Grilled chicken wings and hearts at BarChuko
Chicken meatball at BarChuko
Chicken wings at BarChuko
Short rib at BarChuko
Pork gyoza at BarChuko
RECOMMENDED: Full list of NYC restaurants opening this fall
It was a curious thing when Masa Takayama—revered chef of the city’s spendiest sushi restaurant—announced that his next project, Tetsu, would highlight Japan’s barbecue equivalent: the laid-back, booze-friendly yakitori. Originally scheduled for fall, the project was pushed to 2014, but the sushi maestro isn’t the only notable chef with his eye on the skewered-and-grilled category. So we’re calling it now: Yakitori is the next ramen, cronut or whatever foodstuff is sending the Instagram-obsessed into a tizzy when this is published—it’s about to blow up. Kick-starting things are David Koon, Jamison Blankenship and James Sato—Morimoto protégés—who will open the 60-seat BarChuko down the block from their ramen-ya, Chuko. The duo will man coal-fired grills, slinging chicken-, beef- and octopus-on-a-stick alongside raw plates like beef tartare and oysters. It’s likely that this yakitori-ya will be as jam-packed as their debut venture. Better get in line now. 565 Vanderbilt Ave at Pacific St, Prospect Heights, Brooklyn (no phone yet). Early October.
The Beatrice Inn
Taking over for Graydon Carter, Chef Angie Mar curates a meat-centric menu in yet another revival of this glitzy restaurant that has been serving Gothamites since the 1920s. Mar is sourcing quality cuts of beef from around the world, using a Parisian dry-aging technique. Other menu options include flambéed roast duck, pan-roasted halibut and a 45 day, dry-aged burger. The beverage program by Antanas Samkus focuses on rare whiskey and scotch to compliment the hearty meals.
Venue says: “Traditional New York chophouse redefined, owned Angie Mar, the only NY chef named one of Food & WInes best new chefs of 2017.”