The Citiblog

Exciting Fall Restaurant Openings in New York City for 2022
August 3, 2022, 6:57.20 pm ET


Photo: Chef Daniel Boulud

From a hidden sushi den at One Vanderbilt to a new cocktail room at the Civilian, sprawling Mermaid Inn in Times Square and a new offering from a 20-something wunderkind, there is no shortage of exciting new restaurants opening this fall in New York City. Here are some of the spots you need to know about.

Jōji (September 14th)
One Vanderbilt, NYC

Hidden within Midtown’s tallest tower and located beneath Le Pavillon. Jōji will bring together two culinary masters - sushi impresario Chef George Ruan and Michelin-starred Chef Daniel Boulud - to craft an unexpected Omakase experience unlike any other. Chef Boulud and the Dinex team will support Chef George - formerly of renowned restaurant Masa - and his team operationally, providing strategic guidance over the restaurant's day-to-day management. With just 18 seats, consisting of a 10-seat counter and eight-person private room, Jōji will be an exclusive multi-course Omakase experience using the finest seasonally available ingredients, paired with premium sake and fine wine.

Rosevale Kitchen & Cocktail Room at the CIVILIAN (September)
305 West 48 Street NYC

Rosevale Kitchen & Cocktail Room is the first New York restaurant by Las Vegas-based Carver Road Hospitality. Chef Jeannie Glass’ menu of American and French fare with global twists borrows from the immigrant cultures that make up the fabric of New York City. Items include Steak Tartare, Matzo Ball Soup, pan-roasted Steelhead Trout, and Duck a l’Orange. No brasserie-style restaurant is complete without a great burger and Rosevale’s will join the club with its signature Griddled Short Rib Brisket Burger with gruyere cheese and sautéed mushrooms on a toasted brioche bun, served with beef fat fries. The David Rockwell-designed space is a modern interpretation of a classic Theater District eatery with a curved, ribbed leather ceiling and mirror panels above red leather banquettes. Brass accents evoke a brasserie feel and the dining room features round sconces engraved with theater façade sketches by prominent set designers.

There's also a second-floor lounge called the Rosevale Cocktail Room, a convivial space with a bespoke beverage program created by master mixologist Francesco Lafranconi that incorporates a focus on worldwide aperitifs, including what may be the city’s largest vermouth list, a particular passion of Mr. Lafranconi. In addition, custom cocktails from a tableside bar cart, a thoughtful wine-by-the-glass list, and local craft beer selections will be served with shareable bar snacks from Rosevale Kitchen.

Above it all is Starchild, a rooftop bar and lounge offering exceptional panoramic views of the city’s skyline, including Hudson River sunsets and Times Square. The climate-controlled space is operational year-round and can quickly transform into a fully open-air environment. Rotating legendary New York DJs and special guest artists serve as conductors of the soundtrack for the evening. Bottle service and a large format, shareable cocktail menu will be available.

Kebabwala (September)
82 Second Avenue (5th Street) NYC

India has a long tradition of kebabs which vary across the country. They are all fresh, flavorful, and criminally delicious. Unapologetic Foods Group’s Roni Mazumdar and James Beard award winner Chef Chintan Pandya are bringing those authentic flavors to NYC.

The Masalawala (September)
365 Fifth Avenue (6th Street), Brooklyn, NY

Restaurateur Roni Mazumdar and James Beard award winner Chef Chintan Pandya bring their unapologetic style of cooking to Park Slope with the reimagining of the restaurant Mazumdar first opened in 2011. Originally conceived as an homage to Roni's heritage and run by his father Satyen Mazumdar, Masalawala featured foods from their hometown of Kolkata. The new Masalawala will offer signature dishes from the original location, with additional regional food prepared by Chef Chintan. It will also act as a market selling spice blends, and other specialty Indian products.

Bar Americano (September)
180 Franklin Street, Greenpoint, Brooklyn

Bar Americano is a neighborhood cocktail destination inspired by the famed aperitivo bars of Spain and Northern Italy, with a particular focus on fortified wines. The team behind it includes bar vets Steve Kämmerer (Moloko), Conor Hynes (The Gray Mare), and David Clarke (Jungle Bird, Cooper's Craft & Cocktails). It will open in a landmarked building in Greenpoint, Brooklyn (on the corner of Franklin and Java, in the former Brooklyn Label space). The name was inspired by the classic Americano cocktail – and Bar Americano will have two versions on tap (one classic and one white), both using carbonated mineral water made in-house with salts, saffron, and grapefruit. The cocktail program will revolve around classic aperitif-based cocktails like a Jerez and Olive Martini and the Negroni. There will also be an extensive natural wine menu featuring small producers from around Europe, along with by-the-glass vermouth offerings. On the food front, Bar Americano has tapped Mallorca-born chef Vicente Iborra (Sauced) to consult on the menu of Mediterranean-inspired small plates. His intention is to pay respect to fresh ingredients and celebrate simple, honest cooking that pairs well with the drinks. During the day, Bar Americano will also feature a coffee program designed in collaboration with Brooklyn-based roasting company, Parlor Coffee.

