Legacy Records, Bombay Bread Bar, Coco Pazzo, Now on The Resy Hit List

Because the latest from Delicious Hospitality – the team behind beloved SoHo establishments Charlie Bird and Pasquale Jones – is live in Hudson Yards, and it’s the first major opening to grace the up-and-coming area. And, grand it certainly is: the restaurant assumes all-day status with a walk-up café that moonlights as a wine bar; the beverage program is developed by notable folks Arvid Rosengren (sommelier) and Jeff Bell (mixologist), built to complement Hardy’s coastal Italian fare; and, finally, the stunning interior is thanks to big-name designer, Ken Fulk. 

Because the Freehand Hotel’s main culinary attraction is hot, hot, hot. Now’s the time to go if you haven’t already – or return if you have. Among the current menu highlights? Squid confit with smoked mussels, black barley, and beech mushrooms, a fish sandwich with winter coleslaw and dijonnaise on poppy seed challah, and just about everything else.

Because kudos to chef Floyd Cardoz for spinning his still-young restaurant (formerly known as Paowalla) into a concept focused on what he does better than anyone else: Indian breads. Delight in the bold, vibrant murals that now fill the walls and order small plates like tandoor octopus and “dal burrata” alongside the signature breads and chutneys.

For reservations, call the restaurant at (212) 235-1098.

Because it’s not every day you hear of a 19-year-old chef opening a 15-course fine dining restaurant. Flynn McGarry has been hosting lavish dinners at his parents’ house in Los Angeles since he was eleven years old, but Gem marks his first legitimate restaurant and New York debut.

For reservations, contact Gem via email.

Because for the first time in a long time, this cherished Williamsburg institution has a new chef — and he’s already freshening things up. Don’t worry, Patch Troffer is not planning to eliminate menu mainstays like the potato tortilla or brick chicken; he is bringing his healthful, Northern Californian sensibility to new additions like bottarga on rye with cultured butter and radish and grilled mackerel with romaine, black lentils, and oro blanco. 

Because at long last, La Mercerie has opened for business beyond pastries and tea. Remember: Marie-Aude Rose, a distinguished chef who honed her chops in Paris, is behind the very French menu of things like omelette fromage, salade Niçoise, buckwheat crêpes, and beef bourguignon. And, should you lust after more than just the food, the dishware is available for purchase on-site at the attached Roman and Williams store.

For reservations, contact the restaurant at (212) 852-9097.

Because the laudatory reviews are rolling in (“the sushi… is impeccable,” says the New Yorker, while The New York Times remarks that Masayoshi Takayama “can, in fact, make less expensive seafood taste as precious as sturgeon roe”). Best of all, the menu offerings have expanded: Tetsu now offers a kaiseki for $350 per person (downstairs, at Basement), so you can ball out Masa-style here, too.

Because ATLA is continuing to innovate, with new dishes and drinks to get excited about. For starters — and for the first time ever — there are tacos (Brussels-sprout with peanuts, sesame, scallions, and lime and suckling-pig with hoja santa and avocado), alongside staples such as the market-driven tlayuda and oh-so-delectable churros. Plus, ATLA’s extended late-night hours (Thursday–Sunday ‘til 2 am) mean you can convene for a nightcap over new and inventive agave-based concoctions.

Because beyond restaurateur Andrew Tarlow’s efforts to switch things up at Marlow & Sons, there’s more excitement to come across his empire. First, Caroline Fidanza has rejoined the Tarlow group as culinary director, after an extended hiatus running her adored sandwich shop (RIP, Saltie). One of her first moves: relaunching brunch at Roman’s. Order The Big Italian, and remember Saltie in all its glory.

Because the ramen bowl served at Bar Moga is refreshing in that it’s entirely vegetarian — made with a soy milk broth and topped with crispy vegetables. Plus, Grub Street just called it the best ramen – and one of the best things to eat – in the city right now.

Because who doesn’t love a comeback? Ten years on, restaurateur Pino Luongo has revitalized the Upper East Side restaurant that kickstarted the trattoria craze (c. 1990). Adapted for today, the restaurant boasts a new downtown locale, operates as fast-casual during the day, and shifts gears come dinnertime (think old-school tableside service). March 24th is opening day.