13 New Restaurants In NYC, L.A. & Beyond
Stay warm with hot pot, brisket and more
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New York
Tang Hotpot
Just before the weather gets really cold, Yu Li, who also co-owns The Tang, has opened a new hot pot destination along the Bowery. There are several broths to choose from, including a spicy Sichuan number with beef tallow and a pumpkin seafood option. Additions to cook in those broths include lamb shoulder, Wagyu, head-on shrimp and enoki mushrooms.
Baar Baar
Sujan Sarkar, who diners from the Bay Area will know as the chef of the acclaimed Rooh, is calling his East Village restaurant an Indian gastro bar. To start, there are pulled duck kalchas, or flatbreads, with apricot chile marmalade, and Kashmiri lamb ribs with yogurt chutney. Larger dishes are served thali style and include a seafood feast with prawn sausage, masala-baked oysters and a South Indian crab cake.
Juku
Kazuo Yoshida, who previously helmed the well-regarded 1 or 8, is offering something for everyone in Chinatown. Those seeking sushi can settle in for one of New York's more affordable omakase options. If it's izakaya fare like pork tonkatsu and black chawanmushi with sea urchin that you desire, there's a space for that, too. Down the line, there will also be a whiskey lounge.
Los Angeles
Ainoko
Named for the Japanese word for someone of mixed descent, John-Carlos Kuramoto's Ainoko is drawing from both sides of his heritage, with a Japanese-meets-Mexican tasting menu offered inside Petite Taqueria. The handwritten menu on a given night might include pork toro, hot oil hamachi or A5 Wagyu tacos.
Freedman's
Jewish deli fare gets an important update at this strip mall restaurant in Silver Lake. A pickle plate turns into a salad with avocado, nasturtium and furikake; white fish is rolled into edible "cigars;" and a large-format brisket comes glazed and with smoked bone marrow. Liz Johnson, the powerhouse chef behind the success of MIMI in NYC, is leading the kitchen team.
San Francisco
Donato & Co.
Tagliatelle with prawns, cannellini beans and lemon zest, buckwheat ravioli with Swiss chard, and braised beef cheek with polenta are just a handful of the options from Italian chefs Donato Scotti and Gianluca Guglielmi. And they're just getting started: The duo promises more projects (and hopefully pasta) to come.
Chicago
Bellemore
What was once Embeya is now Boka Group's latest endeavor. With its mural and marble bars, it could easily fit into the Style section of the newspaper. It's a backdrop though for a menu that hops from Hawaiian rolls with country ham and pumpkin to Cornish hen with pomegranate molasses and Swiss chard. Diners can order à la carte or opt for a tasting menu.
S.K.Y.
The newest addition to Pilsen comes from Stephen Gillanders, who previously ran the kitchen at Intro and worked for Jean-Georges Vongerichten, and traces his love of cooking to his Filipino grandmother. At his first solo venture, he's serving lobster dumplings, foie gras bibimbap and roast pork with red chile vinegar. The best move, though, is to order the six-course tasting menu for $49.
Washington, D.C.
Maydan
Rose Previte and her team spent the summer traveling to Morocco, Tunisia, Lebanon, Georgia and Turkey to research dishes, both in locals' homes and in restaurants. What they returned with are dishes like Beiruti hummus, muhammara and chermoula-marinated squid made in the restaurant's open hearth.
Manna
Once just a place to visit great works of art or learn about history, museums have become dining destinations in their own right, with their restaurants functioning both as a place to eat as well as an exhibition themselves. The latest addition to that group is this Israeli restaurant inside the Museum of the Bible. There's seasonal falafel (it's currently butternut squash), lamb meatballs with mint and flatbreads.
Houston
Maison Pucha Bistro
Though the name of the restaurant and the sections on its menus may appear French, chef Manuel Pucha isn't looking to just France for inspiration. In addition to classics like steak frites and coq au vin, there's also Ecuadorian shrimp ceviche made with lime, chiles and plantain chips, in addition to Ecuadorian chocolate and guava cake for dessert.
Nancy's Hustle
Dinners of johnnycakes with smoked snapper and house-made sourdough pasta with burrata are served on tables made from vintage bowling lanes at this EaDo spot. Expect lots of natural wines to go with it all.
Miami
Palmar
Javier Ramirez and Leo Monterrey, the partners behind Alter, have taken on Chinese cooking at their latest project in Wynwood. The restaurant offers updates on a few American Chinese favorites, like fried rice made with soft-shell crab, bean sprouts and Thai mint, and chicken lo mein with sweet peppers.