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Openings

  1. openings
    The Revolving Restaurant Above Times Square Is Spinning AgainDanny Meyer wants you to check out his View.
    By Anna Hezel
  2. openings
    Momofuku Swaps Pork Buns For Beef PattiesAt Kabawa, the company is staking its future on a chef not named David Chang.
    By Tammie Teclemariam
  3. openings
    Pitt’s Offers Camp and Comfort in Red HookJeremy Salamon’s follow-up to Agi’s Counter is a “restaurant-themed restaurant”
    By Chris Crowley
  4. openings
    World-Class Wontons Arrive in ManhattanMaxi’s Noodle is expanding to Mott Street.
    By Chris Crowley
  5. coming soon
    The Baker Who’s Building His Own Grain Mill in GowanusEinkorn croissants, Redeemer-wheat loaves, and more.
    By Michael Harlan Turkell
  6. rendering judgment
    A First Look at Audrey Gelman’s Six Bells HotelThe ruffly 11-room hotel is set to open in the Hudson Valley next spring.
    By Kim Velsey
  7. taste tests
    L&B Spumoni Gardens Is Finally Open in Dumbo. Is It Any Good?How do the Sicilian slices at the five-years-in-the-making expansion compare to the legendary Brooklyn original?
    By Chris Crowley
  8. openings
    The Big-Money, Big-Macher Restaurant Is BackNew spots like Crane Club and La Tête d’Or take a mid-aughts approach to indulgence.
    By Joshua David Stein
  9. openings
    Empirical Opens a Bushwick Bar With Noma RootsThe company that invented Doritos booze is mixing cocktails with tofu and cold brew.
    By Tammie Teclemariam
  10. trends
    For a New Crop of Mexican Bakeries, Conchas Are Just the BeginningNew York bakers are turning their attention to Mexico’s many pan dulce, and not a moment too soon.
    By Chris Crowley
  11. openings
    Flynn McGarry Opens Gem Home With Some Strong SandwichesGem Home’s focaccia is a great addition to the city’s booming bakery scene. Plus: Elbow Bread is now open.
    By Tammie Teclemariam
  12. coming soon
    The Franks, DeliveredAs Frankies turns 20, its co-chefs and owners are betting that their pizzeria can become their next Italian empire.
    By Chris Crowley
  13. openings
    Michael White Returns to Midtown and Power PastaHas the chef created the next octopus fusilli at Santi?
    By Charlotte Druckman
  14. openings
    A Museum for Place-Setting ObsessivesThe International Museum of Dinnerware Design opens in Kingston.
    By Anna Hezel
  15. underground gourmet
    ‘Unlimited Meat’ Arrives in ManhattanMikiya, a new shabu-shabu restaurant, is part of a large, complicated Wagyu web.
    By Tammie Teclemariam
  16. openings
    A Pizza Unicorn Opens in Greenpoint for RealChrissy’s is a near-mythical pizza pop-up. As of this week, it’s also a real shop.
    By Chris Crowley
  17. openings
    The Art Bar Goes Vegan Above Eleven Madison ParkDaniel Humm opens Clemente Bar with truffled tofu dogs and negroni coladas.
    By Robert Simonson
  18. openings
    At the Otter, Alex Stupak Does SeafoodHe’s topping crab agnolotti with Ritz crackers and turning swordfish into steak au poivre.
    By Ella Quittner
  19. openings
    Bridges Opens With Eel Dumplings and Comté TartChef Sam Lawrence cooked at Estela before striking out on his own.
    By Chris Crowley
  20. coming soon
    Soho Is Getting a New Artists’ RestaurantHauser & Wirth’s Manuela is equal parts showroom and restaurant.
    By Ella Quittner
  21. openings
    Briscola Is a New Trattoria That Looks (Way) Back in TimeChef Silvia Barban is unearthing forgotten recipes and reviving the classic carello di dolci at her next Brooklyn restaurant.
    By Tammie Teclemariam
  22. openings
    This Is Not a Simple Green SaladAt Third Falcon, the “greens of the moment” are something more surprising.
    By Tammie Teclemariam
  23. fall preview 2024
    Here Are All the Fall Openings We’re WatchingA southwestern wine bar, Salt & Straw’s arrival, and a restaurant called Pasta Night are all in the mix.
    By Alan Sytsma
  24. fall preview 2024
    Hani’s Is a Bakery That Celebrates CakeMiro and Shilpa Uskokovic will pay homage to America’s pastries.
