The coolest restaurants in the Big Apple: remember to book early!
Everything is in the same block, but that everything and that block are a world here, when it comes to choosing a restaurant in New York. From Midtown to Long Island, from ramen to naans, we'll tell you what's hot right now in New York.
** ICHIRAN ** _(374 Johnson Ave) _
Japan's most successful ramen chain, Ichiran, come to the midtown (it is the second restaurant in New York, the other opened in Brooklyn a couple of years ago) replicating what made it famous there: its tonkotsu ramen (a pork-based broth with noodles) and its booths to eat alone.
The thing about sitting with yourself has its explanation: they say that the ramen is so good that you have to focus only on it and nothing else but it.
The noodles they make them in house, as their own spiced (and special) seasoning and everything is customizable: you can add ingredients, ask for the soup with more or less broth or more or less chunks…. (go writing it down while you wait, it's always full) .
Japan's most successful ramen chain lands in Midtown
** SCARPETTA ** _(88 Madison Avenue, at The James New York NoMad) _
In Italian, “fare la scarpetta” basically means dipping the bread on the plate, which gives us two clues: we are talking about an Italian (although curiously his executive chef, Jorge Espinoza, is Mexican and his creator, chef Scott Conant, American), and that here the taste is what counts.
This is not an opening but a relocation. The original restaurant opened ten years ago in the Meatpacking and recently He has moved into the James Hotel at the NoMad.
In between, it has opened branches in other cities such as Toronto, Las Vegas or Miami. The main culprit of this success has been the spaghetti with tomato and basil. It seems easy, right? Double merit for Mr. Espinoza and Mr. Conant.
Everyone to 'fare la scarpetta' or what is the same: clean the plate!
** THE GOULU ** _(29 East 61st Street) _
Another reopening, that of this institution of the Upper East Side , a famous French bistro opened 36 years ago, closed for eight, and is being reborn a few blocks from its original location.
Very in keeping with the neighborhood: European vibe, sophisticated and formal atmosphere (and still a bit dated, intentionally), french food (garlic soup, tartare, canard…) and important wines. His signature is the cheese soufflé
A French bistro in the heart of the Upper East Side
** GEM ** _(116 Forsyth Street ) _
When we talk about young revelation chefs, we usually talk about young promises. In the case of flynn mcgarry he is not entirely correct, because he is not young (but very young, 19 years old, and it must also be said that he does not look it) and he is not a promise, but rather The boy has been cooking in different pop-ups in New York and Los Angeles since he was 12 years old. and now he's in charge of a restaurant in the Lower East Side with a dinner menu (only) at 155 dollars.
** DADONG ** _(3 Bryant Park) _
At the end of last December, this restaurant opened in the Bryant Park area. Is about a famous Beijing restaurant, founded in the 1990s by chef Dong Zhenxiang, with more than fifteen restaurants not only in the capital, but also in other Chinese cities.
His specialty is peking duck (in China they say it's the best in the city), which can be eaten in various ways (rolls, dipped in sauce... anything that involves eating it with your hands).
The place is a good interpretation of contemporary China. Handsome. It has two terraces. On Wednesdays and Thursdays there is live jazz.
Dadong: all the flavor of Beijing in the Big Apple
FRENCHETTE _(241 W Broadway) _
Manhattan has always liked the concept of the brasserie, like a piece of old Europe for sophisticated evenings of wine and talks.
Frenchette, located at Tribeca , is one of the trendy places of the moment in New York. It is the first project of the chefs Riad Nasr and Lee Hanson (former Pastis and Baltazhar).
The food is impeccable and the place, evoking a Parisian brasserie, is beautiful. You have to book in time.
Frenchette: a Parisian brasserie in the Tribeca neighborhood
** MEME'S DINER ** _(657 Washington Ave Brooklyn) _
In Prospect Heights, Brooklyn , this restaurant is definitely queer-friendly. Its owners, Bill Clark and Libby Willis, define it that way; his staff and his guests corroborate it.
They do not give meals (only dinners) nor do they accept reservations. They also have brunch on the weekends.
Meme's Diner, the ideal weekend brunch
** A NAPOLETAN PIZZA ** _(175 Orchard Street) _
There was a lot of expectation before his arrival, because many are the unconditional of the pizzaiolo Anthony Mangieri, that he has been kneading the best pizzas since he was a kid, and of the chefs Jeremiah Stone and Fabian von Hauske Valtierra, behind Wildair and Contra.
The Lower East Side It is the place chosen to open a place with an industrial aesthetic that does not get lost and goes to what is going: classic Neapolitan pizzas, see: fat and toasted edges and simple flavors without eccentricities.
An offer that convinces even the most purist Italian palates. Don't even think about asking them to change an ingredient. They warn it in the letter.
A Napoletana Pizza: to the test of the most demanding Italian palates
beebe's _(Boro Hotel, 38-28 27th St, Long Island City) _
Not only in Manhattan or Brooklyn, in Long Island there are also news. And also pizza. Like the one in the restaurant Boro Hotel , which serves a 'fancy pizza' made in a wood oven: thin and crispy.
Open all day from the morning, and has options of pasta and American recipes. Since his neighborhood opened, he is much happier.
Thin and crispy pizzas in a wood-fired oven
** THE BOMBAY BREAD BAR ** _(195 Spring Street) _
The old Paowalla is reinvented with aesthetics (Long live Bollywood!) and a new name, in honor of its chef, the television Floyd Cardoz.
Fun, colorful, raucous, exotic and avant-garde (forget tika masalas or tandoori here like the ones you knew), the neighbourhood, Soho, so claims it.
Perfect to go with friends for dinner. Try their cocktails. Try it all.