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An upscale seafood boil with fish, scallops, crab legs, and other seafoods is served in a shallow bowl.
Tatiana is now open at Lincoln Center.
Lanna Apisukh/Eater NY

The 15 Hottest New Restaurants in Manhattan, December 2022

Kwame Onwuachi’s ode to New York at Lincoln Center, a Swedish-meets-Ethiopian menu in Chelsea, and a pasta palace at Rockefeller Center make this month’s list

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Tatiana is now open at Lincoln Center.
| Lanna Apisukh/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 December: Tatiana, chef Kwame Onwuachi’s ode to New York at Lincoln Center; Hav & Mar, Marcus Samuelsson’s Swedish-meets-Ethiopian menu, and Jupiter, a pasta palace from the King team at Rockefeller Center.

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.

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Tatiana by Kwame Onwuachi

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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

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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 17 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

Le Rock

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Le Rock is one of the most-talked-about high-profile restaurant openings at Rockefeller Center. Similar to this team’s sibling restaurant Frenchette in Tribeca, the focus is on French bistro fare that’s been dialed up in price and quality. Half of the menu is made up of seasonal seafood while the other half is anchored in modern classics like escargot served out of ceramic cups and leeks vinaigrette that come wrapped in their leaves.

Five escargot served out of stone cups are arranged around a lemon.
Escargot comes served out of ceramic cups.
Luke Fortney/Eater NY

Jupiter

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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

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Cafe China, an acclaimed Sichuan restaurant that held a Michelin star for seven years, temporarily shuttered for five months in 2021. It has now has 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

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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

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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

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Add Oiji Mi to the running list of restaurants offering tasting menus for around $100. The one served here — priced at $135 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

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In this follow-up to fish-and-chips hit, Dame from Ed Szymanski and Patricia Howard, look for British nose-to-tail fare: 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

Nudibranch

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A trio of Momofuku alums — Jeff Kim, Matthew Lee, and Victor Xia — started Nudibranch as a pop-up, a place where they could cook dishes that drew upon their collective experiences working at the David Chang restaurant group and other restaurants across town. They’ve now found a permanent home for their cooking in the East Village, where the $85 prix fixe menu leans heavily on traditional Asian ingredients in dishes like soba showered with shavings of bottarga and fried frog legs topped with a medley of herbs like lemongrass and galangal.

A white bowl with a mushroom dish in it with an egg yolk
Shaoxing mushrooms at Nudibranch.
Nudibranch

Little Myanmar

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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

Corner Bar

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Located in the Nine Orchard Hotel, Corner Bar is a new restaurant from Ignacio Mattos, one of several projects he oversees at the property. Inside, stools march along a marble bar and booths look out upon Allen Street for a little Lower East Side flavor. And while the name may be bland, the food is cool, fresh, and delicate, from the pristine oyster service to the beet and goat cheese salad. Beyond starters, the menu includes entrees you don’t have to think about too much — spaghetti pomodoro and roast chicken. This is hotel food at its best, unfussy yet elegant, just the thing for a weary traveler.

Sliced skirt steak au poivre is shot overhead, with the meat surrounded by a pool of dark sauce
Steak from Corner Bar.
Lanna Apisukh/Eater

Tin Building by Jean-Georges

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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 17 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

Le Rock

Le Rock is one of the most-talked-about high-profile restaurant openings at Rockefeller Center. Similar to this team’s sibling restaurant Frenchette in Tribeca, the focus is on French bistro fare that’s been dialed up in price and quality. Half of the menu is made up of seasonal seafood while the other half is anchored in modern classics like escargot served out of ceramic cups and leeks vinaigrette that come wrapped in their leaves.

Five escargot served out of stone cups are arranged around a lemon.
Escargot comes served out of ceramic cups.
Luke Fortney/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 has 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 $135 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: 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

Nudibranch

A trio of Momofuku alums — Jeff Kim, Matthew Lee, and Victor Xia — started Nudibranch as a pop-up, a place where they could cook dishes that drew upon their collective experiences working at the David Chang restaurant group and other restaurants across town. They’ve now found a permanent home for their cooking in the East Village, where the $85 prix fixe menu leans heavily on traditional Asian ingredients in dishes like soba showered with shavings of bottarga and fried frog legs topped with a medley of herbs like lemongrass and galangal.

A white bowl with a mushroom dish in it with an egg yolk
Shaoxing mushrooms at Nudibranch.
Nudibranch

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

Corner Bar

Located in the Nine Orchard Hotel, Corner Bar is a new restaurant from Ignacio Mattos, one of several projects he oversees at the property. Inside, stools march along a marble bar and booths look out upon Allen Street for a little Lower East Side flavor. And while the name may be bland, the food is cool, fresh, and delicate, from the pristine oyster service to the beet and goat cheese salad. Beyond starters, the menu includes entrees you don’t have to think about too much — spaghetti pomodoro and roast chicken. This is hotel food at its best, unfussy yet elegant, just the thing for a weary traveler.

Sliced skirt steak au poivre is shot overhead, with the meat surrounded by a pool of dark sauce
Steak from Corner Bar.
Lanna Apisukh/Eater

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

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