Kick Off 2018 at These 9 New Restaurants
Parisian chef Marie-Aude Rose is running the kitchen, and Roman and Williams—the design duo behind some of NYC's most striking restaurants—is in charge of the aesthetic. After you munch on pastries, crepes or vegetables cooked in a saffron broth then topped with puff pastry (think potpie but better), you can shop the floor for something to take home—which includes everything, down to the flowers in the dining room.
A restaurant within a restaurant isn't new for David Bouley and Isao Yamada's team at Brushstroke. What was once Eiji Ichimura's sushi counter is now a destination for noodle soups like lobster udon and tonkotsu ramen. Note: There's no signage or reservations.
There's no shortage of solid restaurants in Williamsburg's many boutique hotels these days. Harvey at the Williamsburg Hotel is the newest member of the club. Chef Kevin Chun is serving dishes like spaghetti squash cacio e pepe and pizza for dinner. For breakfast, there's oat and quinoa coconut pudding for the healthy set and hash brown sandwiches for those who need to soak up last night's misdeeds.
Named for the Tagalog word for "father," this newcomer is owned by a husband-and-wife team. Look out for sisig made with chicken instead of the traditional pork cuts, pork and chicken adobo, and ube ice cream for dessert. Grab a seat at the long counter that looks directly into the kitchen.
The Lazy Bear team's cocktail and snack spot is finally open. Though complex concoctions like the Top Dawg, made with fermented shinko tonic, rancio wine, black sudachi and smoked salt, may be True Laurel's primary calling card, there's also plenty to dine on, like oysters broiled with lardo, buttermilk fried chicken cutlets and fondue made with dungeness crab and aged cheddar. Unlike at Lazy Bear, everything here is à la carte.
Once it's complete, the food and beverage offerings at The Line Hotel will include three restaurants, two bars and a coffee shop. Some of the options, like Spike Gjerde's restaurant, A Rake's Progress, are still, well, in progress. But Maketto founder Erik Bruner-Yang's all-day spot, Brothers and Sisters, is open and serving chicharon with nori and French onion dip, bigeye tuna crudo with white soy, and bagna cauda with a fried quail egg.
The openings at Mike Isabella's latest collection of restaurants in Tysons Galleria just keep on coming. The newest additions to the list are Yona, which focuses on sushi, sashimi and poke; Pepita, which leans Mexican; and the high-end Octagon, which serves caviar that can reach up to $440 an ounce.
After several months of delays, the former Crofton on Wells space is now Marchesa, a restaurant that serves food from "the world's finest wine regions," according to its website. Tables are spread across a few floors, including some in a wine cellar. According to Eater Chicago, the menu will include paella Valenciana and duck breast with foie gras.
It's all about tacos and tequila here. There's cochinita pibil, fish tacos, braised short ribs with crema and al pastor. For those who prefer tostadas, they're on offer as well—both are suited well to your choice of more than 100 bottles of tequila.
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