New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

San Sabino is a new modern Italian-American neighborhood restaurant by wife-and-husband chefs Angie Rito & Scott Tacinelli (Don Angie) and marks their second partnership with Michael Stillman (Quality Branded). Designed by GRT Architects, the 55-seat restaurant features a bright space in cheerful butter yellow tones with a curved back-lit bar, lacquered mahogany tables, gold sconces and banquettes that gently recall design details of its sibling next door while maintaining an entirely new design experience. To start, opt for the crab and mortadella dip, scallop crudo in a savory buttermilk with golden kiwi and hazelnuts and spicy tuna with arancini, rabe furikake and charred scallion crema. To follow, insalata Louie featuring shrimp tossed in a pepperoncini remoulade with avocado and spicy coppa breadcrumbs, pasta alle vongole with Manila clams and aji amarillo, stuffed farfalle with smoked chili crab, yellow chive and tobiko and head-on prawns in a sweet and sour arrabbiata sauce with dollops of stracchino cheese and Thai basil. Ending on a sweet note, San Sabino’s desserts include toasted rice panna cotta made with pistachio sticky rice, young coconut and candied Sicilian pistachio, caramelized crespelle featuring Italian rum crema and key lime and gelato Viennese with espresso-crème fraiche gelato, burnt hazelnut caramel and torta caprese.

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Alice Gao

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Penny is a seafood spot above owners Chase Sinzer and Joshua Pinsky’s restaurant Claud in the East Village. The raw bar and seafood counter consists entirely of seating at the honed white marble bar that runs the length of the space before breaking off into an L-shaped counter. The menu offers seafood-centric items: oysters and clams in varying sizes and preparations, classics such as shrimp cocktail and tuna carpaccio and bountiful platters on ice that showcase the breadth of the raw bar. A market section changes daily, with seasonal finds such as Maine lobster served warm with brown butter and a beggar’s purse with caviar. Penny’s 250-bottle wine list, a collaboration between Sinzer and wine director Ellis Srubas-Giammanco (most recently of Chambers), champions the next generation of vignerons, showcasing progressive voices on the same pages as winemaking legends.

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Teddy Wolff

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

A year-round rooftop terrace, Frances, has opened at Casa Cruz. Located on the restaurant’s sixth floor, the intimate 30-seat oasis features coastal Mediterranean plates and cocktails developed by chef John Fraser and his hospitality group, JF Restaurants. A seafood-focused menu is served alongside cocktails and wines under a rosy canopy designed by Johanna Ortiz. An extensive raw bar selection and small plates like crudos, zucchini blossoms and fried artichokes are served alongside seasonal salads and entrees like saffron chicken and grilled shrimp. casacruz.nyc

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Forgione, chef Marc Forgione's first restaurant and Tribeca institution, has reopened in a new space on Hudson Street. Forgione will continue to showcase innovative yet approachable New American cuisine using the best seasonal and local ingredients, with some inventive updates that reflect his evolution over the past 16 years. Mainstays like Chili Lobster, Texas Toast and Chicken Under a Brick have kept diners returning to the restaurant but the new space will entice new visitors with its industrial-chic aesthetic. The chef is also the co-founder of Respect Hospitality Group which includes NYC restaurants like Peasant and One Fifth. marcforgione.com

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Chef Suzanne Cupps (Gramercy Tavern, Untitled at the Whitney, 232 Bleecker) has opened Lola’s in NoMad with a menu that seamlessly weaves together Southern and pan-Asian influences, paying tribute to the diverse experiences of Cupps’ culinary journey and her roots growing up in South Carolina. Whether it's vinegar-infused vegetables or hearty, slow-cooked mains, her shareable plates are both sophisticated and whimsical. Signature dishes at Lola’s include sesame milk bread and pimento cheese, fried tilefish lettuce wraps with kohlrabi slaw and jalapeno tartar and rib skewers with baked beans and Carolina BBQ sauce. The 2,500-square-foot space, designed by Ben Krone of Gradient Architecture, seats 70 and features an ash-and-pale-wood bar, jade green tiling throughout the open kitchen, a green terrazzo kitchen counter, polished concrete floors and green-and-pink banquettes.

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Liz Clayman

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Naks takes diners to the Philippines, a departure from the Indian restaurants the Unapologetic Foods group has become known for. Operated by Roni Mazumdar and chef Chintan Pandya (Dhamaka, Adda), the kitchen at Naks is helmed by Filipino chef Eric Valdez. Consisting of two distinct areas, Naks serves an à la carte menu in a 14-seat front room, with the remaining 20 seats reserved for a kamayan experience enjoyed by eating with one’s hands. Highlights include wild mushroom egg noodles with soy sauce, garlic corn rice with sea urchin, pork ribs, porcelet pork belly with taro and tamarind and cassava cake with eden cheese, condensed milk and brown sugar for dessert.

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Paul McDonough

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Now open in the Flatiron District, Grandma’s Home showcases the traditional homestyle cooking of Hangzhou. With over 200 locations in 60 cities throughout China, this is the brand’s first U.S. outpost. Signature dishes include clay pot chicken with green tea, soy-glazed crispy fish and scallion oil noodles. U.S. Managing Partner Julia Zhu, the daughter of one of Grandma’s Home’s founders, was inspired to bring Grandma’s Home to the U.S. to showcase the food she grew up eating and offer an authentic modern Chinese dining experience. Designed by Volenec Studio, the modern and contemporary design weaves together elements of Grandma's Home locations in China with design touches from New York City.

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Teddy Wolff

New York City Restaurants To Visit Now

We just can't help you with a reservation

Written by Natasha Wolff

Beloved West Village institution Rosemary’s has opened in Midtown East with a sun-filled 100-seat dining room, 40-seat sidewalk cafe, beautiful 20-person private dining room and spacious 40-person wine bar. Neapolitan pizzas are new to this location, while pastas such as orecchiette with house-made sausage, broccoli rabe and fresno chili, squid ink spaghetti with rock shrimp and ravioli with white asparagus fonduta and bottarga are always on offer. Dekar Design used reclaimed wood tables, handpainted tiles and antique copper pots to create the restaurant’s urban farmhouse vibe. Behind the white marble bar, Rosemary’s regulars may recognize the signature blue-and-green patterned tile that ties all the locations together.

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Daniel Krieger