Taru (September)
30 West 53rd Street (between Fifth and Sixth Avenues) NYC

Located opposite The Museum of Modern Art, this new Japanese restaurant will occupy a 3,800-square-foot space. Led by Chef Tony Inn, Taru will offer innovative takes on classics like A5 Gyoza with shawarma spice and ponzu, Crispy Mimiga pig ears with shichimi peppers, Furikake Duck Breast with umeboshi pickled plums, sesame and nori, Kabocha Korokke with karasumi bottarga and salted duck egg, as well as Sashimi and Sushi with an Omakase option at their nine-seat bar. Taru will also offer an extensive sake, shochu, and wine list, in addition to cocktails. The word Taru is Japanese for the barrels, in which sake, whiskey, or other spirits are stored and aged. The barrel-aging process is emblematic of the nature of the restaurant. Focusing on quality and the unique, natural variation creates surprising and exciting changes, breaking away from uniformity.

Compilation Coffee (September)
102 St. Mark’s Place (First Avenue and Avenue A) NYC

Coffee-industry disruptors Noah Jashinski and Oren Bloostein (Oren’s Daily Roast) bring New York a homegrown coffee bar big on quality, value, and responsibility. Compilation Coffee is about bringing people together. Their core values are printed on the back of every bag and are the heart of what they stand for: inclusion, transparency, and service. Pairing a Poursteady with a back bar of ten Baratza Forte’s, customers can select daily from ten different pourover coffees, made to order by the cup (hot or iced). Any cup, be it black or Au Lait, cow’s milk, or alt milk, will be the same price. Coffee lovers–from newbies to experts–are encouraged to explore and try new roasts and processing methods, and find the right coffee for them. With every 12 ounce bag sold in-store or online, Compilation Coffee will donate to charities working with at-risk and homeless youth. Every piece of its packaging is 100% organic and biodegradable; right down to the glue. All cups, coffee bags, etc. can be tossed into industrial compost.

Monterey (October)
37 East 50 Street NYC

Following their success at Isabelle’s Osteria, Dudi Sasson and Chef James Tracey bring Midtown a glamorous bold American restaurant serving "Upscale Continental Cuisine." Designed by Dudi Sasson, this two-floor homage to various Euro-American culinary styles will be comfortable and lavish with dramatic terrazzo tile flooring, cushy pink velvet booths, and circular banquettes seating for upwards of 200 guests. Food circles the globe and will offer Chef Tracey’s seasonal interpretation of beloved dishes such as Foie Gras Torchon with quince and brioche; Pork Trotter with sweetbreads, smoked pearl onions, and mustard seed; Lumache with goose Bolognese, and whipped ricotta; Whole Turbot stuffed with Crawfish mousseline sauce Diplomat (serving 4-6 people); and Prime Rib au jus. A raw bar will offer towering seafood platters, and the pastry station will turn out decadent dramatic desserts such as Rhum Baba flambéed tableside and Tableside Sabayon pound cake with fresh fruit. There's a mezzanine speakeasy-esque lounge that will serve only top-shelf spirits, and feature nightly DJ's. Operated by the same group as Isabelle’s, Dagon, and Nice Matin, beverage director Aviram Turgeman’s wine list is award-winning, and the cocktails will be imaginative takes on classics.

Photo: The Mermaid Inn

The Mermaid Inn (October)
127 West 43 Street, NYC

The Mermaid Inn will open its fourth and largest location ever at 127 West 43 Street in partnership with Alicart Restaurant Group, owners of Carmine's and Virgil's. The 15,500-sq-foot space will have 550 seats, five private dining rooms, and two bars. Expect The Mermaid Inn’s signature dishes like the “Nearly famous” Lobster Roll, its wildly popular oyster happy hour, as well as new dishes from Chef Michael Cressotti and his culinary team.

