clock menu more-arrow no yes mobile
The glam shot spread of dishes. on a gray wood table top.
Five Acres opened in Manhattan from Greg Baxtrom.
Scott Semler/Eater NY

The 15 Hottest New Restaurants in Manhattan, January 2023

A Brooklynite’s first Manhattan restaurant, a sceney new Italian spot, and the reimagined Torrisi make this month’s list

View as Map
Five Acres opened in Manhattan from Greg Baxtrom.
| Scott Semler/Eater NY

Eater editors get asked one question more than any other: Where should I eat right now? Here, we’ve put together a map of the latest Manhattan debuts drawing NYC’s dining obsessives.

New to the list in January: Torrisi Bar and Restaurant, the reborn Major Food Group restaurant; Five Acres, Greg Baxtrom’s first Manhattan establishment; and Casino, a sceney coastal Italian restaurant.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

For more New York dining recommendations, check out the new hotspots in Brooklyn and Queens.

Read More

Tatiana by Kwame Onwuachi

Copy Link

Top Chef star, Kwame Onwuachi, who opened two shortlived fine dining establishments in Washington D.C., has returned to his hometown New York City to open his first restaurant here. Tatiana, which debuted in early November, is the crown jewel restaurant inside of the  $550 million overhaul at Lincoln Center’s David Geffen Hall. Onwuachi pays homage to his Bronx roots, with a menu that includes a crudo-style escovitch, a truffle chopped cheese, and patties, in a high-end dining room with color-changing cloud pendants.

A shallow bowl with halves of grapes, radish, and other vegetables and fruits.
Tatiana is Kwame Onwuachi’s first NYC restaurant.
Lanna Apisukh/Eater NY

Urban Hawker

Copy Link

From conception to completion, this new food court between Times Square and Rockefeller Center took several years — and involved Anthony Bourdain’s input — to try to replicate the feel of a hawker food mall in Singapore. From an eventual collection of vendors, the counters include Hainan Jones (Hainanese chicken, steamed or fried), Mr. Fried Rice (stingray fried rice), and Mamak’s Corner (Indian food as served in Singapore). Oh, and there’s a full bar specializing in gin drinks at the 51st Street entrance.

Pale slice chicken on rice served in a white styrofoam container.
Hainanese chicken at Hainan Jones.
Robert Sietsema/Eater NY

Five Acres NYC

Copy Link

Greg Baxtrom made a name for himself in Prospect Heights with Olmsted, his fine dining restaurant, followed by his more casual Japanese French Maison Yaki, and family-friendly comfort joint Patti Ann’s. He now has his first Manhattan restaurant, the latest marquis spot to debut in buzzy Rockefeller Center, with plenty of smoke-show drama, in cloche-reveal dishes like the oysters Vanderbilt and the s’mores dessert.

Oysters with cloche filled with smoke.
Smoke-show drama at Five Acres.
Scott Semler/Eater NY

Jupiter

Copy Link

Named for the Roman god equivalent of Zeus, Jupiter overlooks the statue of Prometheus on the skating rink level of Rockefeller Center. The restaurant, which opened in late November, comes from the team behind Soho’s King restaurant. The focus here is regional Italian pastas, with the team’s signature British flair.

A green pasta dish at Jupiter.
A pasta dish at Jupiter.
Melanie Landsman/Eater NY

Cafe China

Copy Link

Cafe China, an acclaimed Sichuan restaurant that held a Michelin star for seven years, temporarily shuttered for five months in 2021. It has now been reborn in a three-story brick building in Midtown. The chic restaurant, run by Xian Zhang and Yiming Wang, marries old menu favorites like cumin lamb and tea-smoked duck with new-guard entries like a whole steamed fish with cayenne and tabasco peppers, plus dim sum and other regional Chinese dishes.

Four Chinese dishes in a circle seen from above.
The mapo tofu at Cafe China.
Robert Sietsema/Eater NY

Hav & Mar

Copy Link

Chef Marcus Samuelsson opened his first New York City restaurant in almost a decade in November. The menu, which emphasizes seafood, highlights the Swedish and Ethiopian flavors Samuelsson grew up with, dressed up in a 5,000 square-foot, 125-seat Chelsea restaurant, where mermaid motifs appear throughout. The chef says Hav & Mar, “is a reflection of Black joy and excellence.”

A midcentury collection of tables and chairs in a restaurant, overseen by a pair of black mermaids,
A mermaid theme appears throughout the interior design.
Jutharat Pinyodoonyachet/Eater NY

La Chilaqueria New York

Copy Link

This small Mexican cafe offers around two dozen chilaquiles, a rarity in Manhattan. Once customers place orders, workers drop fried tortillas into deep compostable bowls; heap on refried beans, cheese, and crema; layer them with meats and other proteins, including fried eggs, chorizo, carne cecina (beef that’s salted and then dried), and chicharron prensado (pressed pork rind). Then they’re dressed with sliced-thin avocado. Don’t forget the red, green, and brown salsas, too.

