Vaucluse
Photo Courtesy of Connie Zhou
Things may be cooling off, weather wise, in New York City, but the dining scene is heating up with dozens of awesome new restaurants to try. In fact, there are over 40 places opening up this fall, from new locations of the popular Black Seed Bagels, Russ & Daughters and Tacombi to the Chinese BBQ in the old Yunnan Kitchen spot and Wylie Dufresne’s dad Dewey’s new sandwich shop called BYGGYZ on the Lower East Side. With such a rich lineup of eateries, it was hard to narrow down the five that excite us the most, but somehow we did it. So, make a reservation the minute these soon-to-be-hot-spots open.
Vaucluse’s Escargots à la Bourguignonne, Photo Courtesy of Anthony Jackson, Altamarea Group
Vaucluse
The seventh NYC eatery from chef Michael White just opened in early September on East 63rd Street and, not surprisingly, the 186 seats are already filling up fast. With a tile-clad bar, distressed metal and illuminated banquettes, the style inside is a modern French townhouse, a visage that matches the upscale yet traditional Provençal fare coming out the kitchen. Here, White and chef Jared Gadbaw are whipping out beautiful plates of canard à l’orange, escargot in Bourguignonne sauce and veal with seared foie gras, caramelized onion tartine and black truffle. They also specialize in an array of house-made pastas, simple fresh fish dishes and seasonal vegetables. Pastry chef Alina Martell handles the desserts, a sweet list filled with crisp meringue, gourmet cheeses, white chocolate and other classic tidbits. But what is a French restaurant without wine? Here you will find over 300 French and American bottles curated by wine director Richard Anderson.
La Sirena
One thing you can always expect from a Mario Batali and Joe Bastianich production is good, solid food in an amazing setting. That’s why we are excited for the November opening of their first hotel restaurant, La Sirena, in Chelsea’s The Maritime Hotel. Not only will this eatery feature elevated trattoria fare like baby octopus Siracusa style, fresh pastas, grilled swordfish Messinese and Italian-style brunch, but diners can also marvel at the 40-foot glass-enclosed bar, as if it were an adult fish tank. Come by for breakfast, lunch and dinner, or stay on property for the ultimate taste test — room service. The team is doing it all.
Lilia
After leaving her hot seat at A Voce last year, chef Missy Robbins teamed up with the Smile’s Matt Kliegman to open this casual Italian eatery in Brooklyn, which is scheduled to launch this fall. Unlike the upscale dens Robbins cooked in previously, this one remains unpretentious as the chef plans to serve fresh fish, seasonal vegetables, soft-serve gelato and hand-crafted pastas like her famed egg noodles. The establishment is located in former auto-body garage and features large, airy windows and plenty of space to fit in the wood-burning grill, custom-fitted banquettes and a cocktail bar.
Freud
Though Austrian food has yet to really take off in the states, chef Eduard Frauneder continues to whip up the best his mother country has to offer. With this latest entry, the chef (also of Edi & the Wolf, The Third Man and the German Mission at the United Nations) brings a turn-of-the-century-style brasserie to Greenwich Village and plans on serving modern takes on späetzle and schnitzel. The bar program is handled by the same team that made The Third Man so good and, like that East Village bar, this one will have signature cocktails and a full booze list. Look for this 70-seat eatery to open in November.
Chef Morimoto, Photo Courtesy of PeterHopperStone
Momosan Ramen & Sake
Come late October, you can expect to dine on famed Iron Chef Masaharu Morimoto’s Japanese fare in Murray Hill. This time, it’s all about the noodles as he debuts his first ramen-ya in the Big Apple. The small shop will serve authentic tonkotsu and chicken ramen as well as various takes on fried rice. And, as you may have suspected, there will be a killer sake list, too. Each of the 20 to 25 types (including Morimoto’s own brand) was handpicked by Morimoto Restaurants beverage director Eduardo Dingler. Once this izakaya-style spot opens, diners will be able to nosh on casual, flavorful bites seven days a week.
