A pastrami sandwich from Carnegie Deli, reopening September 15. Photo: Evan Sung
Earlier this week, we rolled out the first round of openings we’re excited about: Now there’s more. We’ve got the revival of an icon, a three-restaurants-in-one situation, a rye bakery, and others to be aware of if you’re keeping track. Which restaurants are you most curious about? Tell us in the comments. — Melissa McCart, lead editor, Northeast
834 Seventh Avenue at West 54th Street, Midtown
From: Sarri Harper, third-generation owner and CEO
Opening: Mid-September
Nearly a decade after the original closed, the famed Jewish deli is returning just blocks from that longtime home with its enormous pastrami and corned beef sandwiches, cheesecake, and old-school feel.
A dish at Galo. Photo: Alex Staniloff
142 West 10th Street, between Waverly Place and Greenwich Avenue, West Village
From: Leitao chef Nuno Sousa
Opening: Early September
Chef Nuno Sousa is opening Galo, his second restaurant after Leitao, as a broader tour of Portuguese cooking. The menu will include petiscos, seafood, rice dishes, and entrees like whole stuffed rooster and roasted goat leg. Wine is a major focus, with one of New York’s deeper selections of bottles from around Portugal.
135 West 42nd Street, at Sixth Avenue, Midtown
From: KwangHo Lee of Listen & Feel Hospitality
Opening: September
There’s a lot going on under one roof at the base of the Bank of America Tower. The 10,000-square-foot One Bryant Park is the flagship, with culinary director Tadaaki “Zack” Ishizaki overseeing a 60-seat Japanese restaurant with a menu drawing on kaiseki. Two more restaurants will operate independently: Kappo Sono is Chikara Sono’s 16-seat kappo counter, with a menu changing roughly every two weeks according to Japan’s 24-season calendar. Kumiko Room puts Yoshihiko Kousaka, the sushi chef formerly at Kosaka and the now-closed Jewel Bako, at a 14-seat counter for Edomae-style omakase.
1007 Lexington Avenue, between East 72nd and 73rd streets, Upper East Side
From: Vasiliki “Vicky” Lampropoulou and chef Konstantinos Moschos, the team behind Water & Wheat
Opening: October
The team behind the casual Italian restaurant Water & Wheat is turning to Greek cooking with Kaló, a 50-seat restaurant built around a wood-fired oven and open grill. The menu pulls from across Greece, with sea bream crudo dressed like a horiatiki salad, short rib giouvetsi with orzo, wood-roasted vegetables with chickpea fritters, and beef kontosouvli for two with pita, lemon potatoes, and smoked tzatziki.
339 Greenwich Street at Jay Street, Tribeca
From: Tribeca Hospitality Group, the team behind Beefbar New York
Opening: Fall
Ludico will open in the former Sarabeth’s space in the Bazzini Building. Chef Nelson Gonzalez, whose resume includes Carbone, Kinship, and Michael White’s Al Molo in Hong Kong, will serve a European-leaning menu with dishes like lumache with merguez and ricotta, scallop crudo, stuffed branzino, and veal chop au poivre. Rockwell Group designed the space, while Beefbar beverage director Robert Giles is handling cocktails, house vermouths, and wine.
39 West 19th Street, between Fifth and Sixth avenues, Flatiron
From: Alberto Martínez and I AM Hospitality
Opening: October
Sibling to Cuerno, Norte will center on chef Oriol Mendivil’s live-fire cooking, with carne asada, grilled meats, trompo tacos, tostadas, aguachiles, seafood, tortillas, and salsas. Where Cuerno leans into the grandeur of Mexican steakhouse culture, Norte is meant to be the more casual restaurant.
20 Cornelia Street, between Bleecker Street and Sixth Avenue, Greenwich Village
From: Taqueria Ramirez/Carnitas Ramirez/Socceria team chef Giovanni Cervantes and Tania Apolinar, with chef Carlos Barrera
Opening: Mid-September
Everyone knows about the tacos at Taqueria Ramirez, Carnitas Ramirez, and Socceria, but co-owners chef Giovanni Cervantes and Tania Apolinar are venturing into wine bar territory with their next venture. The name is Spanish for “the hairy shrimp,” a playful moniker nodding to its wine-first, seafood-second approach. Look for Mexican and Spanish seafood dishes, along with Champagne.