Customers sip coffee outside of La Chilaquería, a Mexican cafe in Manhattan.
Customers sip coffee outside La Chilaqueria.
Robert Sietsema/Eater NY

Eric Finkelstein and Matt Ross, owners of Court Street Grocers, have opened  S&P, located in the former home of Eisenberg’s, one of Manhattan’s last old-school lunch counters that closed during the pandemic. Here you won’t find much of a change on the menu aside from classics that are better than you remember them. They include tuna melts, peanut butter and bacon sandwiches, pastrami on rye, matzo ball soup, latkes, cheeseburgers, and egg cream.

A pastrami sandwich on a plate with a pickle.
The pastrami at S&P.
Robert Sietsema/Eater NY

Oiji Mi

Copy Link

Add Oiji Mi to the running list of restaurants offering tasting menus for around $100. The one served here — priced at $145 for five courses — highlights modern Korean inventions like scallops with gochugaru vinaigrette, green apple pearls, and yuja, and deconstructed bo ssam with oysters and pork belly, in a kitchen from the team that formerly ran the acclaimed modern Korean restaurant Oiji, in the East Village.

Two pieces of foie gras, blanketed in a brown sauce and adorned with flowers.
Oiji Mi’s foie gras.
Christian Harder/Oiji Mi

One of the borough’s best new spots arrived this summer in the form of Claud. This restaurant masquerading as a neighborhood wine bar found a fast following online with its escargot croquettes and massive slices of devil’s food cake. Both are good, but it gets better with the dishes spared from hype — the mille-feuille made with confit tomatoes and the tart agnolotti pasta stuffed with chicken liver are both must-orders.

An overhead photograph of hands tugging at bread and scooping vegetables from a bowl on a busy table.
Escargot croquettes, shrimp, and other dishes at Claud.
Teddy Wolff/Claud

Lord’s

Copy Link

In this follow-up to fish-and-chips hit, Dame from Ed Szymanski and Patricia Howard, look for British nose-to-tail fare, that Eater NY critic Ryan Sutton says is “gutsy.” there’s crispy pig’s head with black pudding and beans, scotch eggs, and meat pies of the day, seafood takes a backseat.

A golden, oblong meat pie covered in a golden pastry shell with other plates of food surrounding it.
A spread from Lord’s from chef Ed Szymanski and Patricia Howard.
Lanna Apisukh/Eater NY

Torrisi Bar and Restaurant

Copy Link

Torrisi Bar and Restaurant is a revival of sorts for Torrisi Italian Specialties, the Nolita restaurant which closed in 2015, reborn in the historic Puck Building. Since its original incarnation, Major Food Group has been on a global expansion tear, bringing its theatrical red-sauce hits like Carbone to other cities. At Torrisi, the team attempts to keep things local by infusing some New York elements in dishes like chopped liver, Jamaican-style ragu, and linguine in a Manhattan pink clam sauce.

Little Myanmar

Copy Link

Burmese food has always been a rare find in NYC, but Little Myanmar is one of a handful of restaurants that spotlight the cuisine across the city. The family behind the operation famously started out with Yun Cafe, a tiny stall inside a subway station in Jackson Heights (which remains open). But in the East Village, Little Myanmar stretches out with more space (and with more equipment) and that’s clear in the menu: The restaurant boasts an extensive range of punchy salads, grilled skewers, and both subtle and spicy curries. Don’t miss the goat curry, which Eater critic Robert Sietsema praised as one of the best versions of the dish in the city.

A metal wok of dark red meat curry on the bottom right, with a plate of rice and cup of soup on the upper left.
Goat curry at Little Myanmar.
Robert Sietsema/Eater NY

Let’s cut to the chase: The food at Casino isn’t the most distinctive. It’s a part of a new wave of pricey “coastal Italian” restaurants that import the fantasy of vacation. But the vibes of this restaurant, with its red booths and moody lighting, have made it a scene. Stop by for drinks at the bar with a plate of fritto misti and a butterscotch budino for dessert, or head to the main dining room for a more substantial plate of linguine with clams.

