New Restaurants In NYC, L.A. & More

NYC's Korean restaurant scene grows, Boulud Sud arrives in Miami


New York

Baro by Chefs Society

A society of chefs that includes Daniel Boulud is behind this new Korean gastropub along 32nd Street. The lengthy menu includes yukjeon, or panfried rib eye, that's battered in sweet rice powder and finished with kimchi, egg and scallion; a seafood pancake; and Baro KFC, or Korean fried chicken wings with a gochujang-based sauce made especially for the restaurant.


Soogil Lim, who worked at Daniel and Hanjan, now has his own restaurant in the East Village. Drawing on his South Korean roots, the menu is one of the city's more elegant Korean offerings, divided into garden, land and sea. Look for sweet potato beignets served with chilled white kimchi soup and a homemade tofu flan in a spicy seafood broth with shrimp, squid and manila clams.


The mission at this new Soho café extends well beyond serving healthy Cali-inspired options, like a bowl of sunset grains made with almond butter, maitake mushrooms, kale and chile oil. A percentage of each sale will go to neighboring organization The Door, which focuses on youth empowerment. Down the line, the team hopes to continue that partnership by launching a hospitality training program.   

Los Angeles


Nayarit-style seafood spot Coni'Seafood, which is a favorite of Jonathan Gold, now has a second home in L.A., this one in Del Ray. The menu's largely the same (including the acclaimed pescado zarandeado), with a few new additions to both locations, the L.A. Times says.

San Francisco

Funky Elephant

Hawker Fare alum Supasit Puttikaew has crossed the Bay to open this restaurant with fellow Bangkok native Nanchaphon Laptanachai. The menu items will be familiar to Thai food fans, from Isaan sausage to green beef curry and kao mun gai. The idea here, however, unlike many Thai restaurants in the U.S., is that the ingredients, like tamarind water for pad Thai and chile jam, are all house-made.

Oeste Bar & Kitchen

Sandra Davis, Lea Redmond and Anna Villalobos are behind this all-day Oakland spot, which transitions into a bar in the evening. The menu hops around from za'atar popcorn to chicken and sausage gumbo to a Spanish tortilla. Expect a rooftop to open in warmer months.

Washington, D.C.


Named for his eldest niece and the Greek goddess of agriculture, Haidar Karoum's first restaurant is up and running in the Navy Yard. The chef draws on his Lebanese background and travels through Europe and Southeast Asia for his menu, which stretches culinarily from spiced beef hummus with naan to sautéed tatsoi with ginger, sake and toasted sesame.


Small Cheval

Au Cheval now has another little sibling. A new Small Cheval is flipping burgers in Old Town in a tucked-away location that will ultimately have a 100-person patio come summer. In the meantime, those in the neighborhood can push through the colder months with the spot's legendary burgers, fries, shakes and shots of fernet.


Confituras Little Kitchen

More than two years after a successful Kickstarter campaign, beloved local jam company Confituras finally has a permanent location where founder Stephanie McClenny is selling jam, along with coffee, tea and baked goods by Lauren Shugart, who used to work at Dai Due. The team, according to Eater Austin, hopes that the space will become an incubator for female chefs.   


Edo Ramen House

Edo Ramen's offerings include ramen, naturally, but extend well past the traditional with a Nashville ramen made with fried chicken and sweet sausage, and a "hog" ramen with deep-fried pork belly and shumai. There's also Hawaiian poke and a few Filipino dishes, like sisig and pancit


Boulud Sud

What was db Bistro is now Boulud Sud, another restaurant from acclaimed New York-based chef Daniel Boulud. This restaurant draws on influences from around the Mediterranean like the flavors of France's Côte d'Azur, Spain, Greece, Morocco, Israel, Turkey and beyond. In addition to composed plates like arroz bomba, or rice with cuttlefish, chorizo and saffron, there are also straightforward options like grilled prawns and swordfish with a choice of sauce.