14 Hot, New Restaurants To Try

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New York

Lalo: Gerardo Gonzalez, who helped put El Rey on the map with his exceptional dinner menu, now has his own place to call home in the space once held by longtime Chinatown favorite Winnie's. The chef has given it a new look and added a menu of Mexican-inspired dishes like Chinese barbecue ribs with Mexican sour plum sauce, carnitas with corn nuts and squid stuffed with chorizo and hibiscus.

Wagamama: Up to 200 diners can slurp ramen and dive into Japanese curry, teppanyaki or donburi at the first New York outpost of this UK-based chain. For brunch, there's okonomiyaki (a cross between a giant omelet and a pancake loaded with noodles or cabbage) and a riff on eggs Benedict in which the English muffin is replaced with bao.

Massoni: Dale Talde's newest project is his first in Manhattan. Settled in the Arlo hotel on 31st Street, the chef is serving his take on Italian food in dishes like arancini made with biryani rice and egg, a mushroom, french onion mascarpone and smoked mozzarella pizza, and a selection of savory cannoli's, like cacio e pepe and beef tartare.

n'eat: The East Village has a new Nordic neighbor. Unlike other new Nordic projects like Agern and the relaunch of Aska, n'eat is a bit more casual, with an à la carte menu of dishes like deep-fried sourdough with mushroom powder, pine and thyme-cured duck; baked haddock with sea buckthorn; and Icelandic yogurt with white chocolate dill and cucumber for dessert.

Los Angeles

Eggslut: The beloved Downtown breakfast sandwich spot is now up and running in Venice Beach, just off the boardwalk. Alvin Cailan has kept the menu identical to the original location, so you can still get your classic bacon, egg and cheese, or a Fairfax with scrambled eggs, chives, cheddar, caramelized onions and Sriracha mayo, all on that nice warm brioche bun.

Terra Cotta: The Sixth Avenue restaurant team, which is behind the local Kang Ho Dong Baekjeong, has soft-opened its latest swanky project. The menu hops around from Korean-fried cauliflower to Chilean sea bass with grilled pineapple, cilantro and yuzu miso to kimchi and squid-ink fried rice.

San Francisco

Babu Ji: Jessi and Jennifer Singh started their restaurant in Australia but made their name stateside when they opened Babu Ji in New York's East Village. Now the duo is serving their signature dishes like butter chicken and Colonel Tso's cauliflower both à la carte and as part of a $62 tasting menu. Pro tip: Do not skip dessert. The kulfi is superb, even when it's cold outside.  

Kenzo: In Japan, chef Hiroyuki Kanda holds three Michelin stars at his eponymous restaurant, and now he's transferring his considerable talent to Napa. He is also bringing Japanese seafood with him, flying in the best fish daily for his prix fixe menus: a nine-course sushi or kaiseki option, or a premium kaiseki. Prices start at $225. Steep, but certainly more affordable than a flight to Tokyo.


Baptiste & Bottle: The menu at Richard Sandoval's new restaurant in the Conrad hotel begins with a quote by Mark Twain, "Too much of anything is bad, but too much good whiskey is barely enough." Naturally, that explains the large whiskey selection both Irish and Japanese, with lots of bourbon mixed in for good measure. To complement all the booze, there's an "American charcuterie board" with meats made in the U.S., plus a 48-hour short rib and a mushroom orecchiette.


Grizzelda's: This festive newcomer draws on Mexican and Texan cooking in dishes like tacos made with meat from the Jacoby's family ranch, crudos like snapper ceviche with nopales, and guacamole. There is tequila, of course, along with cocktails like the fro-mo (a frozen margarita) and the Hot Stepper, made with habanero tequila, bell pepper and cilantro sugar. Look out for excellent wallpaper perfect for Instagram.


Nobie's: Before Martin Stayer was the bartender at Coltivare, he was working in Michelin-starred Chicago restaurants like L20 and Moto. Here, he's keeping things a bit more casual in the old Au Petit Paris space with sharable snacks and large-format dishes, like a tomahawk steak or a whole stuffed snapper.


Café Roval: This Mediterranean spot is Mark Soyka's return to the opening scene after 15 years. The man behind News Cafe and the now-closed Van Dyke Cafe is turning out lamb burgers with feta, Malbec-braised short ribs and a number of lighter options, including a daily vegan dish.

Ricky's: Part bar, arcade and restaurant, this new spot from the same team behind Bodega and Halves & Wholes, is positively glowing in neon. The fun atmosphere is fueled by an equally exciting food menu with Korean fried frog's legs, Buffalo cauliflower and waffle mac and cheese.


Parc: After logging time on the lines at a handful of upscale Las Vegas restaurants, Michigan native Jordan Hoffman has returned home to open this high-end spot in Campus Martius Park. The team is using wood-fire cooking to prepare dry-rubbed baby back ribs, and paired with a shaved apple and Brussels sprout salad and charred burrata with rapini and white anchovies.