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Food + Drink

This is Where to Eat in NYC Now…

Fall in New York is shaping up to be an exciting one, thanks to a spate of restaurants opening up around the city. From an Italian-inspired bakery to a plant-based burger shop to a modern French bistro, here’s where we’ll be eating this season.  Dig In.

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@empiricalcph at @wildairnyc tonight.

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Peoples

Jeremiah Stone and Fabian von Hauske Valtierra of the beloved Contra and Wildair are behind this natural wine bar at The Market Line at Essex Crossing. Diners can linger over an impressive number of wines by the glass paired with small plates like lobster mac n’ cheese, stuffed chicken wings, and potato croquettes. When you’re done, head to the next-door shop to pick up a few bottles to take home.

Matcha Green Tea Tiramisu with Black Sesam Crunch Inside

Marble Dessert Bar

After meeting as chefs at ChikaLicious Dessert Bar, Mauro Pompili and Maya Sittisuntorn are venturing out on their own with this 14-seat West Village sweets-only restaurant. Starting at 7:30 a.m., it will serve coffee and pastries—but at 4 p.m., the real fun begins. During the four-course experience (available Wednesday through Sunday), the chefs will transform ingredients like strawberries, yuzu, basil, brown sugar, and crème fraîche into delicious confections.

Cathedrale Open Kitchen at Moxy East Village
Cathedrale Bar at Moxy East Village
Cathedrale Dining Room at Moxy East Village

Images Courtesy of Michael Kleinberg

Cathédrale

The Moxy East Village hotel has officially opened, bringing with it this French-Mediterranean restaurant designed by the Rockwell Group in collaboration between Chef/Partner Ralph Scamardella and Executive Chef Jason Hall, of TAO Hospitality. The striking dining room lives up to its name, with soaring triple-height ceilings—not to mention a 19-foot wire mesh sculpture by Italian artist Edoardo Tresoldi, an open kitchen, and an outdoor terrace.

 

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Ciao, Gloria

This café and bakery in Prospect Heights celebrates the Italian-American roots of its owner, Renato Poliafito, co-founder of Baked in Red Hook. In the morning, stop in for apricot crostatas or croissants filled with pistachio cream—and come lunch, linger over sandwiches like prosciutto and fig on housemade brioche. Dinner service won’t be offered regularly, but there will be occasional pasta nights.

Dining room at Il Florista in NYC
Bar at Il Florista in NYC
Dish from Il Florista in NYC

Il Fiorista

This NoMad newbie is a combination restaurant, floral boutique, and education center offering classes on topics like bouquet making. Aptly named “The Florist” in Italian, the high-design space has colorful murals by Leanne Shapton and custom furniture by Spanish designer Patricia Urquiola. As for the menu, expect seasonal Mediterranean-inspired dishes featuring plenty of edible flowers.

Shukette

The owners of Shuka, Vic’s, Rosie’s, and Cookshop are set to debut their latest Chelsea restaurant. Here, white oak booths and bright yellow and blue pops of color will set the stage for sharable Middle Eastern dishes like seafood shakshuka and charred sweet potato, with whipped feta butter, pomegranate, cacao nib, and chives. There’s an outdoor patio for when the weather is nice; inside, diners can watch their meals come together in the open kitchen.

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Psst. Coming soon ????

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Mina’s

Greek chef Mina Stone—who has spent more than a decade cooking for the art world (including at MOCA in Los Angeles)—will head up MoMA PS1’s new dining concept, with interiors by Athens-born artist Alex Eagleton. She’ll create simple, seasonal Mediterranean dishes, pulling from her own grandmother’s recipes.

 

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Lekka

Dirt Candy owner Amanda Cohen and her partner Andrea Kerzner (Lalela) are set to open what’s sure to be another vegetarian- and vegan-friendly hit with this plant-based burger spot in Tribeca. It’ll serve a variety of burgers plus salads, sides, fries, and dairy-free milkshakes.

Rule of Thirds

For their next project, the Sunday In Brooklyn team is debuting this all-day Japanese spot in Greenpoint, set inside the A/D/O by MINI creative space. Lunch includes bento boxes, onigiri and—for something sweet—a take on the hottokeki (souffle pancake), served with honey maple butter. Come dinner, share izakaya-style and large-format dishes like takekomi Gohan (mixed rice with charred broccoli rabe, yuzu, and black sesame). Pair it all with a selection of sake, natural wine, and cocktails with a Japanese twist.

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