Legendary Sushi Chef Seki Opens Second Location in Chelsea

Legendary Sushi Chef Seki Opens Second Location in Chelsea

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Chef Seki recently opened a second location on West 23rd Street in New York City

Chef Seki's second sushi restaurant has just opened.

Chef Seki, the culinary master behind Sushi Seki, has opened a second location in Chelsea on 208 West 23rd St. The Fujianese-born chef went to Tokyo for college and started in the food industry as a dishwasher. Years later, Seki, whose Chinese name is Zhong Zhen, came to New York and eventually took over the Upper East Side restaurant owned by chef Hatsu.

Chef Seki’s restaurant began drawing in off-duty chefs, who appreciate the fact that Sushi Seki was open until 3 a.m. Chefs like Eric Ripert, Daniel Boulud, and Jean-Georges Vongerichten eventually became loyal fans.

“I love the authenticity of the experience at Sushi Seki,” Eric Ripert, chef of Le Bernardin, told The Daily News. “Chef Seki only uses the most pristine seafood and rice cooked to perfection for his flawlessly crafted sushi.”

Chef Seki’s new restaurant on the same block as the Chelsea Hotel features much of the same classic menu as the Upper East Side location.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

10 NYC Restaurant Openings to Know This Summer

From taco joints to omakases, these recently-opened establishments are worth seeking out this summer.

New York City’s perennial fascination with new dining options is met by a constant―even legendary―stream of openings. Here we celebrate a few of the newest taco joints, bistros and omakases worth trying this summer.

New on Resy: The Turk’s Inn, LaLou, BABS

From a rustic Italian stalwart in NoHo to a technicolor revival of a Midwestern supper club, these New York tables are bound to electrify your taste buds, and they’re all New on Resy.

Party Size

The Turk's Inn

Self-described as an “exotic oasis in Bushwick,” The Turk’s Inn is a technicolor recreation of a now-vanished, but still-legendary, Wisconsin supper club. The space, at once a restaurant, lounge, takeout kiosk (Döner Kebab), and music venue (the upstairs Sultan Room), exudes with playful 70s kitschiness, and delights with Middle Eastern-meets-American comfort food. One thing’s for sure: this might be the most fun place to bite into jeweled rice pilaf.


If you’re a fan of grapes of the natural variety, then this Prospect Heights wine bar is the place for you. LaLou boasts more than 150 bottles that span natural and biodynamic productions, favoring lesser-known, small-batch labels, courtesy of Fausto owner Joe Campanale and Dave Foss. As for the food, you’re in the hands of culinary rising star Ashley Rath, the force behind The Grill, who presents a market-driven menu—cobia tartare, potato dumplings, spaghettini—meant for slow sipping.

If you’re a regular at Parisian neo-bistro MIMI, you’ll soon be acquainted with the team’s second concept, BABS. The elegant spot from Louis Levy and the Bennett brothers, BABS brings a Basque sensibility to Greenwich Village, with chef Efrén Hernández of MIMI in tow. Flame-licked seasonal goods are prominent on the menu, and you’ll soon be falling for quietly thrilling dishes like chicken andouille and borlotti beans, smoked pomme rosti, and ajo blanco soup.

Il Buco Alimentari e Vineria

NoHo wouldn’t be complete without the rustic Italian charm of the il Buco empire, and thankfully the spin-off eatery packs just as much oomph as the original. Il Buco Alimentari e Vineria is a market, salumeria, bakery, and restaurant all in one, with a kitchen doling out nonna-approved, made-from-scratch plates. And while the short rib panino is nothing short of legendary, you’d be remiss to overlook the aperitivi (crispy artichokes, housemade ricotta, riso negro), and whole baked branzino.

Cherry Point

With its bare-bones look and prime location just steps away from McCarren Park, Cherry Point is nothing less than a stellar English tavern that hides its cheffy ambitions. The quaint Greenpoint gastropub prepares house-made charcuterie, grilled oysters with smoked rosemary hollandaise, and savory glazed lamb ribs, alongside an enticing wine list.

Little Alley

There’s a real slice of Shanghai hidden away in Murray Hill: Little Alley, which refers to the interconnected alleyways that make up China’s destination city. At this charming restaurant, you’ll find homesick expats devouring snow pea shoots doused in rich chicken broth, whole ducks stuffed with delicacies, fish heads slathered in chopped chili, and fork-tender marinated pig trotters. It’s a delicious dose of nostalgia, and a deep dive into time-honored Shanghainese dishes you’ve never heard of.


Lalito is of those establishments that only makes perfect sense in New York: a Cali-influenced Mexican diner on the outskirts of Chinatown. Housed in Winnie’s former karaoke space, Lalito is a cool-kids haunt where excellent carnitas tacos collide against vegan chicharrones. The kitchen, run by Kia Damon, delivers on flavors at lunch, brunch, and dinner, and is good times guaranteed.


A beacon of progressive American cuisine, Charlie Palmer’s flagship restaurant, Aureole, houses two concepts in one, both committed to locally-sourced and seasonally-tuned produce. Head to the Liberty Room for a casual affair of spring greens, diver scallops, and ricotta gnudi. In the intimate dining room, choose from a masterful prix-fixe of Palmer hits, like caramelized Sonoma chicken and wagyu beef cheek “goulash.”

Sushi Seki Chelsea

Whether you’re an omakase devotee or a roll enthusiast, Sushi Seki has you covered. The local chain is among the city’s favorite sushi joints, and with its jewel-like fish cuts, it’s easy to see why. Sushi maestro Seki-san cut his teeth at Sushi of Gari before striking out on his own, retaining some of Gari’s panache in the process. Indulge in luscious slivers of sashimi, lovingly assembled sushi, alongside teriyaki preparations and brimming bowls of soba and udon.


A San Francisco import that deals in Roman-style flatbreads called pinsa , Montesacro Pinseria doles out Roman specialties alongside its signature, airy bread. Snag a table under the retractable glass ceiling, and delve into a parade of Roman plates, from the fluffy pinsa (we like the Casal Bertone, garnished with guanciale, pecorino and Sardinian chestnut honey) to saucy pasta (cacio e pepe, all’Amatriciana).


At Resident, enjoy the best of both worlds with the caliber of a fine dining experience and the intimacy of a home-cooked meal. The new concept bridges the gap between guest and chef, giving both the freedom to test, collaborate, and experiment over a multi-course meal. Set in a private home, this is dining in with a twist, and with chef Matt Cruz of SF’s Michelin-starred In Situ in the kitchen, a must-visit this summer.


A handsome and polished bistro, Worthwild deals in delightful shareable plates. The Chelsea locale is a true neighborhood spot, offering a toothsome menu that is simple and delicious. Case in point: grilled local trout with duck fat potatoes, zucchini salad with pecorino and anchovy vinaigrette, and blistered shishitos with espelette.

Home Sweet Harlem

Here to comfort your heart and nourish your soul, Home Sweet Harlem exudes warmth from the kitchen to the communal dining space. Focusing on pan-African comfort food, the kitchen follows a “fork to farm” ethos that enlivens jambalaya, fish and grits, jerk chicken kabobs, and salmon croquettes. Pro-tip: look out for events on Home Sweet Harlem’s calendar, from live jazz to paint and sip.

Baci Ristorante

While Brooklyn shows no shortage of excellent, cutting-edge Italian restaurants, Baci Ristorante stands as an unfussy eatery that executes its staples beautifully. Bold flavors and local ingredients pepper the menu, preparing pillowy gnocchi alla Genovese, zippy baked branzino, crackly chicken Parmigiana, and creamy veal Marsala, all within the heart of Bayridge. Tuck in.

Ali Baba Restaurant

A Fresh Meadows cornerstone since 1998, Ali Baba Restaurant flaunts a tried-and-true Mediterranean repertoire, complete with juicy kebabs, crispy falafel, creamy hummus, and tangy vegetables, and, for dessert, treasured baklava.

Friend of a Farmer

Family-owned and -operated, Friend of a Farmer was doing farm-to-table before it was de rigueur , way back in 1986. The Gramercy locale boasts a warm interior of refurbished woods and rustic charm, and serves a true countryside experience that’s matched only by what arrives on the plate: vegetable-laden omelets and pumpkin-stuffed pancakes, with homemade juices and biodynamic wines to boot.

Best new restaurant openings for 2019

Former MasterChef finalist Alex Rushmer ran The Hole in the Wall in Little Wilbraham near Cambridge (check out our guide to the best places to eat in Cambridge here) for six successful years, during which it was named one of the UK’s Top 100 Restaurants by The Sunday Times. Since closing it last summer, Alex has been working with former sous chef, Lawrence Butler, on a number of projects, including a sell-out two- week run at The Cambridge Distillery in Grantchester. They’ve also been planning a new venture – Vanderlyle, which is due to open in the spring. The 25-cover restaurant in the centre of Cambridge will have an open kitchen, with space for some diners to eat counter-style at the pass. Alex says: “We are concept-free other than the desire to cook delicious food using the very best ingredients, with a slight focus towards vegetables, sustainably sourced fish and locally farmed meat. We have built up great relationships directly with farmers, growers and producers over the past few years, and will be buying as much directly from them as we can.”

Dishoom, Manchester

With several restaurants in London and Edinburgh (read our Dishoom Edinburgh restaurant review here), the Dishoom family continues to grow with its first Manchester site (discover our top picks for restaurants in Manchester here) opening this month (if all goes to plan). Like the previous sites, the restaurant in the old Freemason’s Hall on Bridge Street will continue to pay homage to the old Irani cafés of Bombay and serve a similar menu to the others, including its famous bacon naan roll. Fans of Dishoom should also get ready for the autumn 2019 publication of the long-awaited cookbook Dishoom: From Bombay with Love.

Kol, London

Following residencies showcasing his cooking at restaurants such as Marylebone’s Carousel (check out our guide to the best restaurants in Marylebone here), in March 2019 Mexican-born ex-Noma chef Santiago Lastra will open his debut solo restaurant, Kol, in London. With a mezcal bar, an open kitchen and lots of shared main courses, Lastra will celebrate his native cuisine with the help of the best British produce, from salt baked Welsh lamb shoulder with borracha (drunken) sauce, to roasted and pickled seasonal vegetables and tortillas made with Scottish grains.

Victor Lugger and Tigrane Seydoux, Shoreditch, London

Legendary French restaurateurs Victor Lugger and Tigrane Seydoux, and their team behind Parisian restaurants La Felicità, Pink Mamma and Ober Mamma, have confirmed their next restaurant will open in Shoreditch, in early 2019. There’s no confirmation of the name, but the 160-cover site, spread over two floors, will offer an all-day Italian menu with a focus on prime produce – including buffalo mozzarella, hand-painted ceramics from Deruta and parma ham from producer Stefano Borchini in Parma.

Peter Sanchez-Iglesias, King’s Cross, London

Peter Sanchez-Iglesias of Bristol’s Casamia (read our restaurant review here) finally opens his first London restaurant in 2019. The chef, who has a Michelin star at both Casamia and neighbouring Paco Tapas, will run a new restaurant on the top floor of London hotel The Standard. The former Good Food Guide Chef of the Year award winner said: “When I first heard about the possibility of coming on board with The Standard I was like, hell, yeah! I never thought I’d work with a hotel but this is different. The people behind this project are hugely creative and open minded. It’s completely the right fit.”

Dusty Knuckle, Cardiff

Run by husband-and-wife team Phill and Deb Lewis, popular Cardiff pizzeria Dusty Knuckle will open a new venture in the city centre in spring 2019. Located at Warden’s House, it’s the second venue for this award-winning enterprise, which also operates out of The Printhaus in Canton. In 2017, The Guardian named Dusty Knuckle one of the top 10 pizzerias outside London and The Sunday Times Magazine dubbed it one of the three best pop-ups turned restaurants. A business which champions the Slow Food ethos, it recently won People’s Favourite Restaurant in the Sustainable Restaurant Association’s Food Made Good Awards.

Sam’s Riverside, Hammersmith, London

Best known for his Chiswick restaurant Sam’s Brasserie, which he sold to Foxlow in 2015, restaurateur Sam Harrison is returning with a new opening in west London. Due to open in spring 2019, Sam’s Riverside will be located at Riverside Studios in Hammersmith, facing the Thames with views of Hammersmith Bridge. The modern British brasserie-style restaurant will be an all-day affair, with menus that cover breakfast, lunch and dinner. Commenting on his return to the west London restaurant scene, Sam says: “Sam’s Brasserie was a very important part of my life for 10 years, and I made many friends among the local clientele. I was eager to return, so when the opportunity arose to collaborate with Riverside Studios on the amazing new restaurant space, I was thrilled.”

Kala, Manchester

There seems to be no stopping Gary Usher, who plans to open his sixth restaurant on Manchester’s King Street in February. Kala is expected to serve a similar menu to Hispi in Didsbury, where dishes like braised featherblade with truffle and parmesan chips have become staples. Usher also has Sticky Walnut in Chester, Burnt Truffle in Heswall, Wreckfish in Liverpool (discover our guide to the best places to eat in Liverpool here) and Pinion in Prescot. There were whispers of a London venue, after Gary conducted a site visit in Hackney (check out our restaurant guide to Hackney here) last summer, but there’s no update on that as yet.

