From September’s grand-openings to talked about spots still yet to open, these hot new restaurants are a must on our list for fall and winter.
Opened September 2015
Wildair is a casual place on the Lower East Side from critical darling Contra’s Jeremiah Stone and Fabian von Hauske. Instead of a tasting menu, this time around the young chefs are serving up a set selection of dishes that include beef tartare, fried squid, littleneck clams on toast, and pork milanese. The early word indicates that the food is on par with that of Contra, but served in a more relaxed atmosphere. Despite the vibes being easy, the line may not be—call ahead to be safe.
Amada (Battery Park City)Projected Opening: December 2015
Jose Garces, an Ecuadorian chef who has made his mark in Philly with eleven successful Latin restaurants, will open a New York version of his flagship Amada this winter. They will serve tapas at night with an la carte menu and sandwiches during the day. If it’s anything like the original, they’ll serve striking lobster paella and punchy garlic shrimp. Here’s hoping they have a killer Sangria to match.
Untitled Frederik Berselius Restaurant (Williamsburg)Projected Opening: First week in December
This modern Nordic restaurant comes from the chef behind Aska—the late Michelin-starred tasting restaurant that operated for a year and a half out of Williamsburg’s Kinfolk Studios. Frederik Berselius’ new joint will have an a la carte menu offered throughout basement and patio spaces and tasting menus served in a main dining room. The old factory space near the Williamsburg Bridge will serve as the hip venue for samplings of herring, pork trotter and, we hope, a reimagining of Aska’s phenomenal cardamom ice cream. You may want to put your name on the list now!
A modern trattoria in the Maritime Hotel with two dining rooms connected by a 40-foot marble bar. This is the first Batali and Bastianich project since Eataly, the wildly popular Italian market, kitchen & cafe. La Sirena has committed to a rustic approach, imagine homemade pastas with hearty red sauce, ragu with short rib or veal, and three-cheese gnocchis. While specific dishes are still whispers in the wind, we are confident that the several veteran New York food scene players working behind the scenes will make La Sirena a delicious success.
Sadelle’s is out to make a destination of bagel and schmear. House bagels and babka from former Roberta’s Pizza baker Melissa Weller are the cornerstone of this bistro/cafe. Extended menu sampling: triple-decker deli sandwiches, huge latkes cut like pizza slices, and massive smoked fish platters. The classy yet understated space has soaring ceilings, brick walls, copper trim and seating on three levels. In the center, a glassed-in bagel bakery that looks like a subway elevator becomes a raw bar with caviar service in the evening.
image via flickr