New on Resy: New York

September 27, 2017 at 5:44 pm
post by Emily Wilson

From a slew of Mediterranean-inspired restaurants (some new, some old), to a tiny Greenwich Village vinyl record bar and izakaya, and an Oaxacan eatery with a wood-fired hearth in Brooklyn, Resy’s latest New York additions are worthy of attention.


Image Courtesy of Balaboosta.

Balaboosta
Balaboosta is a Nolita standby for Mediterranean and Middle Eastern cuisine. Chef Einat Admony draws inspiration from her Israeli roots, with dishes like fried olives, crispy cauliflower, and spiced rub skirt steak. An extensive organic wine list offers bottles from across the region, while local and seasonal ingredients inform the kitchen’s weekly specials. Book now at Balaboosta.

Banter
When Nick Duckworth and Josh Evans met in New York a few years ago, they set out to create a sanctuary where anyone could come and enjoy great food, coffee, and some friendly banter. The result? An inviting Greenwich Village environment, both due to the bubbly staff and the warm decor. Playlists are curated for each time of day, the outdoor patio is a hidden oasis, and the charcuterie offerings are some of the best in the city. Book now at Banter.

Bar Bolonat
Chef Einat Admony (also of Taïm and Balaboosta) pioneered the new wave of Israeli and Middle Eastern cooking in New York. Enjoy plates like the Jerusalem bagel with za’atar and olive oil, chickpea gnocchi, merguez kebabs, and much more at this quaint West Village hideaway. Book now at Bar Bolonat.

Cervo’s
As the sister restaurant – and Manhattan counterpart — to perfect-neighborhood-restaurant and Bon Appétit Hot 10 winner, Hart’s, Cervo’s offers a selection of Portuguese-inspired seafood (think squid escabeche and whole porgy with potatoes and olives), in addition to their beloved lamb burger. Add to that a warm wood interior, coastal wine list, and good vibes for an ideal dining scenario.Book now at Cervo’s.

Claro
Claro is an Oaxcan-influenced restaurant in Gowanus from chef T.J. Steele (a Union Square Cafe alum) and Chad Shaner (chef-owner of nearby Freek’s Mill). The menu revolves around barbacoa, consommé, and corn. Tortillas are made from heirloom corn imported from Mexico and nixtamalized in-house; many dishes are smoked via an outdoor wood-burning hearth; and mezcal takes center stage on the drink menu. Book now at Claro.

Extra Fancy
Extra Fancy is a tranquil oasis and stylish Williamsburg eatery notable for its lobster rolls, New England clam bakes, dashing bartenders, and house-made frozémonade. Fancy a nightcap? The late-night menu is offered daily until 2am. Book now at Extra Fancy.

Hart’s
A Bed-Stuy restaurant that looks and feels like a local, no-fuss joint, Hart’s is that and so much more. While the clam toast and anchovy-topped lamb burger have garnered attention, most of the simple, Mediterranean-influenced dishes on the menu change daily, based on what’s locally available. The chef is Nick Perkins, an alum of Andrew Tarlow’s restaurants, so it makes sense that he’s put together the playbook for a perfect Brooklyn restaurant. The service is affectionate and jovial, and the wine list — curated by beverage director Nialls Fallon — is all natural. Book now at Hart’s.

Jeju Noodle Bar
Named after Jeju Island, located off the coast of the Korean peninsula and acclaimed for its naturally farmed pork and abundant fresh seafood, Jeju Noodle Bar is a West Village restaurant devoted to ramyun (Korea’s ramen equivalent). The chef-owner is chef Douglas Kim, whose resume includes stints at Per Se, Bouley, Chef’s Table at Brooklyn Fare, and Morimoto. Book now at Jeju Noodle Bar.

Ladybird
Ladybird is a plush, all-vegan restaurant (also known as a “vegetable bar”) owned by Ravi DeRossi and located in the East Village. The menu, which is 100% plant-based (and gluten-free, upon request), offers salads, grains, fondue, and more. Don’t sleep on the cocktail program, which is comprised of on-tap wines, craft cocktails, dressed cans, and mocktails. Book now at Ladybird.

Sugarcane Raw Bar Grill
Arriving in New York by way of Miami, Sugarcane Raw Bar Grill is known for its eclectic, globally-inspired dishes and lively ambiance. Housed in an old warehouse tucked underneath the Brooklyn Bridge in DUMBO, the restaurant reflects Old Havana in design, offers a stellar view of the Manhattan skyline, and encompasses a whopping 11,000 square feet. As the name suggests, the kitchen (run by acclaimed chef-partner Timon Balloo) puts out dishes spanning from raw to wood-fired, while the bar excels at rum-based cocktails. Book now at Sugarcane Raw Bar Grill.

Tokyo Record Bar
Tokyo Record Bar is a music-driven izakaya operating out of a 16-seat hole-in-the-wall in Greenwich Village – an homage to “the jewel boxes of vinyl” in Japan. Owner Ariel Arce from Air’s Champagne Parlor (located just upstairs), along with chef Zach Fabian and beverage curator Ashtin Berry, offer guests a song index to make selections from; a $50, seven-course menu; and a curated sake, Japanese beer, and cocktail list. Two seatings a night (at 6:30pm and 8:30pm) are up for grabs, and after 10:30pm, it’s free-form DJ and a la carte. Book now at Tokyo Record Bar.

Verde
Opened by a team of Cosme (NYC) and Pujol (Mexico City) alums, Verde is a pioneer of the fine-casual format in New York. The restaurant operates as a fine-dining kitchen in the back, cooking food that utilizes fresh and local ingredients, thoughtful culinary techniques, and market-driven recipes. Up front, enjoy daytime counter service and dinnertime table service. Pro-tip: there’s a reserve wine list, for those interested. Book now at Verde.

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