Pensons, Herefordshire-Worcestershire border

Due to launch in January 2019, Pensons is an exciting new rural restaurant from chef Lee Westcott (formerly of Typing Room in Bethnal Green) and Peta Darnley of the Netherwood Estate. Inspired by the countryside and abundance of top quality local produce on the borders of Herefordshire and Worcestershire, this is Lee’s first venture outside London and it will be housed at Pensons, a range of beautifully restored farm buildings on the Netherwood Estate, which goes back centuries. Lee says the aim is to cook and eat as seasonally, locally and sustainably as possible, with produce from the estate and foraged ingredients. Diners wishing to extend their visit can also stay in one of the bedrooms at The Hyde, a luxurious Grade-II house on the estate that dates back to the 13th century.

Shibui, London

There’s still no confirmation as to when Shibui, the long-awaited venture from ex-Pidgin chef Elizabeth Haigh (who we named as a chef to watch in 2016) is opening but she says: “We are still pursuing the right site and timing.” Worth the wait, we say.

Epoch, London

The location and date have yet to be revealed but chef Ruth Hansom and sommelier Emily Lambert, both formerly of The Ritz in London, are said to be opening a modern British restaurant together called Epoch.

Adam Handling Chelsea, Chelsea, London

Adam Handling of Frog in Covent Garden is opening a standalone restaurant at the Belmond Cadogan Hotel this month, with Adam Simmonds as executive head chef. The modern British restaurant, called Adam Handling Chelsea, will have an open kitchen and wood-fired oven, as well as a chef’s table. Handling will collaborate on the menus with Simmonds, an experienced chef who has worked at Le Gavroche, Danesfield House in Marlow and Belmond Le Manoir aux Quat’Saisons.

The Bull Inn, Totnes

Due to open in the summer of 2019, The Bull Inn in the Devon town of Totnes will be the latest opening from award winning pub owner Geetie Singh (whose husband, Guy Singh-Watson, you might recognise as the founder of veg box company Riverford Organic Farmers). Closed since November 2017, The Bull Inn dates back to the mid 19th century and it’s the fourth pub for the owner of the pioneering Duke of Cambridge in London – the UK’s first fully organic pub. Opened in 1998, its success and commitment to organics contributed to Geetie being awarded an MBE for her services to the organic pub trade. When it opens next summer, The Bull Inn will offer a bar and restaurant, as well as bedrooms. Geese says: “I am passionate about pubs, they are a piece of history on our street corners. I have wanted a venue in Totnes for many years and I have always thought The Bull Inn would provide just the space I need. I’m really excited about this project. In the 20 years that I owned organic businesses in London, I often bought off suppliers in Devon. Now I’m looking forward to trading with them and many other fantastic sustainable local businesses.”

Legna, Birmingham

After the launch of his upmarket Indian restaurant Opheem in Birmingham (read our guide to the best places to eat in Birmingham here) earlier this year, Aktar Islam has just opened an Italian joint in his home city. Legna in Summer Row has a wood-fired oven and promises a concise menu, two different pastas made fresh everyday and, according to Aktar, “a clarity of flavours”.

Endo Kazutoshi, White City, London

New openings at the old BBC TV Centre in London’s White City will continue apace in 2019 when former Zuma executive chef and Ichibuns co-founder Endo Kazutoshi launches a 15-seat restaurant there. This as-yet-unnamed new restaurant from the master sushi chef, who once worked at elBulli in Spain, is sure to be reaching for Michelin stars as soon as it opens.

The Marram Grass, Liverpool

Brothers Liam and Ellis Barrie are following on from the phenomenal success of their Anglesey restaurant, The Marram Grass, by returning to their Liverpool roots to open a second site at the Albert Dock in 2019. Details of exactly what the Scouse siblings plan to do in their new waterfront restaurant have yet to be revealed but Liam says they can’t wait to make their mark in the city where they grew up: “We’re Liverpool born and bred so we’re really looking forward to being back in the city to showcase what we do, and we’re incredibly excited to get the site up and running in such a brilliant part of town. What I love about the Dock is the diversity that it brings to the city – it’s full of locals and tourists alike, and there’s a real buzz about the place. I’m confident that my brother’s cooking and our concept will work well in Liverpool.”


A t dinner one night, while Kramer was biting into a piece of tuna at a well-regarded sushi restaurant, he suddenly stiffened. “Did you hear that?,” he asked, his mouth paralyzed mid-tuna. Kramer was sitting a good twenty feet from the kitchen, with his back to the chef nonetheless, he had immediately recognized the faint sound of steel against steel, as the chef took a moment to work his knife over a sharpening rod. “That was really weird,” Kramer said. The incident startled Kramer for two reasons: First, professional chefs, especially sushi chefs, typically sharpen their knives at the beginning of the night’s work or at the end—almost never during mealtime. Second, and more important, anyone versed in Japanese cutlery knows that sharpening steels are meant for European cutlery, typically called “Western” knives, not Japanese cutlery. Either this chef, an elderly Japanese man, did not know how to use his own cutlery (unlikely) or he wasn’t using a real sushi knife (possible, but still strange). After our meal, Kramer approached the sushi counter, thanked the chef, and looked at his knife. It was a cheap Western chef’s knife, not even a sushi blade. Outside on the sidewalk, Kramer paused to absorb the incident. “You would never see that in Japan,” he said. The encounter explains a lot about the great war between Japanese and Western knives, and illuminates some of the cutlery world’s final frontiers. That story unfolds the moment these two types of knives hit a simple sharpening steel.

Since any decent knife can be made razor sharp, the ultimate question is what happens to it in the minutes, hours, and weeks after its first use, as cooks cut food. Part of the answer lies in the hardness of the steel, which is commonly measured by a family of devices called Rockwell scales. These devices punch steel with a pin, then calibrate its resistance from zero to near seventy. Some of the world’s softest steels, with Rockwell ratings down in the teens, are found in our buildings and bridges, where elasticity is paramount items such as train tracks and car axles fall somewhere in the middle, with Rockwells in the thirties and forties. At the top of the scale are tool steels, such as drill bits and ball bearings—and knives.

On the retail market, Western knives tend to be the softest, with Rockwell ratings in the middle to upper fifties. This makes a Western knife dull somewhat quickly, but in a relatively forgiving fashion: the microscopic teeth at the knife’s edge bend over. A sharpening steel’s purpose, therefore, is to push back the blade’s teeth so they can stand up and cut again. In this sense, a sharpening steel doesn’t actually sharpen it just realigns, or “hones” the edge. (This is actually the key to maintaining a blade. On a Western knife, in fact, the tiny teeth are so soft that when honed, or even sharpened, they form a flimsy, invisible burr—best removed with a leather strop or wheel.

The Rockwell of a traditional Japanese knife, by contrast, runs in the middle sixties—at least near its edge, which is often harder than its more resilient back side. The blade’s profile also tends to be thinner, because Japanese cuisine revolves around comparatively soft foods (primarily fish and vegetables). If Japanese knives are restricted to such forgiving foods, and used carefully, they will remain sharp far longer than Western knives do this is what cutlery dealers really mean when they say Japanese knives “are sharper.” However, when the edge of a Japanese knife dulls, its tiny teeth do not bend. They break off. Which is precisely what happens, quickly and disastrously, when a traditional Japanese knife is honed or “steeled.” If damaged this way, Japanese knives can be fixed only with a proper set of sharpening stones or an expert re-grinding.

This partly explains why Japanese knives have been slow to catch on in Western kitchens. Americans simply eat more roughly than the Japanese do. We cook ribs and T-bone steaks. We split chickens. When halving an acorn squash or making a post-Thanksgiving sandwich, the average American reaches for any knife that’s handy—thick or thin—and treats a cutting board like a chopping block. As a result, any cutlery dealer can regale you with stories about customers who have come in, frustrated, with chipped Japanese knives. Kramer has been approached by dozens of professional chefs with this complaint, mostly during his six-year stint as a knife-sharpener—a business he once operated out of the back of an old bread truck.

All of Kramer’s knives start out looking like this blank—in a form called a “full tang.” This means the knife contains one continuous piece of steel, from tip to end. (This is usually made visible with a line of steel running through the handle.) The alternative—a knife with a hidden or “rat-tail” tang”—is made with only a little post of steel above the blade portion. Since that post is small, and was usually affixed with a weld, it often has resulted in weakness or, over time, a loose handle. The problem is rare these days thanks to modern bonding materials. But a knife with a full tang is still a mark of quality.

Kramer first became fascinated by sharpening when he was in his early twenties, hopping from restaurant to restaurant as a prep cook. In each kitchen, he found chefs who knew almost nothing about knives. (At many restaurants, in fact, the chefs got their knives sharpened by an old-timer who would drop by once a month to tune up knives in his van. For the next week, a lot of band-aids got used.) “These are our main tools,” Kramer recalls thinking. “Why don’t we know how to take care of them?” At this point, Kramer’s real ambition, the dream that drew him to Seattle, was to take to the sea, perhaps as an oceanographer. The idea came to him after reading Dove, the classic 1972 account of a young man’s solo sail around the world. Kramer, taken with the concept of self-sufficiency, saw himself doing something similar, “hanging out with Jacques Cousteau, riding the whales.” Once the realities of oceanography became clear, however, Kramer realized “I didn’t want to spend my life in a hold with a microscope.” Or, for that matter, in a hot kitchen. Independence beckoned again. He bought a business license, a few basic German knives, and sought out a cutler who would teach him how to sharpen.

As might be expected from someone of his nature (his wife calls him obsessive-compulsive), Kramer approached the art of knife sharpening like an anthropological study. At first, all he found were the coarse, electric machines that would do little more than ruin a good knife. Then he heard about an unusual travel opportunity: for seven hundred dollars, Eastern Airlines was letting people design their own cross-country tours, with stops in six cities. Kramer chose New York, Chicago, Phoenix, Atlanta, San Francisco and, finally, his hometown of Seattle. At each stop, he recalled, “I went to every knife store I could find in the Yellow Pages, and asked to see their sharpening room,” Kramer told me. “Most of them turned me down.” Until he got to San Francisco, and small shop named Columbus Cutlery, a place still in operation in the city’s North Beach area that was then run by an elderly immigrant couple. The shop was packed, but when the husband, a cutler from Northern Italy, heard Kramer’s question he led him into his back room, which was outfitted with a variety of sharpening wheels, including a big water wheel, all slow turning on one big spindle. These gentle, varied tools were just what Kramer was looking for—his keys to producing a strong but refined edge. The cutler taught Kramer the nuances of the proper grind, how to lubricate a wheel with lard, and how to look for, and correct, irregularities in a blade. Kramer spent the next three years setting up his bread truck to look just like the Italian’s workshop.

Kramer took the course, returned to Seattle, built a forge in his garage, and almost burned his house down.

Kramer financed the mobile sharpening business with his restaurant paychecks, entertaining himself along the way with stints at an improvisational theater. After six exhausting years of this routine, Kramer noticed an ad for a two-week course in Washington, Arkansas, where the American Bladesmith Society would teach people how to hand-forge their own knives. Kramer took the course, returned to Seattle, built a forge in his garage, and almost burned his house down. Four years later, in 1997, he was running a folk art import business and a hip little shop in a downtown warehouse that offered sharpening services—and a modest selection of hand-made knives.

Kramer now felt ready to seek a Master Smith’s certification, a coronation that the ABS holds once a year, in Atlanta, at the Blade Show and International Cutlery Fair. He passed, on his first attempt, but he still vividly recalls his jitters the night before his evaluation. He woke up repeatedly, each time rushing to his suitcase of knives. He oiled them, he checked them over, sometimes he just cleaned them, one more time—anything that “would put some good ju-ju in ‘em.” Throughout his hotel, other bladesmiths were going through similar moments of panic.

Share All sharing options for: A Running List of New Restaurants That Opened During the Pandemic

Restaurants across the city are forging ahead with reopening plans, some by making unprecedented forays into delivery and others by stretching the limits of outdoor dining regulations.

For many others, though, the novel coronavirus pandemic has meant having to figure out plans for opening, without the “re.” In the months since the state’s restaurants closed for indoor dine-in service, dozens of restaurants have moved forward with plans to open their doors, sometimes because they had prepared a robust delivery program ahead of time, but more often because their owners saw no other choice. The newcomers include sourdough pizza joints, vegan Ethiopian restaurants, modest dumpling spots, and all-day cafes.

Here’s a round-up of NYC restaurants that opened during — and in the face of — the novel coronavirus pandemic. This list will be updated weekly. If there’s a new opening in your neighborhood that we’ve missed, let us know at [email protected]

August 26

Astoria: Chef and founder Beatrice Ajaero opened her Nigerian restaurant Nneji in late June, and has been doing takeout and delivery from her small storefront since. Expect a variety of stews including egusi, made with melon seeds West African red stew and a meat and fish stew that comes studded with beef chunks, cow foot, cow skin, dried Norwegian cod, and bacalao. Other items include a mango, papaya, and red pepper salad, and Ajaero has teamed up with local Italian bakery Rose and Joe’s to serve up baked goods like biscotti, cookies, and puff pastry desserts. Call 917-832-7338 for pick up. 32-20 34th Ave., at 33rd Street

Bed-Stuy: Freshly made, high-quality corn tortillas are the focus at new neighborhood cafe For All Things Good. The establishment calls itself as a molino, the Spanish word for mill, which is commonly used in Mexico to refer to places that freshly grind corn to make tortillas. At the Bed-Stuy cafe, the corn comes from Oaxaca and the state of Mexico, and is used to create dishes like mushroom tlayuditas, hibiscus and chipotle salsa tetelas, and squash blossom quesadillas. 343 Franklin Ave., at Greene Ave.

