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A selection of dishes at Bangkok Supper Club.
Bangkok Supper Club, from the Fish Cheeks team, opened in the West Village.
Evan Sung/Bangkok Supper Club

The 15 Hottest New Restaurants in Manhattan, October 2023

A sequel from the Fish Cheeks team, a Scarr’s omakase restaurant, and an unusual wine bar join the list this month

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Bangkok Supper Club, from the Fish Cheeks team, opened in the West Village.
| Evan Sung/Bangkok Supper Club

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 September: Bangkok Supper Club, a sequel from the Fish Cheeks team, Sushi Oku, an omakase by Scarr’s Pizza, and Foxface Natural, an unusual wine bar restaurant.

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

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Tatiana

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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.

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

Nasrin's Kitchen

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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.

Gormeh sabzi and ghaymeh with basmati rice.
Gormeh sabzi and ghaymeh with basmati rice at Nasrin’s Kitchen.
Jutharat Pinyodoonyachet/Eater NY

Café Chelsea

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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.

The bar at Café Chelsea, a new restaurant at the Chelsea Hotel.
Café Chelsea opened at the Chelsea Hotel in July.
Annie Schlechter/Café Chelsea

Bangkok Supper Club

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This sequel from the Fish Cheeks team is already a hit, according to Eater’s critic Robert Sietsema. In a first look review, he said the restaurant already “outdid itself” pointing to dishes like the garlic rice that he says are “to die for.” The kitchen, which centers around a charcoal grill, churns out dishes by Bangkok native Max Wittawat that concentrate on Bangkok street food with innovative twists.

Sage-colored booths in a restaurant.
Bangkok Supper Club’s booth seating.
Evan Sung/Bangkok Supper Club

Cecchi's

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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.

The dining room at Cecchi’s.
The dining room at Cecchi’s.
Cecchi’s

Libertine

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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.

A sausage drapes mashed potatoes.
A pork sausage with mashed potatoes at Libertine.
Evan Sung/Libertine

Rita Sodi, one of the owners of Via Carota in the West Village, opened the Italian restaurant I Sodi in 2008. It moved to this new address, around the corner, this summer, where it’s just as good “but more importantly, it is nearly the same,” writes Eater critic, Robert Sietsema. Look for seasonal salads, bresaola, a generous slab of lasagna, and braised peas, which never leave the menu.

Sliced rounds of white meat wrapped in burnished skin and tumbling forth, by a pile of dark spinach.
Coniglio in porchetta at I Sodi.
Robert Sietsema/Eater NY

Foxface Natural

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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.

A scallop crudo with buttermilk and husk cherries.
A scallop crudo with husk cherries.
Jaya Saxena/Eater NY

Roscioli

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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.

Pasta with a wine glass.
Roscioli downstairs has a tasting menu; upstairs is a deli-restaurant.
Cole Wilson/Eater NY

Superiority Burger

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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.

A spread from Superiority Burger in the East Village.
Superiority Burger serves martinis and vegetarian sandwiches.
Jutharat Pinyodoonyachet/Eater NY

Sartiano's

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Alfred Portale, one of New York’s most influential chefs, who led the kitchen at Gotham Bar and Grill for years, is behind the menu at Sartiano’s — although Eater’s critic says it’s “more about the scene than the food.” The Italian American menu consists of caviar cannoli (four for around $50) and baked clams with pancetta. Is it some of the best food in New York right now? No, not for that price. But it’s a hot spot for its celebrity run-ins. It’s run by Scott Sartiano, owner of Zero Bond, a members-only club frequented by Mayor Eric Adams.

Paccheri at Sartiano’s.
The paccheri at Sartiano’s.
Teddy Wolff/Sartiano’s

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.

A table with croissants and a cup of espresso.
Raf’s sells pastries in the mornings.
Melanie Landsman/Raf’s

Torrisi Bar and Restaurant

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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.

A glass plate with chopped liver and a side of crackers.
The chopped liver with Manischewitz.
Robert Sietsema/Eater NY

Foul Witch

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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.

Sushi Oku

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This summer, Scarr’s Pizza relocated from its original home, further up Orchard Street, into a space with a sleek look. Last month, the old Scarr’s was rebranded as Sushi Oku, from the same team, keeping the vintage 1970s clubhouse feel, only trading out pies for sushi. The meal by chef Kei Yoshino is a lengthy 17 courses, with a price to match, although at $165 per person (not including beverages), it’s one of Manhattan’s more “affordable” omakases. It’s one of the more laidback, cool versions of the format around town.

