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 building, above a deli — an unlikely home 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, then ran a buffet at a sports bar, 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.

Mischa is the new restaurant from Alex Stupak, the chef who opened the Mexican restaurant Empellón Taqueria in 2011. The American restaurant is known for its unusual menu pairings — Caesar salad with Chinese broccoli, apple pie with sticky buns — served in a corporate-looking space above a food court. Its most popular dish: a $29 hot dog.

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.

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. It’s tasting menu only, for now, with four courses and four glasses of wine for $105 per person. This fall, the restaurant will serve a more casual menu upstairs that’s open to walk-in customers.

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. Be sure to save room for the excellent desserts.

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. It’s run by Scott Sartiano, owner of Zero Bond, a members-only club frequented by Mayor Eric Adams: Enjoy the scene.

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.

Scarr’s is credited with making one of the city’s best slices of pizza. In June, it moved across the street to this larger location: The menu has stayed the same although the quality may have shifted. The original location opened on Orchard Street in 2016. It’s known for its New York-style slices made with house-milled grains.