Bushwick: Thai drinking snacks are on the menu at Bushwick newcomer Tong, even though Thai alcoholic beverages won’t be available for some time. The new restaurant on Starr Street specializes in kub klaem, small shareable plates eaten as either a happy hour accompaniment or an after-school snack. They include popular but lesser-seen Thai dishes like beef liver sausage and come from chefs Sunisa Nitmai and Chetkangwan Thipruetree. Tong is still waiting on its liquor license for now, but in the meantime wine can be purchased from nearby Starr Wines. 321 Starr Street, between Cypress and St. Nicholas Avenues

Chelsea: A fourth location of Manhattan’s popular craft beer cellar and taproom Craft + Carry has opened its doors in Chelsea. More than 400 craft beers, ciders, and seltzers are available for takeout and outdoor drinking at the new location, with delivery available through all of Manhattan. Craft + Carry is open from 12 p.m. to 12 a.m. daily. 158 Seventh Avenue, between 19th and 20th Streets

Governors Island: Four new restaurants have opened their doors on Governors Island this summer, including outposts of Bronx jerk chicken star Fauzia’s Heavenly Delights, outdoor brick-oven pizzeria Pizza Yard, a sausage station from Brooklyn’s popular butcher the Meat Hook, and a new American grill called Three Peaks. All of the outdoor restaurants are a short ferry ride from Lower Manhattan or Red Hook, and tickets must be purchased in advance. Governors Island

Shrimp biryani at Biryani Kitchen Biryani Kitchen

Greenwich Village: A new Indian fast-casual restaurant focused solely on biryanis has opened in the neighborhood. Biryani Kitchen features five varieties of the rice dish namely lamb, shrimp, vegetarian, and two kinds of chicken biryani. There are a few sides on the menu too like dal makhani and spicy cucumber raita with a host of products from other Indian food-focused brands like Monsieur Singh Lassi, Brooklyn Delhi Achar, and Kolkata Chai. Co. The restaurant is open for takeout and delivery only. 48 Greenwich Ave., near Charles Street

Lower East Side: The “best damn ribs in New York” are apparently being served at Orchard Street newcomer Oola’s Kitchen, a soul food restaurant that had planned to debut ahead of the pandemic but whose opening was delayed until late July. The new restaurant with deep fried ribs and fried chicken sandwiches is open for outdoor dining from 6 p.m. to 10:30 p.m., Tuesday through Friday. On weekends, the restaurant opens for brunch at 12 p.m. with specials like shiitake fried rice and fried chicken and waffles with Tapatio maple syrup. Closed Mondays. 177 Orchard Street, between East Houston and Stanton Streets

Upper East Side: There are restaurants with themes, and then there are themes with restaurants — and Horn’s Hook Tavern on the Upper East Side appears to fall into the latter category. Everything at this new Upper East Side bar and grill is Revolutionary War themed, from the Freedom Chips to the Yankee Doodle Noodles. A small selection of menu items like a Maine lobster roll and cobb salad appear to have been spared. 1589 First Avenue, near East 83rd Street

Upper East Side: Mexican restaurant the Red Grill opened in the neighborhood in June and is serving up dishes like steak fajitas, cheese enchiladas, and elotes. The expansive menu is available for delivery and takeout. 1701 Second Ave., at East 88th Street

Upper West Side: Another neighborhood source for fresh seafood opened on the north end of Central Park this week. Blue Fin Fish Market only offers takeout seafood for now, though the vendor appears to have plans to steam, fry, and grill fish in the future, according to the neon lettering on its building. 29 Lenox Avenue, near 111th Street

Upper West Side: An Australian coffee house with housemade pastries and all-day breakfast opened its doors on the Upper West Side this week. Gertrude, named for Melbourne’s Gertrude Street, offers a few hard-to-find Australian delicacies like savory zucchini loaf and a frosted pomegranate and tahini biscuit, both of which are available for takeout. 204 West 96th between Broadway and Amsterdam

The ballpark pretzel at N11 Street Cookout N11 Street Cookout

West Village: Japan’s hugely popular international tonkotsu chain Ramen Danbo has opened a second NYC outpost in the West Village. At the ramen shop’s Park Slope outpost, diners could customize the richness of their broth, thickness of their noodles, and how firm they want noodles their noodles to be cooked. 48 Carmine Street, between Bedford and Bleecker Streets

Williamsburg: Radegast Hall and Dante alums have teamed up at a new outdoor beer garden in Williamsburg, called N11 Street Cookout. Located across the street from the Brooklyn Brewery, the sprawling outdoor space is equipped with astroturf and enough outdoor seating to accommodate 88 seated guests. Dad Burger is manning the grill here, according to one of the venue’s recent Instagram posts, and standard backyard barbecue fare like burgers, hot dogs, and elote are on deck, with local craft beer and an elevated cocktail menu from James Defoor, a former bartender at Dante. 86 N. 11th Street, at Wythe Street

August 19

Bushwick: Bushwick’s newest rooftop bar Runaway Roof is perfect for an outdoor party or picnic. (Keep it small, folks.) There’s multiple bars to order from, rain-protected outdoor seating, and a food menu that screams backyard summer barbecue. Expect items like ribs, fried chicken, elote, and watermelon salad served on an outdoor deck, which will soon host outdoor movie screenings, as well. Reservations are only required for large groups and can be made by emailing the venue at [email protected] 321 Starr Street, at Cypress Avenue

Clinton Hill: A new Jamaican dumpling restaurant and library has opened its doors on the border of Clinton Hill and Bed-Stuy. The fact that dishes like jerk pork and fiery crab are now available in dumpling form isn’t the most exciting thing about Likkle Dumpling House, though. The new restaurant comes from Alicia Hines, a former English teacher at Horace Mann School in the Bronx who also writes about public space, race, art, and culture. At Likkle, Hines will also use the space to host local initiatives, like a lending library, where neighbors can stop by and borrow a book from the restaurant’s collection, and a three-day conference planned for October, with live performances and speakers. 884 Fulton Street, at Waverly Avenue

Bangin’ Chocolate Chip Cookies at Elisa’s Love Bites Elisa’s Love Bites

East Village: Manhattan gets a new independently owned bakery this month, with a menu that’s decidedly gluten-free. Elisa’s Love Bites Dessert Atelier comes from Elisa Lyew, a pastry chef who opened a popular dessert shop under the same name in Bushwick in 2017. Like at the original Elisa’s, the confections here are irreverently named and packed with natural sweeteners, like apple puree and coconut palm sugar. The banana bread is “dope,” the chocolate chip cookies are “bangin,’” and the triple chocolate chip cookies are “spankin.’” Elisa’s words, not ours. Local delivery is available below 97th Street in Manhattan and pre-orders can be made 48 hours in advance. 441 E 9th Street, near Avenue A

East Village: Celebrity vegan chef Matthew Kenney has opened a new plant-based restaurant in Soho. Not to be confused with the Upper East Side Italian staple Sistina, Sestina is a new Italian restaurant that serves adapted, plant-based versions of popular pasta dishes. The restaurant’s small plate cavatelli is dressed in arugula pesto and pistachio, while its rigatoni is served in a mushroom ragu sauce. Dried pastas, jarred sauces, and other pantry staples are available from the restaurant, as well, which has a second location planned for Los Angeles. 67 Second Avenue, at East Fourth Street

Greenpoint: The longtime owner of Greenpoint’s classic Polish deli, Maria’s, has passed off the torch to a new owner. Chef and owner Edouard Massih is heading the kitchen at the newly opened Edy’s Grocer, which serves Lebanese cuisine and Eastern European staples, including a few popular dishes from Maria’s Deli, like its beloved chicken cutlet sandwich. Massih opened Edy’s Grocery over the weekend in what was intended to be a quiet opening, but the lines that ensued were anything but. Customers wrapped around the deli’s block the entire time it was open, and Massih had to close early because he sold out of everything. “Literally every single thing,” he told the New York Times. 136 Meserole Avenue, at Eckford Street

Jackfruit tacos from Blossom Alex Etling/Blossom

Greenwich Village: New York City’s popular vegan restaurant Blossom has opened a new location in the former space of the Michelin-starred Nix. The new restaurant will serve vegan versions of popular meat- and dairy-based dishes from around the world, like jackfruit tacos and ground seitan lasagna. Vegan food — especially dishes that riff on foods traditionally made with meat — often “need to be twice as good to be seen as just as good,” says chef Ronen Seri. Even so, the vegan chef has won over many meat-eating New Yorkers with his work at Blossom’s previous locations in Chelsea and the Upper West Side. “Most of our regular customers are not vegan,” he says. “But they keep coming back.” 72 University Place, near East 11th Street

A grilled cheese sandwich from Murray’s Cheese Murray’s Cheese

Long Island City: Murray’s Cheese has opened a new storefront and restaurant in Long Island City, not far from where the beloved West Village-based cheesemaker ages its cheeses. Bento-box style cheeseboards are available at the new restaurant, alongside seasonal sandwiches, salads, and soups, which can be ordered for delivery or eaten at one of several outdoor tables. Next door, there’s a well-stocked store with 400 kinds of cheese, charcuterie, smoked fish, and baked goods available for purchase. 28-30 Jackson Avenue, at Queens Boulevard

Nolita: The team behind the Lower East Side’s impossible-to-reserve Thai restaurant Wayla has plans to unveil a second project tonight in Nolita. Nestled near both Chinatown and Little Italy, Kimika serves what it calls “Itameshi” cuisine, a combination of Italian and meshi (Japanese slang for “meal”) cooking styles. It’s a lesser-seen fusion of cultures in New York City, but if the popularity of Wayla’s noodle-wrapped meatballs are anything to go by, the new restaurant is poised to become a neighborhood hit. 40 Kenmare Street, at Elizabeth Street

Soho: A new omakase restaurant from veteran sushi chef John Daley opens its doors in Soho today. Kintsugi serves a $95 omakase that includes miso soup, sashimi, nigiri, tekkamaki, and a daily small plate. The outdoor omakase restaurant is the latest from Daley, a veteran sushi chef who previously owned the Lower East Side’s casual omakase restaurant New York Sushi Ko, which shuttered in 2018, and also worked at the Michelin-starred 15 East. 28 Grand Street, between Sixth Avenue and Thompson Street

August 12

Whole lamb shank at Food Sermon Nicholas Doyle/Food Sermon

Brooklyn Navy Yard: Rawlston Williams, the chef behind Crown Height’s popular jerk chicken and oxtail restaurant the Food Sermon, relocated to this new space in the Brooklyn Navy Yard six weeks before the pandemic. Like a butterfly from a cocoon, The Food Sermon Kitchen reopened this week as an adapted, takeout-friendly version of the original restaurant. Jerk chicken and whole lamb shank are still available at the new restaurant, though Rawlston will serve them here as fast-casual bowls from a counter in the Navy Yard, even after the pandemic. The Food Sermon Kitchen is open for takeout Mondays through Fridays, 11 a.m. to 4 p.m. 141 Flushing Avenue, at Vanderbilt Avenue

Crown Heights: A new venue with live music and a bustling side yard recently opened in Crown Heights. The new neighborhood bar, called Wild Birds, hosts local musicians playing Afrobeat, Cumbia, Balkan brass, soul, funk, and dirty gospel with performances most nights of the week. There’s also a solid line-up of food pop-ups on deck, with weekly appearances from oyster company Mother Shuckers and pop-up taqueria Mr. Taco. From 7 a.m. to 3 p.m. each day, the space serves as a coffee shop called Day’s Cafe with outdoor seating and wifi. 951 Dean St, at Classon Avenue

East Village: Lhasa, one of Jackson Heights’s most celebrated Tibetan restaurants, opened a new outpost in Manhattan this week. The cult-favorite slinger of momos and thenthuk quietly opened its doors in the restaurant space formerly occupied by chef Simone Tong’s Little Tong. Lhasa’s chef and owner Sang Jien Ben cultivated a cult-following for his momos at Lhasa Fast Food, a small counter behind a cell phone store in Jackson Heights, which made an appearance in Anthony Bourdain’s Parts Unknown. A second location, called Lhasa Fresh Food, opened in Elmhurst in 2018. 177 First Avenue, at East 11th Street

East Village: There’s a new French-inspired bakery that specializes in choux, the delicate stuffed pastries made with cream or custard. The aptly named Petit Chou comes from Dina Glore, a chef who has lived in Lebanon, Belgium, France, Japan, and New York City, and infused the pastries with flavors from each of her homes. The bakery’s menu includes vanilla and chocolate choux, as well as those made with fruit, rose water, pistachio, and tiramisu. 229 First Avenue, between 13th Street and 14th Street

Guokui at Crop Circle Crop Circle

Greenwich Village: At Crop Circle, a casual new restaurant in Greenwich Village, guokui take center stage. Here, the popular street snack from Northern China’s Shanxi province can be stuffed with shrimp, pork, chicken, spicy beef, and other fillings — and they’re big. “Very big. Like bigger than your face,” says restaurant spokesperson Ying Ye. The stuffed flatbreads cost less than $8 each and are served straight out of a cylindrical tandoor-style oven that the restaurant imported from China. 126 Macdougal Street, between Bleecker Street and West 3rd Street

Greenwich Village: South African is among the hardest cuisines to come in New York City, but the fare is getting a boost this week from Greenwich Village’s newest entrant New York Biltong. The new restaurant and grocery store — which also sells meat pies and groceries — comes from co-owner Camran St. Luce, who previously owned the popular South African food store Jonty Jacobs, which was also located in the neighborhood. 22 Greenwich Avenue, at West 10th Street

