Best new restaurants NYC
Erik Ramirez’s lauded Peruvian spot, Llama Inn, could’ve stopped there and continued to be one of New York’s most exciting restaurants. But after revamping the menu at his Carmine Street Llamita, he’s also tackling the opening of Llama-San, focusing on Nikkei cuisine. Don’t skip out on the pork tonkatsu with udon verde (creamy pesto), the Japanese eggplant with grapes or the scallop ceviche with cherimoya.
Since opening on Atlantic Avenue in 1948, Sahadi’s has become a NYC institution for its hard-to-find spices and Lebanese pantry staples. Now, it’s opening a second Brooklyn location, which boasts Sahadi’s first-ever seated café and bar. Expect mezze-style kibbeh and couscous timbale as well as custom pistachio-apricot ice cream.
Hoping to appeal to a younger demographic, Gotham has revamped its fine dining focus, brought on a new chef and swapped out white plates for colorful ceramics. The newly-appointed Victoria Blamey scrapped the throwback menu with all new dishes, such as smoked trout roe with burrata, tilefish with Chilean uni and lamb collar with kabocha squash.
Josh Ku and Trigg Brown's restaurant, Win Son, proffers inventive takes on Taiwanese-American bites. This month, the duo opens a bakery located across the street serving fried chicken sandos on milk bread (made in-house by pastry chef, Danielle Spence), mochi donuts, Taiwanese beer and natural wine.
California cuisine, which has become synonymous with seasonality through the years, is uncommon in Harlem, let alone from a notable chef. Enter Russell Jackson and his homage to the Golden State: a five-course tasting menu ($98) features dishes inspired by the West Coast, such as empanadas with seaweed and trout cured with citrus.
Khiladi is different from nearby Indian restaurants festooned with bright lights and predictable dishes. Owner Sruthi Chowdary’s South Indian gastropub is airy and anchored by a striking hand-painted mural. While you can order the chicken tikka, you just might love the Indian chili dog with masala-fried shishito peppers.
Ravi DeRossi continues to expand his vegan-restaurant-meets-bar empire with a nod to India. Here, the traditional use of ghee won’t be found in dishes such as pani puri (bite-size orbs of pastries you fill with flavored water), which make a perfect pairing with the refreshing cocktails.
Restaurateur Gabriel Stulman is an expert at architecturing neighborhoody feeling spaces. His revival of the beloved Great Jones Cafe will offer nods to its Cajun/Creole roots. In a seafood-led menu you can expect dishes like a bluefish tartine, sardines with butter and a filet-o-fish sandwich.
Not all New York slices are created equally—at least that’s the case if you ask the team behind the latest no-frills pie shop in Brooklyn. In this throwback-inspired space with formica tables, you can order margherita, pepperoni, vodka, whites pies and of course, plain cheese made with top-notch ingredients.
With so much competition amongst bars, a standout food program can be a way to differentiate a new business. East Village’s newly-opened bōsōzoku-inspired spot, Black Emperor has Korean food pop-ups by him (run by Jae Lee, an alum of Dale Talde’s old Bowery Hotel restaurant). Yuzu guacamole and fried chicken sandos with gochujang sauce bring a new hungry (and hopefully thirsty) customer base to the dive.
Connie Zhang knows the draw of boisterous, Chinese banquet-style restaurants with its large plates of food meant for sharing (she runs the successful Royal Queen in Flushing). With Red Peony, she brings a more contemporary approach to her native cuisine in Midtown with a focus on Shanghainese fare and an occasional nod to Sichuan and Cantonese favorites. Soup dumplings are a must-order at this two-floor restaurant, where other signature dishes include the Peking duckk and a King Crab.
Fans of Dale Talde’s cooking have come to appreciate his take on a wide array of Asian cuisine with creative riffs. Now the celebrity chef has opened his latest venture in Tarrytown, New York, with a modern Chinese restaurant located inside a historic Hudson Valley mansion located about 25 minutes from New York City. Here, you’ll find dishes like kung pao chicken wings served with Hong Kong-style waffles, crispy smoked salmon dumplings and a grilled avocado salad with baby bok choy.
A slice of coastal California dining lands on the banks of the East River with founder Helene Henderson’s popular menu focused on simple preparations of fresh vegetables, seafood and grains. The soothing, minimalist designs inside set the stage for views of the Brooklyn Bridge.