The menu at Harold Dieterle's new West Village restaurant is inspired by the chef's German and Italian heritage. Dishes include grilled baby chicken with fried salami and Brussels sprouts, braised duck and pretzel dumpling soup, and a wagyu culotte steak. The space is stylish and comfortable, and co-owner Alicia Nosenzo created a wine list that includes over 300 selections, with a special focus on Germany, Austria, and Italy.

The Spotted Pig's Ken Frideman and April Bloomfield recently opened this quirky taqueria inside the Pod 39 hotel. Fonda chef Roberto Santibanez collaborated on the menu, which includes traditional Mexican tacos, tortas, and snacks, as well as things like Moroccan lamb breast on toasted naan, and a roasted cauliflower and broccoli taco with curried crema. Hotel Delmano's Sam Anderson is in charge of the cocktails.

Chef Hooni Kim's follow-up to Danji is a casual bar and restaurant offering a mix of modern and traditional Korean food. The menu includes things like a spicy octopus stir-fry, braised pig trotters with shrimp sauce, and a salmon sashimi salad with chojang. One section of the menu is devoted to skewers and fried chicken. The cocktail list features many Soju-based drinks, and the bar is stocked with over 40 wines and several Korean rice beers. After 10 p.m., Hanjan also serves ramyun (Japanese Ramen's Korean counterpart) made with a 12 hour stock.

Mighty Quinn's is the new Texas and Carolinas-inspired barbecue restaurant from Hugh Mangum and restaurateur Micha Magid. Might Quinn's was a hit at Smorgasburg, and the early word suggests that the East Village outpost is a strong addition to the New York barbecue scene. Magnum smokes his meat in a pit the size of most people's living rooms, and the individual portions of the meat are all priced under $9.

David Santos, a chef that is beloved by the Chowhound set, recently struck it out on his own with this restaurant in the space that formerly housed Lowcountry and Bar Blanc. The food here skews New American, but there are some sharp international influences — the menu includes things like piri piri shrimp, boar sausage with spaetzle, and salmon tartare in a yuzu broth. The regular menu is served Tuesday through Sunday, and on Monday nights, the chef is offering a version of the meals that he cooked for the Um Segredo supper club.

John McDonald and Josh Capon, the boys behind Lure and B & B, recently opened this stylish new Mexican restaurant. Capon developed the menu with Scott Linquist, a California chef who has worked in some of the country's best modern Mexican restaurants. The early word suggests that El Toro Blanco is both a crowd-pleaser, and a restaurant that Mexican food snobs will dig.

Willow Road is the stylish new Chelsea American restaurant from a team of NYC nightlife vets. Former Cru chef Todd Macdonald and Top Chef alum Grayson Schmitz are in the kitchen. They're not trying to reinvent the wheel here, but the space is fun, the menu offers a little something for everyone, and the food is reasonably priced. Summit Bar's Greg Seider designed the cocktail list, and the space is open late.

L'Apicio is the new East Village restaurant from restaurateur Joe Campanale and chef Gabe Thompson, of L'Artusi, Dell'Anima, and Anfora. Order any of the polenta dishes (there are five), and make sure to try one or two of the pastas. And if you just want a cocktail or a glass of wine, L'Apicio has a bar that's big enough to accommodate you and a few of your friends.

Tribeca Canvas is one of the stranger restaurants to open this year, but so far, early diners have good things to say about chef Masaharu Morimoto's menu of Asian-influenced American comfort food. The offerings include fried chicken with ginger scallion dressing, steamed mussels with chorizo, shrimp nachos, hamachi tacos, mac and cheese, and skirt steak with "bone marrow potato puree." Most of the appetizers are in the low teens, and most of the entrees are in the mid 20s.

The Beatrice Inn is a space with a lot of history. It existed for decades as a fine West Village Italian restaurant, then, for a few years, it was the hottest nightclub on the planet. Now, in its third iteration, The Beatrice is an upscale American restaurant owned and operated by Sir Graydon Carter, with food by Per Se vet Brian Nasworthy. This is a very hard table to score right now. Pro tip: show up early, or very late.

Bill's Food & Drink is the clubby new steakhouse from John DeLucie and Crown Group Hospitality in the space that previously housed Bill's Gay Nineties. The menu here features dry-aged steaks, pastas, seafood, steakhouse sides, and salads. Jason Hall (Crown, Gotham Bar & Grill) is the executive chef. The dining room looks like a cross between Gramercy Tavern and DeLucie's The Lion, but with taxidermy and blue wallpaper. The socialites and celebrities will feel right at home here.