Noho: International candy brand Sour Patch Kids opened an over-the-top cafe this week in Noho, serving unasked-for creations like a milkshake topped with rainbow cake and Sour Patch Kids-flavored cookie dough. 665 Broadway, at Bond Street

Park Slope: A new source for bubble tea and Thai street food has opened its doors in Park Slope. One More Charm, a playful riff on the words “cha” (tea) and “charm” (bowl), is serving both of the aforementioned items in its backyard for outdoor dining. Fiery curries, mixed salads, and shareable appetizers — including fish cakes, fried chicken wings, and steamed dumplings — are all available for takeout and delivery. For dessert, the restaurant offers a colorful selection of bubble teas, with lesser-seen flavors like Thai tea, cream cheese matcha latte, and its signature Butterfly Fizz, a concoction made from lemon, honey, seltzer and Butterfly pea, an edible blue flower. 236 Seventh Avenue, near Fourth Street

Several drinks at MENO MENO

West Village: A splashy new coffee shop, called Meno, has opened in the West Village serving concoctions previously unseen in New York City, like fermented dark tea and coffee made with fruit juice. Drinks made with coffee and orange juice have found their way to other cities, while seltzer coffee with orange peel briefly makes a comeback every summer. But versions made with brighter fruits, like pineapple, haven’t been seen in New York City until now. The new Chinese cafe comes from Otta Management, the up-and-coming team behind Greenwich Village newcomer Crop Circle, which opened on August 8. 218 Thompson Street, between West Third and Bleecker Streets

Williamsburg: Ken Addington, best known for his work as the former chef of Greenpoint’s beloved Five Leaves, has opened an eccentric, 90-seat backyard restaurant in Williamsburg. Strangeways serves global “pub-style” fare, like pork cheek vinadloo over rice grits and katsu sandwiches made with fried monkfish, though more traditional brunch offerings are also available. 302 Metropolitan Avenue, near Roebling Street

Chicken sorrentino at Brooklyn Roots Brooklyn Roots

Sunset Park: It’s not often NYC gets a new old-school red sauce joint, but Brooklyn Roots has arrived in Sunset Park with Nonna-approved hits like chicken milanese, eggplant parmesan, and several big-bowl pastas. Chef Thomas Perone is heading the kitchen here, an Italian-American chef with slow-cooked meats in his wheelhouse. Before opening Brooklyn Roots, Perone owned Bay Ridge barbecue hit Pig Guy NYC, and every Thursday the new restaurant honors those roots with a “steakhouse night.” Brooklyn Roots offers delivery within Brooklyn and caters to all five boroughs. Closed Mondays. 4601 Fourth Avenue, at 46th Street

August 5

Astoria: There’s a new taqueria dishing up Mexican street food and vegetarian tacos in Astoria. At Astoria Taco Factory, classic tacos like al pastor, carnitas, chicken tinga, and grilled fish are available, as are vegetarian and vegan versions of the popular dishes. Al pastor made from texturized vegetable protein, fried “fish” cauliflower tacos, elote, and esquites are available daily from 12 p.m. to 10 p.m. on the corner of 21st Street and 28th Avenue

East Village: A New Jersey-based fish and chips mini-chain set up shop on First Avenue over the weekend. This East Village branch of the Chippery is the restaurant’s first location in Manhattan and customers can expect fried fish served on sandwiches, in buckets, and alongside sides of chips and tartar sauce. 85 First Avenue, between Fifth Street and Sixth Street

Greenpoint and Upper West Side: Bronx Ice has arrived in Manhattan and Brooklyn. The popular Italian ice brand opened its doors this week at two new storefronts in Greenpoint and the Upper West Side. Requisite flavors like strawberry and lemon are available, as are craft combinations like blackberry, mango, and watermelon-lime. Greenpoint: 1048 Manhattan Avenue, near Freeman Street Upper West Side: 782A Amsterdam Avenue, near West 98th Street

Hamilton Heights: Harlem’s newest craft beer bar, Oh Craft!, opened its doors back in May and is serving food now, too. Hefty sandwiches like a Reuben on rye can be accompanied by craft beers and ciders from local breweries like Brooklyn Cider House, Finback, Grimm, and Threes Brewing. The bar’s patio is open for outdoor drinking daily. 1739 Amsterdam Avenue, between 146th and 147th Streets

Lower East Side: One of the former managers of Katz’s Delicatessen has teamed up with a childhood friend to open a new juice bar in the Essex Market. Essex Squeeze comes from Cedric Hernandez and Charles de la Cruz two childhood friends who grew up on the Lower East Side. De la Cruz worked at Katz’s as a teen, eventually becoming the deli’s head manager, but the focus at the new project leans lighter, with smoothies, juices, acai bowls, and salads. 88 Essex Street, at Delancey Street

The Original Hot Dog Factory [Official]

Park Slope: A new restaurant slinging hot dogs and sausages has opened its doors near Barclay’s Center. The Original Hot Dog Factory is a time-tested mini-chain of hot dog vendors with roots in Atlanta, Georgia. Brooklyn is the latest city to be graced by the chain’s popular creations, which include hot dogs that have been wrapped in bacon, boiled, deep fried, or tossed in jerk seasoning. The Brooklyn location marks the chain’s 15th location. 44 Fifth Avenue, between Bergen and Dean Streets

Upper East Side: The owners of Avena Downtown, a sceney Italian restaurant in Greenwich Village, have opened a new location of their restaurant uptown. At Avena Upper East Side, chef Roberto Deiaco is focusing on Northern Italian cuisine with a menu of fresh pastas and grilled fish. Its outdoor area, which includes sidewalk seating and a courtyard, can seat a combined 24 diners. 22 East 66 Street, between Madison and Fifth Avenue

West Village: The neighborhood’s popular Italian wine bar, Aria, closed its West Village location after more than a decade earlier in the pandemic. The restaurant is now reopen at a new location a few blocks downtown. 14-16 Bedford Street, between Downing Street and Sixth Avenue

West Village: The team behind Governors Island’s popular waterfront oyster bar Island Oyster have opened a casual new restaurant in the West Village. The menu at Drift In borrows proven hits from its sibling in Governors Island, like shark sandwiches, lobster BLTs, and shareable platters of fresh oysters. The new bar is still waiting on its liquor license, according to local review site the Infatuation, but it offers an array of refreshing, non-alcoholic beverages in the meantime. 389 West Street, between West 10th Street and Christopher Street

July 29

Astoria: Neighborhood coffee shop Gossip Coffee has opened a cocktail bar in its backyard, called Chipskates. The new watering hole is open from 8 p.m. to 2 a.m. daily, with step-above bar snacks like serrano potato chips and cajun pork rinds. The backyard caps out 20 people and a bouncer takes temperatures at the door. 37-04 30th Avenue, near 37th Street

The rotisserie chicken with mole verde at Outerspace Teddy Wolff/Outerspace

Bushwick: A sprawling new outdoor restaurant and bar has opened in the backyard of Bushwick events space 99 Scott. Outerspace, a mostly-vegetarian American restaurant, is equipped with enough umbrellas, picnic tables, and potted plants to seat 126 socially distant diners outdoors. 99 Scott Avenue, near Randolph Street

Bushwick: The second location of a popular Brooklyn empanada maker opened for business in late May. Co-owners Jessica and Briant Almonte opened the first location of Empanada City in Prospect Lefferts Gardens back in May 2017, and the new location offers many of the same pastries that made the original a hit. Close to 20 varieties of empanadas are available for takeout and delivery — including those stuffed with pernil, shrimp, plantain, guava, and even pizza sauce — along with fruit smoothies and flan for dessert. 321 Starr Street, at Cypress Avenue

East Village: A fast-casual Mediterranean grill opened in the East Village this week. iSouvlaki is a new project from James Paloumbis, the restaurateur responsible for Gossip Coffee in Astoria and one of the city’s most perplexing restaurant names, Merakia: Greek MountainThief Spithouse + Steak in the Flatiron District. Here, the focus is on affordable, unfussy Greek cooking with casual desserts like halva and sour cherry yogurt. The most expensive item on the menu, a steak platter, costs $16.45, though most dishes are priced at under $10. iSouvlaki is open for takeout and limited outdoor seating, with plans to launch its delivery services in mid-August. 139 East 12th Street, at Third Avenue

Greenwich Village: At a time when many restaurateurs are making their menus more casual for takeout and delivery, acclaimed New Jersey chef Zod Arifai has doubled down on his fine-dining roots with a new high-end American restaurant. The new project, called Wicked Jane, offers a taste of pre-pandemic New York City, with dishes like sea urchin with lemon and fennel served out of a chalice, a slab of duck breast accompanied by a flourish of red wine emulsion, and foie gras cannoli. 15 West 8th Street, between Fifth Avenue and MacDougal Street

The number eight sandwich at Cutlets Alexander Stein/Cutlets

Midtown: Restaurateur Richard Zaro — of Zaro’s Family Bakery, which has a half-dozen locations in New York City — debuted his first solo project this week, a delivery-only deli called Cutlets Sandwich Company. True to its name, Cutlets focuses on classic deli sandwiches, many of which are given a modern spin. The restaurant’s namesake meat — available as chicken or eggplant — can be accompanied by toppings like pesto, balsamic vinegar, or broccoli rabe, though staples like a bacon, egg, and cheese sandwich and a chicken parmesan roll are also available. 326 West 40th Street, between Eighth and Ninth Avenues

Park Slope: A new California-Italian pasta shop has opened its doors in Park Slope, with a particular attention to the neighborhood’s kids and parents. In addition to selling housemade sauces and pasta by the pound, owner Allison Arevalo says she plans to use the new restaurant, called Pasta Louise, to host community events, like “eat pasta, run fasta” runs, kids’ happy hours, and pasta-making classes. Kid-friendly desserts, like soft serve ice cream and iced hot chocolate, are also available. For its soft opening, Pasta Louise will only be available for takeout and delivery, though the restaurant has plans to open for outdoor seating in two weeks. 803 Eighth Avenue, at 8th Street

Park Slope: LGBTQ bar Good Judy is the latest from the team behind Bed-Stuy hit C’mon Everybody. Expect socially distanced, glitter-packed drag shows in the backyard, $2 off drafts and well drinks Monday through Friday until 7 p.m., and food from local queer-owned businesses like Yeah Dawg’s vegan hot dogs. 563 5th Avenue, near 15th Street

Long Island City: From the team behind erstwhile Williamsburg clam shack Extra Fancy comes a new Mexican restaurant called Top Quality. Matthew Gaudet — a noted Boston chef — is leading the kitchen here and serving up dishes like chicken and pork tamales, lamb barbacoa, and roasted carrots bravas. The massive socially distanced outdoor seating is sure to be a huge draw here as well. 10-29 44th Rd, near 11th Street

Prospect Lefferts Garden: Cocktails spots are aplenty in this neighborhood, but the rum-focused, newly opened the Rogers Garden has socially distanced backyard seating and a garden — as the name suggests — to boot. Expect drinks like the layback, a white rum, vanilla, tobacco flavor, and cacao bitters-infused creation and the devil’s playground, which features tequila, hibiscus, ginger, and lime. 708 Rogers Avenue, near Lenox Road

Outdoor dining at Chez Nick Chez Nick [Official]

Yorkville: This new-American restaurant from three Batard alums opened its doors in late February and recently reopened for outdoor dining. Chez Nick co-owners Bobby Little, Chad Urban, and Nicholas Bayse have experience working in top NYC kitchens like Marc Forgione, Momofuku Noodle Bar, Robertas, and more recently Batard, where the trio met. At their new restaurant, the chefs have channeled that experience into a fine-ish dining menu that includes lamb barbacoa, half and whole roast chicken, and a $19 burger made with Pat La Frieda beef. For lunch and brunch, the restaurant’s menu relaxes a bit to include summery dishes like parmesan fries, ricotta toast, and lobster rolls. 1737 York Avenue, between East 91st and East 92nd Streets

July 22

Bed-Stuy: The team behind Brooklyn’s favorite boozy dessert bar Butter & Scotch opened a new Colombian-inspired bakery on the border of Bed-Stuy and Bushwick today. The second project from the all-women team, named Love, Nelly, pays homage to partner Stephanie Callardo’s upbringing in Cartagena, Colombia, with a new menu that includes tres leches cake, empanadas, doubles, and jalapeno kolache. For its first week of business, the new bakery will be selling raspas at half off with all proceeds going to Neighbors Together, a local group that’s tackling poverty in the area. Love, Nelly is open Wednesdays through Sundays, 8 a.m. to 7 p.m. 53 Rockaway Avenue, between Marion and Sumpter Streets

A spread of food from Hole in the Wall Hole in the Wall [Official]

Flatiron: Hole in the Wall, a splashy new all-day restaurant and bar from Australian duo Barry Dry and chef Brent Hudson, landed in Flatiron last week. The new restaurant, which also has locations in FiDi and Murray Hill, opened on the ground floor of Hotel Henri with 40 outdoor seats available, as well as another 70 inside when indoor dining returns to NYC. Brunch and dinner hits like milk bun wagyu beef burgers and pulled pork eggs Benedict are available from Thursday to Sunday, 9 a.m. to 9 p.m. Summery cocktails from Gates Otsui and Jeremy Ortiz, the bartenders behind the drinks menus at popular restaurants like the Standard and Veronika, are also available. 37 West 24th Street, between Fifth and Sixth Avenues

