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White Gold Butchers: Burger queen April Bloomfield’s newest project is part butcher shop, part take-away counter and part casual restaurant on the Upper West Side. During the day, pop in for charcuterie and a beer at the counter or for the after-school hot dog happy hour, then in the evenings, settle in for dinner with dishes like smoked lamb ribs and rice.
Ichiran: The first American outpost of this Japan-based cult ramen shop has been drawing long lines of people who are eager to try the house’s signature tonkotsu with chile oil. Solo diners who want to focus on their soup can eat in individual carrels, and there are tables for those who prefer to slurp noodles with friends.
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Fowler & Wells: The latest restaurant from Tom Colicchio is downtown in the Beekman near City Hall. The menu is inspired by old-world New York, so expect dishes like oysters Rockefeller, lobster thermidor and Baked Alaska.
Chumley’s: After being closed for nine years, Village institution Chumley’s is back, thanks to the help of Alex Borgognone, who is also behind the nearby Sushi Nakazawa. The menu by Atera alum Victoria Blamey changes daily, but it may include a very serious burger, a 30-day aged rib eye with roasted onions and 90 whiskeys behind the bar. Keeping with tradition, there’s still no signage outside, so you may have to hunt for the entrance.
The Morris: Paul Einbund, who spent years working for the greats at Tartare and Coi in the Bay Area, finally has his own spot in what was once Slow Club. Though the food menu offers dishes like blistered wax beans with grilled squid and chile lime, and crispy pork trotters with pear, fennel and a caper mustard vinaigrette, the biggest draw is the wine list. Einbund has been collecting wines for this project for five years, so expect to drink well.
Motze: Bar Tartine chefs Nick Balla and Cortney Burns’s newest project is inspired by Japan. Family style meals of dishes like black koji bread with salmon roe and whole fish with nare porridge (a cousin of congee) cost $58, which includes tip but not alcohol. Meanwhile, the pair is closing Bar Tartine at the end of this year.
Bad Hunter: This new spot across the street from Girl & the Goat is from the team behind Lone Wolf. Though it’s not a vegetarian restaurant, vegetables are the main stars in dishes like tempura fried lemon and delicata squash with scallions and hazelnuts, and new potatoes roasted in embers.
Myron Mixon’s Smoke Show: Competitive barbecuer and TV host Myron Mixon is now up and smoking in Chicago. In addition to smoked chicken and pulled pork, there’s baby back mac, burnt ends and hush puppies. A Benjamin will buy you a barbecue feast, including ribs, chicken, brisket and a whole lot of sides.
Knife: Despite a battle with Dallas-based celebrity chef John Tesar over the name of the new restaurant, this neighborhood steakhouse is finally up and running on Lincoln Avenue.
The Bird: Decorated with murals by local artists, The Bird could be mistaken for an art gallery. Barstools are intentionally brightly colored and mismatched, and even the bathrooms are covered in art. As for the menu, it’s all about birds here (naturally), meaning duck, quail and even grouse make appearances.
Red Ash Italia: John Carver’s restaurant gets its name from the red ash produced by the kitchen’s custom wood-burning grill and oven. It’s used to make a 50-day aged porterhouse, osso buco Milanese and whole fish. There are also pastas like pappardelle with wild boar Bolognese and cappelletti filled with spinach and ricotta.
Eberly: Joining the bar Cedar Tavern, which opened earlier this month, Eberly is a sprawling all-day American spot in South Lamar. The “study” doubles as a sort of co-working space during the day and by night, becomes a dining room serving fish and chips, duck-fat french fries, charcuterie and oysters. For dessert, look out for a baklava brioche.
Fi’lia: Michael Schwartz’s newest effort is all Italian. Open in the SLS Brickell, Fi’lia’s making Caesar salad tableside (even the croutons are toasted in front of you) and serving up pizzas and pastas, like dish of the year cacio e pepe.
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