Trying to impress someone? You could memorize a bunch of random facts or learn how to juggle. Or you could just take your date to one of these new NYC restaurants, bars or bakeries: Here are the places we've got our eyes on.
Grant Achatz's New York outpost of the Chicago spot is a mix of futuristic bar and restaurant. There are avant-garde cocktails, including one that's served in a "pillow" filled with the scent of an everything bagel and punctured tableside, and even a seemingly simple mimosa dolled up with Harvey Wallbanger ice.
Chen Lieh Tang, the son of late restaurateur Shorty Tang, is reviving his father's restaurant on East Broadway. With three floors and an 80+-item menu, both the space and the kitchen's offerings are sprawling. Some of the dishes, like the peanut noodles, draw on Shorty’s recipes—but there are newcomers as well.
While John Fraser has made a name for himself lately in the vegetable sphere with Nix, he hasn't forgotten about meat. He's serving roast lamb with chermoula and Moroccan pilaf, veal dumplings, and a riff on steak tartare at his new West Village restaurant.
After a short shutter, a summer out east and a revamp, one of the city's temples to fine dining is open again—and reservations for the month have already sold out. Those planning to go in November will have the choice between a $295 eight- or 10-course menu, and a $155 five-course bar offering.
The "cruffin" might not mean much to the city that can lay claim to the Cronut. But Ry Stephen of the West Coast's Mr. Holmes Bakehouse is bringing his twice-baked croissants and self-described "commitment to carbs" to the Lower East Side, and it's worth your excitement. He's fully aware of his new surroundings: The opening menu includes an everything bagel-spiced croissant filled with lox, cream cheese and capers. The adventurous should try the Triple Black Donut, darkened by squid ink, black sesame cream and activated charcoal.
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