Gowanus: This neighborhood already ranked among the city’s best neighborhoods for craft beer, with companies like Threes, Strong Rope, and Wild East Brewing all brewing here. This month, though, Gowanus got a strong new addition with a taproom from the popular Queens-based brewery, Finback, which is serving all of the brewery’s classic beers to-go, along with a few cocktails. The taproom is open for outdoor seating Sunday through Thursday from 12 p.m. to 7 p.m. and an hour later than that on Fridays and Saturdays. Closed Mondays. 545 President Street, between Third and Fourth Avenue

Ridgewood: Salvadoran corn cakes take center stage at a new woman-owned restaurant that opened in Ridgewood this month. At Pupusas Ridgewood, the namesake dish can be stuffed with beans, cheese, and several different meats, including chicharron. Call 347-599-0858 to order ahead of time. 71-20 Fresh Pond Road, between 71st Street and Myrtle Avenue

West Village: There’s an affordable new sushi omakase restaurant available for outdoor dining in the West Village. Sushi Teru, which opened on July 15, comes from chef Kou, who has spent the last 15 years working in high-end omakase restaurants like Kurumazushi and Ginza Onodera. Here, the chef makes edomae-style sushi for takeout and outdoor dining, with omakase sets available at $50, $60, $80, and $110 price points. Sushi Teru is open from 5:30 p.m. to 10 p.m., Monday through Thursday, and opens a half-hour earlier on weekends. 615 1/2 Hudson Street, between Jane and West 12th Streets

July 15

Astoria: A new Mexican taqueria with Caribbean influence has set-up shop in Astoria. Metro Taquero is a choose-your-own adventure burrito and taco bar not unlike Chipotle or Dos Toros, but the meat options here are much more impressive. Breaded milanesa, grilled fish, brisket barbacoa, pork and chicken al pastor, and soy chorizo are all available, as are Caribbean specialties like mofongo and arroz con gandules. 40-05 Broadway Street, between West 168th and West 169th Streets

Ice cream from the Good Batch Creamery The Good Batch Creamery [Official]

Clinton Hill: The team behind neighborhood bakeshop the Good Batch Bakery have opened an ice cream shop right across the street. The Good Batch Creamery opens today with seven flavors of ice cream, two vegan sorbet options, hot sundaes, and ice cream sandwiches. The new ice cream shop will offer a free scoop of ice cream to customers who visit before Friday as part of a grand opening promotion. 995A Fulton Street Brooklyn, near Saint James Place

East Village: The neighborhood gets a new French buffet this week from chef Tamika Gabaroum. Like any good buffet, the food at Green Garden is weighed and paid for by the pound, with a daily selection of roasted root vegetables and grilled meat and seafood options. Gabaroum, who takes customer orders at the door of the restaurant, is from Chad, making her one of the only chefs from that region cooking in Manhattan right now. 332 East Ninth Street, between First Avenue and Second Avenue.

Squid adobo from Tradisyon Tradisyon [Official]

Hell’s Kitchen: At Tradisyon, Filipino fare gets the fast-casual treatment. The new venture from owner Joey Chanco serves traditional Filipino dishes, as well as more modern inventions, like crunchy pork belly and squid adobo in black ink sauce. Chanco said the idea for the restaurant was a result of lunchtime and late-night cravings for home cooking. “There’s not much delivery Filipino food late at night,” he says. “At least nothing close to traditional.” Meanwhile, Chanco says that many of the city’s Filipino buffets open for dinner, but not lunch. 790 Ninth Avenue, between West 52nd and West 53rd Streets

Hell’s Kitchen: Uchu Hospitality, the restaurant group behind the well-liked Sushi on Jones line of restaurants, has opened a new Japanese restaurant at the Gotham West Market. Beer, sake, and craft cocktails are the focus at Bar Jones, though bar bites like a wasabi lobster roll are also available for outdoor dining and delivery. The new restaurant is open from 4 p.m. to 10 p.m., Monday through Friday, and 1 p.m. to 10 p.m. on weekends. 600 11th Avenue, between West 44th and West 45 Streets.

Harlem: Outdoor dining takes on a whole new meaning at Baylander Steel Beach, a new restaurant atop an aircraft carrier boat that’s docked at West Harlem Piers. The outdoor deck stretches 4,000 square feet, and the restaurant’s menu will include items like burgers, lobster rolls, and spiked lemonade. There’s an indoor portion too, but that will only open once the current restrictions on indoor dining lift. Baylander IX-514 ship, West Harlem Piers, at West 125th Street

Theater District: Midtown’s Sushi Lab, at the Sanctuary Hotel, has expanded into a rooftop space called Sushi Lab Rooftop. The outdoor space seats 30 — with eight seats at a chef’s counter and others spread out over nine socially distanced tables — and the menu leans toward Japanese small plates. Items from chef Frankie Chen include tuna tacos, salmon belly with poached Asian pears, and tuna tartare with avocado and nori crackers. Reservations are required for entry. 132 W. 47th Street, between Sixth and Seventh Avenue

Ridgewood: Following initial concerns that it wouldn’t be able to open due to the coronavirus pandemic, the Acre has forged ahead, and is now serving a selection of appetizers like elotes, chicken wings, and poutine breakfast items including a burrito and a mushroom biscuit and larger sandwiches and a burger. Aside from takeout, the restaurant also has some outdoor seating on site. 68-22 Forest Avenue, at 68th Road

Ridgewood: The neighborhood has a new bagel spot in the form of Baker’s Dozen Bagels. The bagel shop is open daily from 6 a.m. to 3 p.m., and customers are encouraged to order ahead if they’re picking up. The shop — as the name suggests — offers 13 different kinds of bagels, a large selection of breakfast items, and sandwiches. 66-08 Fresh Pond Road, near Gates Avenue

Williamsburg: After having worked as a bartender in the neighborhood for 15 years, Nicky Nyce has started up her own spot called Nicky’s Unisex. For now, the bar is serving a large selection of cocktails and snacks at tables placed along the street, that’s closed off for outdoor dining. 90 S. 4th Street, at Berry Street

July 8

Bed-Stuy: A new restaurant and bar focused on burgers, wings, and kebabs has opened on the border of Bed-Stuy and Crown Heights. Brooklyn Noosh offers buffalo, bourbon, and Flamin’ Hot Cheetos-encrusted hot wings, as well as basil butter and housemade bread, which is reportedly made on-site daily. Food from the restaurant can be ordered for takeout, or eaten alongside a local craft beer in its outdoor seating area along Grand Avenue. 988 Atlantic Avenue, near Grand Avenue

The grilled octopus panini from Ampia Travis W Keyes/Ampia

FiDi: A sprawling rooftop restaurant with greenhouse dining rooms and outdoor seating popped up in the Financial District this week. The new Italian restaurant, called Ampia, shares a building with Gnoccheria Wall Street, which owners chef Michele Iuliano and Anisa Iuliano also own. Seafood is the focus of the menu here, though the restaurant’s lobster, octopus, and tuna appear on paninis, rather than as standalone dishes. The restaurant, which is currently operating at 25 percent capacity, will eventually be able to seat 250 people, the owners say. For now, customers can dine at socially-distant outdoor tables or in one of the restaurant’s five private greenhouses. 100 Broad Street, at Bridge Street

Flatiron District: The owner of Michelin-starred sushi hit Kosaka has finally opened his much-anticipated second restaurant, a more affordable venture called Maki Kosaka. Owner Key Kim had originally planned to debut the restaurant this spring, ahead of the novel coronavirus pandemic, and has since adapted the concept to fit the current dining landscape. The restaurant’s headlining $80 omakase has been replaced with three sushi combination sets and variety of thick futomaki rolls for outdoor dining, as well as takeout service. 55 W. 19th Street, between Fifth and Sixth Avenues

The grill chilled noodle wrap from Public Village Robert Sietsema/Eater

Lower East Side: A new Chinese restaurant spotlighting Dongbei cuisine has opened on the Lower East Side. A large portion of the menu at Public Village is Sichuan, according to co-owner Kiyomi Wang, who was born in the province, but the restaurant also features several dishes popular in the Dongbei region of China, like chicken skeleton and a grill chilled noodle wrap, which Eater critic Robert Sietsema found to be one of the “best things on the menu.” Bar snacks, like beef jerky, are also available for takeout. 23 Essex Street, between Canal and Hester streets

A pastrami Reuben sandwich from Blume Kathryn Sheldon/Blume

Upper East Side: The third-generation owner of legendary German meat shop Schaller and Weber has opened a new backyard restaurant. Blume is a new open air restaurant operating out of Stube Sausage Bar’s backyard, with seating for 20 socially-distant diners, according to owner Jeremy Schaller. The menu includes patio-snacking hits like charcuterie plates, cheese boards, housemade pickles, sorbet, sandwiches, and wine. 1652 Second Avenue, between East 85th and East 86th Streets

June 30

Had yai chicken from Soothr Robert Sietsema/Eater

East Village: For Thai cooking that spans several regions of the Southeast Asian country, Soothr is a new spot in the East Village that Eater critic Robert Sietsema writes has “recipes united by their uniqueness and rarity in NYC.” Expect dishes like fried chicken coated in shallots, a massaman curry with roasted vegetables, and shrimp dish soused in an egg sauce. The restaurant is open for takeout and delivery only. 204 E. 13th Street, at Third Avenue

Hell’s Kitchen: There’s a new budget-friendly omakase restaurant in Hell’s Kitchen. Though the indoor chef’s counter at Ikebana-Zen is on hold for now, the Japanese restaurant is now offering sushi and sashimi delivery, with three versions of its omakase available ranging in price from $40 to $80. Delivery fees are waived for orders that exceed $60, with delivery available Monday through Saturday, from 11 a.m. to 7 p.m. 401 W. 53rd Street, near Ninth Avenue

Long Island City: With views of Manhattan, the 100-seat rooftop restaurant Perivoli benefits from plenty of space and socially distanced tables. The Greek restaurant’s menu features dishes like grilled lamb chops, lobster pasta, and zucchini and eggplant chips. The restaurant is located atop the Ravel Hotel, and diners need to be prepared to get tested for COVID-19 before they enter. 8-08 Queens Plaza South, at Vernon Boulevard

Park Slope: Owner Marina Charny had originally planned to open Beer Garage in January 2021, but the novel coronavirus pandemic accelerated the opening of this Park Slope beer garden by about six months. The new craft beer bar — outfitted with 13 taps of craft beer and sprawling garage-style doors — is located right around the corner from Park Slope pizza spot Wild, which Charny also owns. Beer Garage is offering customers who follow its Instagram account a 25-percent discount until July 5 to celebrate the bar’s arrival in the neighborhood. 220 16th Street, between Fifth and Sixth Avenues

West Village: The neighborhood outpost of Greenwich Village’s always-packed bar Dante finally opened this week. Like at its sister restaurant — purportedly the world’s best bar in 2019 — outdoor seats at the new location were quick to fill up. Dante West Village was originally set to open in March, but its debut was pushed back due to the COVID-19 pandemic. With outdoor dining currently underway in NYC, the restaurant — which serves a menu influenced by Basque cuisine — has finally opened its doors. 551 Hudson Street, at Perry Street

Caribbean-style flatbread from Kokomo Kokomo [Official]

Williamsburg: Kokomo, a new Caribbean restaurant, landed in Williamsburg this week, reportedly one of the neighborhood’s only restaurants to serve the regional cuisine. Pastas and wood-fired flatbreads topped with jerk chicken and oxtail are available for takeout, delivery, or outdoor eating on the restaurant’s patio from 4 p.m. to 10 p.m.. 65 Kent Avenue, at North 10th Street

Williamsburg: Mediterranean newcomer Magdalene technically opened in February ahead of the novel coronavirus pandemic, but the Williamsburg restaurant is now back for outdoor lunch and dinner service daily from 5 p.m. to 10 p.m. Owner Magda Sayeg, a world-renowned yarn artist, described Magdalene as a “Lebanese oyster bar” in an interview with Time Out shortly before the restaurant’s opening, but the chef has since tweaked that concept to include summery hits like falafel fried chicken, shawarma galettes, and pistachio tres leches cake. 524 Lorimer Street, at Ainslie Street

Williamsburg: A Mexican taqueria with several outposts in Brooklyn and Manhattan has opened a new takeout and delivery concept, called Oaxaca Curbside. The colorful curbside restaurant is serving up summery Mexican cocktails out of the ground floor of the McCarren Park Hotel, along with a promising list of tacos ($5 each), including al pastor, Austin-style breakfast tacos, and chicken adobada. 160 North 12th Street, between Bedford Avenue and Berry Street

June 24

Bagels from Black Seed Bagels Black Seed Bagels [Official]

Bushwick: Black Seed’s wood-fired Montreal-style bagels are headed to Bushwick this weekend as the brand prepares to open its seventh location in the city. The new outpost includes a front-of-house bagel shop, along with a back-of-house bakeshop. Black Seed opens this weekend and will be available to deliver spreads, bagel sandwiches, smoked salmon, wholesale coffee, and bagels by the dozen. 379 Suydam Street, between Wyckoff and Irving Streets

Chelsea: This 25-year-old Chelsea restaurant from owner Abraham Merchant has reopened at a new location nearby. The new Merchants NY is fitted with outdoor seating — along with an indoor dining room that he hopes to be able to open in July — though the restaurant’s fried chicken sandwich, beer battered fish and chips, and grilled cauliflower steak are also available for takeout. 190 Seventh Avenue, at 21st Street

