New restaurant and bar radar
The popular Dry Pepper Chicken Wings, Dumplings in Chili Oil, Dan Dan Noodles, and other Szechuan specialties are now in Downtown Brooklyn.
Chef Danny Brown, who ran the first Queens restaurant to earn a Michelin star, transformed his newish UES bistro into a cheese, charcuterie and wine bar.
Former Del Posto chef Mark Ladner is doing Spaghetti & Meatballs in 30 seconds flat at his new fast casual pasta restaurant.
Acclaimed French chef Joël Robuchon brings his 31 Michelin star status back to NYC after a five year absence.
The new bar will pour 12 Bad Seed ciders in addition to craft beer, wine and spirits, all produced in New York State.
Their signature "Beer ATM" will offer pours of 24 different beers, including some brewed on-site.
The restaurant and lounge takes its theme from the likes of Hunter S. Thompson and Ernest Hemingway, with a smattering of George Plimpton.
The restaurant traverses the "wellness" terrain without leaning fully into treacly territory.
The third dining component by the Major Food Group is located inside the former Four Seasons space.
Parent company Tokyo Ichiban Foods owns several aqua-farms in Hirado City, Nagasaki, where they raise Bluefin Tuna and King Yellowtail.
A restaurateur supergroup is opening the restaurant, which serves a menu of Eastern European dishes like hummus, Turkish dumplings, and whole roasted fish.