Tortazo (Mid-October)

1441 Broadway - Times Square
The fast-casual Mexican concept from celebrated American chef, Rick Bayless, expands its New York City imprint to the heart of Times Square. Opening mid-October 2022, Tortazo's second New York City location will serve a menu of signature dishes tailored to the neighborhood and the décor will follow; bright, punchy and alive with character.
Brooklyn Deli (Fall Opening)
1501 Broadway - Times Square

Fireman Hospitality Group is opening a NEW (second) location of Brooklyn Deli this fall in Times Square, located at 1501 Broadway (known as the Paramount Building) with the entrance on 43rd Street. With 130 seats and at 3,460 square feet, the Brooklyn Deli is scheduled to open late October and will serve comfort, NY nostalgia dishes including Hot Pastrami Reuben sandwich, Roman style pizza, as well as specialty breakfast items such as Eggface sandwiches and Artisanal egg jars.

Press Club Grill (October)
Martinique Hotel 1262 Broadway 32-33 Streets, NYC

Guests will find playful references to what is ‘Continental Cuisine’ featuring Executive Chef Franklin Becker’s preparations of timeless dishes such as Crab Rangoon, Escargot Pot Pie, The Waldorf Reimagined, Beef Wellington for Two, and Cannelloni Newburg. Playful accompaniments for the table include Tater Tots with Chive Cream and Caviar, and “Rice-A-Roni” of Crab. The grand two-level restaurant will seat up to 180 guests.

Friend of a Farmer UWS (October/November)
68 West 71st Street, NYC

This family-owned-and-operated restaurant has been a neighborhood staple since it opened its doors in Gramercy Park nearly 40 years ago. This Fall, Friend of a Farmer plans its first expansion to the Upper West Side, with a new location on the corner of Columbus and 71st Street. Billed as one of NYC's pioneers in the farm-to-table movement, guests can expect brunch and dinner menus featuring local, seasonal comfort food as well as a cozy, inviting atmosphere likened to that of your family's living room (complete with a working fireplace!). More details are expected soon.

Nōksu (November)
49 West 32 Street, NYC

Nōksu in Korean means a deep and clear valley in the mountains. The Nōksu here is the food of Chef DaeDae Kim, a 20-something wunderkind of cooking. Chef DaeDae Kim is Korean-born and found his calling here in the U.S. by reading cookbooks cover to cover. He started washing dishes as a teenager and eventually landed coveted positions at Per Se and Silver Apricot. He was introduced to owners Bobby Kwak and Joseph Ko, and after one tasting they knew they had found their chef. Nōksu will be a tasting menu-only experience (12-14 courses) where Chef DaeDae will preside over the 18-seat counter and serve imaginative interpretations of Korean fare, American fare with Korean flair, maybe a little French, a little Japanese, and anywhere else Chef DaeDae pulls his inspiration from. Chef DaeDae has the look of a K-POP idol, and his food will be as ambiguous as him, but equally alluring. Designed by Claire Soojin Kim the space will be mysterious and neat, inspired by Korean ink-and-wash paintings. The colors and patterns are reflective of the calm yet intense atmosphere of the valley, bringing brilliance to the space with imagery of alluring flowers. In addition to the counter there is an eight-seat dining room.

Sweet Graffiti (November)
1260 Broadway at 32 St, NYC

At Sweet Graffiti Chef Sam Mason will bring his creativity and flair to the humble donut. As you already know, Sam is the wizard behind OddFellows ice cream creations, and best known as the opening pastry chef at Wylie Dufresne’s Michelin-starred WD-50.

Bronze Owl (November)
52 West 33 St, NYC

A classic hotel bar featuring the shaken and stirred talents of bartender Max Green with a menu of small plates by Chef Becker.


Other Places to Watch

Emmy Squared (Fall Opening)
311 West 48th St, NYC

The Detroit-style pizza maker is expanding to the Theater District taking over the space formerly occupied by Patzeria Italian Restaurant. Look for 8 x 10 inch pies ranging from Roni Overload with triple pepperoni to its VIP pie with homemade vodka sauce and parsley pesto, and the Nashville Hot Chicken pie with ‘Bama white sauce.

Avocaderia (Fall Opening)
245 5th Avenue, NYC

Avocaderia continues its expansion with a new location opening this fall in NoMad near East 28th Street. The restaurant is known for its avocado bowls, including Spicy Chicken, Impossi-Bowl with Impossible meatballs, and Portabello Road. Avocado laced drinks in flavors like Mango Lime and Lychee Dragon Fruit are also available

Breads Bakery (Fall Opening)
Rockefeller Center at 6th Ave and 49th St, NYC

Known for its New York style Chocolate Babka with Nutella and dark chocolate, Breads Bakery is a perennial favorite. Look for assorted breads (Challah, Jerusalem Baguette, French Sourdough, Olive, and more) along with fresh croissants, cinnamon rolls, brownies, loaf cakes and rugelach.

This is a running list. Check back for more openings!