Greenwich: A new Taiwanese bubble tea shop opened its doors on Greenwich Avenue this month. Dragon Horn Tea also has a second location in Taiwan, where its milk, matcha, plum, and taro teas are popular. This week, the cafe unveiled a new addition to its menu: a chocolate milk bubble tea made with cocoa powder and Hershey’s syrup. 106 Greenwich Avenue, at Jane Street

West Village: A promising modern English restaurant, named Dame, was slated to open in the West Village this fall before the novel coronavirus pandemic. After some recalculating, though, its owners have decided to debut the concept as a fish and chips pop-up called the “Dame Summer Club,” owner Patricia Howard tells Eater in an email. The project is a collaboration between Howard, who also runs Red Gate Bakery in the East Village, and chef Ed Syzmanski, who helmed the kitchen at Cherry Point in Greenpoint when it received a two-star review from New York Times critic Pete Wells. Dame will be open Wednesday through Sunday through October. 85 MacDougal Street, between Bleecker and West Houston Streets

Riverdale: A Peruvian restaurant that started as a flan and empanada business has found a permanent home in the Bronx. Claudy’s Kitchen is a new restaurant in Riverdale serving Peruvian cuisine — including family-sized chicken meals, nine different types of empanadas, and limey ceviches — reportedly the neighborhood’s first restaurant to do so. The restaurant, which comes from chef Claudia Berroa, started as a small business in the Bronx selling flan to NYC-based grocers, including Zabar’s and Union Market, and later expanded to include housemade empanadas sold at street fairs in the city. Check the restaurant’s website for an updated menu of daily specials. 5981 Broadway, near West 242nd Street

A rolled bureka with pecorino and ricotta cheese from Sami and Susu Briana Balducci/Sami and Susu

Williamsburg: Two chefs with past experience at top NYC restaurants Via Carota and Olmsted are branching out on their own with a summery new Mediterranean restaurant in Williamsburg, called Sami and Susu. The new project from Amir Nathan and Jordan Anderson focuses on Jewish-Sephardic cooking, with a seasonal menu of spreads, dips, salads, and natural wine. Sami and Susu currently shares a kitchen with neighborhood bar Maracuja, though Nathan and Anderson hope to eventually expand the concept into a standalone grocery store and wine bar. 279 Grand Street, near Roebling Street

June 17

Astoria: A new Greek grill has popped up in Astoria with a fresh coat of blue paint and furniture imported straight from Greece. The restaurant, called Nikos Souvlaki, offers a promising selection of souvlaki, gyros, hand-cut fries, and rotisserie chicken for takeout and delivery. 19-33 Ditmars Boulevard, at 21st Street

Bushwick: Self-described Czech-Tex bakery Kings Kolache arrived in Bushwick earlier this year. The bakery, run by Paul and Sarah Ashley, specializes in kolache, a Czech import that was brought to the United States in the 19th century and became a regional staple in Texas and parts of the midwest. “In Texas, kolaches are known as a breakfast food, and in Eastern Europe, they’re considered a holiday dessert,” Sarah Ashley said to Chowhound in an interview earlier this year. Here in New York though, the Ashleys serve both savory and sweet varieties of the Czech pastry. 321 Starr Street, Unit F, near Cypress Avenue

Carroll Gardens: Brazilian comfort food restaurant Santo Bruklin opened its doors the same weekend that Governor Cuomo announced the state-mandated shutdown of dine-in services for NYC restaurants. In the three months since, this family-owned restaurant in Carroll Gardens has had to make the quick pivot to takeout and delivery service. The restaurant’s menu includes moquecas, seafood stews made from coconut milk, as well as several varieties of caipirinha, a cocktail popular in Brazil. 548 Court Street, at West Ninth Street

Pulled turkey sandwiches from Pulkies Pulkies [Official]

Chelsea: Chelsea Market newcomer Pulkies is putting non-traditional barbecued meats, like turkey, in the spotlight. The new Jewish barbecue restaurant comes from the team behind Chelsea Market hamburger restaurant Creamline. It will only focus on delivery and takeout for the foreseeable future, with a counter pick-up spot located on West 16th Street, but plans to open a permanent location in the future. West 16th Street, between Ninth and Tenth Avenues

Chelsea: Classic French fare meets pan-Asian cooking at the newly-opened Fus’d in Chelsea. The restaurant’s shiitake quiche provençal, Asian ratatouille, and sesame and soy glazed filet mignon are now available for delivery. 215 W. 29th Street, between Seventh and Eighth Avenues

Lower East Side: At Lower East Side newcomer the Bun Hut, Bahamian-style bao gets the center stage. Kermit “Ray” Mackey, the chef and co-owner of the new venture, got his start working at resort restaurants on several islands in the Bahamas, including Great Exuma and Bimini. It wasn’t until Mackey traveled through China, though, that he was inspired to fold traditional Bahamian fillings — like coconut shrimp, cracked conch, curried goat, and pulled jackfruit — into steamed bao. That combination of Bahamian and Chinese flavors is complimented by wrapped rotis, jerk chicken, braised oxtail, as well as punches and desserts. 178 Stanton Street, between Clinton and Attorney Streets

Chicken from Winner Bakery Winner Bakery [Official]

Park Slope: The neighborhood’s newest all-day bakery and cafe, Winner, comes from Daniel Eddy, a chef most recently known for his work at the now-shuttered, Michelin-starred French restaurant Rebelle. For his latest project, the fine dining alum has pivoted to a more casual, neighborhood set-up, selling pastries in the morning and housemade sourdough bread on a rotating schedule out of the restaurant’s takeout window on 11th Street. 367 7th Avenue, at 11th Street

Upper East Side: There’s a new vegan falafel restaurant joining the Upper East Side this week. Tamam, slang for “thumbs up” in Arabic and Hebrew, comes from chef Eli Buliskeria, currently of Upper West Side Mediterranean restaurant Bustan, and Simon Oren, the prolific restaurateur behind L’Express, Five Napkin Burger, Marseilles, and others. 1108 Lexington Avenue, between East 77th and 78th Streets

Upper East Side: The Upper East Side gets a new upscale kosher restaurant headed by Tal Aboav, a chef with previous experience working at Einat Admony’s much-loved Middle Eastern restaurant Balaboosta in Nolita and Paul Shaked’s the Cleveland. Similar to both of those projects, Rothschild TLV focuses on Israeli cuisine with a delivery menu that includes upscale versions of tagine, meaty flatbreads, and chicken schnitzel. 1129 Lexington Avenue, between East 78th and East 79th Streets

June 10

Bushwick: A new all-day cafe with a focus on craft beer, coffee, and Vietnamese-inspired baked goods called High Low has opened in Bushwick. Owners Shriver Tran and Jaime Hodgkin teamed up with Matthew Tilden of cult-favorite bakery Scratchbread for recipe development. Look out for treats like cinnamon and coffee donuts, pandan coconut cream-filled pastries, and a bahn mi bacon, egg, and cheese sandwich. 295 Wyckoff Avenue, between Linden and Grove Streets

Noodle soup with fried egg and fried pork and chive dumplings Robert Sietsema/Eater

Chinatown: A reliable new fresh dumpling shop has opened, called King Dumplings. Rumor had it that ownership had a connection to the famed shuttered shop Prosperity, but when Eater critic Robert Sietsema stopped in, the employees working in the store denied any connection. Regardless, King offers a solid selection dumplings, available steamed or fried as pot stickers with a variety of fillings sesame bread sandwiches and customizable soups, all at very modest prices. 74 Hester Street, near Allen Street

Jingisukan from Dr. Clark Dr. Clark [Official]

Chinatown: Yudai Kanayama, the restaurateur behind East Village hit Izakaya, has a new restaurant and karaoke bar specializing in regional Japanese cuisine. The menu at Dr. Clark pays homage to regional dishes from the Japanese island Hokkaido — where Kanayama and head chef Mumetake Ogata both grew up — including a lamb barbecue dish called jingisukan and late-night liqueur parfaits. “People in New York city eat pizza when they get drunk. People in Japan eat ramen,” Kanayama says, “But people in Hokkaido? They eat midnight parfait.” The dish resembles an “American soft-serve sundae,” Kanayama says, only it comes with toppings and flavored liqueur. Make-at-home and pre-made versions of Dr. Clark’s dishes are available for delivery through Caviar. 104 Bayard Street, near Baxter Street

Crown Heights: Franklin Avenue newcomer Ras Planted Based debuted in early March, just one week before the novel coronavirus shutdown. Throughout the pandemic, though, co-owners Milka and Romeo Regalli have kept the vegan Ethiopian restaurant open by adapting the restaurant’s sambusa pastries, mushroom tibs, and sour injera bread for delivery and takeout. Similar to the dining experience at Awash Ethiopian Restaurant in Cobble Hill, which the Regallis also own, the dine-in menu here will eventually focus on big-group, family-style platters. 739 Franklin Avenue, near Sterling Place

Crown Heights: Airy Burmese restaurant Rangoon was one of the year’s most anticipated openings because of chef Myo Moe’s track record with noodle pop-ups. It’s one of the few Burmese restaurants in the city, and in lieu of a dining room debut, she forged ahead serving popular items like coconut chicken noodle soup and spicy mango shrimp salad. 500 Prospect Place, at Classon Avenue

Rangoon’s fish noodle soup Alex Staniloff/Eater

East Village: American-Polynesian food and drink will eventually be the focus at this new bi-level cocktail bar in the East Village. For now, though, Pineapple Club is focusing on a limited delivery menu of dishes like fried jerk chicken, wagyu with chimichurri and Sichuan peppercorns, and pineapple pavlova alongside a classic list of takeout cocktails. Chef Patrick Baird is heading the kitchen program here after stints working at the NoMad Hotel and Rotisserie Georgette. 509 East Sixth Street, at Avenue A

East Village: The city’s newest sushi omakase restaurant landed in the East Village last month courtesy of chef Mike Lian. Before opening Shinn East, Lian spent seven years working in sushi restaurants in New York City and Florida. The eight-seat restaurant has adapted its sit-down menu for delivery, with options that include a 12-piece omakase ($45), a luxe version that comes with caviar ($65), eel or tuna over rice ($30), and an assortment of nigiri priced at $5 to $20 each. 119 East Seventh Street, at Avenue A

Burmese style pork curry Robert Sietsema/Eater

East Village: After having once undergone a flood in Boulder, Colorado, Terra Thai moved to the East Village just in time to experience the novel coronavirus pandemic. Located steps from Tompkins Square, the menu here showcases the street food of Bangkok, where owners Karuna Wiwattanakantang and Norawat Margsiri are from. The temporary limited menu lists dishes perfect for carryout, including a version of chicken with basil and a Burmese influenced gingery pork curry, along with iced coffee and tea, and some ice creams made on the premises, one of which is durian. 518 E. 6th Street, between avenues A and B, East Village

An egg sandwich from the Wild Son The Wild Son [Official]

East Village: The team behind lively East Village restaurants the Wayland and Good Night Sonny has moved their Meatpacking District cafe to the East Village in a new airy corner space. The Wild Son has casual day-time fare like sandwiches, salads, and bowls is the focus of the restaurant for now, with plans to launch a more elaborate dinner program in the future. 132 First Avenue, at Saint Marks Place

East Williamsburg: Ricardo Cardona — perhaps best known for being the chef to the New York Yankees and a personal chef to musician Marc Anthony — has teamed up with Carlos Letona, a Jean Georges and Per Se alum, to open this new Cuban-Asian fusion spot in East Williamsburg. At Aura Cocina, guacamole appears alongside wonton chips, ham croquettes are topped in Sriracha, and the restaurant’s fried rice comes mixed with pineapple and shrimp. A Peking duck dish from chef Eric Meas may also be in the restaurant’s future. 315 Meserole Street, at Bogart Street

Gramercy Park: This new Cantonese dim sum restaurant has pivoted to delivery, with traditional dim sum favorites including har gow and siu mai, as well as not-so-common options like har gow with chive, watercress dumplings, and cabbage pork buns. Awesum Dimsum’s dumplings are handmade, so quantities are limited and can only be ordered by phone for now. Call (646) 331-9993 to order. 160 East 23rd Street, near Third Avenue

Potato focaccia Robert Sietsema/Eater

Greenwich Village: Informal Sicilian cafes have been popping up lately in unexpected places, and Pane Pasta, near the busy corner of Sixth Avenue and 8th Street, is a great example. It concentrates on pastries, pastas, panini, and focaccia slices, including sfincione, topped with sardines and caramelized onions. There’s also a wonderful vegetarian sandwich featuring deep fried creamer potatoes and the chickpea fritters called panelle. 58 West 8th Street, between Sixth Avenue and Macdougal Street, Greenwich Village

PDA’s arugula salad PDA [Official]

Park Slope: Park Slope’s pizza game got a new addition in April with Public Display of Affection, a wood-fired sourdough pizza spot from Robert Guimond. Guimond previously worked in the kitchens at Roberta’s, Speedy Romeo, and Jean-Georges before striking out on his own earlier this year. And while pizza is the undeniable centerpiece of the new venture, the restaurant’s appetizers are also promising. The delivery menu, available through Caviar, includes lamb and beef meatballs, jammy chile wings, and an arugula salad that’s buried under mountains of parmesan. 669 Union Street, near Fourth Avenue

