Tatiana landed on top of the New York Times list of the 100 best restaurants in the city — five months after it opened. Its chef, the Top Chef star Kwame Onwuachi, serves a menu with upscale versions of iconic New York dishes: mushrooms inspired by Chinese takeout, crab rangoon with oxtail, and shawarma roasted chicken. The restaurant is located in Lincoln Center’s David Geffen Hall, which reopened last year after a $550 million renovation.

Nasrin’s Kitchen is located on the second floor of a Midtown former mansion, now above a deli — an unlikely spot for Persian noodle soups and beef stews simmered with saffron. The new restaurant is the permanent home of a business from Nasrin Rejali, an Iranian refugee who worked in catering and later launched her own pop-up. Now with a 60-seat restaurant of her own, Rejali serves kebab platters, Persian baklava, and fesenjoon, a stew with walnuts and pomegranate molasses.

Café Chelsea is the new French restaurant at Hotel Chelsea. It’s spread out over two rooms, with chandeliers, tiled floors, and banquettes that might remind you of Balthazar. The menu serves bistro staples — roast chicken, steak frites — and a few dishes that break the rules, like a “maitake au poivre,” with mushrooms instead of steak, and ravioles du Dauphiné, a rectangular sheet of ravioli that’s common in Paris but rare in New York. The restaurant is open for breakfast and dinner.

Cecchi’s is a place “that makes everyone feel like a regular,” says Eater’s critic, Robert Sietsema. The new restaurant, which took over the old home of Café Loup, has a supper club atmosphere: Small tables draped in white tablecloths are crowded together in a low-lit dining room, with upholstered booths for larger groups. The restaurant calls itself an American bistro. It serves ribs, chicken a la king, and one of the best burgers in town.

In a wave of new French restaurants, Libertine is the bistro we’ve been waiting for. The restaurant serves simple-sounding dishes — sausage with mashed potatoes, scallops with seaweed — that “are a joy to eat,” writes Eater’s critic, Robert Sietsema. The jambon persille is a slice of pork and bright green jelly, and the oeufs mayo consists of boiled eggs in a bowl of fresh, foamy mayonnaise. The corner restaurant has a short bar with red stools and many, well-spaced small tables.

By all accounts, Foxface Natural is not a natural follow-up to the owners’ first spot — a sandwich shop with no seating, sandwiched inside the historic Theatre 80 St. Marks. It closed and relocated to Avenue A, where it was reborn as a wine bar. (The owners have since purchased the theater building.) The team used to sell oddball proteins like a camel sandwich; in its new home, Foxface Natural offers fanciful dishes like a kangaroo tartare, alongside a wine menu that aims to be as unique as the dishes.

One of the biggest names in Rome’s food scene opened a restaurant in Manhattan this summer. Roscioli, a restaurant and wine bar, took over a townhouse in Soho that used to be home to the tasting menu spot Niche Niche — it’s the restaurant group’s first location outside of Rome. Downstairs, the wine cellar serves a $130 per person tasting menu, while a newly unveiled upstairs deli with a sit-down restaurant offers a la carte snacking options.

When Superiority Burger reopened this year, GQ called it the “buzziest restaurant in America.” The restaurant started as a vegetarian burger counter on East Ninth Street; it closed in 2021 and moved to this larger space on Avenue A with lots of seating, a full bar, and late-night hours. The burger is still excellent, but the yuba verde sandwich stuffed with greens and tofu skin, as well as the collard greens on focaccia, are even better. There are always specials to be found to keep coming back here interesting. Be sure to save room for the excellent 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 restaurant the Musket Room. The menus — with service now available for breakfast, lunch, and dinner — include French and Italian dishes made using the nearly-century-old oven. In an early review, Eater’s critic called the restaurant a “classic in the works.” Camari Mick, a star pastry chef at the Musket Room, makes exceptional baked goods and desserts.

Torrisi is the fancy new restaurant from Major Food Group, the restaurant empire behind Carbone. It’s an upscale revival of Torrisi Italian Specialties — their Nolita restaurant that closed in 2015 — located in Manhattan’s historic Puck Building. The kitchen riffs on Italian American dishes, with nods to New York foods and restaurants thrown in, like a chopped liver with Manischewitz, and an octopus dish the owners say is inspired by a Vietnamese restaurant in the neighborhood.

The owners of Roberta’s opened a new restaurant this year with Italian dishes, minus the wood-fired pizzas. In a high-ceilinged space with cream-colored walls, the team serves agnolotti with sugar snap peas and veal tortellini, plus meats like grilled tripe and roast goat shoulder. Eater’s critic fell under its spell during an early visit.