New restaurants we can’t wait to try
A little less than a month into the new year, many nights of new dining possibilities are ahead of us. New neighborhood spots to try, expansions of old favorites and the occasional reopening are all within reach. Your coolness factor will soar once your friends realize you know all the hippest places to try.
THE LCL: Bar & Kitchen
Look for a new bar and kitchen from the Gerber Group in the Westin NYC Grand Central location, serving morning till night, including Organic Avenue juices, Stumptown coffee and “enhanced juice” cocktails (opening February).
212 E. 42nd St., 212-405-4399, www.thelclnyc.com
The Bowery continues to catch fire with the opening of this new Asian eatery, from the same people who brought us Catch in the Meatpacking District. Expect a nightlife space and lounge in this multiconcept space (just opened).
199 Bowery, 212-271-7101, www.emmgrp.com/estaurants/the-general/
Opening in the Kimberly Hotel is Downstairs, an Italian restaurant counterpart to the upscale year-round rooftop lounge, aptly named Upstairs. It’s a moderately priced, trattoria-style slated to open in May/June.
145 E. 50th St., 212-702-1600
Post-summer, look for chef Ken Oringer’s new opening of Toro with chef/partner Jamie Bissonnette. Inspired by their popular tapas restaurant, Toro, in Boston’s South End, New York’s Toro will focus on both traditional and modern tapas (opening Fall).
85 10th Ave., www.kenoringer.com and www.toro-restaurant.com
On the heels of opening Barraca, chef Jesus Nunez’s next venture is a contemporary Mediterranean concept. He’s inspired by cuisine in Spain, Italy and Greece, among others, and serving it in the West Village (opening early 2013).
2 Bank St., www.melibeanyc.com
MP Taverna Astoria
Chef Michael Psilakis brings his own interpretation of Greek-American fare to Astoria — a modern take on the traditional Greek tavern. The menu pays homage to Psilakis’s Greek roots and home cooking, with a price point sure to draw Manhattanites across the bridge and into Queens (opening late January/early February).
31-29 Ditmars Blvd., Astoria, www.michaelpsilakis.com
Not only is the downtown location taking over the ground floor of its existing space, the popular dim sum spot is expanding uptown. Look for an Upper West Side branch of Red Farm opening in February or March, serving lunch, dinner and brunch.
529 Hudson St. and 2170 Broadway, www.redfarmnyc.com
The Meatball Shop
Co-owners Daniel Holzman and Michael Chernow are showing no signs of slowing down. This year, The Meatball Shop takes on Chelsea and Upper East Side, their fourth and fifth locations. Their Chelsea spot will also be the only location in Manhattan to have a full
liquor license to date.
200 Ninth Ave. (February) and 1462 Second Ave. (Spring), www.themeatballshop.com
The Chelsea club gets a makeover — determined to strip away the overdone aesthetic of NYC nightlife — and opens this week after a long renovation. Look for a more music-driven experience, with a lot less bottle service.
289 10th Ave., 646-473-0202, www.marqueeny.com