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After testing the casual dining waters with Daily Provisions, Danny Meyer is charging ahead with this spin-off to his acclaimed pizzeria, Marta. The standing room-only spot starts the morning with Roman pastries like cornetti (a cousin to the croissant) before transitioning to pizza bianca with mortadella and zucchini-stracciatella pies for lunch.
Hong Thaimee, who grew up in Chiang Mai and worked for Jean-Georges Vongerichten, has opened a fine dining Thai restaurant in the McCarren Hotel. Choose between an eight- or 10-course tasting menu, or stick with the à la carte options. That's where you'll find Chiang Mai-style braised chicken for two and the magic noodle salad, which changes color from blue to purple at the table.
Snagging a table at Nolita's wildly popular Thai restaurant, Uncle Boons, can feel like a Sisyphean task. Thankfully, the team has opened a take-out spot in what used to be Mr. Donahue's. On the menu are khao mun gai (poached chicken with rice and ginger-soybean glaze) and khao kaa muu (soy- and anise-braised pork shank with mustard greens).
Douglas Kim's new restaurant is all about ramyun, a Korean iteration of ramen. The menu is broken into Before, With Ramyun and Finally sections. There are four types offered, including gochu ramyun with pork belly, a spicy pork broth and white kimchi.
All-day restaurants are the move of late. The newest one to join the club is in the Higgins Building and is helmed by Quinn and Karen Hatfield. They're serving Napa cabbage slaw, rotisserie chicken and house-made pastas like tagliatelle with cured egg yolk, sugar snap peas and basil.
The Mississippi Delta may be a long drive from Chicago's Wicker Park, but owner and Memphis native Eldridge Williams is bringing a piece of it north. His restaurant focuses on red hot tamales made with spicy brisket, hush puppies and whole grilled catfish.
High-end museum restaurants have been sprouting up around the country over the past few years, stealing the show from the artwork. Now, Chicago has one of its own at the Museum of Contemporary Art Chicago. Jason Hammel will change the menu regularly to keep up with what's in season, but on his opening menu, the Marisol salad (butter lettuce, apple, dill, macadamia nuts and pecorino) comes from the 1977 MoMA Artists' Cookbook.
Ed Lee's new Succotash in the old Equitable Bank building is so roomy that it almost demands you show up with a party. Just make sure the people joining said party enjoy Southern fare like chicken and waffles, a pimento cheese burger, and shrimp and grits.
Ryan Ratino, an alum of the once-acclaimed-but-now-shuttered Ripple, is running the kitchen show at this 14th Street newcomer. He's serving creative, playful dishes like foie gras "PB&J," Chicken or the Egg? and chestnut agnolotti with rabbit, sunchokes, pears and mustard seeds.
Chris Shepherd's One Fifth concept is a delicious, five-year-long science experiment in action. He plans to change the focus of the entire concept of the restaurant every year for five years. This month, he's entering phase two with a menu that offers the "boeuf of all boeufs," a 36-ounce bone-in rib eye with foie gras and truffles. There's a croquembouche for dessert, but make sure to order it with your entrée so it will be ready.
Husband-and-wife duo Derek Salkin and Alyssa Hurlstone are at the helm of this classic French bistro. Salkin oversees the savory orders (salmon rillette, trout almondine and the likes), while Hurlstone provides sweets like madeleines and Paris-Brest.
Kate Williams's highly anticipated restaurant is finally open. Williams makes it a point to spotlight her approach to warm hospitality; the restaurant's name is a nod to all she's learned from her mother and grandmother. Dishes like cucumber carpaccio and chilled squash soup are served in mix-and-match floral china that could easily have belonged to a previous generation.
The menu at the first restaurant from Top Chef season 13 winner Jeremy Ford hops around the globe, from lobster with green curry to charred beets with lemon garlic yogurt and blackberries. Those dishes pair best with cocktails that can double as art.
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