New on Resy: Le Coq Rico, The Four Horsemen, Davelle, and More

The Four Horsemen is a natural wine-focused, seasonal restaurant in Williamsburg helmed by chef Nick Curtola. As a New York pioneer in the natural wine movement that first took off in Europe, the list here is extensive, eclectic, thoughtful, and full of unique finds. The menu of snacks and share plates is constantly evolving, but mainstays like beef tartare and little gem salad do not disappoint. All of it is served by a friendly and knowledgeable waitstaff that’s passionate about wine and what to pair it with.

Le Coq Rico is not a steakhouse, but a poultry-house—with an interior that’s sleek, monochrome, and modern. Under the leadership of acclaimed chef Antoine Westermann, the restaurant (which originates in Paris) pays tribute to the unique terroir of the Northeastern United States as expressed through the diverse varieties of wild and noble American birds. The menu centers around a selection of responsibly-raised, heritage breed, whole-animal poultry, including chicken, turkey, duck, squab, and guinea fowl. This focus is the product of the chef’s commitment to, and thoughtful consideration for, local, family-owned, and sustainable farms and purveyors. At dinner, a team of “poultry sommeliers” will help you find the best bird for your tastes; while brunch service provides the opportunity to select straight from a basket of multi-colored, pasture-raised eggs.

Davelle is a pint-sized, traditional Japanese café and restaurant with three faces. In the morning, there’s sugar-butter and red bean toast on thick-cut white bread, plus matcha and coffee drinks, like Kyoto-style cold brew. The daytime menu offers a small selection of Yoshoku (read: European-influenced) dishes, like Naporitan spaghetti and curry with rice. Come dinner, the focus is on oden—small plates with hot or cold dashi broth as the base—offered alongside sake, beer, and natural wine. “Davelle” is a fancy way of pronouncing the Japanese word “daberu,” which translates to chatter amongst friends over good food and drink.

Chicha, housed in a converted warehouse in Bushwick (think 20-foot ceilings), takes Nicaraguan delicacies and adds a refreshing and modern spin. Street food classics are specialties here, such as quesillo, vigoron, and salpicon. The rum-focused cocktail menu includes drinks hand-stirred, shaken, and on draft. Finally, all of the restaurant’s woodwork was done by artisans in Masaya, Nicaragua, and the main wall showcases a hand-painted mural by a Latin American artist.

Hudson Jane is an all-day, community-driven eatery owned by wife duo and longtime Fort Greene residents Megan Johnson and Jen LaPorta. Operating via the belief that what makes eating in America so interesting is the variety of cultures, cuisines, traditions, and ingredients that are represented throughout, chef Megan references an eclectic array of influences in her American Comfort menu. In the morning, expect daily pastries, a vegan breakfast burrito, and vanilla custard French toast sticks. Lunch brings grilled cheese and kale-endive Caesar salad, and, for dinner, Grandma Johnson’s beef & noodles.

Hasaki, opened in 1984, was the first Japanese restaurant from Bon Yagi, a restauranteur with seventeen New York City Japanese food establishments under his belt. Hidden down a short flight of stairs in the East Village, Hasaki is a longstanding neighborhood gem. The restaurant, which is named after Yagi’s hometown in Japan,  is known for consistent, high-quality sashimi and Edomae-style sushi. Several tiers of omakase are on offer, as well as a list of daily a la carte items.

Barn Joo is a Korean-inspired gastropub located just between the Flatiron District and Union Square. The menu boasts a changing array of small to large plates, highlighting farm-to-table ingredients and offering comfort foods with a touch of Korean soul. From raw seafood towers to tapas like truffle tries and steamed buns, noodles, bibimbap, hot pot, and bbq combos—there’s no shortage of options. No matter what you choose, you should probably wash it down with soju.

Known for its top-notch lobster rolls, Ed’s Lobster Bar is a New England seafood shack recreated in Manhattan. The restaurant’s design—clean and crisp, with a white marble bar—transports you to the Northeastern coast. Fun fact: while most people go for oysters and fish sandwiches, chef-owner Ed McFarland thinks the ravioli is the best dish on the menu.

This is noted udon specialist Raku’s second Manhattan location (the original is in the East Village). Renowned chef Norihiro Ishizuka (also of omakase destination Kura) cooks bowls of noodles in flavorful broth to perfection, offered alongside a range of authentic Japanese appetizers (marinated fried chicken, ohitashi, braised burdock root) and a uniquely crafted sake and cocktail menu. The interior is minimalist yet warm, inspired by the Japanese wabi-sabi worldview.

