Best new restaurants in NYC
The team behind Shelsky’s of Brooklyn is opening a bagel spot. The small, dense varieties include cracked pepper and pretzel salt; Sichuan pepper; and everything, poppy seed, egg and other classic flavors. Load them up with lots of shmear, fresh deli meat or smoked fish.
A Spanish restaurant and a funky speakeasy bar are moving into a Nomad hotel. The double concept comprises Callejón, a tapas eatery that’s accessible through an alleyway, and Boogie Woogie Room, a subterranean cocktail bar that’s decked out in ’70s decor.
On the heels of an eel-only midtown restaurant and a catch-what-you-eat Flatiron spot, this newcomer boasts a 1,000-gallon, 500-eel tank in the middle of its dining room. As you watch, the chefs catch and grill the snakelike fish, serving them with eel liver, nori (seaweed), sansho pepper, fermented pickle and other fixins.
The 23,000-square-foot multi-level space from Starbucks has the largest working coffee roasting plant in Manhattan. There is also the Arriviamo Bar, a 60-foot bar on the mezzanine, where bartenders will serve cocktails made with coffee and tea. The layout includes a 10-foot, 2,000-pound copper siren sculpture, subway-inspired "symphony pipes" along the ceiling funneling freshly roasted beans, a take-home scoop bar with 14 rotating beans from around the world and a fireplace.
For this Sushi by Bou, you will "check in" at the reception desk at Hotel 3232 and get a key to a suite on the 10th floor. Inside is a Prohibition-style room with a four-seat sushi bar where chef David Bouhadana creates and serves a 17-piece omakase. The 60-minute meal costs $100 per person, and, beforehand, you can enjoy the suite's year-round terrace, which will be outfitted with a full bar and lounge chairs with views of the Empire State Building.
The 'Water' concept of this totally vegan, dually themed restaraunt is now open for business. The Japanese restaurant is the other half of what will be 'Fire,' a Chinese dim sum locale. Water is an eight-course omakase meal with courses including chilled tofu and brussels sprouts; celery root with yuba and black garlic; and mushroom chirashi with leeks.
This winter, the Nomad hotel includes two heated ice huts planted on the 31-story rooftop bar, The Heights. Inside will be heaters, "cozy winter accents" and bottle service (access starts at $300 for two hours). On the second floor, there will also be artifacts from Shackleton, ice sculptures, a fireplace and camp-like furnishings. For food, a South Pole pizza with Bechamel sauce, onions, Fontina and pancetta will be served, along with customized whiskey cocktails.
This Williamsburg Hotel cocktail bar is set in the venue's sky-high water tower. The cylindrical structure sits above the hotel's outdoor pool, with view of Williamsburg, the East River and Manhattan from the steel-encased, floor-to-ceiling windows. The inside is decked out with velvet couches and chaises and the back wall is covered in murals painted by local artists.
Alongside Chang’s latest Noodle Bar outpost in the Time Warner Center lies a petit counter where New Yorkers are lining up for an array of handheld bāngs, or griddled Korean flatbreads. In his typical fashion, Chang adds his distinctive Momofuku style to these bāngs, offering proteins like gochujang-marinated pork or yakitori-glazed chicken roasted shawarma-style.
Chef Jonathon Benno’s third and final restaurant in the Evelyn hotel moves closer to the shore than his Roman Leonelli Taberna and Leonelli Focacceria e Pasticceria. Enjoy upscale Mediterranean meals inspired by Italy’s seaside Liguria region and the south of France.
Our favorite new restaurants in NYC
New York's best new restaurants in September
NYC’s best new restaurants in August include include a Harlem ice cream shop and Danny Meyer’s foray into pizza
NYC’s best new restaurants in July include a bacon omakase, a cream cheese cafe and a rustic French revival