This month ushers in a flurry of restaurant openings, from big-name groups to a handful of indie operators that are shaping how New York dines. Expect a handful of firsts: the first Midtown restaurant from Alex Stupak of Empellon, the first expansion from Katz’s Delicatessen, and the first opening at the Landmark Rooms in what had been Four Seasons for over 50 years. Read on for details.
Atla (372 Lafayette Street, NoHo) The Operator: Enrique Olvera and Santiago Gomez
The Details: A casual counterpart to chef Enrique Olvera’s Mexican hit Cosme will be opening on the ground floor of a Morris Adjmi-designed building in Noho. Partner Santiago Gomez says, "We are looking forward to [further deepening] our roots in New York and create a space where people can gather around, grab a delicious bite and enjoy a nice cold michelada." Expect breakfast, lunch, and dinner, with menus that showcase Olvera’s spin on Mexican dishes.
Opening: Late March
DeKalb Market :(445 Albee Square W. Brooklyn) The Operator: City Point Development
The Details: Developed by Brooklyn native and Foragers Market founder, Anna Castellani, the 33,000 square foot space will host nearly 40 vendors, including Arepa Lady, Bunker, Guss’ Pickles, and New York's iconic Katz’s Delicatessen — its first venture beyond its original Lower East Side location since it opened in 1888.
Opening: Early April
Empellon Midtown (510 Madison Ave.) The Operator: Alex Stupak
The Details: One of NYC's most talented chefs is bringing his Mexican-inspired cuisine to a huge space near Rockefeller Center. The new Empellon will incorporate elements of the three restaurants that Alex Stupak runs downtown — expect a bar, a casual dining area, and a space for more refined dining experiences. The menu will include tacos, salads, and certified wagyu fajitas, as well as a tequila and mezcal cart.
Opening: March 20
The Grill at the Landmark Rooms (Seagram Building, 99 E. 52nd St., Midtown East)
The Operators: Major Food Group, Mario Carbone, Rich Torrisi, and Jeff Zalaznick
The Details: With the room ready to go and menus drafted, Major Food Group has already thrown its first party in the space that was home to the Four Seasons. The Grill opens first, a retro steakhouse with Carbone as executive chef. The Pool, a Japanese-inspired seafood restaurant, where Torrisi will run the kitchen, will follow. There’s no shortage of nitty-gritty details about what we can expect.
Opening: Late March, early April
Ortzi (120 W. 41 St.) The Operator: Jose Garces
The Details: In Spring 2017, James Beard Award-winning chef Jose Garces (Best Chef: Mid-Atlantic 2009, Amada) will introduce Ortzi, a Basque-inspired restaurant at the new LUMA Hotel Times Square, a street-level restaurant and bar focused on cazuela cooking (clay pots), with an adjacent cocktail bar and a prolific wine list.
Made Nice (8 W. 28th St., Chelsea) The Operators: Daniel Humm and Will Guidara
The Details: The casual sibling of Eleven Madison Park and The Nomad. Look for extreme attention to detail, such as carry-out bags in 16 different colors (check out a preview here) with recipes for corresponding dishes printed on the sides — things like "tomato water" and "cucumber vinaigrette." The menu will include dishes like smoked salmon with greens, cod over fennel and crispy chickpeas, and confit pork with quinoa and kale — priced from $12 to $15. For drinks, choose among wine, beer, and house-made sodas.
Opening: Though the opening was slated for late-March, the wait for Con-Ed is pushing it to April.
Pasta Flyer (510 Sixth Ave., Greenwich Village) The Operator: Mark Ladner
The Details: The new Greenwich Village restaurant at 510 6th Ave. near West 13th Street, is the first outpost of a concept that the former Del Posto chef Mark Ladner hopes to grow as a chain.
Customers start an order by choosing one of three kinds pastas, including fusilli, rigatoni, and penne, then one of several traditional Italian sauces. The pasta will then be cooked to order in boiling salt water, sauced, and tossed in a pan in front of the diner. The goal is for people to get their pasta within three minutes.
Pasta Flyer will also offer antipasti sides, salad with tri-colored lettuce, braised lentils, carrots, and garlic knots made of fried pastry dough dressed in garlic parsley butter.
Opening: Late March
Sushi Bouhadana (217 Eldridge St., Lower East Side) The Operator: David Bouhadana
The Details: The former head chef at Sushi Dojo and the partner of outdoor sushi counter, Sushi Jones, has a new project in the works in the old Apizz space at 217 Eldridge Street. (At one point the working name of the place was Nishiwaki.) Bouhadana will serve an omakase at a 10- to 12-seat sushi bar. An 18-seat whiskey bar will serve a la carte sushi.
Suzuki (114 W. 47th St.) The Operators: Toshio and Yuta Suzuki
The Details: The new Suzuki comes from Toshio Suzuki, of the legendary Sushi Zen, which will encompass three separate dining venues plus a private dining room, all linked by a maze of hallways in what had been an office space. It starts with Satsuki, a 10-seat omakase sushi bar. Bar veteran Alex Ott heads Three Pillars, a cocktail, wine, and sake bar flanked by low-slung tables where customers can also order snacky izakaya-style bites to balance the booze. Finally, Suzuki, the namesake, is a 50-plus seat set-menu kaiseki restaurant led by executive chef Takashi Yamamoto which aims to offer a taste of Japanese haute cuisine.
Expect these spots to open late spring and summer: DaDong, Gjelina/Gjusta, Hometown Fried Chicken, To-be-named Jose Andres restaurant, L’Atelier Joël Robuchon, Nur, Paulie Gee’s Slice Shop, Gino Sorbillo pizza, Martina, The Pool at the Landmark Rooms