The New York restaurant scene is one that constantly evolving and changing. Each year, new restaurants pop up. The upcoming year is no different. Those who watch the community are pleased at some of the upcoming developments and brand new restaurants. The new restaurants offer a taste of many varied cuisines including French and Israeli. Such new restaurants are expected to please local residents and visitors alike.
Those who love Middle Eastern food should happily greet Miznon. Scheduled for an early February opening, it is the brainchild of Israeli Chef Eyal Shani. Look for the whole roasted cauliflower to enjoy along with his use of other vegetables.
Another place that will greet diners in the new year is Frenchette. This restaurant aims to be a brasserie and will incorporate the use of concepts such as a Japanese charcoal grill. The menu will be a modern and updated version of many French classics. It should also open in February.
Italian food lovers can look forward to the Una Pizza Napoletana. A venture by a chef devoted to creating fabulous pizzas, this is one place that New Yorkers who love fabulous pizza will truly embrace. The place is slated to open in March on the Lower East Side.
For fresh fish with a Japanese take, head for Zauo. This one is an outlet of a popular Japanese chain. Diners can pick from ten kinds of fish and then have them served according to their exact specifications. Those who live in Chelsea should be happy when this one opens up in March.
The Vietnamese special soup known as pho is on the menu at Di An Di when it opens up in Greenpoint, Brooklyn in March. Diners can sample varied kinds of pho made from several different types of broth right here. They can also try many other kinds of Vietnamese specialties that will also be on the menu for those who appreciate authentic Vietnamese food.
Modern Japanese food is also the focus of the menu at Atomix. Diners in Kips Bay can try the tasting menu. Here, the spin is modern Japanese using local seasonal ingredients straight from Japan. Diners are expected to spend time in the restaurant and the adjoining bar when it opens in April.
New York City. So many choices. So many different cultures. It truly is the melting pot of the U.S. You can go down to Korea town which is only a few blocks from the famous Macy’s department store and have some authentic Korean BBQ or you can hop on the N/R train head down to Canal street and you have a plethora of Chinese food choices anything from dim sum to fresh chicken feet.
You can experience Indian, Persian, Ethiopian and Guyanese food all without ever leaving the country in NYC. Check out: Grub Street
There are also some other overlooked food availability and that is seafood.
New York city also has a wide variety of fresh seafood markets. NYC Fresh seafood In fact New York is the second largest fish market in the world.
From the Fulton market up in the Bronx,a huge wholesale operation. You can the 6 train and head back to the city on the 4 or 5 train to Dorians seafood market on the east side of the city. Off the Atlantic coast you have the finest clam and fish bars on the planet in my opinion and that is the famous Randazzos clam bar in Sheepshead Bay Brooklyn. The calamari is orgasmic with the generous amount of secret red sauce they pour over it. It is so good that you will want to bottle up the sauce and take it home!
If you are the adventurous type take the long journey on the A train or you can even take the new ferry service from Wall street,and head to the Far Rockaways in Jamaica Bay, Queens and go fishing for your own fresh fish! The possibilities are endless.
Whether you are a local or visiting New York City, it is a must go to destination! Come and get your catch of the day today!
If there’s one type of food that Americans could eat everyday, it’s probably pizza. That’s because pizza his hot, quick, easy, and delicious. For so many, it’s a staple in their weekly meal plan. Many grab a quick slice for lunch while others gather as a family to watch movies and order pizza. Whatever the reasoning, pizza has found it’s home with Americans.
Many struggle with finding really good pizza. That’s because many believe if you want what is truly authentic, you’ll have to travel to places like Italy where they specialize in pizza. According to Eater, New Yorkers will no longer have to suffer through bad tasting pizza or travel long distances. They’re getting an authentic pizza place right in New York City.
One of Italy’s most famous and beloved pizza chefs is opening up a restaurant in New York City. Long lines are sure to follow while people wait to get their hands on these Neopolitan pies. In Italy, traffic is blocked for people who want to grab a pie so it’ll be interesting to see just how busy the New York City location gets. Gino Sorbillo Pizzeria will open this week and it’s already gaining national attention. Several high profile actors and talk show hosts have already previewed the restaurant.
You may be wondering if New York City really needs another pizza place. Afterall, it seems that there’s one on almost every street with more popping up constantly. This one is different. It’s the real deal. Gino Sorbillo Pizzeria also offers something for everyone. New Yorkers can grab a basic pizza made with marinara sauce or something a bit more fancy, made with quail eggs. The prices range from $12 to $35 which is affordable by New York standards.
This new pizza joint is sure to be a hit among tourists as well. The lead chef wants to give guests a true taste of Naples without ever having to travel that far.
If there’s one thing to be said about New Yorkers, they sure love to keep up with the latest food trends. It seems that they are always trying to be the first ones to create a new dish and the only ones to have what is hot and trendy. New York City is essentially a hub for creative concoctions. That’s because New York City brings together a whole melting pot of people, all of whom have different tastes buds from across the globe.
