Best new restaurants NYC
- This 200-seat restaurant reminds us of Grand Central Oyster Bar, but updated for 2019. In this airy space, you can order from a seafood-centric selection of raw-bar favorites, as well as hot dishes that pair well with craft beers and natural wines.
From Malaysian curries to Shanghainese street food, 8sia will be a food hall focused on Asian street food. Yaso, the team behind the market, just opened Yaso Noodle in the West Village, but here you’ll also find a teas, sushi, waffles and other street food bites.
This restaurant’s name translates to “The Florist” in Italian and is all about creative dishes that showcases flora as edible art on each plate. The evocative space features a mural by celebrated artist Leanne Shapton and fittingly, there’s an attached event space for designing bouquets.
A new fast-casual chain hailing from Cairo has opening in Nolita, bringing with a menu of Egyptian street food. Though their dishes may look like the hummus and falafel you know, what Zooba offers is entirely different. The chain has come to be known for its ta'ameya, swapping out balls of fried chickpeas for fava beans (in addition to the classic version, Zooba also offers versions with spicy pepper, eggplant and pickled lemon). Instead of hummus you'll find a fava bean dip called bessara.
Pulling experience from the Shanghai outpost of East Village favorite ChikaLicious (which popularized the dessert-only fine dining format), chefs Eugenio Mauro Pompili and Maya Sittisuntorn opened a prix-fixe dessert spot: courses include strawberry sorbet, yuzu cream and basil agar as well as apple sorbet and mint jelly with pineapple granita.
Few New York restaurants specialize in the nuances of Palestinian cuisine. Tarek Daka is using inspiration from having lived on a Middle Eastern farm to serve dishes like makloubeh (a rice dish plated upside down) and muhammara (red walnut dip).
When Zizi Limona opened in Williamsburg, it was one of the best Middle Eastern restaurants in New York. The eatery closed its Brooklyn location and is now simply Zizi in its Manhattan digs. Chef Liran Leibman is serving a classic shawarma and newer items like Jerusalem bagels, garbanzo bean tempura and a lamb burger. The restaurant's shakshuka will also make a return to the brunch menu.
It’s not hard to find katsu sandwiches on menus throughout the city. But a whole restaurant devoted to creative plays on the sandos? We’ll take it. A “BEC” katsu option includes runny egg, bechamel, smoked bacon and swiss cheese, served bento box-style on a bed of rice with pickles and burnt lemon.
Co-founder of the beloved Red Hook bakery Baked, Renato Poliafito, has opened a new concept, this time more Italian-leaning. The pastry menu—pistachio croissants, Sicilian sandwiches and one heck of a pumpkin bread—is best paired with coffee served in ceramics made down the street.
At the former site of Mettā—the Fort Greene restaurant that specialized in wood-fired Argentinian cooking—has revamped with a new name and concept at the same space. Now called Rhodora—named after the Ralph Waldo Emerson poem—the new iteration will focus on being an industry leader for sustainability. The Oberon Group (behind other Brooklyn hits like Rucola and June) offer a fairly simple menu of tinned fish, cheeses and a robust wine program, to reduce their carbon footprint. They pledge that they will only source ingredients that can be recycled, upcycled or composted.
While they all worked at fine dining restaurants across town, Taka Sakaeda and his business partners are offering a much more casual (and affordable) experience here. Temaki hand rolls—filled with everything from scallops to tune poke—can be complemented with Japanese small plates and snacks.
The team behind the beloved wine bar and restaurant Four Horsemen has expanded next door with a new coffee shop, that will turn into a bar called Nightmoves, afterhours. Pastries are provided by Bushwick bakery L’Imprimerie with coffee from Brooklyn’s Sey and Cafe Integral. Music will play a big role with selections curated by Four Horsemen partner and LCD Soundsystem’s frontman, James Murphy.
Hallie Meyer, daughter of the acclaimed restaurateur Danny Meyer, opens her new Rome-inspired ice cream shop with flavors like Hazelnut Sour Cherry Stratiechella. Soon, aperitivos and Italian pastries will be rolled out as well.
Meat sweats, anyone? New York’s most rabid barbecue fans and critics alike often agree on one thing: Billy Durney’s Hometown-Bar-B-Que in Red Hook serves the city’s best barbecue (some would argue it’s among the best in the country). Now, Durney has opened the second location of one of the best New York restaurants inside the sprawling Industry City development. Hometown is known for its international flair with dishes like lamb belly banh mi and Jamaican jerk baby back ribs. This location rolled out new items to with a similar ethos: tacos ($8) served on homemade flour tortillas can be topped with brisket (with queso and salsa roja), pulled pork or Oaxacan chicken. There’s also Durney’s jalapeño cheddar sausage ($8 for ¼ pound).
The hip Moxy East Village turns to a cuisine that could feel staid. But Executive Chef Jason Hall (Gotham Bar & Grill, Craft and Anthos) alongside chef-partner Ralph Scamardella makes French-Mediterranean food feel (and taste) refreshing. His seasonal approach in the open kitchen means guests will find dishes like roasted lobster with wild oregano, lemon and parsley butter or hamachi crudo with green apple and black olive oil. The restaurants sits in a former nightclub spot with multiple rooms perfect for group dining.
The Sant Ambroeus Hospitality Group is known for its group of stylish Italian restaurants. From breakfast to dinner, the menu here takes on a Tuscan theme with cappuccinos by Lavazza and cacio e pepe by Executive Chef Adrian Kercuku. Located just off Fifth Avenue from numerous shops, the sprawling space has an airy feel with lime-washed finishes and a watercolor painting by anchoring the main dining room.
Hyun is located just a block north from the epicenter of Manhattan’s Koreatown on 32nd Street but feels worlds away. The dimly-lit space is sleek with dark wood-paneled walls, ceremonial brassware and diners seem to speak in hushed tones as pristine slices of Japanese A5 Wagyu beef shows up at their table. A server grills and cuts all your barbecue meats, which you can pair with expertly-made Korean dishes such as pots of cooked rice with sea urchin and truffle.
The food is often overlooked at trendy Meatpacking District establishments, but Le Club, formerly Le Grill de Joël Robuchon, bucks this trend. Guests can feast on everything from hamachi atop crispy coconut rice to warm beignets at one of the plush banquettes.