Little Italy: At Little Italy newcomer Sofia’s Panificio e Vino, restaurateur Paul Shaked and noted chef Adam Leonti have teamed up on a menu of leavened breads, sourdough pizzas, and Italian small plates. Since Sofia’s first opened in late March, Leonti and Shaked have steadily expanded the restaurant’s menu and are now selling a robust selection of wines, pantry staples, and meaty entrees. 143 Mulberry Street, between Grand and Hester Streets

Lower East Side: Chef Stephane Lemagnen’s new restaurant Bel-Fries hawks Belgian-style frites in paper cones for $6.75. Staffers slather the frites in a variety of drippy condiments upon request, including yuzu mayo, curry mango, and barbecue sauce. The takeout spot calls these creations “farm-to-table fries,” citing different potatoes (Kennebec, Norwis, and Gold) used depending on the season. 132 Ludlow Street, near Rivington Street

Lower East Side: Alums from popular NYC restaurants Rezdôra and Olmsted have teamed up at Lower East Side newcomer Forsythia. The rustic Italian restaurant is the work of chefs Jacob Siwak (formerly of Olmsted) and Mark Coleman (previously of Rezdôra), as well as baker Brian Maxwell (of Gulfstream in Newport Beach, California). Roman dishes are the focus at this new project, with a four-course takeout menu available for $30 per person. The trio is currently serving takeout out of a temporary East Village kitchen with plans to move into their permanent home on the Lower East Side later. 9 Stanton Street, between Bowery and Chrystie Street

Lower East Side: Restaurant Daniel alum Helen Nguyen opened this new Vietnamese restaurant on the Lower East Side in late March. Saigon Social focuses on comfort food that Nguyen ate while growing up as a child, with both classic and lesser known noodle dishes on deck. The restaurant’s takeout menu includes several meaty noodle dishes, whole fried porgy fish, and tre ba mau, a popular dessert made from read and mung beans. Don’t miss the fried chicken sandwich. 172 Orchard Street, at Stanton Street

Midtown: Spiro Menegatos has transformed one of the kitchens at his Greek fine dining spot, Nerai, into an Italian takeout and delivery spot. At Segreta Cucina Italiana, chef Moshe Grundman serves classics like baked clams oreganata, garlic bread, penne alla vodka, eggplant parmigiana, chicken parmigiana, and veal Milanese. Order here. 55 East 54th Street, between Park Avenue and Madison Avenue

A seafood dish from Haizea Haizea [Official]

Soho: Chef Mikel de Luis, who’s spent years working at Michelin-starred restaurants and previously worked at Soho House, now has his own Basque place called Haizea. The restaurant is doing takeout of dishes like roasted suckling pig, squid ink croquetas, and slow-cooked tripe stew with Iberico ham and chorizo. Order here. 142 Sullivan Street, between Houston and Prince streets

Sunnyside: A casual coffee and dessert shop called Mad Cafe has joined Queens Boulevard. Desserts come from Flushing’s Spot, while coffee comes from Eldorado Roasters in Maspeth, with lots of specialty drinks on the menu. Owners Joseph Froman, Clinton Oh, and Sean Cho are also opening another restaurant on the block called Mad for Chicken. 43-10 Queens Blvd. at 44th Street

Upper West Side: Another Roman-style pizza place has rolled into town with Pizza Collective. Pie options are displayed in a glass-enclosed counter, including a mozzarella with balsamic glaze and classics like margherita. Other dishes like baked pastas and sandwiches are on the menu as well. 2060 Broadway near 71st Street


Enter some variation of the phrase “best sushi in New York City” on Google and chances are that you’ll find yourself with more questions than answers. The simple truth is that there’s just no way to crown a single place as having the city’s “best” sushi — too much variation and too many personal preferences exist to make such a bold declaration. This list is separated into high-end (over $100 per person) and modestly priced categories, mixing old and new, traditional and contemporary, full menu and omakase-only. We’ll stop short of calling them the best sushi spots in the city — and implore any potential commenters to first scan our honorable mentions section before unleashing their fury. Well, say what you will. But we promise that a meal at any one of these establishments would be money well spent. Also see: The Food Republic 12 Sushi Commandments

High End | $100 per person or more

Located on the second floor of a nondescript Midtown office building, Kurumazushi is a sedate oasis for its mostly Japanese clientele and others in the know about these matters. Joyful chef Toshihiro Uezu shuffles around a large L-shaped sushi bar, plating some of the city’s freshest cuts as part of his sublime omakase offerings, which start at $300. Less-extravagant sets of sushi can be ordered at the few tables in the back of the restaurant, and there’s a killer $25 sushi plate for lunch. 7 E. 47th Street, New York, NY 10017, 212-317-2802 kurumazushi.com

Nick Kim and Jimmy Lau’s second venture (you’ll find their first restaurant, Neta, in the honorable mentions section) has A-list celebrities and investment-banker types jostling exactly one month in advance for a spot at the 20-seat, U-shaped counter. Open for just over half a year, the Union Square sushi bar has just two menu options: a $175 kaiseki menu with both cooked dishes and sushi, and a $135 sushi-only omakase. Splurge for the former and enjoy dishes like toro and Osetra caviar alongside homemade milk bread before digging in to a sushi portion that includes a spicy tuna roll — made with red Thai chilies — quite unlike (read: better than) any other you’ve had. Wash it all down with a selection from a relatively affordable list of sake bottles and save room for the chefs’ take on traditional apple pie. 47 E. 12th St., New York, NY 10003 shukonyc.com

Sushi purists vie nightly for one of Ichimura at Brushstroke’s eight sushi-bar seats.

Ichimura at Brushstroke
Consisting of an eight-seat sushi counter tucked into a corner of a TriBeCa Japanese restaurant owned by a world-famous chef, Ichimura at Brushstroke certainly possesses quite the intriguing résumé. Of all his projects, David Bouley’s smallest — it is nestled within Brushstroke, which is found across the street from the chef’s namesake French restaurant — may be the one making the most noise. There are two nightly seatings for Ichimura, which features a mix of edo-mae-style sushi and cooked items as part of its outstanding omakase, beginning at $195. 30 Hudson St., New York, NY 10013, 212-791-3771 davidbouley.com

Sushi Nakazawa
There are few buzzier restaurants than Sushi Nakazawa, which is approaching its two-year anniversary of opening on a quiet side street in the West Village. Accolades for Jiro alum Daisuke Nakazawa’s spot have been almost uniformly positive, with Pete Wells of The New York Times awarding it the highest possible distinction of four stars. Reservations to sample the omakase-only menu ($120-$150) were recently made available via OpenTable. Grab a seat at the interactive sushi bar — complete with live shrimp and pick-your-own uni ­— and be sure to request the sake pairing, an absolute bargain at $40 for eight glasses. 23 Commerce St., New York, NY 10014, 212-924-2212 sushinakazawa.com

Jewel Bako
You’d be hard-pressed to find a restaurant in this category that is suitable for an intimate date night. It typically isn’t that kind of affair. But tack on a Michelin star for nine consecutive years, and that’s exactly what you have at Jewel Bako, located in the East Village. A cozy bamboo-filled room is home to a variety of innovative pieces of nigiri and rolls, which manage to maintain authenticity despite often utilizing exotic ingredients. 239 E. 5th St., New York, NY 10003, 212-979-1012 jewelbakosushi.com

Honorable Mentions: Kura, Neta, Sushi Yasuda, Sushi Seki, 15 East, Sushi Zen, 1 or 8

Modest | $70 per person or less

Sushi Dojo
There’s no better bang-for-your-buck sushi in New York City than Dojo, the year-old East Village venture helmed by twentysomething French-Moroccan (yes, you read that right) chef David Bouhadana. His superb omakase selections — starting at a mere $45 for 10 pieces — are on par with the city’s best, and a sake sommelier assists with an impressive list. With its engaging chefs known to enjoy a drink or two from this list with their young and hip crowd, the lively Sushi Dojo is proof that you can eat your top-quality sushi and have fun with it, too. 110 1st Ave., New York, NY 10009, 646-692-9398 sushidojonyc.com

Modest tabs and a casual setting complement a terrific omakase at neighborhood favorite Sushi Yasaka.

Sushi Yasaka
The Upper West Side has seen an influx of promising restaurants lately, but it has been largely devoid of stellar sushi (with the exception of the pricey Sushi of Gari on Columbus Avenue). Until now. Neighborhood gem Sushi Yasaka doles out reputable slivers of fish and rolls in a casual setting to complement its exceedingly well-priced omakase ($40 for 12 pieces and a hand roll). 251 W. 72nd St., New York, NY 10023, 212-496-8460 sushiyasaka.com

Tanoshi Sushi Sake Bar
Possibly the very definition of “hole in the wall,” this 10-seat sushi bar on York Avenue is guided by the steady hand of chef Toshio Oguma, whose stated goal is to “bring back classical sushi.” Having initially opened in relative obscurity in late 2012, the omakase-only joint (around $70 for 10 pieces of sushi, half a roll and one hand roll) was soon flooded with reservation requests, thanks to a number of glowing reviews. Today, Tanoshi Sushi Sake Bar (don’t let the name fool you —it’s BYOB) is bookable on its website through SeatMe. 1372 York Ave., New York, NY 10021, 917-265-8254 tanoshisushinyc.com

Tomoe Sushi
No reservations. No frills. No…tables available? The easiest way to identify this Greenwich Village vet is by the lines that form consistently each night outside its somewhat (charmingly) dingy confines. Those who brave the wait are rewarded with generously sized portions of nigiri and sashimi and one of the city’s finest renditions of a negitoro (fatty tuna scallion) roll. Best of all, lunch specials are a steal, and tabs remain modest for dinner. 172 Thompson St., New York, NY 10012, 212-777-9346 tomoesushi.com

With so many flashy Japanese restaurants popping up these days, it’s easy to overlook some of city’s most classic spots. Since opening its doors in 1976, Hatsuhana has served uncomplicated takes on sushi and sashimi to traditionalists. Its location on a busy stretch in Midtown ensures that it’s consistently packed with businessmen looking for a simple, top-notch meal. It’s also a Seamless favorite for the corporate folk who don’t want to (or can’t) leave the office. 17 E. 48th St., New York, NY 10017, 212-355-3345 hatsuhana.com

No-reservation, cash-only and BYOB policies are not typically the key to sushi enthusiasts’ hearts, but this Upper East Sider somehow manages to make out just fine with all three. Named after the eponymous Hawaiian raw salad, Poke combines the feel of a homey spot with stellar fish and creative, albeit Americanized — good luck finding a California roll anywhere else on this list — rolls to present a more affordable alternative to nearby stars Sushi Seki, Sushi of Gari and Sasabune. 343 E. 85th St., New York, NY 10028, 212-249-0569 pokesushinyc.com

Wondering why we haven’t included any “low-budget” options? We all enjoy grabbing sushi from neighborhood joints and even (sometimes) grocery stores. And, really, oftentimes nothing beats a well-priced sushi lunch special. But the fact is that there’s little variation in quality between the majority of these places in New York City. We think it’s worth ponying up a bit extra to elevate the taste experience.

Up to 60th Street

Bedford & Co. For the chef John DeLucie, this will be his first venture without partners. He will make modern comfort food, some of it produced on a wood-burning grill (de rigueur equipment this year) in an art-themed hotel that was favored by 20th-century writers like F. Scott Fitzgerald. (November): The Renwick, 118 East 40th Street.

Black Barn What began as a face-lift for the space that had been Tony May’s restaurant SD26 has turned into a major overhaul. John Doherty, who left his post as executive chef at the Waldorf Astoria in 2009, teamed up with Mark Zeff, a designer whose architectural firm is building houses in the Hamptons under the name Black Barn. Mr. Zeff’s style, at once rustic and sleekly modern, is being translated to the restaurant. They’ve opened up the entrance to the sprawling space, doubled the ceiling height and added barnlike crossbeams, smoothly finished barn siding and some industrial details. Mr. Doherty, who has retained Mr. May’s chef, Matteo Bergamini, plans a relaxed new-American menu of grilled items, slow-cooked specialties and plates for sharing. At the front will be an oyster and Champagne bar. (September): 19 East 26th Street.

Bottle & Bine New-American dishes with global accents will come from three partners: Angie Berry, who was the chef de cuisine at Asiate Gina Goyette, the former sommelier at the Dutch and Carolyn Pincus, the beer curator at Stag’s Head. (October): 1085 Second Avenue (57th Street).

Five Weeknight Dishes

Emily Weinstein has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • This coconut fish and tomato bake from Yewande Komolafe yields a gorgeous, silky ginger-coconut sauce.
    • This tasty recipe for sheet-pan chicken and potatoes by Lidey Heuck is really nice without being fussy.
    • This vegetarian baked Alfredo pasta with broccoli rabe is inspired by pasta Alfredo, but with green vegetables added.
    • Kay Chun adds asparagus and snap peas to this spring vegetable japchae in this vegan take on the classic dish.
    • You could substitute chicken or another type of fish in this summery grilled salmon salad from Melissa Clark.

    Cara The owners of Angel, in Harlem, head to Midtown with a casual restaurant and bar. Will the main draw be the crispy braised pork belly with bourbon-maple barbecue glaze, or the apple pie in a jar with caramel sauce and a gingerbread crust, or the 21 TV screens? (September): 7 East 36th Street.

