Change is the only constant in New York, and each season brings a host of new options for diners weary of the same old, same old. There are bigger, better food halls to lure the lunch crowd, and breweries and bars to tempt after work. Veteran chefs with solid reputations are taking risks, while unproven out-of-towners are making their first go of it in the city.
Among the most anticipated openings this season is a French-Mediterranean restaurant that pays homage to the Church of Rock ‘n’ Roll; a fancy sit-down restaurant, owned by the company behind Dig Inn; and a jewel box for Basque cuisine from an alumnus of Frenchette and Alinea.
Alfred Portale, who spent decades at Gotham Bar and Grill, will open Portale, his personal take on Italian food, in Chelsea.CreditNicole Craine for The New York Times
Modern Italian, Roman wood-fired flatbreads, American through an Australian lens and sweet and savory pies: Alfred Portale, Larry Forgione, Shaun Hergatt and Bill Yosses have big plans in New York.
It took years to persuade the chef Manoella Buffara, shown here at her restaurant Manu in Curitiba, Brazil, to open a restaurant in New York. She’ll spend 10 days a month in New York.CreditGabriela Portilho for The New York Times
Manoella Buffara’s acclaimed restaurant is thousands of miles away in Curitiba, Brazil, but lucky for us, she’ll commute in to Manhattan to run a new restaurant in Chelsea.
Marinated beets and a fennel-and-sausage pizza will be on the menu at Jeannie’s, one of the restaurants Tom Douglas is opening in a new Nordstrom store on West 57th Street.CreditKyle Johnson for The New York Times
“We wanted to see how people would respond to different ways of serving the martini,” said Linden Pride, an owner of the bar Dante.CreditSasha Maslov for The New York Times
At the Grand Delancey on the Lower East Side, beer fans will find 50 draft beers, along with cask ales and Belgian saisons.CreditKarsten Moran for The New York Times
Three notable breweries will open in Brooklyn, and the Lower East Side gets hoppier, too, with the addition of a beer hall that aims “to show the full spectrum of beer flavor.”
Several natural wines join the roster of more than 100 Champagnes and other sparkling wines at the Riddler, from Jen Pelka.CreditCaitlin Ochs for The New York Times
The Deco’s arrival means more dining options for the garment district.CreditDaniel Krieger for The New York Times
