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Italienne: Jared Sippel originally relocated to NYC to be the chef at Brooklyn Fare’s Manhattan outpost. When that restaurant didn’t come to fruition, he struck out on his own, opening this restaurant that focuses on the foods of the French and Italian border. In the back room, there’s a four-course tasting menu with dishes like garganelli with sweetbread, speck and romanesco, and loup de mer with Jerusalem artichokes. Things are a bit more casual up front in the taverna, which doubles as the bar.
Augustine: Keith McNally is helping leading the charge of big-name restaurateurs opening spots downtown. His newest spot is in The Beekman hotel (next door to Tom Colicchio’s Fowler & Wells). Fans of Balthazar will feel at home with the all-day breakfast and warm French surroundings, alongside plays on French classics like duck à l'orange.
Sugarfish: L.A. sushi darling Sugarfish is now serving its very reasonably priced Trust Me menus in the longtime Moore Brothers Wine space. Expect high-quality fish and chef Kazunori Nozawa’s signature warm sushi rice.
Leuca: After several years in Manhattan, Andrew Carmellini has taken a ride across the river to Williamsburg to open a cluster of spots in the William Vale hotel. Leuca has a Southern Italian slant to it with dishes like black spaghetti with cuttlefish puttanesca, pizzas, a mixed grill and a pistachio cake with olive oil ice cream.
Hart’s: Nick Perkins, who has worked at every Andrew Tarlow restaurant under the sun, and Nialls Fallon of Maiden Lane have banded together to open this neighborhood charmer in Bed-Stuy. The pair are serving pork Milanese with fennel and pickled peppers, and clam toast with pancetta, alongside sherry, Muscadet and Vinho Verde.
Nickel & Diner: In a corner of New York that’s not quite Soho, not quite Chinatown, is this new-age diner where Blenheim alum James Friedberg is turning out an eclectic menu of veal breast Reubens, cheeseburger sliders and an excellent chicken soup with ricotta dumplings, ginger and dill.
The Edmon: Throw it back to the 1920s at this combined restaurant, bar and music venue. The menu ranges from steaks to more modern fare, like short rib squash pupusitas with hearts of palm and tomatillos and avocado.
Sasaki: Masa Sasaki, who earned a Michelin star at Maruya, is behind the counter at this 12-seat omakase restaurant that focuses on Edomae sushi. That means diners have a few appetizers before a succession of sushi, dessert and tea. Like many of the finer omakase restaurants across the country, dinner here clocks in around $200.
Blue Note: This mini chain, which crosses a jazz club with a restaurant, is now hosting performances and diners in Napa. It’s the second U.S. outpost for the group and a good way to spend an evening after sampling wine all day. Dinner skews toward California-inspired fare (naturally), with dishes like spiced butternut squash soup with Asian pear and hazelnuts, and a fresh fruit tart to finish.
Fifolet: What was once Division Ale House has evolved into a Creole and Cajun spot, giving diners a taste of the South. Fittingly, there’s gator sausage in étouffée and a po’boy, plus frozen hurricanes for slurping.
Shaw Bijou: Kwame Onwuachi’s globally inspired spot is one of the most anticipated openings of the season. At this tasting menu restaurant, the chef is serving up market takes on dishes like chicken and lamb over rice, reimagined as lamb sweetbreads drizzled with chicken jus and served over a house-made rice cracker. Prepare to shell out for the meal: Dinner costs $185, not including beverages or gratuity.
Cane Rosso: This Dallas-based mini chain is now slinging pies in Montrose. Those pies range from classic Margherita to more playful options like the Friday Night Frankie with pepperoni and jalapeños, and the Paulie Gee (named for the famed Brooklyn pizza man) with hot soppressata, caramelized onions, Calabrian chiles, tomatoes and house-made mozzarella. Diners can have them on the restaurant’s big patio when the weather’s right.
El Churrasco: This is the first American outpost for the South American-based steakhouse chain. In addition to a number of steaks imported from Argentina, there are also empanadas, Ibérico ham croquettes with a red pepper aioli, grilled octopus and chorizo. The meats are cooked over an open flame, so prepare for the space to smell like a summer barbecue year-round.
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