Ten Hot New NYC Restaurants to Try as We Head Into the New Year

December 24, 2022, 2:52.06 pm ET  


Photo: Liz Clayman                                                                                           

Essential by Christophe

Chef Christophe Bellanca’s first solo restaurant, Essential by Christophe, is lighting up the Upper West Side. Chef Christophe who has worked in the kitchens of L’Atelier de Joël Robuchon and Le Cirque is embracing an à la carte menu of elegant yet unfussy dishes rooted in French culture, such as spiced duck, beet tartare, braised wild black bass, and orange soufflé.

 
Photo: Michael Kleinberg                                                                                           

Sake No Hana

Sake No Hana is the latest entry from the Tao Hospitality Group. The buzzy new spot at the Moxy Lower East Side was designed by the Rockwell Group, drawing inspiration from the 1980s punk scene and Japanese subculture known as “yankii.” Look for Japanese inspired dishes on the seafood-heavy menu along with playful cocktails.


Photo: Marcus Nilsson                                                                                   

Jupiter

Jupiter, the new Italian restaurant from the team behind SoHo’s King, is out of this world. It is one of several new stylish restaurants to debut at Rockefeller Center. The all-day menu features dishes like zucchini fritti, beef carpaccio sott’olio with horseradish, and crab toast with fennel, as well as Venetian seafood risotto topped with whole langoustine.


Photo: Major Food Group                                                                                   

Torrisi Bar and Restaurant

Chef Rich Torrisi, from the Carbone team, has opened his newest restaurant inside the historic Puck Building. The menu features the flavors of Italy with hand-pulled mozzarella, Raviolini with Prawns and Saffron, and Cavatelli with Spicy Jamaican Beef Ragu. Main courses include Dover Sole Francese and Duck alla Mulberry. This towering space is destined to be a crowd pleaser.

 
Photo: Naoki Fakuda                                                                                

House Brooklyn

For a true Japanese experience that you are unlikely to find outside of Japan, a visit to House Brooklyn at 50 Norman is in order. The restaurant, led by Kyoto-native Chef Yuji Tani, seats only eight people at a time. Dishes change with the seasons, even daily, and incorporate both local and Japanese ingredients with French techniques and a minimalistic Kyoto-style approach.

 
Photo: Noah Fecks                                                                                         

Harta

The Grayson Hotel is the newest destination for fine dining and drinks led by Chief Culinary Officer Jonathan Benno who earned a Michelin star at his namesake restaurant, Benno.  There are small plates for sharing like Salt Cod Croquettes and Shrimp a la Plancha in a garlic-lemon sauce, and larger ones for savoring, such as Braised Pekin Duck.


Photo: Ren                                                                                                 

Ren

Michelin-starred Chef Shaun Hergatt has opened REN in the heart of Brooklyn. The menu at REN evolves with the seasons. Highlights include Chilled Diver Scallop with cucumber and citrus oil; Handmade Gnocchi with squid ink and parmesan cream; and Maine Lobster grilled with saffron risotto. For dessert there is a towering Tiramisu layered with ladyfingers and aged madeira.  


Photo: Steven Branco                                                                                             

Reyna

Reyna with its over-the-top, fun vibe is a welcome addition to the food scene near Union Square. Toronto’s Nicki Laborie is force behind the place with its curvy peach banquettes and teal blue seating. The menu is a mix of Mediterranean snacks along with larger plates. Think Lebanese flatbread tacos and Lamb Baklava, along with porcini-crusted filet mignon. An intimate cocktail lounge will soon follow.


Photo: Evan Sung                                                                                             

Yoshino

It is not too often you see a restaurant earn four stars by the New York Times. Sushi master Tadashi Yoshida left his critically-acclaimed restaurant, Sushi no Yoshino in Japan, to open Yoshino, a 21-course omakase.  A signature dish - cured mackerel pressed to a tightly packed bed of rice - is torched with a handheld binchotan charcoal grill. You will need to spend more than $600 for the experience.

 
Photo: Teddy Wolff                                                                                            

The Wesley

The Wesley, in the West Village, is drawing high marks for its “plant-driven” menu.  In fact, the main dining room resembles a wheat field.  Executive Chef Santiago Astudillo (formerly of Le Bernardin and Daniel) is offering dishes like Royal Trumpet Ceviche with coconut leche de tigre, Cauliflower Gnocchi, and Artichoke Pasta with saffron and cashew cream.

Happy Eating!

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