    By Anna Hezel
  25. fall preview 2024
    Zimmi’s Is a New Bistro That Leans Into Old-World CookingJenni Guizio and chef Maxime Pradié are setting up on a prime West Village corner.
    By Charlotte Druckman
  26. fall preview 2024
    The Golden Diner Team Is Expanding to MidtownGolden HOF and NY Kimchi will be a two-part project from chef Sam Yoo.
    By Chris Crowley
  27. fall preview 2024
    A Top Chef Winner Steps Up at Time and TideThe “steakhouse that only serves seafood” will carry on chef Jamal James Kent’s legacy.
    By Tammie Teclemariam
  28. fall preview 2024
    Kellogg’s Diner Gets a Tex-Mex MakeoverChef Jackie Carnesi gives diner food an overhaul.
    By Chris Crowley
  29. fall preview 2024
    Borgo Is Andrew Tarlow’s First Manhattan RestaurantThe new spot from the owner of Diner and Roman’s has been built to last.
    By Joshua David Stein
  30. what to eat
    Pho Ga You Won’t ForgetThe broth is complex. The backstory is complicated.
    By Chris Crowley
  31. openings
    A Burrito Icon Returns to a Changed City and a Familiar NeighborhoodNew York’s Mexican scene has improved since the ‘90s, but La Taq still has plenty to offer.
    By Chris Crowley
  32. coming soon
    Zoë Kanan
    Zoë Kanan Is Working on Her PletzelsA baker’s bakery gets ready to break out.
    By Tammie Teclemariam
  33. brick & mortar
    Hobby Lobby Has Chosen TribecaThe arts-and-crafts giant will open its first Manhattan location at 270 Greenwich Street.
    By Clio Chang
  34. openings
    Parcelle Expands Its Footprint, and Its CrewThe wine bar is headed to Greenwich Village, with chefs Kate Telfeyan and Mark Ladner in tow.
    By Chris Crowley
  35. coming soon
    A Tasting Menu With Uni, Mochi, and a MissionAt Ikigai in Fort Greene, proceeds will go toward fighting food insecurity.
    By Tammie Teclemariam
  36. coming soon
    Le Veau d’Or Is Ready to ReopenThe revamp has been delayed for nearly five years.
    By Robert Simonson
  37. openings
    Din Tai Fung Is Ready to Go, at LastAfter a wait that’s taken forever, the New York grand opening is set for July 18.
    By Martin Gelin
  38. openings
    Hot Bird Becomes Chick-fil-ATime marches on for the hulking tower at 809 Atlantic.
    By Clio Chang
  39. nightlife
    Xanadu Is HereA retro roller disco opens in Bushwick with a DJ in the restroom and “psychic motion” on the rink.
    By Brock Colyar
  40. underground gourmet
    Eric Adams Finally Ate in a Good RestaurantL’incontro by Rocco is a new red-sauce joint where the old regulars are filling the dining room.
    By Tammie Teclemariam
  41. openings
    The Cervo’s Team’s New Restaurant Is OpenEel Bar arrives on the Lower East Side on Thursday.
    By Chris Crowley
  42. openings
    An Emporium of Everything From a Former Pencil-Shop OwnerThe Locavore Variety Store stocks everything from Wiffle balls to pizzeria dish detergent. And, of course, pencils.
    By Emma Orlow
  43. openings
    How Do You Follow a Hit Like Rezdôra?At Massara, Stefano Secchi is going big: whole goats, pizza tastings, and even more pasta.
    By Anna Hezel
  44. openings
    A New Thai Restaurant Inspired by Old Italian BakeriesBaht is a neighborhood spot that gets the little things right.
    By Chris Crowley
  45. openings
    Attaboy’s New Spritz Bar Is OpenGood Guy’s is a laid-back companion to the city’s most storied speakeasy.
    By Chris Crowley
  46. openings
    A Former Santander Bank for $1 a MonthHow an artist managed to get the best deal in New York City.
    By Clio Chang
  47. openings
    Is Acru New York’s Next Great Tasting Menu?The Atomix team is expanding with something entirely new.
    By Chris Crowley
  48. coming soon
    Clover Club Is Expanding, Right Next DoorThe Saloon at Clover Club will be a more casual companion bar.
    By Robert Simonson
  49. underground gourmet
    A Chain Opening That’s Worth Getting Excited AboutGrandma’s Home lives up to its reputation.
    By Tammie Teclemariam
  50. upstate
    The Wildair Owners Are Taking Over an Upstate HamletThis weekend, they’ll open their fourth business in Hensonville, whose population is less than 500 people.
    By Annie Armstrong
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