The Citiblog

Photo: Marc Forgione

Forgione
30 Hudson Street, New York, NY

Acclaimed chef and restaurateur Marc Forgione will relocate and refresh his eponymous, award-winning restaurant, Restaurant Marc Forgione, to 30 Hudson Street in Tribeca, in the beautiful and iconic space that was once home to David Bouley’s Danube, and later Brushstroke. The restaurant, which will continue to showcase innovative yet approachable New American cuisine using the best seasonal and local ingredients, closes out over 16 years at 134 Reade Street, where it earned consecutive Michelin stars, along with the distinction of a two-star review from The New York Times, among other high praises. For more information, visit marcforgione.com.

Kin Gin
107 Rivington St, New York, NY

Kin Gin, the newest contemporary Japanese restaurant from TableOne Hospitality and Chef Partner Shotaro “Sho” Kamio, is set to open in the Lower East Side this spring Kin Gin, translating to “gold and silver” will introduce an elevated modern Japanese menu spearheaded by Executive Chef Tony Inn that will blend the old with new, melding his ingredient driven technique with nostalgic dishes from his childhood in Japan. The beverage program will include an elaborate cocktail menu focused on gin and sake.

Bourbon Steak New York
160 Central Park South, New York, NY=

James Beard Award-winning Egyptian chef Michael Mina makes his long-anticipated New York City debut with Bourbon Steak New York, a reimagined modern take on the quintessential American steakhouse, located inside the JW Marriott Essex House New York, which has recently renovated its public spaces. Featuring the finest cuts of premium beef and seafood, as well as seasonal ingredients sourced from local farmers and purveyors, Bourbon Steak New York will showcase creative, elevated takes on classic steakhouse fare enriched with global flavors, complemented by a world-class beverage program with extensive wine and spirits offerings. Designed by AvroKO, the space is a nod to timeless American steakhouses that pays homage to the Essex House’s Art Deco and Art Nouveau influences, with the nearby iconic Central Park as a major muse and source of inspiration. Chef Mina is an Egyptian-American restaurateur who has successfully launched several culinary concepts around the country under MINA Group, earning multiple James Beard awards, a Michelin star, and more. He was most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report.

Chica & The Don
24 East 21st St, New York, NY

Chica & The Don is the forthcoming Pan-Latin restaurant and cocktail lounge from Nick Semkiw (current partner at Lower East Side rum bar Las' Lap and previously of Mister French), Rich Flaherty of Redefine Hospitality, and jewelry designer Greg Yuna (whose fans include celebrities like Drake, Usher and J. Balvin). Nick worked closely with Executive Chef Michelle Chan (previously of The Aviary, The Lambs Club, and The Clocktower) to create a menu focused on dishes inspired by the team’s backgrounds and family heritage from Nicaragua, The Dominican Republic and more. The food is complemented by an ingredient-forward cocktail program from Beverage Director Elvis Rosario (previously of Bathtub Gin, FIFTY and Mister French). The 90 seat space features lush greenery on the ceiling, tan leather and emerald green banquettes and walls lined with floral murals and retro Latin American ad campaigns.

Rendering: Grandma's Home

Grandma's Home
56 W 22nd Sy, New York, NY

Opening in Flatiron on March 18, Grandma’s Home showcases the traditional homestyle cooking of Hangzhou. The family owned and operated restaurant has over 200 locations throughout China. It’s first U.S. location will feature dishes such as Clay Pot Chicken with Green Tea, Hong Shao Rou, Soy Glazed Crispy Fish, and Longjing Green Tea Shrimp, as well as low ABV cocktails inspired by Chinese folktales, wine, beer, sake, and tea. The modern space showcases artwork by young Chinese artists.

BURGERHEAD
353 Sixth Avenue, New York, NY

BURGERHEAD is the new fast casual char-burger concept from partners William Djuric (Previously of Momofuku Ssam Bar, Gramercy Tavern) and Jason Correa (Previously of TAO Group) opening in the West Village in early spring 2024. The restaurant focuses on burgers cooked over an open flame and will incorporate fresh and locally sourced ingredients, creating different takes on select American classics like Single and Double Char Burgers, Fried Chicken Sandwiches, Chili Cheese Fries, Key Lime Pies, and more.

Kellogg’s Diner
518 Metropolitan Ave, Brooklyn, New York

Kellogg's Diner, Williamsburg's beloved landmark destination with a 95-year old history, is re-opening its doors in 2024 with restaurateur Louis Skibar and chef Jackie Carnesi. Kellogg's Diner will be open 24/7 with a diner menu that leans towards Tex-Mex and Southern cuisine, as well as classic diner favorites. As background, Jackie worked for chefs like Alex Stupak at Empellon Cocina and spent six years at Roberta's in Bushwick where she was an integral part of creating and developing their menu. Most recently, she is known for her work as executive chef at Nura in Greenpoint, where she garnered rave reviews and was named one of Starchefs' Rising Stars. Partnering with Jackie on the project is long time successful restaurateur Louis Skibar, owner of restaurants such as Coppelia, Toloache, El Fish Marisqueria, and Old John's Diner.

TJ’s Sushi Deli
620 East 6th St, NYC New York, NY

TJ’s Sushi Deli is the new restaurant in the East Village from partners Jeff Miller and TJ Provenzano - the team behind acclaimed sushi restaurant Rosella and omakase restaurant Bar Miller. The New York style deli will offer fish by the pound as well as Rosella’s cult-favorite sauces, spice mixtures and more for sale, in addition to take out and delivery of rice bowls, sushi rolls, and salads.

Sendo
876 6th Ave, New York, NY

Sendo is New York City’s first standing sushi counter that draws upon the beloved cuisine’s origins in 1850s Japan. Almost 200 years ago, sushi began as a quick, grab and go, street food style meal, accessible to all, and made with just a few simple ingredients. Today, Sendo combines authenticity, minimalism, and affordability, along with exceptional quality. Helmed by Sushi Nakazawa and Sushi Ginza Onodera alum Executive Chef Kevin Ngo, the restaurant is discreetly located on the 2nd floor of a small building in Nomad. Extreme attention to detail is the core philosophy. Rice is sourced from the finest farms in Niigata, while aged vinegars and homemade sauces are crafted over the course of hours, days, and years to enhance the natural flavors of the premium fish sourced from Japan. Guests can order nigiri, handrolls, and chirashi bowls à la carte; or in sets ranging from $30-$50. Designed by Makoko Ishi, the warm, all-wood space features 10 spots for standing-counter style service, and will offer takeout and delivery.

Stay tuned for more openings!