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Just before the weather gets really cold, Yu Li, who also co-owns The Tang, has opened a new hot pot destination along the Bowery. There are several broths to choose from, including a spicy Sichuan number with beef tallow and a pumpkin seafood option. Additions to cook in those broths include lamb shoulder, Wagyu, head-on shrimp and enoki mushrooms.
Sujan Sarkar, who diners from the Bay Area will know as the chef of the acclaimed Rooh, is calling his East Village restaurant an Indian gastro bar. To start, there are pulled duck kalchas, or flatbreads, with apricot chile marmalade, and Kashmiri lamb ribs with yogurt chutney. Larger dishes are served thali style and include a seafood feast with prawn sausage, masala-baked oysters and a South Indian crab cake.
Kazuo Yoshida, who previously helmed the well-regarded 1 or 8, is offering something for everyone in Chinatown. Those seeking sushi can settle in for one of New York's more affordable omakase options. If it's izakaya fare like pork tonkatsu and black chawanmushi with sea urchin that you desire, there's a space for that, too. Down the line, there will also be a whiskey lounge.
Inside NYC's revitalized magazine publishing house-turned-hotel sits Henry, an intimate, 60-seat restaurant headed by Michael Vignola, who sharpened his skills at Aquavit and The Modern. Expect a menu of globally inspired share plates, including Hudson Valley foie gras sliders with Concord grapes and pickled apples, plus whole Scorpion fish served with crushed olive vinaigrette and preserved lemon aioli.
Jean-Georges Vongerichten's very first restaurant is finally back after a six-week revamp that turned into a yearlong complete makeover. The overhauled dining room features a few classics that have been there since the beginning (such as a roast chicken with chickpea fries), but be on the lookout for newer creations like duck breast glazed in hibiscus and honey.
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