It’s "biryani boom times" in Midtown, according to Eater critic Robert Sietsema. He found lots to love at Hyderabadi Zaiqa, and other members of our team have, too. Formerly the home to Indonesian spot Warkop, it has been reimagined with yellow interiors with orange stools; the restaurant is very casual, but the biryanis feel majestic presented in their metal bowls, making it special for lunch near Hell’s Kitchen.
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If waiting in a two-hour line in winter temperatures for one of New York’s most affordable steakhouses sounds like something you can muster, then Le Relais de Venise L’Entrecôte may be for you. The restaurant reopened in Manhattan in November, bringing with it, its hard-to-beat $34 steak frites deal with unlimited fries (whether it's worth it, is a different story). The restaurant doesn’t take reservations.... good luck!
Seasoned operator Andrew Carmellini (Carne Mare, Lafayette, the Dutch), has opened a new restaurant inside of Midtown’s Fifth Avenue Hotel. The dining room feels like a call back to early-aughts fine dining restaurants, with a grand interior scheme with plenty of booth seating.
Café Chelsea is the new French restaurant at Hotel Chelsea. It’s spread out over two rooms, with chandeliers, tiled floors, and banquettes that might remind you of Balthazar. The menu serves bistro staples — roast chicken, steak frites — and a few dishes that break the rules, like a “maitake au poivre,” with mushrooms instead of steak, and ravioles du Dauphiné, a rectangular sheet of ravioli that’s common in Paris but rare in New York. The restaurant is open for daytime and nightly service.
This sequel from the Fish Cheeks team is already a hit, according to Eater’s critic Robert Sietsema. In a first look review, he said the restaurant already “outdid itself” pointing to dishes like the garlic rice that he says are "to die for." The kitchen, which centers around a charcoal grill, churns out dishes by Bangkok native Max Wittawat that concentrate on Bangkok street food with innovative twists.
Cecchi’s is a place "that makes everyone feel like a regular," says Eater’s critic, Robert Sietsema. The new restaurant, which took over the old home of Café Loup, has a supper club atmosphere: Small tables draped in white tablecloths are crowded together in a low-lit dining room, with upholstered booths for larger groups. The restaurant calls itself an American bistro. It serves ribs, chicken a la king, and one of the best burgers in town at the moment.
One of the best slice shops in the city, L’Industrie has expanded across the bridge for its follow-up location. In the West Village, L’Industrie brings all the same taste — don’t skip its signature burrata pie — with a space that’s already drawing lines. This strip of Manhattan has become a competitive hot spot for NYC’s best slice shop outposts: Mama's Too is on the way and Lucia Pizza recently opened nearby.
In a wave of new French restaurants, Libertine is the bistro we’ve been waiting for. The restaurant serves simple-sounding dishes — sausage with mashed potatoes, scallops with seaweed — that "are a joy to eat," writes Eater’s critic, Robert Sietsema. The jambon persille is a slice of pork and bright green jelly, and the oeufs mayo consists of boiled eggs in a bowl of fresh, foamy mayonnaise. The corner restaurant has a short bar with red stools and many, well-spaced small tables.
Junoon, one of the country’s first Indian restuarants to earn a Michelin star, has opened a follow-up: Jazba. The new East Village spot is more casual than its tasting menu sibling, with dishes that take inspiration, and in some cases are replications, of the the team’s favorite street food spots in India. Eater critic Robert Sietsema enoyed his meal, pointing to favorites like the green chile bone-in chicken, and “vowing to return.”
One of the biggest names in Rome’s food scene opened a restaurant in Manhattan this summer. Roscioli, a restaurant and wine bar, took over a townhouse in Soho that used to be home to the tasting menu spot Niche Niche — it’s the restaurant group’s first location outside of Rome. Downstairs, the wine cellar serves a $130 per person tasting menu, while a newly unveiled upstairs salumeria with a sit-down restaurant offers a la carte snacking options.
With just a couple of seats and an all-white interior, it's easy to keep walking past Kolachi. But the new takeout spot is doing something special. The menu has just three menu items (beef, chicken, or veggie paratha rolls) plus fries, and all are good. One paratha roll (under $7) makes for a great snack; we suggest ordering two for a meal.
When Superiority Burger reopened this year, QG called it the “buzziest restaurant in America.” The restaurant started as a vegetarian burger counter on East Ninth Street; it closed in 2021 and moved to this larger space on Avenue A with lots of seating, a full bar, and late-night hours. The burger is still excellent, but the yuba verde sandwich stuffed with greens and tofu skin, as well as the collard greens on focaccia, are even better. There are always specials to be found to keep coming back here interesting. Be sure to save room for the excellent desserts.
Torrisi is the fancy new restaurant from Major Food Group, the restaurant empire behind Carbone. It’s an upscale revival of Torrisi Italian Specialties — their Nolita restaurant that closed in 2015 — located in Manhattan’s historic Puck Building. The kitchen riffs on Italian American dishes, with nods to New York foods and restaurants thrown in, like a chopped liver with Manischewitz, and an octopus dish the owners say is inspired by a Vietnamese restaurant in the neighborhood.
This summer, Scarr’s Pizza relocated from its original home, further up Orchard Street, into a space with a sleel look. In September, the old Scarr’s was rebranded as Sushi Oku, from the same team, keeping the vintage 1970s clubhouse feel, only trading out pies for sushi. The meal by chef Kei Yoshino is a lengthy 17 courses, with a price to match, although at $165 per person (not including beverages), it’s one of Manhattan’s more “affordable” omakases. It’s one of the more laidback, cool versions of the format around town. By day, the team has transformed the former front area of the slice shop into a sandwich pop-up.
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