TODAY'S PAPER

NYC restaurant openings

Stay in the know on new restaurants to visit in NYC.

Make your reservations now before these new spots fill up!

Mile End

The beloved Montreal-style deli Mile End has opened a second location in Manhattan. If you're craving poutine or smoked meat sandwiches, stop by their stall at the food hall Urbanspace Vanderbilt. Also on the menu: Black Seed bagels breakfast sandwiches and corn dogs. 230 Park Ave., mileenddeli.com

Ladybird

Ravi DeRossi (Mother of Pearl, Bergen Hill, Death & Company) has opened yet another new restaurant, this time with chef Daphne Cheng. Ladybird is a "globally-inspired vegetable tapas bar," which is on trend with DeRossi's recent foray into vegetable-focused food at his restaurants. (A percentage of proceeds at Ladybird benefit his BEAST Foundation to prevent animal cruelty.) But what about the food? The menu focuses on small-plate and bites like vegetable charcuterie (smoked carrots, beet chorizo, mushroom pate), quinoa croquettes and churros with dukkah and creme fraiche. 127 Macdougal St., ladybirdny.com

Bergen Hill

Restauranteur's Ravi DeRossi and Daniel Kessler have relocated their Brooklyn restaurant Bergen Hill to Cooper Square. The new location features a similar intimate vibe as the original but the menu is now more focused on seafood and vegetable dishes. Don't miss the various crudo plates or the octopus with farro and onion puree, pictured. 64 Cooper Sq., bergenhill.com

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Zadie's Oyster Room

Chef Marco Canora (Hearth, Brodo) has opened Zadie's, a celebration of New York City's past as an oyster town. The bivalves are served in every style: on the half-shell, steamed, fried, poached, pickles and broiled. Canora also makes an oyster stew of sorts: he brings milk and cream to a boil, adds oysters to poach and serves the mixture with croutons. 413 E. 12th St., zadiesoysterroom.com

BKW

The Brooklyn Winery team has opened a full restaurant in Crown Heights called BKW. The Executive Chef is Michael Gordon (formerly of Bouley) and the menu was created to pair with Brooklyn Winery's wines. Dishes include chilled shiitake soup with coconut and mint, roasted broccoli with Greek yogurt and maple candy and hanger steak with a reduction of red wine from the winery. 747 Franklin Ave., bkwnyc.com

Sauvage

The team behind widely lauded bar and restaurant Maison Premiere has opened its second project: the restaurant Sauvage (French for wild or natural), which is focusing on seafood and vegetables. Menu items include: carrot carpaccio, spring peas with sweet onion and fava beans, mountain pike with vegetables and sour beer sabayon and pot-au-feu with chicken skin schmaltz toast. Cocktails complement the menu and there is also a takeout window that sells coffee, tea and pastries. 905 Lorimer St., Greenpoint, sauvageny.com

Schilling

The Financial District is home to a new restaurant from Eduard Frauneder of Edi & the Wolf, Freund and The Third Man. The bistro's menu offers a contemporary take on the Austrian cuisine of Frauneder's youth and includes items like crostini with crushed fava beans and ricotta, carpaccio with crispy artichokes, purslane and Grana Padano, young chicken with glazed asparagus, roasted maitake mushrooms and sourdough bread salad and a burger with charred bacon, onion jam and bread-and-butter pickles. 109 Washington St., schillingnyc.com

Graffiti Earth

Jehangir Mehta's newest restaurant at the Duane Street Hotel is a 20-seat eatery that focuses on "ugly" fruits and vegetables and sustainable proteins. Dishes include shiitake panna cotta, curry rice eggplant sushi, malbec mole duck with pepper seaweed, braised pork buns with apricot chutney and peanut butter jelly muffin. 130 Duane St., duanestreethotel.com/tribeca-dining

Dizengoff NYC

Philadelphia's Michael Solomonov and Steven Cook (Zahav, Dizengoff, Federal Donuts) have finally opened their first NYC location. After months of preparation, the hummus and pita spot is serving customers in Chelsea Market. Named for an iconic Tel Aviv street, Dizengoff is modeled after traditional hummus stalls in Israel. The freshly made hummus is topped with garnishes and served with pita baked in an oven right in front of you. Don't miss the NYC special hummus topped with lamb neck, black lime and rhubarb. 75 Ninth Ave., dizengoffhummus.com

L'Appart

This 28-seat tasting-menu restaurant is now open in the Le District Marketplace at Brookfield Place. Former Daniel chef Nicolas Abello heads up the kitchen, which is putting out classic dishes inspired by French culinary techniques. The menu, which starts at $105 per person, features seasonal ingredients that will change regularly. 225 Liberty St., lappartnyc.com

