Eat and Drink Financial District dining scene to grow in 2017 Fuku Photo Credit: Gabriele Stabile By Meredith Deliso firstname.lastname@example.org @themerryness December 28, 2016 4:28 PM Print Share Share Tweet Share Email The Financial District is heating up. The Wall Street neighborhood — primarily populated by chains and to-go eateries for the lunch crowd — is quickly becoming one of the city’s biggest dining destinations, thanks to recent and forthcoming projects from big names. Here’s a look at some of what’s on tap. FORTHCOMING Blue Ribbon Federal Grill The dining empire will introduce a new concept at 84 William St., on the ground floor of the new hotel AKA Wall Street, in mid-January. Nobu New York Nobu Matsuhisa’s flagship restaurant is vacating its original TriBeCa home for FiDi, slated to move to its new location at 195 Broadway in early 2017. Keste Wall Street The family behind Keste is opening its third spot devoted to Neapolitan pizza with this restaurant, slated to open in January at 77 Fulton St. with an on-site pizza school. Fuku David Chang’s fried chicken chain continues to grow. A fifth location of the fast-casual spot is slated to open at 110 Wall St. A new restaurant from Chang is also opening at South Street Seaport’s revamped Pier 17. RECENT OPENINGS Augustine Celebrated restaurateur Keith McNally (Cherche Midi, Balthazar, Minetta Tavern) opened his much-anticipated new French restaurant, Augustine, in the historic Beekman Hotel at 5 Beekman St. in November. Fowler & Wells Also in the Beekman, this new American restaurant from celebrity chef Tom Colicchio opened in October. Not to be missed is the attached bar in the hotel’s Victorian atrium. Sauce & Barrel This pizzeria, which opened at 97 Washington St. earlier this month, is helmed by veterans of Betony and specializes in New Haven-style pizzas. By Meredith Deliso email@example.com @themerryness Meredith has been a features editor with amNewYork since 2013, covering dining, health, travel and books. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.