    Chelsea Creamline Ronnybrook Farm Dairy has closed its milk bar and retail shop in Chelsea Market and is turning it into a casual restaurant serving comfort food. The space will retain its rural barn-board look and a retail counter for dairy products. The menu, by the chef Harris Mayer-Selinger, will feature corn dogs, cheeseburgers, fried chicken and biscuits, and soda fountain specialties. Ingredients will come from local farms and Dickson’s Farmstand Meats, next door in the market. (Sept. 16): 75 Ninth Avenue (15th Street),

    Dos Caminos An outpost of this popular chain, with a tequila and mezcal bar, is coming to Times Square. The chef, Ivy Stark, promises a lighter menu. (Thursday): W New York Times Square, 1567 Broadway (47th Street).

    Indian Accent Manish Mehrotra, the executive chef of the Indian Accent restaurant in New Delhi, is bringing what he says is a much-needed fresh look at Indian cuisine to New York. “The Indian food you have here is traditional and not as evolved as in India,” he said. Pork ribs, crispy red snapper with caviar, soft-shell crabs and bacon bread are some of the dishes he plans to serve in an understated contemporary setting, formerly Seppi’s. The restaurant is part of Old World Hospitality, a major Indian group. (November): 123 West 56th Street.

    Jue Lan Club In Limelight, the former church and nightclub, the restaurateur Stratis Morfogen will open a 275-seat restaurant on two floors (with a shady garden), named for a Chinese art society of the 1930s. The chef, Oscar Toro, who was the executive sous-chef at Buddakan, will indulge some new ideas, including raw bar specialties, along with more traditional lobster, crab and shrimp preparations. The menu will be à la carte, with a tasting menu option and a dim sum brunch with rolling carts. (November): 49 West 20th Street.

    La Chine A Chinese company took over the Waldorf Astoria in February, and now Oscars Brasserie, on the Lexington Avenue side, is being replaced by a serene, ambitious Chinese restaurant. “You’ll find authentic Chinese in Flushing and Chinatown, but not at the high end,” said David Garcelon, the hotel’s culinary director. The menu will include specialties from various regions, including Zhejiang Province, a coastal area south of Shanghai where raw seafood is often served. The kitchen will be headed by Kong Khai Meng, an expert in contemporary Chinese cuisine. The hotel is also bringing in chefs from Beijing and Singapore and has hired Josh Bedell, a raw-fish expert who was at Cherry in the meatpacking district. (October): Waldorf Astoria New York, 540 Lexington Avenue (49th Street).

    L’Amico This Italian-American brasserie-style restaurant from Laurent Tourondel — who already presides at Brasserie Ruhlmann and runs LT Burger in Sag Harbor, N.Y. — has an open kitchen and two wood-burning copper-clad ovens, one of which is dedicated to producing crisp, alluringly charred pizzas (the other will burnish chickens and steaks). He is also creating casual bar food for the Vine, a sprawling lounge area in the adjacent Eventi Hotel that opens onto a spacious outdoor patio with a big movie screen. (Sept. 10): Eventi Hotel, 849 Avenue of the Americas (30th Street).

    La Sirena Mario Batali and Joe Bastianich are not just opening their first new restaurant in years, in the Maritime Hotel they’re responsible for all the dining in the hotel. Their showcase will be the big indoor-outdoor 250-seater, a hybrid trattoria. Josh Laurano, a 10-year veteran with the company, is in charge of the kitchen. Mr. Batali plans fried and roasted tidbits, pastas, classics like scaloppine dishes and steaks, and a brunch that evokes Little Italy. “I’m so excited and a little bit nervous,” Mr. Batali said. Mr. Bastianich agreed: “It’s a new world out there, with lots of younger groups coming along.” (November): Maritime Hotel, 88 Ninth Avenue (16th Street).

    Le Coq Rico Having managed most of the obstacle course that is building and opening a restaurant in New York, Antoine Westermann, an Alsatian chef with three Michelin stars, is almost ready to open his palace of poulet. His partner in the venture is Francis Staub, who owns the Staub cookware company. This is a somewhat larger branch of Mr. Westermann’s restaurant of the same name on the edge of Montmartre in Paris it comprises two narrow storefronts — one a bar and the other an open kitchen with rotisseries, a plancha and a dining counter — joined by a spacious dining room in the rear. Mr. Westermann and his team are still researching chickens to find an American bird with the flavor of the highly prized French poulet de Bresse. Other birds will be served, as will innards and eggs. (October): 30 East 20th Street.

    Momosan Ramen & Sake Masaharu Morimoto is getting into the ramen game, a little late perhaps, but then it’s Mr. Morimoto, which makes it a big deal. Momosan is what his chefs call him, and now you can, too. (October): 342 Lexington Avenue (39th Street).

    Pascaline Lepeltier, the sommelier and a partner, with Andy Bennett outside Rouge Tomate Chelsea.

    Credit. Sara Krulwich/The New York Times

    Rouge Tomate Chelsea A former horse stable is the new downtown home for this restaurant where sustainability and seasonality drive the menu. Whitewashed brick, reclaimed wood and stone will be incorporated into the design by Bentel & Bentel on two floors. A new chef, Andy Bennett, came on board in the former East 60th Street location the sommelier and partner remains the much-lauded Pascaline Lepeltier. (November): 126 West 18th Street.

    Salvation Burger Having established Salvation Taco in the Pod 39 Hotel, a repurposed Salvation Army headquarters, Ken Friedman and April Bloomfield are taking the name north, to the Pod 51 Hotel. Ms. Bloomfield will offer her own burger blend, ground in-house, and variations, including a vegetarian burger, along with homemade potato buns and assorted pies. (October): 230 East 51st Street.

    Sen Sakana The cooking of Peru has long had a strong Japanese influence. Now that fusion will be expressed in sushi, ceviche, anticuchos and grilled meats from a kitchen run by Mina Newman, whose mother is Peruvian, and the Japanese native Taku Nagai. (November): 28 West 44th Street.

    Sushi Ginza Onodera A fine Tokyo-based sushi chain with branches in Hong Kong, Paris and Honolulu comes to New York, with a minimalist sushi bar and tables. Fifth Avenue is a fitting location: Ginza is considered the Fifth Avenue of Tokyo. It will serve only omakase. (November): 461 Fifth Avenue (41st Street).

    Sushi Seki Late-night sushi? Sushi Seki on the Upper East Side has long been a magnet, where you are likely to see chefs refueling. It has a young sibling in Chelsea. And now Seki Shi, the executive chef and owner, has taken over what was the two-story Restaurant Row townhouse of Firebird and replaced the Romanoff-era rococo with vertical and horizontal slats of pale wood and plaster walls embedded with bits of rice straw. It will be his multiplex flagship. Bar Seki on the ground floor provides a long marble counter for drinks and casual fare, with a communal table and a chef’s table for kappo-style tasting menus. Upstairs is for sushi, with a sake and whiskey bar, three private tatami rooms and a sushi bar and tables for omakase. Edward Wijaya, from Indonesia, is the chef de cuisine. (Sept. 21): 365 West 46th Street.

    Tacuba The chef and restaurateur Julian Medina will create a Hell’s Kitchen satellite of his Astoria, Queens, restaurant that specializes in tacos and seafood. (November): 802 Ninth Avenue (55th Street).

    Temerario Mexican street food for up to 120 customers, including seats outdoors, will be served at this latest project from the Jorge Guzman team, which owns Black Ant, Gardënia and Ofrenda. (November): 198 Eighth Avenue (20th Street).

    Wisefish Poké Drew Crane and Bryan Cowan, lovers of poké, the Hawaiian raw-fish salad specialty, who have seen it become something of a craze on the West Coast, will bring it to New York in fast-casual cafeteria style. Customers can assemble a poké bowl to order. (November): 263 West 19th Street.


    While London has no shortage of excellent pasta bars these days, there’s something special about Bancone. Perhaps it’s the slightly more formal but cool atmosphere, or the smart interiors. Whatever the reason, it’s a restaurant to repeat-book for silky pasta and lashings of punchy sauce, not to mention lip-smackingly tasty small plates. A perennial favourite is 'silk handkerchiefs', a bowl of extra-wide pappardelle topped with walnut shavings, butter and an egg yolk. - CMH

    39 William IV St, Charing Cross, London WC2N 4DD
    8 Lower James St, Soho, London W1F 9EL

    A Japanese restaurant we love so much that we welcomed it into Time Out Market


    If Bessou only offered its chicken karaage and nothing else, we'd still sing its praises to no end. But this exceptional Japanese restaurant offers stellar pancakes, pickle-accented bowls and, yes, one stand-out fried poultry dish. So, naturally, we invited it to hold court at Time Out Market New York. Learn how our market curation works here, but basically we tasted its food, reviewed the eatery and had no hesitation in recommending Bessou for a spot at the market. Here&rsquos why: Bessou&rsquos clever take on Japanese comfort food has us craving dishes beyond sushi and ramen. Owner Maiko Kyogoku, who worked for hip contemporary artist Takashi Murakami, opened a stylish space in Noho that serves as an inviting stage for chef Emily Yuen&rsquos innovative plates, many of which draw from Kyogoku&rsquos family recipes. Yuen adds a modern touch to the classics with her bento bowl teeming with soy beef brisket and the chicken karaage dusted with Moroccan spices&mdashtrust us, you won&rsquot be able to resist dipping each forkful into the spicy mayo. We quickly learned that Bessou lives up to its name, which loosely translates from Japanese as second home.

    Best bars in NYC

    1. Mace

    Getting maced in the East Village might sound like a New York nightmare, but not when you&rsquore at Mace: Recently moved to a new, more spacious venue, this cocktail club is named after the nutmeg-like spice, not the tear gas. Don&rsquot shy away from the namesake drink, a tangy, sweet candied-beet number that&rsquos misted with earthy&mdashyou guessed it&mdashmace, right at the table.

    2. The Long Island Bar

    A revivalist spirit is at the core of this retrofitted wonder that reimagines the midcentury greasy spoon. But the cocktail team does more than simply dig up old bones: It gave this joint a makeover with expertly executed tipples, like a refreshing gimlet and a boozy Boulevardier. The result is a hip Brooklyn bar that welcomes everyone.

    3. Elsa

    Elsa serves up its original (but now closed) East Village locale&rsquos same fancy feels in this decadent Cobble Hill reincarnation designed by Home Studios, the team behind many of the city&rsquos most aesthetically pleasing interiors. The drinks highlight lesser-used ingredients, such as cucumber tea, Szechuan peppercorns, wildflower honey and grapefruit in the Golden Fang.

    4. The Dead Rabbit

    A pair of Belfast bar vets conjured up this version of a rough-and-tumble 19th-century tavern, then put a refined cocktail parlor upstairs so you can imbibe like a boss. Taking its name from the Five Points&ndashera gang, the Dead Rabbit evokes the kind of watering hole where bare-knuckle dudes puff out their chests and throw back pints.

    5. Grimm Artisanal Ales

    Think of the Grimm team as the mad scientists of beer: Inside the Bushwick brewery, the flavors are endlessly experimental, such as a recent IPA featuring gummy-bear hops. What&rsquos more, Grimm&rsquos own beer cans are graced by one-off graphics from an ever-changing roster of artists. Beyond the groundbreaking booze is another perk: Middle Eastern fave Samesa does the food.

    6. Maison Premiere

    This gorgeous NOLA-inspired salon&mdashthe green walls are fogged with a faux patina that suggests decades of patrons smoking Gauloises&mdashis devoted to the twin pleasures of oysters and absinthe. Sip one of the potent varieties of the infamous anise-flavored liqueur, best enjoyed in the lush backyard.

    7. Angel’s Share

    Stroll through an unmarked side door at the front of Japanese restaurant Village Yokocho and you&rsquoll end up in Angel&rsquos Share. Cocktails are served only after you&rsquore seated, and large groups are a faux pas&mdashbut this is really a date place anyway, offering tuxedoed bartenders, a rotating list of inventive quaffs organized by spirit and a bird&rsquos-eye view of Stuyvesant Square.

    8. The Aviary NYC

    The only thing better than the sweeping views of Central Park from the 35th floor of the Mandarin Oriental is the Aviary&rsquos innovative tipples. This Chicago import continues to impress: You&rsquoll feel like you&rsquore in chemistry class as cocktails are stirred and smoked, then sent out in terrariums, ship portholes and other unique vessels. The prices sometimes make us weep, but the experience is always worth it.

    9. La Compagnie des Vins Surnaturels

    The only old-school thing about this fun Nolita bar is its French moniker: Every time we say the name, it sounds like a baguette is stuck in our mouth. Subverting snobbery at every turn, the two owners (and Eleven Madison Park alums) offer Tracksuit Tuesdays, Wine Boot Camps and other hospitable parties. Wine director Caleb Ganzer has crafted an approachable list of vin that&rsquos complemented by chef Eric Bolyard&rsquos &ldquofringe France&rdquo cooking.

    10. Hunky Dory

    A nod to David Bowie&rsquos fourth LP, the name Hunky Dory signals the joy of imbibing at this groovy spot that proffers sweet and savory bites, such as a toothsome take on green eggs and ham. The Oh-La-Long, a play on milk punch, uses lemon peels, while the rest of the citrus gets sent to the kitchen to flavor its savory broth. Before launching her bar, owner Claire Sprouse founded a collective called Tin Roof Drink Community, devoted to making bars more sustainable.

    11. Pokito

    Welcome to one of New York&rsquos most underrated bars: This spot is run by artists, which is evident in the kitschy-yet-thoughtful design details that punctuate the colorful, cozy space and tropical-infused cocktails (think flavors such as kiwi and coconut milk). The delightful decor extends even to the restroom, which is outfitted with mismatched wall art.