Cherry Point

Chef Julian Calcott, a former chef at the Spotted Pig, opens this restaurant in Greenpoint. The menu is based on an "international perspective," according to a news release, and features dishes like a guinea hen and mushroom terrine, pickled mussels and seared skate wing with peas, fava beans, lamb bacon, and lemon. 664 Manhattan Ave., cherrypointnyc.com

Don Muang Airport

Located inside the music venue Baby's All Right, Don Muang Airport is an authentic Thai restaurant where the menu celebrates the classic dishes while also serving "new-wave" bar snacks. Dishes include: Miang Kham (pictured): lettuce cups with smoked pork, fried garlic, tamarind jam, toasted coconut, chili and lime and a Thai-style fried chicken sandwich, with papaya salad. There will also be large format cocktails served in a bucket. 146 Broadway, South Williamsburg, donmuangairportbk.com

Covina

This Mediterranean-California hybrid concept from chef Tim Cushman opened this spring at the Park South Hotel and features a bar, cafe and full-service restaurant. On the menu: wood-fired delights like a Brussels sprouts topped pizza, whole roasted sea bass and crispy charred broccoli. 127 E. 27th St., covinanyc.com

Capri Ristorante

Capri is far, Little Italy is close and Capri Ristorante can take you on a quick visit to the Italian island. People-watch from the patio with a pitcher of sangria as you enjoy Italian-American favorites including shareable seafood platters, antipasto made with imported meats and cheeses, an extensive pasta menu and much more. 145 Mulberry St., capriNYC.com

Ample Hills Creamery at the High Line

The second Manhattan location of Brooklyn's Ample Hills Creamery is now open within Bubby's High Line. The new spot will feature an exclusive flavor, Floatin' Over the High Line (made with Bubby's house-made root beer, marshmallows and chocolate sprinkles) as well as build-your-own shakes made with Bubby's famous pies. 73 Gansevoort St., amplehills.com

Alta Linea

Restauranteur Joe Campanale is behind the return of Alta Linea to the High Line Hotel. He has brought in chef Francis Peabody who's menu includes many new dishes, from peekytoe crab salad (pictured) to fried artichokes with salsa verde and Parmesan to a ribeye cheeseburger. 180 Tenth Ave., altalineanyc.com

The Metrograph Commissary

The eatery inside the new Metrograph movie theater is now open. Featuring a menu by Henry Rich (Rucola, Cassette, June Wine Bar) and the chefs Norberto Piattoni and Dennis Spina, both those seeing films and not are welcome. Menu items include: steak tartare with fried capers, spring onions and spiced mayonnaise, Waldorf salad, burrata and steak frites. 7 Ludlow St., metrograph.com

PN Wood Fired Pizza

This new pizza concept is changing up the way your order pizza. Guests will customize their pizzas based on flour and dough, with options including Miracolo, an ancient grain cultivated in Parma and Kronos, organic semolina and stone-ground type 1 flours that are highly flavorful. Beyond the crust, unique toppings like porcini, pork jowl, pine nuts and more as well as classic pies like the margherita are on the menu. A full bar serves plenty of cocktails to chase it all down. 2 W. 28th Street, 646-964- 4834, pnpizzanyc.com

Milk Bar Chelsea

The latest outpost of the Milk Bar empire is now open in Chelsea. The new location of Christina Tosi's bakery features all the favorites, from Cereal Milk soft serve to birthday cake truffles. There will also be seasonal, limited-edition treats. Milk Bar Chelsea features an inside counter as well as a window that opens right onto the street for quick coffees and bagel bombs to go. 220 Eighth Ave., milkbarstore.com

American Cut Midtown

Chef Marc Forgione has opened a new American Cut in the historic Lombardy Hotel. The modern steakhouse features a 130-seat dining room, made-to-order cocktails created table-side on a rolling bar cart and a must-Instagram 52 oz. Porterhouse served flaming bone marrow butter. 109 E. 56th St., 212-388-5277, americancutrestaurants.com

Impero Caffè

Celebrity chef Scott Conant is back on the NYC restaurant scene with Impero Caffè, an upscale pasta and American cuisine eatery. Conant, best known for Scarpetta and as a judge on The Food Network's "Chopped," is a pasta aficionado so don't miss the campanelle with baby squid, clams and mussels or the pasta al pomodoro, Conant's "signature" ragu. Oh and the rib eye for two looks pretty impressive, too. Innside New York NoMad Hotel, 132 W. 27th St., innsidenewyork.com

