Top Chef star, Kwame Onwuachi, who opened two shortlived fine-dining establishments in Washington D.C., 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.

From Quality Branded comes this over-the-top, sort-of-Italian (read: unhinged) restaurant in a 250-seat dining room in Columbus Circle. Think of it as a Buca di Beppo version of a fern bar meets White Lotus-level decadence, one story below the Michelin-starred Per Se. Look out for inauthentic twists on authentic dishes, built for fun: pepperoni cups with ranch meant to be eaten by hand, ravioli steak, shots in toy car glasses, and trompe l’oeil lemon cheesecake desserts. A two-pound lobster covered in Calabrian pasta and basil is the most expensive thing on the menu at $95.

Mischa has a disarmingly neutral dining room for an Alex Stupak restaurant — not the hyper-saturated, magical-realism-inspired decor of Empellón. It’s the backdrop for what seems to be a straightforward menu of familiar dishes paired with less obvious details: Hummus wed to garlic twists; gai lan (Chinese broccoli) for a Caesar salad; salt pork with pierogies; and fried chicken with adobo. Don’t miss the restaurant’s version of apple pie, made with an upper crust of sticky buns, that’s stealing the show.

Banchan, the assortment of complimentary dishes that hit a table first at Korean restaurants, is the star of this Nomad newcomer, which comes from the same team behind PyeongAnDong in Fort Lee, New Jersey. The spread includes the usual lineup of kimchi and cucumbers, plus purple rice, soft-boiled eggs, and more. Galbi jjim, braised short ribs served in small and large portions, is another specialty, and cold noodle soup comes with Korean pear and yellow mustard on the side.

Wylie Dufresne, the one-time molecular gastronomist behind Wd~50, has moved on from doughnuts to pizza at this sit-down restaurant in Flatiron. Find the chef stationed in the kitchen, steering a menu of chickpea fries, potato chip salad, and pull-apart sliders, plus 12-inch personal plus pizzas topped with egg yolk, horseradish, and more.

One of the borough’s best new spots arrived last 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, and both live up to the hype.

Ariari is one of more than a dozen restaurants in the Hand Hospitality portfolio, replacing the team’s former East Village restaurant Oiji. Raw seafood dishes take the stage here, but also order chicken skewers, lamb stuffed fried pepper, steamed monkfish, and spicy seafood udon noodles.

Few restaurants have garnered as much excitement over a reopening as Superiority Burger, which took over the former home of Ukrainian diner Odessa with an expanded menu, booze, a back bar, and on-again, off-again late-night hours. Of course, you can get the namesake burger, but also consider the collard green sandwich, the yuba verde, the roasted white sweet potato, beet salad, and more. Be sure to save room for the superlative desserts.

Raf’s, which took over the iconic Parisi Bakery space earlier this year, is a white tablecloth restaurant from the team behind the Michelin-starred Musket Room. The savory menu from chef Mary Attea includes tardivo salad, escargot, ricotta and peppers, mafaldine, and sfincione, among other French and Italian dishes. Camari Mick, who handles the sweets side at the Musket Room, and Raf’s, sells baked goods during the weekend at the front bakery.

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, and an octopus dish said to be inspired by a Baxter Street Vietnamese restaurant.

The Roberta’s team debuted its long-promised Italian restaurant and wine bar in the East Village last month. At the moment, no pizza is served, but you won’t miss it, when you try one of the several small plates of pasta, like veal tortellini or the goat garganelli. While Roberta’s fine dining restaurant Blanca remains closed, this is a more casual a la carte sibling.