In Manhattan the focus continues to be everything food!
From food halls and marketplaces to fine dining and everything in between. Diners are seeking the new and the interesting and we are seeing new concepts on the horizon from all corners of the world. Here are the ABC’s of some new and delicious forthcoming food!
(Korean), 104 E. 30th Street
Ato, stemming from the ancient Korean word for ‘gift,’ is the innovative Korean cuisine that Chef and wife team – Junghyun and Ellia Park, hope to deliver to the world using New York City as their stage. Atomix, a follow-up project to their well-loved firstborn Atoboy, is a place where guests can really dive deep into Chef Junghyun’s cuisine through a multi-course tasting menu featuring modern and traditional techniques that best highlight the new Korean cuisine.
(Italian), 20 Union Square West, 212-677-7818
Bocce Union Square is the NYC backyard we never had but always wanted. Located in the heart of Union Square Park, it’s a place for our neighbors to escape, be outside, enjoy ridiculously good Italian food, refreshing drinks, a little sun, a little shade, and some (mostly) friendly competition on the bocce court.
(Food Hall), 345 5th Avenue, 212-719-0111
Being built directly across from the world-renowned Empire State Building’s main entrance this Epicurean food hall be the sixth site for the brand. Launched as an eatery that offers locally sourced high quality ingredients. This billboard locale is set to be a two level destination, debuting a new candy and confections concept with custom and decadent treats.
(French), 241 West Broadway, 212-334-3883
Riad Nasr and Lee Hanson’s new Tribeca bistro are masters at French cooking having run the kitchens at the two most famous restaurants in Keith McNally’s brasserie empire, Balthazar and Minetta Tavern. Frenchette leans heavily on their training in traditional French cooking and their experience at Balthazar, Minetta Tavern, Pastis and Schiller’s Liquor Bar. The restaurant has a welcoming bar, some booths in front and two dining areas beyond, done in a Parisian-looking blend of Modernism and Art Deco. Friends for decades and now they have their own place and the reviews are fantastic.
(Afro/Asian), 109 Lenox Avenue
Expect a new grain and rice concept from charismatic James Beard-nominated chef Joseph “JJ” Johnson who is best known for cooking food of the African diaspora. Johnson most recently served as Executive Chef at The Cecil and its sister restaurant Minton’s and is recognized for having the longest-term residency at Chefs Club, the NoLIta restaurant where chefs from around the world take turns heading up the kitchen. As the co-author of cookbook “Between Harlem and Heaven,” Johnson developed a passion for rice as he traveled the world and studied the African diaspora. The Rising-star chef has branched out to find his own footing in the culinary world and is focused on Field Trip establishing rice as culture; making rice bars the new cool. His vision includes diners enjoying Afro-Asian-American cuisine with a soundtrack of 1990s hip-hop and R&B playing in the background and his signature neon “JJ” letters in the window.
(French), 28 Liberty Street, 60th Floor, 212-230-5788
Danny Meyer (the restaurant magnate behind Union Square Cafe, Shake Shack, among other notable spots) has a new restaurant on the 60th floor of an iconic building in FiDi. Meyer’s latest concept offers sky-high dining with panoramic New York City views and the French-inspired menu has plating more casual than composed with a relaxed, neighborhood ambiance.
1251 3rd Avenue, 212-935-9551
The two-level destination will join the existing sixteen New York City locations offering organic, all natural, specialty and international foods. Planning to roll out a new, curated concept, the location will carry some unique additions to everything Morton Williams customers already expect.
(Burger Bar), 89 Greenwich Avenue
Restaurateurs behind popular downtown hot spot L.E.S. Kitchen, Burger Inc. in the Gansevoort Market, Breakroom, and Kam Hing Bakery plan to further expand their existing concepts into a trendy neighborhood burger bar with sidewalk café. Reminiscent of the counter-top burger shops, this place is the perfect spot to enjoy a fantastic burger with a cocktail. Serving up casual feel good food, made with locally sourced ingredients, their burgers are hand formed with Pat LaFrieda beef, buns from Parisi Bakery and pickles straight from the Pickle Guys themselves.
(Columbian), 95 Greenwich Avenue, 917-272-0300
Expanding from Port Chester, NY, SoFresco will tap into the color and flair of South America creating fresh takes on traditional Colombian fare for its first New York City location. The restaurant will be a destination for South American specialties including house-made empanadas and a traditional refreshing drink made with lulo, an exotic fruit with a citrus flavor.
(Yakitori), 292 Elizabeth Street
Between Bleecker and E. Houston Streets, the space spans a two-level restaurant totaling 2,400 square feet. Operating as a well-known brand in Japan where the Michelin Star restaurant currently has a one-year wait list, the owners of Torishiki will be bringing their yakitori (Japanese-style skewers) concept for the first location in the United States. The authentic concept will feature a traditional bar with hardwoods and slow-burning binchotan (traditional Japanese charcoal) where meats and vegetables will be open-grilled directly from the chef to each customer’s plate. The craft and art form that the Tokyo location is renowned for will be transported to the New York flagship.