The October Hit List: Nura, Overstory, Taqueria Ramirez, and More

Early this month, the longtime Roberta’s chef Jackie Carnesi unveils her latest effort with Nura, in collaboration with husband and wife Scott Hawley and Michelle Lobo, the team behind Otis. Located in Greenpoint, it’s graced with a skylight and giant warehouse windows, a mix of exposed brick and concrete walls, plus colorful prints and plentiful plants. Expect to find such items as pickled mussels in coconut and green apple broth; chili-glazed chicken with leek yogurt and fermented greens; and housemade breads baked in a tandoor oven, courtesy of former Blanca pastry chef Samantha Short.

Take your pick: a gyokuro green-tea martini with a 360-degree vantage point from 70 Pine Street’s 64th floor, or an amaretto sour alongside 18th-floor views of all five boroughs on Roosevelt Island. Although the projects are unrelated, Overstory and Panorama Room together bring new meaning to the term “rooftop bar,” so you may as well plan drinks dates at both.

Cha Kee is now open in Chinatown with Japanese-inflected Cantonese fare courtesy of the chef Akiko Thurnauer, whose resume includes Mission Chinese, En Japanese Brasserie, and Nobu. Here, dan dan noodles are made with ramen and an onsen egg, stir-fried beef tenderloin is laced with yuzu, and mussels are steamed in sake and paired with fried mantou bread.

Has your Instagram been sprinkled with images of juicy meat tacos on brightly colored plastic plates lately? Then the folks you follow are either in Mexico City, or they’re lining up in Greenpoint at Taqueria Ramirez, the CDMX-inspired spot that’s drawing plaudits for its pastor, longazina, and nopales (with chicharron) on corn tortillas with traditional toppings — salsa, red onion, lime, and cilantro.

A-list diners, special-occasion revelers, and starry-eyed New Yorkers were worried about The Grill, Major Food Group’s luxurious chophouse situated in the stunning Philip Johnson-designed space formerly known as The Four Seasons restaurant. Would it ever reopen? Yes. It’s back in full effect, with its $25 Manhattans, undulating chains for curtains, thick slabs of pink prime rib, and all.

Editor’s note: As of March 23, 2024, Joomak Banjum has rebranded into a new concept, Beut.

Fuse Chinese and Korean cuisines with French technique, then add a seasoned fine-dining pastry chef and you get Joomak Banjum. The tasting menu destination goes long on artful presentations and serves a rotating cast of seasonal dishes such as sourdough jajangmyeon with clam, caramelized onion, and Parmesan; gnocchi with uni, peach, and pork belly; and Sichuan rib eye with celtuce, eggplant, and Caraflex cabbage.

Hana Makgeolli’s Brooklyn-brewed Korean rice wine has been popping up on beverage menus across the city, and now you can see where the magic is made by paying a visit to the brewery and taproom. Sip on their sool (read: alcohol) by the glass, carafe, or flight, and order some snacks to pair. 

Cheeseburger, hamburger, double cheeseburger, Mighties burger, “mighty” dog, fries. That’s the whole menu at The Market Line’s new burger shop, a collaboration between Ends Meat and the Contra guys. All of the beef is 100% grass-fed from a fifth-generation farmer. Sometimes simple is best.

The Ace Hotel has landed in Brooklyn, and with it, a bakery and restaurant to service its guests and visitors alike. Go in the morning for black & white doughnuts and bean-egg-and-chorizo focaccia from pastry chef and USHG alum Danny Alvarez. Come at night for chef Ryan Jordan (The Breslin)’s globally-influenced fare, ranging from octopus ragu radiatore to lamb ribs with chile crisp and garlicky yogurt.

Call 718-313-3636 to book a table.

The Japanese tea importer Kettl distributes its matcha, houjicha, and soba cha to restaurants all around the country. But the best place to try their teas is at their brand-new flagship café and ceramics studio, where you can linger over freshly brewed cups, enjoy tea-infused desserts, and browse bowls to buy. Tea-heads will love it; noobs will leave with a newfound appreciation.

After firmly pivoting from restaurant to grocery store during the height of the pandemic, Red Hook’s charming Fort Defiance has now moved to a roomier space down the street and incorporated a café to become a hybrid spot serving pantry items, prepared foods, plus breakfast and lunch, with dinner on its way. Swing by the one-stop shop for all of your gourmet needs.