New on Resy: Celestine, Ferris, Don Angie, and More

5 Napkin is a key player in the burger landscape of New York. Here, there many burger varieties on offer—Italian turkey, merguez, wrapped in lettuce, doused with truffle butter—but the original 5 Napkin burger is 10 oz. of fresh ground chuck, topped with gruyere cheese, caramelized onions, and rosemary-garlic aioli on a soft white roll, and, in the restaurant’s own words: “Way too juicy for one napkin.”

Located in the heart of the lower Manhattan’s Brookfield Place, Beaubourg is a brasserie serving modern French and classic New York food. Menu highlights include escargots de Bourgogne, bouillabaisse, and duck ravioli. Stellar views of the Hudson River and extensive outdoor seating make it well-suited for a power lunch or drinks.

A casual and quirky Williamsburg restaurant offering New York’s first bacon omakase, Belly seeks to show diners that Korean cuisine can be so much more than what’s found in Koreatown—and omakase doesn’t have to be serious or exclusive. For $55, nine courses explore a variety of cuts, textures and preparations of pork. For an additional fee, opt for a drink pairing and/or karaoke time (there are 12 rooms downstairs).

Inside the Meatpacking District’s Gansevoort Market, Belly Chef’s Table offers an intimate and exclusive bacon omakase experience at the four-seat chef’s counter. With no set menu, chef Johnny Wooh prepares courses from his repertoire of pork-based dishes, according to the preferences of his diners. You say when you’re done; the sky is the limit.

Brigitte is a light-filled modern bistro on the Lower East Side. The menu merges flavor profiles from the South of France and Brazil, while menu highlights include flourless chickpea crepes and gnocchi à la Parisienne. Enjoy classic cocktails and warm hospitality in the lush plant-lined space.

Bobo is the elder sibling of familiar Village hits, Claudette and Rosemary’s. Housed in a quaint West Village townhouse, the entrance is downstairs, and, once inside, guests are transported to an elegant country home complete with a parlor-level dining room, sizable bar area, and a gorgeous year-round garden. Enjoy classic French country cooking (think oysters, braised artichokes, and confit lamb shoulder en cocotte for two).

From the team behind beloved Clinton Hill restaurant Locanda Vini e Olii, Camillo is located in Prospect Lefferts Gardens and focuses on Roman-style pizza, otherwise known as pinsa (executive chef Michele Baldacci’s serves his own version, using a combination of wheat, soy, and rice flour). The restaurant is named after Count Camillo Negroni—the alleged creator of the Negroni cocktail—so the bar offers several variations on the favorite Italian libation.

Celestine is an Eastern Mediterranean, neighborhood restaurant in DUMBO (with envious views). The glass-walled dining room looks out on the Manhattan and Brooklyn Bridges, in addition to the entirety of the lower Manhattan skyline. The menu of seasonal, soulful, and healthful fare by chef Garrett McMahan draws flavors and influence from around the world—from Sicily to Beirut, and all paths in between.

Don Angie is a modern Italian-American restaurant in the West Village, from chefs Scott Tacinelli and Angie Rito– the husband-and-wife team formerly of Quality Italian and dinnertable. Menu items nod to Italian-American family favorites, like prime rib braciole for two, reinvented with modern American dining sensibilities. Pro-tip: Come hungry and don’t miss the buffalo ricotta-filled caramelle.

The pedigree behind Ferris, inside the Made hotel, is no joke. Chef Greg Proechel (Le Turtle, Eleven Madison Park, Blanca) balances rustic and refined preparations with a menu that pulls from global cuisines, highlighting the ingredients he’s most excited about each season. Charles Seich and Jenny Lakin (Major Food Group) run front-of-house and the wine program, respectively; while the cocktail program is helmed by Natasha David and Jeremy Oertel (Nitecap, Maison Premiere; Donna, Mayahuel). The chic, light-filled interior incorporates a dynamic 40-seat dining room, complemented by an open kitchen.

The legendary Shorty Tang (inventor of cold sesame noodles) opened the original Hwa Yuan Szechuan in 1968. The original restaurant has since closed, but has recently been resurrected to its former glory by Tang’s son, Chien Lieh. Beyond the family’s prized invention, the menu incorporates traditional Chinese dishes with Western influence (think sautéed crispy beef and peking duck). Spanning three floors and seating a whopping 350 seats, this is a triumphant return indeed.

The hidden gem of Le District, Michelin-starred L’Appart is a unique take on fine dining, offering an experience that resembles an intimate dinner party at a chef’s apartment. Helmed by executive chef Nicolas “Nico” Abello, the kitchen’s rotating menu embraces market availability and seasonality, ensuring no two visits are alike.

A Lebanese restaurant on the Lower East Side from chef Melissa O’Donnell and restauranteur Lesly Bernard (the man behind Tillman’s, Mr. Jones, and Pravda), Lil’ Gem showcases the diversity and vibrancy of Lebanese cuisine in the format of shareable plates. Hot and cold mezze, flatbreads, shawarmas, and larger dishes make up the menu; while the space, designed by Bernard, is intimate and cozy, with high top seating, exposed beamed ceilings, and white-washed walls.

Raclette is an ode to the cuisine of the same name, which originated in the mountains of Savoie and Valais in the Swiss Alps during the 13th century. Featuring some of France and Switzerland’s best vineyards, breweries, and comfort food, the menu’s main draw is imported Alpine cheeses scraped tableside.

Derek Wilcox is the first—and still, only—Westerner to complete a full 7-year apprenticeship at a traditional Japanese Kaiseki restaurant: the three-starred Michelin restaurant, Kikunoi, in Kyoto. Other stints include working at a top Tokyo butcher for Kobe and Matsuzaka beef and Ginza Sushi Aoki– one of the last few beacons of traditional Edomae sushi. At Shoji, chef Wilcox serves a kappo-style menu of 16–18 courses, showing off his combined expertise in Kaiseki and Edomae sushi.

Shuraku is a Japanese restaurant focused on the simple preparation of quality ingredients on a binchotan grill (think Wagyu beef, Botan shrimp, and uni, hailing from both California and Japan). Book a table at the chef’s counter, and enjoy a subliminal eight-course tasting menu comprised of seasonal ingredients.

A colorful, retro-looking Mexican restaurant from the managing partners of Acme and Indochine, Tijuana Picnic is helmed by chef Alex Lopez, who combines the flavors of his childhood in Mexico City with years of cooking Asian cuisine. Eat antojitos, soft tacos, and family-style entrees; drink tequila, mezcal-based cocktails, Tecates and Pacificos, or Spanish wine.

Voula is an authentic Greek restaurant in the heart of New York’s West Village. A selection of mezedes (shareable appetizers) and paradosiaka (traditional plates) make up the menu, which utilizes a combination of locally sourced and imported—from Greece, of course— ingredients.