A dish at Sushi Oku.
Sushi Oku serves 17 courses for its omakase.
Stephanie Wu/Eater NY

Tatiana

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.

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

Nasrin's Kitchen

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.

Gormeh sabzi and ghaymeh with basmati rice.
Gormeh sabzi and ghaymeh with basmati rice at Nasrin’s Kitchen.
Jutharat Pinyodoonyachet/Eater NY

Café Chelsea

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.

The bar at Café Chelsea, a new restaurant at the Chelsea Hotel.
Café Chelsea opened at the Chelsea Hotel in July.
Annie Schlechter/Café Chelsea

Bangkok Supper Club

This sequel from the Fish Cheeks team is already a hit, according to Eater’s critic Robert Sietsema. In a first look review, he said the restaurant already “outdid itself” pointing to dishes like the garlic rice that he says are “to die for.” The kitchen, which centers around a charcoal grill, churns out dishes by Bangkok native Max Wittawat that concentrate on Bangkok street food with innovative twists.

Sage-colored booths in a restaurant.
Bangkok Supper Club’s booth seating.
Evan Sung/Bangkok Supper Club

Cecchi's

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.

The dining room at Cecchi’s.
The dining room at Cecchi’s.
Cecchi’s

Libertine

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.

A sausage drapes mashed potatoes.
A pork sausage with mashed potatoes at Libertine.
Evan Sung/Libertine

I Sodi

Rita Sodi, one of the owners of Via Carota in the West Village, opened the Italian restaurant I Sodi in 2008. It moved to this new address, around the corner, this summer, where it’s just as good “but more importantly, it is nearly the same,” writes Eater critic, Robert Sietsema. Look for seasonal salads, bresaola, a generous slab of lasagna, and braised peas, which never leave the menu.

Sliced rounds of white meat wrapped in burnished skin and tumbling forth, by a pile of dark spinach.
Coniglio in porchetta at I Sodi.
Robert Sietsema/Eater NY

Foxface Natural

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.

A scallop crudo with buttermilk and husk cherries.
A scallop crudo with husk cherries.
Jaya Saxena/Eater NY

Roscioli

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.

Pasta with a wine glass.
Roscioli downstairs has a tasting menu; upstairs is a deli-restaurant.
Cole Wilson/Eater NY

Superiority Burger

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.

A spread from Superiority Burger in the East Village.
Superiority Burger serves martinis and vegetarian sandwiches.
Jutharat Pinyodoonyachet/Eater NY

Sartiano's

Alfred Portale, one of New York’s most influential chefs, who led the kitchen at Gotham Bar and Grill for years, is behind the menu at Sartiano’s — although Eater’s critic says it’s “more about the scene than the food.” The Italian American menu consists of caviar cannoli (four for around $50) and baked clams with pancetta. Is it some of the best food in New York right now? No, not for that price. But it’s a hot spot for its celebrity run-ins. It’s run by Scott Sartiano, owner of Zero Bond, a members-only club frequented by Mayor Eric Adams.

Paccheri at Sartiano’s.
The paccheri at Sartiano’s.
Teddy Wolff/Sartiano’s

Raf's

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.

A table with croissants and a cup of espresso.
Raf’s sells pastries in the mornings.
Melanie Landsman/Raf’s

Torrisi Bar and Restaurant

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.

A glass plate with chopped liver and a side of crackers.
The chopped liver with Manischewitz.
Robert Sietsema/Eater NY

Foul Witch

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.

Sushi Oku

This summer, Scarr’s Pizza relocated from its original home, further up Orchard Street, into a space with a sleek look. Last month, the old Scarr’s was rebranded as Sushi Oku, from the same team, keeping the vintage 1970s clubhouse feel, only trading out pies for sushi. The meal by chef Kei Yoshino is a lengthy 17 courses, with a price to match, although at $165 per person (not including beverages), it’s one of Manhattan’s more “affordable” omakases. It’s one of the more laidback, cool versions of the format around town.

A dish at Sushi Oku.
Sushi Oku serves 17 courses for its omakase.
Stephanie Wu/Eater NY

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