Gastroteca whips up rustic Italian dishes with a bit of modern technique from chef John Parlatore—for Astoria locals and visitors alike. Fresh pasta is a focus, as are daily specials, derived from what’s available at the market. Fun cocktails, a boutique wine list, and a cinematic ambiance (thanks the presence of a projector that screens old black-and-white films) round out the offerings.

Oka is chef John McCarthy’s interpretation of a Japanese izakaya viewed through a New York lens. The restaurant merges elements of the izakaya dining experience with a familiar approach for diners, inspired by the chef’s time spent traveling, working, eating and cooking in Japan. Cold dishes like Japanese potato salad with carrot, yuzu, celery, and prosciutto are complemented by hot ones such as grilled squid with black garlic oil, kewpie, and frisée.

The Saint Austere has served the Williamsburg neighborhood since 2011. The restaurant is the vision of the Pirolo family; siblings Fabrizio, John, Jackie, and Mike wanted to open a casual restaurant with a focus on Italian flavors, the freshest ingredients, and soulful preparations. The atmosphere is warm and dimly lit, with golden era hip-hop as background music. Apps, entrees, and house-made pastas are enhanced by family-owned estate wines made with soul, restraint, and bold flavors. Pro-tip: on Thursdays, pastas are $10 all night long.

The bar at Bo’s is driven by a passion for making perfect versions of classic cocktails. The drink menu is tweaked each season to utilize the freshest ingredients. To accompany the cocktails, there’s a full menu  comprised of flavors from New York, Montauk, and New Orleans—think fried chicken, seared fish tacos, and crispy alligator. Best of all, Bo recently collaborated with renowned chef Hugue Dufour (M. Wells) on several items on the menu; be sure to ask about them.

Ichabods excels pairing its celebrated raw bar (oysters, anyone?) with signature craft cocktails (try the Hessian Tea). But there’s more: seasonal salads, pastas, and larger plates like jerk pork chops and crispy duck breast. The kitchen is open, so you can look in on the action. Exposed brick and vintage textiles define the dining room, which is aesthetically inspired by Washington Irving’s The Legend of Sleepy Hollow.

Established in 2001, Tarallucci e Vino aims to bring the ease and casual elegance of Italy’s cafés and bars to New Yorkers and its visitors. House-made pastries, fresh pastas and greenmarket-inspired dishes uphold the Italian ideal of high quality, sustainable, locally sourced food, prepared to honor the natural beauty of the ingredients. The versatile wine list features gems from family-run and biodynamic wineries in Italy, and—naturally—is built to complement what’s on the menu.

Housed in a landmark building that dates back to the 1800s, Estancia 460 is distinctly TriBeCa: white-washed brick walls, original hardwood floors, and high ceilings set the scene. The food is Argentinian, with Italian and Spanish influence, as in thin crust pizzas, sizzling shrimp, and the Parrillada—a mixed of grilled meats. It’s hearty and unpretentious, and the team knows their Malbecs. On warmer days, dine al fresco on an original loading dock from the warehouse days.

An uptown crowd-pleaser, in Lenox Hill, Amali serves cuisine inspired by the Mediterranean way of life. Emphasis is placed on vegetables, olive oil, grains, and fish. There’s also salumi, dry-cured sausage, and cheese—any of which you’d be wise to order. And to cap it off? A destination-worthy, 400-bottle-deep, award-winning wine list.

Emma’s Torch is a non-profit social enterprise that trains and empowers refugees in the culinary arts; it’s a restaurant that doubles as a classroom. By investing in their potential, the program—which lasts for two months—prepares students for successful employment in an industry where their culinary heritage can be celebrated. Enjoy seasonal-global cuisine like black-eyed pea hummus and shawarma spiced lamb from up-and-coming chefs, and know that your dollars are going to a cause-driven establishment.

Since 2009, Tipsy Parson has been serving refined comfort food to the Chelsea community, aiming to make guests feel at home with soulful dishes and small-batch spirits. The menu of seasonal fare features Lowcountry classics like shrimp & grits, mac and cheese, flaky buttermilk biscuits, and house-made habanero and hot pepper jellies. The bar is stocked with an ever-changing selection of artisan producers with a curated focus on distillers from New York and friends in the South. And the space itself is a little bit rustic, a little bit modern, and entirely cozy.