Fritto misti at Casino.
Fritto misti at Casino.
Lanna Apisukh/Eater NY

Tin Building by Jean-Georges

Copy Link

Over eight years ago, chef and restaurateur Jean-Georges Vongerichten met with the president of the New York tri-state region for the Howard Hughes Corporation about opening a food destination in what had been the Fulton Street Fish Market in South Street Seaport. Today, they’ve opened a collection of six full-service restaurants, four bars, six counters, retail, and private dining in the entirely overhauled historic Tin Building. It includes an egg-focused morning spot, a bakery cafe, a sushi and sake bar, a brasserie, an oyster bar, a pizza spot, a vegan restaurant, a sit-down Chinese restaurant, a taqueria, and a dosa and crepes stand.

A photo of T Cafe in the ground level of the Tin Building from Jean-Georges Vongerichten.
T Cafe at the Tin Building.
Nicole Franzen

Tatiana by Kwame Onwuachi

Top Chef star, Kwame Onwuachi, who opened two shortlived fine dining establishments in Washington D.C., has returned to his hometown New York City to open his first restaurant here. Tatiana, which debuted in early November, is the crown jewel restaurant inside of the  $550 million overhaul at Lincoln Center’s David Geffen Hall. Onwuachi pays homage to his Bronx roots, with a menu that includes a crudo-style escovitch, a truffle chopped cheese, and patties, in a high-end dining room with color-changing cloud pendants.

A shallow bowl with halves of grapes, radish, and other vegetables and fruits.
Tatiana is Kwame Onwuachi’s first NYC restaurant.
Lanna Apisukh/Eater NY

Urban Hawker

From conception to completion, this new food court between Times Square and Rockefeller Center took several years — and involved Anthony Bourdain’s input — to try to replicate the feel of a hawker food mall in Singapore. From an eventual collection of vendors, the counters include Hainan Jones (Hainanese chicken, steamed or fried), Mr. Fried Rice (stingray fried rice), and Mamak’s Corner (Indian food as served in Singapore). Oh, and there’s a full bar specializing in gin drinks at the 51st Street entrance.

Pale slice chicken on rice served in a white styrofoam container.
Hainanese chicken at Hainan Jones.
Robert Sietsema/Eater NY

Five Acres NYC

Greg Baxtrom made a name for himself in Prospect Heights with Olmsted, his fine dining restaurant, followed by his more casual Japanese French Maison Yaki, and family-friendly comfort joint Patti Ann’s. He now has his first Manhattan restaurant, the latest marquis spot to debut in buzzy Rockefeller Center, with plenty of smoke-show drama, in cloche-reveal dishes like the oysters Vanderbilt and the s’mores dessert.

Oysters with cloche filled with smoke.
Smoke-show drama at Five Acres.
Scott Semler/Eater NY

Jupiter

Named for the Roman god equivalent of Zeus, Jupiter overlooks the statue of Prometheus on the skating rink level of Rockefeller Center. The restaurant, which opened in late November, comes from the team behind Soho’s King restaurant. The focus here is regional Italian pastas, with the team’s signature British flair.

A green pasta dish at Jupiter.
A pasta dish at Jupiter.
Melanie Landsman/Eater NY

Cafe China

Cafe China, an acclaimed Sichuan restaurant that held a Michelin star for seven years, temporarily shuttered for five months in 2021. It has now been reborn in a three-story brick building in Midtown. The chic restaurant, run by Xian Zhang and Yiming Wang, marries old menu favorites like cumin lamb and tea-smoked duck with new-guard entries like a whole steamed fish with cayenne and tabasco peppers, plus dim sum and other regional Chinese dishes.

Four Chinese dishes in a circle seen from above.
The mapo tofu at Cafe China.
Robert Sietsema/Eater NY

Hav & Mar

Chef Marcus Samuelsson opened his first New York City restaurant in almost a decade in November. The menu, which emphasizes seafood, highlights the Swedish and Ethiopian flavors Samuelsson grew up with, dressed up in a 5,000 square-foot, 125-seat Chelsea restaurant, where mermaid motifs appear throughout. The chef says Hav & Mar, “is a reflection of Black joy and excellence.”

A midcentury collection of tables and chairs in a restaurant, overseen by a pair of black mermaids,
A mermaid theme appears throughout the interior design.
Jutharat Pinyodoonyachet/Eater NY

La Chilaqueria New York

This small Mexican cafe offers around two dozen chilaquiles, a rarity in Manhattan. Once customers place orders, workers drop fried tortillas into deep compostable bowls; heap on refried beans, cheese, and crema; layer them with meats and other proteins, including fried eggs, chorizo, carne cecina (beef that’s salted and then dried), and chicharron prensado (pressed pork rind). Then they’re dressed with sliced-thin avocado. Don’t forget the red, green, and brown salsas, too.

