The new trendy breakfasts in the city
** SEAFOOD, AT CHELSEA MARKET**
If we measure the success of a restaurant by its queues, then the position of The Tacos No. 1 in the chelsea market Street wins all its competitors. Buoyed by its fame, one of its owners, Christian Pineda , has opened a gastronomic extension in the same market. Los Mariscos is inspired by the delicious restaurants of, that, seafood from Baja California . In addition to the classic fish and shrimp tacos, you can also devour their ceviche with both ingredients plus clams and octopus and aguachile made with raw shrimp, fresh chilies, lime and cucumber. Its authenticity is not limited to the menu but the place recreates the warmth of the coastal areas of Tijuana.
Chelsea Market's New Vice
UNION SQUARE CAFE, GRAMERCY
One of the most lamented closings in New York has a happy ending. Union Square Cafe , located near the square that gives it its name, had to leave the premises it occupied for 30 years after a drastic rent increase (something all too common in New York) . But its creator Danny Mayer , who started his culinary empire here, did not give up and is about to inaugurate the new Union Square Cafe, just on the opposite side of the square. With the change, Meyer and his team win. In addition to a larger kitchen, the restaurant has its own patisserie, a private dining room, and an adjoining establishment called Daily Provisions who will serve breakfast.
Broccoli with melted cheese
MADE NICE, NOMAD
Eleven Madison Park is not only a New York institution, it also has three Michelin stars and holds third place in the publication's list of the best restaurants in the world The World's Best 50 Restaurants . Your top managers, Daniel Humm and Will Guidara , have decided to put their experience in haute cuisine at the service of fast food. The price of Made Nice dishes will be between 10 and 15 dollars (small change compared to the $295 menu at Eleven Madison Park excluding tax, drinks, and tip). The restaurant will be next to The NoMad Restaurant who also wears the same equipment..
AUGUSTINE, THE BEEKMAN HOTEL
A beautiful old office building from 1880, in Lower Manhattan , now converted into a sumptuous hotel, will house not one but two of the most anticipated restaurants this season. The first is Keith McNally's Augustine . The restaurateur is responsible for some of the most iconic venues in New York. Balthazar, who revolutionized Soho; the ill-fated Pastis who did the same in the Meatpacking District; and we will see how his new creation transforms the Financial District. Augustine's menu shares the French inspiration of the other restaurants with dishes made with escargot, mushroom and seafood tartlet and seasonal vegetables.
**FOWLER AND WELLS, THE BEEKMAN HOTEL**
Behind the second of the restaurants that will seduce guests of The Beekman Hotel and Wall Street executives is a television chef. Tom Colicchio is one of the judges of the American edition of top-chef and he knows a lot about cooking. For his new restaurant, which takes its name from two phrenologists who had an office in the same building, Colicchio pays homage to New York's gastronomic past. The menu has, for example, great classics such as Beef Wellington and Lobster Thermidor . The restaurant will have as a complement The Bar Room , a quiet lounge for pre-dinner drinks.
Hotel cafeteria and bar
** LEUCA AND WESTLIGHT, WILLIAM VALE HOTEL**
Chef Andrew Carmellini does a double at the newly opened William Vale Hotel , in the heart of Williamsburg, in Brooklyn. This summer he opened the rooftop with e The Westlight Bar and quickly became one of the city's hottest spots not only for its outdoor pool but also for the chef's appetizers and cocktails from his cooking partner, Anne Robinson. Now it's the turn of the restaurant, Leuca, which offers us the fragrant flavors of southern Italy. The kitchen has a wood oven so it is not for less.
Leuca
JERD, MIDTOWN
The Mexican food revolution in New York came at the hands of Alex Stupak. This chef has worked hard to raise this cuisine to the level of French or Italian cuisine. As a sample are its three restaurants Empellón Taqueria, Empellón Kitchen and Empellón Al Pastor to which is added this season **Empellón (to dry)**. Stupak defines his new location, two stories high and with space for 150 people, as the "nurse mother" of his little empire. The menu is completely different from their other restaurants and includes a practical lunch menu ready to be consumed in less than an hour. Its location, a few meters from Fifth Avenue, makes it a real temptation for compulsive buyers.
The Eden of the 'taquero'
abcV, UNION SQUARE
The vegetarian and vegan food offer in New York is expanded with the new creation of Jean-Georges Vongerichten and right next to another of his restaurants, the always bustling abckitchen . The chef has opted from the beginning for the use of ingredients that come directly from the field and his vegetarian version will also have top quality organic food. To highlight the importance of vegetables, Vongerichten has ruled out following the fashion of vegetable burgers They look like meat but aren't. abcV will open in time for breakfast , will have a customizable juice bar and will extend until dinner with rice congee, traditional Indian dosas and another staple of Asian cuisine, kitchari.
TIM HO WAN, EAST VILLAGE
This Hong Kong restaurant known for being the cheapest Michelin star in the world lands in New York after opening positions in Australia, Thailand and South Korea. Their specialty is dim sum, delicious ingredients wrapped in a thin dough of rice flour and served in steaming bamboo baskets. The chef Mak Kwai Pui He will keep his typical creations such as shrimp dim sum, barbecued pork stuffed buns and rice balls stuffed with Chinese sausage wrapped in lotus leaf. All for less than 5 dollars.
ORO DI NAPOLI, FINANCIAL DISTRICT
Given the great offer of pizzas in New York, one wonders if more restaurants are needed. Looking at the menu of the new Oro Di Napoli, the answer is a resounding yes. The establishment not only has a variety of more than 20 different pizzas but will have a workshop to learn how to make them, from the dough to its cooking . The art is put by Roberto Caporuscio who has managed to place his restaurant Keste, in the West Village, among the best pizzerias in New York on all the lists of favorites in the city.