The funnel cake at Velvet Cowboy. Photo: Lizzie Munro
509 Amsterdam Avenue, between 84th and 85th streets, Upper West Side
From: Jacob Hadjigeorgis of Pickle Hospitality
Opening: Late September
The cocktail bar takes over the original Jacob’s Pickles space with a 1970s-meets-Southwest approach from veteran bartender Michael Walters, including the bourbon-based Black Tux Julep and an absinthe, matcha, and coconut cocktail called Dead Man Walking. Chef Stephen Yen’s menu leans into roadside and bar-food nostalgia with $5 smash burgers, Frito pies, curly fries, onion rings, and funnel cakes.
184 North Eighth Street, between Driggs and Bedford Avenues, Williamsburg
From: West Coast baker Chad Robertson
Opening: Fall
Altbau is the new 7,500-square-foot bakery from co-founder of Tartine, Chad Robertson, who moved to New York from the West Coast to open Altbau. Robertson is working with baker Pam Yung (an alum of Semilla and London’s Flor) on breads, pastries, focaccia, sandwiches, and occasional pizzas. The sprawling space will also include an upstairs stone mill for fresh flour, room for visiting bakers and events, and separate climate-controlled pastry and bread rooms — making it closer in ambition to his Tartine Manufactory than a conventional neighborhood bakery.
577 Lorimer Street, near Metropolitan Avenue, Williamsburg
From: Former Forsythia executive chef Emily Swaine and Hannah Swaine
Opening: Fall
Two sisters, Emily Swaine as chef and Hannah Swaine as operations manager, are opening this cafe and neighborhood dinner spot. Daytime will feature coffee from Driftaway, whereas the evening menu leans Italian, with a pizza oven firing up flatbreads and roasted vegetables with chef Cortney Burns (who worked at Bar Tartine in San Francisco and ran pop-up Motze). Sommelier Kimberly Cavoores shaped the wine list.
215 Union Street, near Henry Street, Carroll Gardens
From: Chez Fifi partner Justin Wands
Opening: October
Justin Wands wants his namesake cafe to evoke those in Copenhagen, Tokyo, and Shanghai: No laptops allowed and reservations-only coffee tastings, with sweets and pastries such as buckwheat buns, tarts, and cakes. Other dishes include bacon-egg-cheese English muffin sandwiches, PB&J on brioche, and goûter, an after-school snack of French butter and chocolate in a baguette, courtesy of culinary director Grayson Brower.
148 Noble Street’s dining room. Photo: 148 Noble Street
148 Noble Street, at Lorimer Street, Greenpoint
From: Former Chez Ma Tante chef de cuisine Gabriel Borges and Five Leaves alum Eric Carney
Opening: Late September
While working at Chez Ma Tante, partner Gabriel Borges wanted to open his own neighborhood restaurant, and got the chance when the Noble closed. The result is the plainly named 148 Noble Street, which leans French and Italian, with a particular nod to New Orleans, where Borges was born and raised. Think pommes paillasson (potato cake), oysters dressed with a green tomato vinaigrette, buttery grilled pork, and profiteroles with husk cherries. Partner and general manager Eric Carney also developed the drinks, which highlight wines and vermouths. Also check out its logo, a cheeky little gnome up to mischief.
81 Fifth Avenue at Prospect Place, Park Slope
From: James Caputo of Caputo’s Bake Shop and Rafael “Rafi” Hasid of Miriam and 1803 NYC
Opening: Mid-September
Fifth-generation baker James Caputo is teaming up with chef-restaurateur Rafi Hasid, an owner of Miriam, on a bagel shop built around naturally fermented sourdough bagels made with Caputo’s generations-old starter. The menu will include a bacon, egg, and cheese and items from Caputo’s Bake Shop, the Carroll Gardens bakery whose roots date back to 1904 (that recently closed).
The Kollam beef roast at Ghungroo. Photo: Ghungroo
31-19 Newtown Avenue, between 30th Avenue and 31st Street, Astoria
From: Lungi co-partners chef Albin Vincent and restaurateur Mervyn Winston
Opening: October
Manhattan South Indian and Sri Lankan restaurant Lungi is hopping across the East River into Queens, courtesy of chef Albin Vincent and owner Mervyn Winston. A pan-Indian menu spans chaats, pani puri, and tandoor-roasted meats and vegetables.