Porter House Bar and Grill

Michael Lomonaco's Times Warner Center steakhouse Porter House Bar and Grill reopened over the weekend after closing for about a month for a facelift as it approaches its 10th anniversary this fall. Changes include updates to the interior, a renovated bar area that makes for a separate bar and grill and some rebranding, as the restaurant now goes by Porter House Bar and Grill. 10 Columbus Circle, 4th Fl., 212-823-9500

Fair Weather Bushwick

Fair Weather Bushwick offers opportunities to diners, from a 10-course tasting menu during the week to a la carte options on weekends. When it opened, FWB was a daytime coffee shop, but owner Ebru Brun decided to partner with the chef and now partner John Creger (Artisanal, Le Cirque) to create the full-service restaurant. On weeknights, one tasting menu dinner is offered to just 22 guests, at 8 p.m. The menu will change but could include: cauliflower textures with Bengal curry puree and saffron panna cotta (pictured). On Friday and Saturday nights, an a la carte menu will be served. Menu items include quinoa fritters and beef short ribs with smoked gouda polenta. 274 Wyckoff Ave., Bushwick. fairweatherbushwick.com

Momosan Ramen & Sake

Chef Masaharu Morimoto has opened his first noodle restaurant. The Iron Chef is focusing on traditional takes on tonkatsu, tan tan (pictured) and chicken ramen and the menu will also feature "creative" side dishes and an extensive sake list. 342 Lexington Ave., facebook.com/MomosanRamen

Tacuba

The second location of Chef Julian Medina's Tacuba is now open. The menu at the new Manhattan location differs from Tacuba in Astoria and features menu items like omelette de chapaulin (a Oaxacan grasshopper omelette) and langosta puerto nuevo (spicy lobster, chipotle butter, frisee, hearts of palm, haricots verts and sesame-ginger dressing). 802 Ninth Ave., tacubanyc.com

Rider

James Beard Award-winning Chef Patrick Connolly has opened this restaurant that focuses on American cuisine. Menu items include soy roasted radishes with chicken and cashews, griddled mortadella with ricotta, sunflower and nasturtium pesto and fennel and lemon doughnuts. National Sawdust building, 80 N. 6th St., Williamsburg, 718-210-3152, riderbklyn.com

Perla Cafe

Gabriel Stulman's Happy Cooking Hospitality group has moved Perla from one West Village location to another. Goodbye Minetta Lane, hello West 4th Street. The menu features cafe-style dishes like pastas, veggie-focused plates and simple mains like chicken with orange, olive, fennel and chile. (Hence the addition of the word cafe to the name.) 234 W. 4th St. perlanyc.com

Tekoa

Tekoa is the new all-day cafe concept from chefs Alex Raij and Eder Montero (La Vara, El Quinto Pinto, Txikito). Located next door to La Vara, the cafe serves coffee and tea, baked goods (including the sour cream coffee cake with black currants and almonds, pictured), lunch and dinner. Unlike the chef's other restaurants, Tekoa is not focusing on Spanish foods. Menu items include: broccoli rabe sandwich, three bean salad and rotating specials. 264 Clinton St., tekoany.com

San Carlo Osteria Piemonte

Traditional Piedmontese recipes are now served at this new SoHo spot. Dishes will include "sfizi" or small bites, like fried squash blossom with mozzarella and basil, antipasti including beef tartare made with certified grass-fed Piedmontese beef and topped with a quail egg, homemade pastas as well as gluten-free options and the popular Piedmontese dish Fritto Misto alla Piemontese, a variety of lightly fried meats, fruits and vegetables including lamb, veal, frog legs, sausage, sweetbreads, asparagus, broccoli, apples and adorned with amaretto cookies. 90 Thompson St., sancarlonyc.com

Freds at Barneys New York

The new Barneys opened in Chelsea last month and now Freds, the eatery in the uptown Barneys, is also open at the new location. Favorites from the original are on the menu, from chopped chicken salad to margherita pizza. Light bites are also available in Chelsea, including trendy items like ceviche and avocado toast. Open for lunch now, and dinner and brunch soon. 101 Seventh Ave., 646-264-6402, barneys.com

TEISUI

The first Japanese restaurant of it's kind in NYC, the $150 tasting menu at TEISUI recreates open-kitchen fine dining in a Japanese Ryokan hotel. Seasonal dishes range from tsukune (a patty of minced chicken braised in yakitori sauce) and Ishiyaki TEISUI soup (a miso soup made at the table with hot Mount Fuji rocks, which cook Japanese red snapper, king crab and Tokyo scallion. 246 Fifth Ave., 917-388-3596, teisui.nyc

Bedford & Co.