Customers sip coffee outside of La Chilaquería, a Mexican cafe in Manhattan.
Customers sip coffee outside La Chilaqueria.
Robert Sietsema/Eater NY

S&P

Eric Finkelstein and Matt Ross, owners of Court Street Grocers, have opened  S&P, located in the former home of Eisenberg’s, one of Manhattan’s last old-school lunch counters that closed during the pandemic. Here you won’t find much of a change on the menu aside from classics that are better than you remember them. They include tuna melts, peanut butter and bacon sandwiches, pastrami on rye, matzo ball soup, latkes, cheeseburgers, and egg cream.

A pastrami sandwich on a plate with a pickle.
The pastrami at S&P.
Robert Sietsema/Eater NY

Oiji Mi

Add Oiji Mi to the running list of restaurants offering tasting menus for around $100. The one served here — priced at $145 for five courses — highlights modern Korean inventions like scallops with gochugaru vinaigrette, green apple pearls, and yuja, and deconstructed bo ssam with oysters and pork belly, in a kitchen from the team that formerly ran the acclaimed modern Korean restaurant Oiji, in the East Village.

Two pieces of foie gras, blanketed in a brown sauce and adorned with flowers.
Oiji Mi’s foie gras.
Christian Harder/Oiji Mi

Claud

One of the borough’s best new spots arrived this summer in the form of Claud. This restaurant masquerading as a neighborhood wine bar found a fast following online with its escargot croquettes and massive slices of devil’s food cake. Both are good, but it gets better with the dishes spared from hype — the mille-feuille made with confit tomatoes and the tart agnolotti pasta stuffed with chicken liver are both must-orders.

An overhead photograph of hands tugging at bread and scooping vegetables from a bowl on a busy table.
Escargot croquettes, shrimp, and other dishes at Claud.
Teddy Wolff/Claud

Lord’s

In this follow-up to fish-and-chips hit, Dame from Ed Szymanski and Patricia Howard, look for British nose-to-tail fare, that Eater NY critic Ryan Sutton says is “gutsy.” there’s crispy pig’s head with black pudding and beans, scotch eggs, and meat pies of the day, seafood takes a backseat.

A golden, oblong meat pie covered in a golden pastry shell with other plates of food surrounding it.
A spread from Lord’s from chef Ed Szymanski and Patricia Howard.
Lanna Apisukh/Eater NY

Torrisi Bar and Restaurant

Torrisi Bar and Restaurant is a revival of sorts for Torrisi Italian Specialties, the Nolita restaurant which closed in 2015, reborn in the historic Puck Building. Since its original incarnation, Major Food Group has been on a global expansion tear, bringing its theatrical red-sauce hits like Carbone to other cities. At Torrisi, the team attempts to keep things local by infusing some New York elements in dishes like chopped liver, Jamaican-style ragu, and linguine in a Manhattan pink clam sauce.

Little Myanmar

Burmese food has always been a rare find in NYC, but Little Myanmar is one of a handful of restaurants that spotlight the cuisine across the city. The family behind the operation famously started out with Yun Cafe, a tiny stall inside a subway station in Jackson Heights (which remains open). But in the East Village, Little Myanmar stretches out with more space (and with more equipment) and that’s clear in the menu: The restaurant boasts an extensive range of punchy salads, grilled skewers, and both subtle and spicy curries. Don’t miss the goat curry, which Eater critic Robert Sietsema praised as one of the best versions of the dish in the city.

A metal wok of dark red meat curry on the bottom right, with a plate of rice and cup of soup on the upper left.
Goat curry at Little Myanmar.
Robert Sietsema/Eater NY

Casino

Let’s cut to the chase: The food at Casino isn’t the most distinctive. It’s a part of a new wave of pricey “coastal Italian” restaurants that import the fantasy of vacation. But the vibes of this restaurant, with its red booths and moody lighting, have made it a scene. Stop by for drinks at the bar with a plate of fritto misti and a butterscotch budino for dessert, or head to the main dining room for a more substantial plate of linguine with clams.

Fritto misti at Casino.
Fritto misti at Casino.
Lanna Apisukh/Eater NY

Tin Building by Jean-Georges

Over eight years ago, chef and restaurateur Jean-Georges Vongerichten met with the president of the New York tri-state region for the Howard Hughes Corporation about opening a food destination in what had been the Fulton Street Fish Market in South Street Seaport. Today, they’ve opened a collection of six full-service restaurants, four bars, six counters, retail, and private dining in the entirely overhauled historic Tin Building. It includes an egg-focused morning spot, a bakery cafe, a sushi and sake bar, a brasserie, an oyster bar, a pizza spot, a vegan restaurant, a sit-down Chinese restaurant, a taqueria, and a dosa and crepes stand.

A photo of T Cafe in the ground level of the Tin Building from Jean-Georges Vongerichten.
T Cafe at the Tin Building.
Nicole Franzen

Related Maps