The Most Anticipated Fall Openings of 2017

Fall is a time for new beginnings and for the New York City restaurant scene, that means lots of new restaurants. From LA transplants to veteran chefs opening new concepts, we’re eager to try the restaurants expected to open in fall of 2017. Here are some we’re most excited about:

 

Pasta Flyer
Assorted dishes from Pasta Flyer. PC: @jordanarothman

Pasta Flyer – Mark Ladner, former Del Posto chef, is set to open a fast-casual pasta restaurant in Greenwich Village this October. Opposed to the $30-$40 pastas at Del Posto, at Pasta Flyer, a meal of spaghetti and meatballs will be around $10. There are five various pasta shapes and sauces to choose from, all between $6 and $8, in addition to Tricolore salad, garlic “knots” that are made from puff pastry, and a breaded, fried version of the Del Posto 100-layer lasagna.

 

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Uni Spaghetti from L’Atelier de Joël Robuchon. PC: @carolbuffara

L’Atelier de Joël Robuchon – After a five-year absence from the New York City restaurant scene, Joël Robuchon is opening a two-in-one restaurant in Chelsea. It will feature counter seating and a casual bar in the front surrounding an open kitchen, serving up dishes such as scallop carpaccio with uni and duck foie gras. 

 

Celestine – Opening on the Dumbo waterfront with sweeping views of the Manhattan skyline, Celestine, a new Mediterranean restaurant with Sicilian, north African, and Middle Eastern influences is certainly one of the most anticipated openings of the year. The team behind Celestine includes Joe Campanale of L’Artusi and Noah Bernamoff of Mile End which should mean a super promising menu.

 

Ferris – Inside of an upcoming NoMad hotel, MADE, Ferris is opening. No longer are hotel restaurants to be looked down upon, as chefs are turning them into celebrated establishments; take The NoMad, Marta, and Massoni as just a few examples. The menu will be American fare with a vegetable focus and cocktails done by Jeremy Oertel and Natasha David (Death & Co., Maison Premiere, and Nightcap).

 

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Frenchette. PC: @kksidedish

Frenchette – Frenchette, a breakfast, lunch, and dinner restaurant by Lee Hanson and Riad Nasr, two Keith McNally alums, is set to open in TriBeCa in October. Expect aged steaks and a veal-knuckle sandwich at this versatile restaurant.

 

The Lobster Club – Since the Major Food Group took over the Four Seasons, The Grill and The Pool have opened. It left the former Brasserie space empty, though, until recently announced that the Lobster Club, a Japanese brasserie, would be taking over. Under chef Tasuku Murakami, the Lobster Club will offer a few lobster-centric dishes in the first restaurant in the United States designed by Peter Marino.

 

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Couscous made by Einat Admony. PC: @chefeinat

Kish-Kash – Einat Admony of Taim, Balaboosta, and Bar Bolonat is opening a casual couscous spot, Kish-Kash, in downtown Manhattan. The process of making couscous takes approximately three hours and Admony plans to prepare it as it was done in Israel, where she grew up. Kish-Kash will offer dine-in options as well as takeout, with the average set meal costing $20.

 

Tetsu – Masa Takayama is typically only associated with sushi – especially his uber-luxe Columbus Circle restaurant. However, Tetsu, his new, yet four-year-delayed endeavor, is finally set to open in a TriBeCa loft this fall. It will serve a lamb burger on a pretzel bun, skewered meats, noodles, and Wagyu beef.

 

Don Angie – Italian-American cuisine is plentiful in New York, but with chef couple Angie Rito and Scott Tacinelli of Dinner Table, we know to expect great things. They’ll be serving up dishes like Escargot Oreganata, Twice-Baked Artichokes and Stracchino Gnocchi in their new West Village space.

 

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Gjelina Los Angeles. PC: @luizagrinberg.

Gjelina – Famed LA restaurant Gjelina, and its offshoot Gjusta, are coming to New York, and we could not be more excited! All that is confirmed thus far is the space – a two story, $4 million project that is in progress on Great Jones St. Unfortunately, there’s no further word from the Gjelina team with any updates, but construction has been underway since the spring.

 

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