Chef John DeLucie has opened up a new spot inside midtown's The Renwick Hotel. Grass-fed meats, free-range poultry and sustainable seafood are all on the menu, cooked in a natural wood-burning grill and enjoyable with sides like charred beets and fresh pastas. 118 E. 40th St., 212-687-4975, therenwickhotelnewyork.com

NIX

NIX is the latest project from Michelin-starred chef John Fraser. The menu favors seasonality, and vegetables are largely sourced from the nearby Union Square Greenmarket (though not the pineapple in the Tandoori pineapple, obviously). It's currently only open for dinner, but lunch and brunch will be added in late spring. 72 University Pl., nixny.com

La Sirena

The latest restaurant in the Mario Batali / Joe Bastianich empire has opened in the Maritime Hotel. La Sirena serves fresh takes on Italian food, like the ravioli with spring onion butter dish (pictured). The new restaurant also boasts an extensive cocktail list. 88 Ninth Ave., 212-977-6096, lasirena-nyc.com

ACME

The popular NoHo restaurant has been reborn. No longer serving Nordic-style cuisine, ACME is now a contemporary bistro. Executive chef and partner Brian Loiacano, formerly of db Bistro Moderne, has created a menu of Italian and French dishes. 9 Great Jones St., 212-203-2121, acmenyc.com

Pasquale Jones

Pasquale Jones is the newest restaurant from the team behind popular West Village restaurant Charlie Bird. Expect wood-fired pizzas, vegetables and seafood dishes as well as dry-aged steaks at this French and Italian-inspired spot. 86 Kenmare St., pasqualejones.com

12 Chairs Kiosk

12 Chairs Kiosk is a to-go window from 12 Chairs at the cafe's Williamsburg location. Grab a quick nosh based on Israeli street fare, from falafel to kebabs to sabich (eggplant sandwiches). 342 Wythe Ave., 347-227-7077, 12chairscafe.com

The Fuku Stall at Madison Square Garden

David Chang is opening his third location of fast-casual chicken sandwich shop Fuku at Madison Square Garden. The Fuku Stall, as it's being called, is only open during games and events. It will sell a limited selection of menu items: the signature spicy fried chicken sandwich, french fries and a selection of Milk Bar cookies. 4 Penn Plaza, SAP Madison Concourse (outside section 119), 212-465-674, fuku.momofuku.com

Breads Bakery Lincoln Center

Breads Bakery has opened on the Upper West Side, and a new menu item that's sure to impress is the Concord Cake (pictured). Once a popular item at another UWS bakery that has since closed, Soutine, the cake is chocolate mousse with a chocolate meringue topping. All of the usual favorites are also available at the Union Square bakery, including babka, breads and sandwiches. 1890 Broadway, breadsbakery.com

Aunt Jake's

Nick Boccio of Mulberry Project and Greenwich Project has created a new counter service restaurant serving made-to-order Italian specialties like homemade pastas and sauces in cozy Little Italy. Mix-and-match pastas include spaghetti nero, beet pappardelle and seasonal agnolotti in sauces like lamb ragu, arrabiata and broken meatball. 151 Mulberry St., 646-858-0470

Solomon & Kuff

This 5000-square-foot pan-Caribbean gastropub and rum bar created by local mixologist Karl Franz Williams mixes food, music and art over a selection of over 100 international rums. Dishes includes Peppered Goat Pies and a house-made Coco bread roll program featuring lobster, sausage, veggie and ackee and salt fish sammies. 2331 12th Ave., 212-939-9443, solomonandkuff.com

Momofuku Nishi

David Chang's Momofuku restaurant group announced on Instagram Friday that his latest restaurant, Momofuku Nishi, would open that evening, Jan. 8, for dinner. The long-awaited Chelsea Momofuku location will serve Korean food inspired by Italy, according to an interview with Chang's magazine Lucky Peach. There will also be no tipping, in keeping with recent trends. 232 Eighth Ave., 646-518-1919, nishi.momofuku.com

Biang!

Flushing restaurant Biang!, the sit-down sister spot to the hugely popular Xi'an Famous Foods, is officially open in the East Village come Jan. 9! On opening day, customers who like or follow Biang! on social media will get a 25% discount off their order. Biang!, which had a soft opening in December, offers barbecue skewers with Xi'an-styled spices, biang-biang hand-ripped noodles and much more, with most dishes priced under $10. 157 Second Ave, 718-888-7713, biang-nyc.com