One thing many New Yorkers can agree upon is just how much they love milkshakes! Black Tap Craft Burgers & Beer is a popular New York City restaurant that specializes in their extreme milkshakes. They’re big, bold, delicious, and messy. Their s’mores shake was one of the first ones to go viral because of how delicious it looked! Their shakes are packed full of ice cream, cake, whipped cream, syrups, sprinkles, chocolate chips, and more depending on the flavor. Now, it seems that there is a copycat in their midst and New Yorkers are not happy about it!
TGI Fridays is a popular restaurant chain and they’re coming out with their own version of these shakes. Their extreme milkshakes come in two different kinds. One is a “Stocking Stuffer” that comes with vanilla ice cream, gingerbread, candy canes, and the option to add vanilla vodka. TGI Fridays also has a Toasted S’mores flavor as well.
Many, however, can see the resemblance between these shakes and the ones from Black Tap NYC. This restaurant, however, isn’t the first to draw inspiration from Black Tap. Many others have gone over the top with these trendy shakes that started in New York City. Perhaps, these flavorful shakes are the way of the future. No longer do people just want simple vanilla and chocolate. New Yorkers started the trend which isn’t surprising. Anything they do, they do big. This includes stuffing different toppings inside of a milkshake.
New Restaurant In New York From Famous Chef Anne Burrell
New Yorkers love to eat. From pizza to Chinese food to Indian takeout, they know food and they love those who adore it as much as they do. So it comes as no surprise that this city has continued to attract world class chefs determined to make their mark here. Now, another chef has decided to make this city her own. Anne Burrell is known for many things. As one of Food Network’s rising stars, she’s been involved in many food battles online. She’s also hosted her own Food iNetwork show where she took some America’s worst cooks and taught them how to create gourmet meals. Her other ventures include a series of well received cookbooks.
A Brooklyn Location
While all of New York is a foodie haven, in recent years a vibrant food community has developed in Brooklyn. Anne Burrell has decided to make Smith Street on Brooklyn the home of her new restaurant. Called Phil and Anne’s Good Time Lounge, the restaurant is a partnership between her and indie food voice Phil Casaceli. The two have a point of view that is very much about bringing delicious food with unique dishes to the world. She’s a creative force who likes to play around with classic Italian favorites that she grew up with and make them more about modern, cleaner tastes.
An Innovative Menu
The thirteen hundred square food space offers a lot of space to experiment and plenty of room for guests to relax and explore the entire world of food. Diners can choose from varied kinds of menu items that range from snacks to more filling dishes. Choices like roasted baby beet and carrot salad are all about keeping as healthy as possible while not letting go of flavor. For those with heartier appetites items like meatballs with ricotta and diced dill pickles or a seared cod with clams and shrimp help people fill up on a cold winter day.
The Japanese have developed an entirely unique cuisine. With a focus on fresh fish and bright colors, people all over the world have come to love what it offers. New Yorkers are no exception. As in so many other world class cities, New Yorkers adore this varied style of preparing food. Today, diners can pick from all kinds of Japanese restaurants in New York from small sushi joints to places that serve intense and upscale plates. A style of Japanese food known as omakase has become particularly popular. From a Japanese phrase that means allowing the chef to choose the meal, this kind of Japanese dining is all about the use of quality ingredients and letting a chef use their skills to create something that entirely special. Several Japanese omakase restaurants have opened up in New York City, much to the delight of residents pleased at the chance to enjoy a style that can be hard to find outside of Japan.
The New Restaurant
Residents of the Upper East Side can head to 74th street to try omakase at Sushi Ishikawa. This new venture offers quality at a reduced price. This way, many diners can sample one of the most luxurious styles of Japanese food. There are twenty-three seats so there’s expected to be enough room for everyone who wants to be here without a wait. The chef plans to offer two menus for diners to pick from. Each diner can expect to enjoy a wide variety of fish and seafood as well as other kinds of Japanese ingredients all via the guidance of a skilled chef who cares about creating a truly memorable meal each night. A typical meal may start with mushroom soup topped with abalone and then include other, very special ingredients such as hairy crab, Japanese grunt and octopus. Special emphasis is placed on the use of accompaniments such as bonito flakes and a salt that is mixed with green tea.
New Yorkers, like everyone else, love Chinese food. Chinese food is often made from fresh ingredients and full of flavors like soy sauce, ginger and garlic that are commonly used in many cultures. Many New Yorkers are familiar with the varied elements of Chinese culture. A new restaurant concept seeks to translate their familiar flavors into the fast casual concept. Like other fast casual restaurants, this one will offer the chance to customize a meal from all kinds of specific components to creates something that is entirely unique for each diner. Junzi Kitchen is slated to open near Columbia University on June 21st. The first Junzi Kitchen began in 2015 as a way to turn around the standard Chinese restaurant in America into something that is hopefully more modern, faster and ideally easier for the average American to navigate on their lunch hour with friends.
