The Washington Heights debut of Manhattan Singaporean restaurant Native Noodles marks a significant expansion for chef and owner Amy Pryke, who previously operated a popular food stall of the same name at the Queens Night Market. At the new brick-and-mortar location, Pryke has more room to expand the menu with different takes on Singaporean food including chili crab dip and satay noodles. Early fans of Pryke’s work at Queens Night Market will be pleased to find the chef’s popular interpretation of laksa, a spicy Southeast Asian noodle soup, on the permanent shop’s menu.

Wine industry veteran Yannick Benjamin partnered with George Gallego, Oscar Lorenzzi, Mara Rudzinski, and Lorenz Skeeter to open Contento, a welcoming wine bar with a Peruvian-rooted food menu and an eye toward inclusive hospitality and space accessibility. Contento boasts an ambitious range of wines — at varying price points — paired with a menu led by Lorenzzi that includes dishes like octopus with black chimichurri and chilled cauliflower gazpacho. Benjamin and Gallego, who both use wheelchairs, helped design every inch of the dining room with consideration for wheelchair users, including wide aisles, higher tabletops, and lowered bar seating.

Chick Chick’s chicken-centric menu runs the gamut from crispy Korean fried chicken to chef-owner Jun Park’s more subtle take on Nashville-style hot chicken. Altogether, the restaurant is a can’t-miss new addition to the Upper West Side, Eater chief critic Ryan Sutton writes.

Pastry world star and cronut inventor Dominique Ansel has opened a 4,000-square-foot croissant wonderland in Flatiron: Dominque Ansel Workshop. The new shop — which marks Ansel’s first NYC opening in six years — features six varieties of sweet and savory croissants and a treasure trove of other, picturesque desserts including a rare-to-New-York brioche bressane with “a white, pillowy core that emits the intoxicating scent of orange flower water,” Eater critic Ryan Sutton wrote in an approving review. True to its name, the new space will also eventually offer kitchen workshops and talks to the public, and it’ll serve as Ansel’s experimental lab where he’ll be able to try out new recipes and technologies for future pastry inventions.

In a summer marked by brutal heat waves, it is hard to beat the winning combination of tacos and ceviche, and Flatiron newcomer Tacos Güey has stellar renditions of both, Eater critic Robert Sietsema finds. Led by fine dining chef Henry Zamora, who put in time at Legacy Records in NYC and Quince in SF, the restaurant’s summery escape of a menu includes refreshing plates of scallop aguachile with mint and finger limes, and fish tacos with salsa cruda roja.

Last summer’s most-talked-about fish and chips pop-up has turned into one of this summer’s hardest-to-get reservations. Dame, an English-rooted seafood restaurant from chef Ed Szymanski and co-owner Patricia Howard, opened its doors in June and customers have been pouring in ever since to try the team’s ever-evolving menu of playful seafood dishes. The fish and chips are still around, but they are now in good company among squid and shishito skewers, curried monkfish kebabs, and smoked whitefish croquettes. (Note: The restaurant is currently closed for a summer break until September 8.)

From the team behind East Village cocktail bar Mister Paradise, Electric Burrito is a tiny counter-service spot that focuses on variations of just one thing: the French fry-filled burritos of San Diego, California. And if the lines out the door are any indication, they’re doing that one thing very well. Start with the original California burrito, made with french fries, carne asada, and pico de gallo, slather on some of the complimentary creamy, zingy orange sauce, and wash it all down with one of the restaurant’s two housemade sodas.

A rare Manhattan Haitian restaurant, Rebel, joined the Lower East Side dining scene earlier this spring. Must-order dishes from the menu include lambi, or conch fricasseed in a garlic tomato sauce, and griot, with fatty chunks of pork that are boiled in a Seville orange marinade and then fried in a process that produces “flavorful and richly textured” meat, according to Eater critic Robert Sietsema.

Dustin Wilson, a former wine director at Eleven Madison Park, and Austin Johnson, a former chef at the one-Michelin-star Frenchie in Paris, took over a Tribeca townhouse this summer and converted it into One White Street, an upscale, three-story neighborhood restaurant that offers both a six-course tasting menu and an a la carte lineup that includes grilled scallop skewers and glazed potato gnocchi with sweet corn and oyster mushrooms. A good chunk of the produce for Johnson’s vegetable-laden menu come from the restaurant’s own farm in the Hudson Valley, which supplies One White Street with fresh crops of in-season veggies all year long.

Dhamaka, the newest restaurant from hitmaking duo Chintan Pandya and Roni Mazumdar, focuses on regional, everyday Indian food that is still rare to find in the U.S. Dishes include doh khleh, a pork salad with lemon, cilantro, onion, and ginger, from the northeastern Indian state of Meghalaya; macher jhol, a spicy fish curry from the eastern Indian state of West Bengal, here prepared with baby shark; and paplet fry, a whole fried pomfret fish typically eaten in the western Indian state of Maharashtra.

Perched on the top of a Financial District skyscraper, Saga is a rare NYC fine dining experience where customers can wine and dine while eye-level with passing helicopters. Chef James Kent and general manager Jeff Katz — industry veterans who built up a following with their neighborhood hit Crown Shy located on the ground floor of the same building — are now putting their own, slightly more relaxed spin on the rarified world of fine dining in NYC with an intimate restaurant that spills out onto jaw-dropping outdoor terraces. But the views aren’t the only selling point at Saga and its upper-level cocktail bar Overstory. The restaurant offers a $245-per-person tasting menu that nods to “the things that are really important to me, and that I’ve learned over my life,” chef Kent tells Eater, with courses taking cues from his Moroccan background and his childhood days spent fishing off of a Long Island houseboat.