like an empanada trio—from chef Ricardo Cardona (Sofrito, Hudson River Cafe). 605 W 48th St between Eleventh and Twelfth Aves (212-957-1800, stage48.com/zbarny). Early September.
Before launching their Southern restaurant inside Minton’s Playhouse, businessman Richard Parsons and Harlem chef Alexander Smalls will debut a brasserie in the space next door, named for an old Harlem hotel. The toque will merge African and Asian flavors, plating dishes like a shrimp-and-chowchow burger with on a scallion-studded bun. 210 W 118th St between Adam Clayton Powell Jr Blvd (Seventh Ave) and St. Nicholas Ave (212-866-1262). Mid-September.
The Monte Carlo Monaco Grand Prix track inspired the name of this upcoming Soho spot, which will draw influence from mid-century European riviera culture. Meals, served in sleek booths reminiscent of a racetrack’s curves, start with small plates—all from family recipes—like the pissaladière (caramelized onion flatbreads topped with anchovies and olives). The Mediterranean menu from David Rosner (Daniel, Balthazar) also features Nice-style farcis, meat-stuffed vegetables. 430 Broome St at Crosby St ( 212-226-5999, chicanenyc.com). Mid-September. �
Brandon Kida (Asiate, Lutèce) will step into the Peninsula Hotel’s revamped second-floor dining space. The wood-paneled and leather-upholstered restaurant—named after an exec of the Hong Kong hotel chain—will offer New American dishes. A connected modern lounge will pour organic cocktails as well as wine. The Peninsula Hotel, 700 Fifth Ave at 55th St (212-903-3918). Mid-September.
Custom FUEL Pizza
Picky pizza fanatics will be able to build their own pies at this fast-serve joint. Mix-and-match crust (traditional, whole wheat or gluten-free), sauce—they range from tomato to buffalo—and toppings (cheese, seafood, meat and veggies abound). A high-heat oven will turn orders around in two minutes. 2288 Frederick Douglass Blvd (Eighth Ave) at 123rd St (no phone yet, customfuelpizza.com). Average pie: $8. Mid-September.
Louie and Chan
The weirdest coupling since Tom Cruise and Cher, a Neapolitan-trattoria-cum–Asian-cocktail-den will oepn on the Lower East Side. The bi-level space will be a cross-cultural blend of Venetian plaster, chinoiserie accents, marble tabletops and Buddha statues. In the 40-seat dining room upstairs, find southern Italian specialties from Naples native Pasquale Frola (Andaz)—house-made gnocchi, fresh crudo—as well as wood-oven pizza and panuozzi (pizza-dough sandwich) from master pizzaiola Michele Bisogno. A 14-seat private dining room will host family-style feasts with whole-roasted fish and deboned rib eye served tableside by chef Frola. Upstairs, the bar will be stocked with a selection of amari, grappas and traditional Italian cocktails like an icy Sgroppino (prosecco, vodka, lemon sorbet and mint), while the subterranean cocktail lounge will feature Asian-inspired cocktails. A back room will feature nightly DJ lineups. 303 Broome St at Forsyth St (no phone yet, louieandchan.com). Mid–September.
Housed in a Chelsea warehouse, this 180-seat brasserie will showcase New American fare by Michael Citarella (Freemans). Underneath a cylindrical chandelier, dine on seasonal plates like a shaved-asparagus-and-fennel salad, fried hen-of-the-woods mushrooms, and wild striped bass. 408 W 15th St between Ninth and Tenth Aves (646-790-7070, nymonarch.com). Mid-September.
Pierre Rougey (Prandial) will bridge the 1,200 miles between Paris and Algiers at this New American eatery, fusing French and North African influences. Settle into low banquettes and upholstered ottomans for savory tagines and piquant merguez. 31 W 21st St between Fifth and Sixth Aves (212-510-8722). Mid-September.
Vitis La Vineria
Oenophiles can sip wines from Italy, Spain and France at this pint-size bar adorned with global art. Light bites will highlight the flavors of Sardinia, owner Gianluca Deiana’s hometown. 284 Second Ave between 16th and 17th Sts (no phone yet). Mid-September.
This update on the classic public house—with an expansive white-concrete counter and a dark-wood back bar—arrives in the East Village this fall. Traditional British fare (fish-and-chips, crumpets) will share menu space with seasonal specialties and modern twists, like bacon-wrapped quail. A Commonwealth-leaning cocktail lineup focuses on gin and a monthly changing juniper-liquor libation. 243 E 14th St between Second and Third Aves (212-777-7717, thewinslownyc.com). Mid-September.
The family behind the frozen-food line Tandoor Chef opens this Indian joint, modeled after Chipotle. Choose from traditional dishes like chicken tikka masala and paneer saag, plus a selection of hot beans (chick peas, lentils), grains, a side salad and naan. Other options include biryani, tawa salads topped with pulled pork vindaloo and tawa sandwiches. To drink: homemade juices and mango lassi. 25 W 23rd St between Fifth and Sixth Aves. (indikitch.com). Late September.