Their First New York Location
This new restaurant will have seating for thirty-five in an eight hundred foot square space. Diners can come here from 11 in the morning to 10 at night to create their own special plate. They are allowed to pick out a base such as noodles. After that, it’s on to their choice of toppings and protein. They can pick from varied kinds of meats depending on what they want on any given day. Additional choices include vegetables that have been quickly fried and a choice of varied kinds of sauces. A diner might decide to go for wide knife noodles. Then they could add in meat options that include chicken and pork. Vegetarians can pick from mushrooms and tofu. Garnishes include scallions and bean threads while roasted sesame and sweet soy as well as tomato egg and called jaja. Each location has something special that is designed to cater to specific tastes that may be more locally common. The New York space will offer choices like shrimp salt with a tang and chive ash.
New Yorkers love cheese. Each year, they consume many pounds of this dairy foodstuff. One of the best things about living in New York is often the chance to try a new kind of cheese. Cheese delights the the taste buds with flavors that have many notes and lots varied texture. One restaurant understands just how much New Yorkers love cheese and wants to offer them yet another choice. That place is Blue Hill. Located just outside of New York City, Blue Hill has been popular with critics and those who appreciate fine foods that are locally sourced and turned into gourmet meals. While New Yorkers have to leave the city in order to dine at Blue Hill, they can now enjoy the cheese made here right in Manhattan. Their Bone Char Pearl cheese is being sold by an Essex Street cheese monger. Saxelby Cheese Mongers will now sell the cheese at sixteen dollars a pound for all who appreciate cheese that is made with incredible care.
A Very Special Product
Made from a combination of goat and cow’s milk, the new Bone Char is coated in a light ash that is a special technique that has been developed at Blue Hill. Then, the cheese is aged for three weeks in accordance with a method that has been used for centuries to produce a superior product. The aim of Blue Hill is not waste anything that might be useful. Each slice of this cheese has been to create something that is all about the earth and all about being in touch with it. New Yorkers can head down to Delancey Street to try this new product. No need to hope it will be on the menu when at Blue Hill. The cheese stores easily and works with a wide variety of flavors. Pair it with other kinds of cheese here or try it with a drink of wine and some local chocolates.
Ramen noodles have become one of the hottest food items in recent years. This former dried kitchen staple has gone upscale. No longer the plain, easy to cook snack so beloved of late nigh workers everywhere, the new ramen is all about freshness and flavor. New Yorkers everywhere are about to get a taste of ramen many people have not tried before unless they’ve been to New York. In the last few years, many places have opened up where diners can slurp to their heart’s content. Those places have been content to serve up a dense style of ramen laced with pork flavor with a creamy mouth feel. While this style of ramen is highly popular both in Japan and the United States, it’s not the only kind of ramen available. For those in search of other kinds of authentic ramen that has more variety, one restaurant has an idea it knows that New Yorkers will love. The Japanese have developed many styles of ramen they want to share with this city.
E.A.K Is Opening
Downtown New York will be the site of a new restaurant called E.A.K. They specialize in a style known as Yokohama’s iekei ramen. Yokohama is one of the largest cities in Japan and one known for good eats. Their plan is to offer ramen that has thicker noodles and a broth with many flavor notes including clear broth with lots of umami. The new restaurant also plans to serve many other kinds of ramen including a variety known as the zebra with lots of butter and hints of garlic in the broth. There’s also plans to serve a ramen choice that combines ground chicken with a miso that has lots of spice. Vegetarians can find a ramen to their taste. In addition, there’s also lots of appetizers for those diners who are not content with just soup or have a crowd of people and want to share dishes.
The Iberian peninsula is home to both Spain and Portugal. Each country has a magnificently diverse cuisine with lots of emphasis on fresh seafood and the use of subtle and elegant spices. The unique cuisine is not only popular locally. It’s also a cuisine that exports well. New Yorkers are about to get their own taste of this part of the world right on the Lower East Side. Nialls Fallon loves the food of this region. He has teamed up with his chef and partner Nick Perkins for a new venture. They have dubbed the restaurant Cervo, a Portuguese word that means stag and symbolized their quick thinking and plans to move forward. The new restaurant is one with an innovative menu that is all about using fresh ingredients both from the land and the sea. Their emphasis is also about bringing out flavor from olive oil and seafood along with vegetables with a crisp snap.
Lots Of Flavors
Portuguese and Spanish foods often focus on ingredients that are not always familiar to many Americans like sardines and bottaga. The partners at Cervo know that sophisticated New Yorkers will appreciate their determination not to sacrifice authenticity while providing a menu with lots of modern twists. Here, diners can share items like grilled whole fish that has been cooked Portuguese style and flavored with olive oils. They can also try other kinds of dishes that also draw on Mediterranean flavors and easy access to varied seafood. Fat, thick prawns, for example, are flavored with oranges and then topped with sweet chile. Olives make an excellent appetizer when spiked with paprika oil. Main courses include dishes such as squid, mussels and octopus paired with broad beans and grilled mackerel that is topped with green salsa and then served with potatoes. Classic Portuguese wines are offered by the glass along with standard desserts such as flan that are an integral part of the area’s regional cuisine.