It's going to be a delicious season. Check out the rest of our Spring Preview here.
Union Square Cafe is coming back in a big way, and big-name chefs like Carla Hall and Michael Solomonov will be lending their talents to the Big Apple. Here's where to eat in New York City this spring.
Union Square Cafe 2.0: After 30 years on 16th Street, Danny Meyer packed up his flagship restaurant at the end of last year following a rent hike. Fortunately, he's moving just a few blocks away to the former City Crab space, which is three times as large as the original and still walking distance from the farmers' market that helps supply the restaurant. When the restaurant reopens, expect Meyer's much talked-about Hospitality Included program to be in place. Meanwhile, Japan-based udon restaurant chain Tsurutontan will move into Meyer's old home.
Ichiran: In Japan, this ramen chain has a cult following, known for its rich tonkotsu broth, signature red chile sauce and private dining booths (think college library carrels). The first NYC location is slated to land in Bushwick this spring (next to a production facility). There's a lot of buzz around this opening, so brace for lines.
Le Coucou: Chicago native Daniel Rose made his name in Paris, helming the buzzy Spring and recently opening La Bourse et La Vie. Now he's returning to the U.S. for this classic French collaboration with prolific restaurateur Stephen Starr in the 11 Howard hotel.
Ginza Onodera: The much-lauded Tokyo-based mini chain Ginza Onodera is working on a location in New York City for this spring and one in L.A., which should open this summer. The restaurant is omakase-focused, serving primarily at the bar at its locations in cities like Paris, Honolulu and, of course, Tokyo. In New York, half of the 32 seats will be at the bar, which sushi chef Masaki Saito will helm. Pricing varies at those locations, but expect to save up for a meal here.
Italienne: Jared Sippel (a Frasca Food & Wine and Quince alum) came to NYC to open the Chef's Table at Brooklyn Fare in Manhattan, but after more than year of delays, the chef is off doing his own thing. His restaurant will focus on food from northern Italy and the South of France through its four-course tasting menu. In the front of the space, there will be a wine bar serving small plates.
Guenter Seeger NY: Ex-Atlanta chef Guenter Seeger's been working on his self-named project for quite a while, but the chef says it's finally (almost) ready for an April opening. He's kept most of the details under wraps, but a year ago, he said the project would be a tasting menu-only restaurant with a regularly rotating menu. The chef periodically posts dishes he's trying on social media, so you can get a sneak peek here. There's also a documentary being made about the restaurant.
Dizengoff: Philly's Michael Solomonov is bringing his hummusiya (a hummus-focused restaurant) to Chelsea Market this March. Bowls of fresh hummus will be topped with options like traditional ground spiced lamb and more modern avocado and peanut harissa. Shakshuka will also be available at the 18-seat counter, and the team's planning to launch dinner later in the summer.
Carla Hall | Photo: Tasting Table
Carla Hall's Southern Kitchen: The Chew cohost Carla Hall is planning to unleash her Nashville hot chicken on Brooklyn in April. Diners will get to choose their spice level from six options like the naked (very mild) to the boomshakalaka (brace for heat). There will also be classic Southern sides like collards, mac and cheese, and potato salad.
Fowler and Wells: Helping lead the pack of chefs headed down to the Financial District is Tom Colicchio, who is planning to open his restaurant and lounge in The Beekman hotel early this June. The chef is drawing on the building's history for inspiration, so expect dishes that were popular around the turn of the century (lobster thermidor, beef Wellington). Keith McNally will also be opening a restaurant in the hotel, but the team has stayed tight-lipped about when this French spot will open.
Agern and Great Northern Food Hall: Noma cofounder Claus Meyer is logging a lot of hours at Grand Central these days. He's opening a restaurant, Agern, with Icelandic chef Gunnar Gíslason, as well as a 5,000-square-foot food hall, which will have five stands selling everything from savory porridge to salads and open-faced sandwiches called smørrebrød. While both projects will have Nordic roots, sourcing is happening locally, so expect a Nordic-meets-New York taste.
Momosan Ramen & Sake: Iron Chef Masaharu Morimoto's latest project is this ramen-ya, opening in April in Murray Hill. He plans to serve tonkotsu and chicken ramen, alongside a menu of small plates made to pair with the house's sake selection.
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