The Little Beet
The fast-casual concept gets a sophisticated upgrade under the guidance of Franklin Becker (Catch, Abe & Arthur’s). Soups, sandwiches and salads make up the healthy offerings, while a lush garden wall evokes the spot’s seasonal approach. Check the chalkboard menu for specials. 135 W 50th St between Sixth and Seventh Aves (212-459-2338, thelittlebeet.com). Late September.
Kristin Sollenne (Bocca di Bacco) opens the first location of her juice bar, offering refreshers like the Red Bliss, made with pineapple, beets and apples. Health-conscious Upper West Siders can also find light nibbles like coconut oatmeal, kale salad and vegetarian soups. 274 Columbus Ave between 72nd and 73rd Sts (212-875-2195, organicpressnyc.com). Late September.
Modeled after Gotham’s old gentlemen’s clubs, this bi-level grill will add a dose of mid-20th-century glam to the Quin Hotel. Slide into a leather banquette for seafoodcentric dishes by Jason Hall—an alum of Crown and Gotham Bar and Grill—including seared branzino with cannellini beans and handmade gnocchi with peekytoe crab. 101 W 57th St at Sixth Ave (212-691-0030, thewayfarernyc.com). Late September.
The Barclays Center’s main concourse gets a saccharine injection with this celeb-approved Las Vegas sweetshop. The 5,000-square-foot spot will peddle candy by the pound, including Brooklyn Nets– and New York Islanders–themed gummies, chocolate bars and Couture Pops, the store’s signature jewel-handled lollies. The Goblet Bar’s 60-ounce sugary cocktails (gummy bears swim in peach rum, raspberry vodka, peach schnapps and simple syrup in the White Gummi) and specialty martinis (the Blow Pop has liquefied green-apple lollies and a Pop Rocks rim garnish) are also on offer. Barclays Center, 620 Atlantic Ave between Fort Green Pl and Fifth Ave, Prospect Heights, Brooklyn (sugarfactory.com). Early October.
This uptown jazz mecca is making a comeback, thanks to music enthusiast Richard Parsons and Harlem chef Alexander Smalls. The historical landmark—where legends Thelonius Monk and Duke Ellington once played—will reopen this fall as a Southern-style supper club, offering the low-country cooking of Banks White (Berkeley, California’s Five). Photos of jazz greats will grace the walls, and there’ll be music, of course—a house band will perform as diners dive into dishes like a shrimp-and-lobster casserole smothered in crawfish gravy. 206 W 118th St between Adam Clayton Powell Jr Blvd (Seventh Ave) and St. Nicholas Ave (212-243-2222). Mid-October.
Greenpoint Fish & Lobster Co.
Chef Adam Geringer-Dunn and fishmonger Vinny Milburn team up for this specialty seafood market. The New England–style fish house will feature a rotating selection of sustainably sourced items, including whole fish, mussels and lobster. Don’t feel like cooking? You’ll also find daily café specials like bouillabaisse, oyster po’ boys and fish-and-chips. Address TBD, Greenpoint, Brooklyn (no phone yet, greenpointfishandlobster.com). Late October.
The M57 pop-up crew—lead by Ellen Kaye, whose parents once owned the Russian Tea Room—plants its Slavic roots on the Lower East Side with this red-walled restaurant. Share zakuski (Russian small plates) like blini and red caviar, sour-cherry rice and lamb kebabs over nightly musical performances. 168½ Delancey St between Attorney and Clinton Sts (646-584-2387, moscow57.com). Mid-November.
River Dock Cafe
A 75-seat restaurant will anchor down at St. George Terminal this November. Commuters and tourists can stop by for seafood plates featuring crabs, crawfish and lobster. Post up at the bar—pouring 25 draft beers and frozen cocktails—to enjoy a drink with Lady Liberty in view. St. George Terminal, 1 Richmond Terr, Staten Island (no phone yet). Mid-November.
Raclette is a restaurant located in New York City that specializes in serving French cuisine. The restaurant offers casual, family friendly dining in a French inspired atmosphere. Raclette serves lunch and dinner daily and offers a variety of croques, tartines, raclettes and sides for diners to choose from. Croques are gourmet grilled cheese sandwiches and are available a variety of ways at Racelette, including with citrus roasted pork or with caramelized onion, leek fondue and roasted garlic. Tartines are open faced sandwiches with fine ingredients, including cauliflower, tomato and bufala mozzarella. Raclettes are rack melted Alpine cheeses that are scraped tableside and served with a Arugula salad and a slice of baguette.
Venue says: “The original specialty Raclette Restaurant in the US.”