These New York City restaurants didn't open until 2022 or 2023, but they're already so popular that even natives are attempting to get reservations.

It is highly likely that you will find multiple restaurants on any given block in New York City. The sheer amount of cuisines that are represented in the city is mind-boggling, not to mention the number of awards, stars, and other honours that are given out. It is not always simple to decide where you would want to eat in the city because there are currently more than 28,000 eateries spread over the five boroughs. And while many of us have restaurants that we always go back to (I'm looking at you, Gramercy Tavern, Russ & Daughters, and Nom Wah Tea Parlor), new restaurants are opening their doors every day, making it just as difficult to decide where you want to (attempt to) make a reservation while you are in town as it is to decide where you want to go for spring break. Happily, we have the inside scoop on the newest fine-dining restaurants that locals are flocking to this year, including popular locations in Rockefeller Center, Brooklyn tasting menus, and the latest debuts from famous chefs.

Torres Bar & Restaurant

Torres Bar & Restaurant, also known as Torrisi 2.0 by many, marks the successful hospitality group Major Food Group's return to New York City. Recently, the group has been concentrating their efforts on expanding their empire, which has led them to shift their attention to Miami and other locations. (Partners Jeff Zalazanick and Mario Carbone have even relocated to Miami.) But, the third partner, Rich Torrisi, has stayed in New York City to build this restaurant under his own name. The restaurant is cosy and welcoming, with a communal standing table in addition to a few sat tables by the bar, and a separate dining area that features a large artwork by Julian Schnable hanging on one wall. Dishes like creamy chopped liver with a Manischewitz gelee served with rye toast, pillowy tortellini pomodoro, and a smoky, juicy duck with mulberry are examples of the cuisine, which takes inspiration from New York City's Chinatown, Little Italy, and Jewish delis. A large bar in the front of the restaurant provides beverages created by Nathan McCarley-O'Neill, who was previously employed at NoMad New York and Claridge's. Cocktails are categorised as either classics, aperitivos, Negronis, Garibaldis, or martinis.

Jupiter

There is no denying that Rockefeller Center is experiencing a resurgence in its dining scene as a result of the opening of a number of high-end restaurants by well-known chefs all around the plaza. At the tail end of 2017, the proprietors of the cosy King restaurant in Soho, Jess Shadbolt and Clare de Boer, opened a much more spacious pasta-focused restaurant in the same location. Customers can enjoy appetisers such as fried artichokes, crab bruschetta, and a salad with hazelnuts, poached quince, and radicchio in various shades of pink and purple, as well as (for the time being) wintry pastas such as a green-colored paccheri with pork sugo, agnoli stuffed with rabbit, and a unique baked buckwheat pasta dish with cabbage and potato. Guests can also enjoy views of the There are only two main courses available, but if you purchase a sufficient quantity of pasta, you won't even need those options.

Kruk

At this Williamsburg restaurant, which was founded in the fall by the husband-and-wife combination of chef Ohm Suansilphong (formerly of Fish Cheeks) and Kiki Supap, you won't find traditional Thai takeout dishes like pad Thai on the menu. Instead, the couple puts a contemporary spin on traditional Thai delicacies that were once served to Thai royalty. Some of the recipes are so old that they date back hundreds of years. On the menu, you'll find small appetisers, relishes, and several kinds of curries. There are several different dips that are called lon, one of which is made with cured pork jowl that has been simmered in coconut and tamarind. There is also a pineapple and lobster curry that has salted egg yolk pearls, coconut, and kaeng kua chilli paste. Finally, there is a dish that is called Khai Phra Arthit, which translates to "sun egg" and is an omelette that has been cooked with rice. According to legend, The beef tongue curry is a specialty dish, and you should only order it if you can take the heat.

Shinji’s

Shinji's is technically a cocktail bar, but it contains enough small plates to create a dinner out of it. Although the place seems plain from the outside, you might pass past it without ever realising it. Shinji's is attached to the Michelin-starred restaurant Noda and has an unremarkable appearance. The little area, which is shaped like a barrel, evokes the interior of a ship thanks to the furnishings, which include octopuses and booths designed to seem like waves. There isn't a single one of the cocktails that would be a poor choice (although the Tropicana, served inside a whole frozen orange is a favorite). In this establishment, tableside carts are a thing, and if you order a handroll, someone will come by to roll it in front of you as they bring it to your table. A small Wagyu sandwich and the uni chawanmushi with caviar are two more tasty morsels of food that you might consider ordering.

The New York Palace Cafe in Budapest is known to be one of the most beautiful restaurants in the city with its Venetian lamps, marble columns, and velvet railings.
The building opened on October 23, 1894 as a local office of the New York Life Insurance Company. pic.twitter.com/5QhM1hVrrN

— Claudine Cassar (@claudinecassar) February 17, 2023

HOUSE

This marble tasting counter with only eight seats is an outpost of the restaurant of the same name that is located in Tokyo and shares the same name. The new Japanese hub 50 Norman, which also features a dashi counter and a location of Tokyo's art and design shop Cibone, is home to this tasting counter. The HOUSE restaurant's Michelin-starred chef, Yuji Tani, relocated to Greenpoint from Japan in 2019 and can be found working in the open kitchen every night. The transfer was significantly delayed due to Covid. In place of menus, customers are presented with seven courses of French and Japanese cuisine, each of which features a different selection of dishes. Nonetheless, some of the restaurant's famous dishes, such as the breathtaking strawberry burrata and the decadent foie gras pilaf dotted with handmade pickles, will remain on the menu. A highlight of the evening is when customers get to pick their own knife for a Wagyu steak course, with Chef Tani delivering a tray of hand-carved wood-handled knives from Japan. This allows diners to express their individuality while enjoying one of the restaurant's signature dishes.

Brasserie Fouquet's

You may get a taste of Paris without leaving New York City by making a reservation at this posh brasserie, which is an outpost of the restaurant that can be found at the Paris version of the hotel with the same name. Because to its luxurious red velvet seats, dangling chandeliers, clean white tablecloths, and French attitude, this Tribeca establishment has already become a see-and-be-seen location despite having only opened its doors in the fall of the previous year. The restaurant is now open for breakfast and dinner, with plans to open for lunch service in the near future. The menu features traditional French fare, such as beef tartare, escargot, lobster fricassee, and a 22-ounce côte de boeuf for two. And if you go there for breakfast, it's practically a requirement that you order the pastry basket, or at the very least a croissant, which will be one of the crispiest, flakiest, butteriest ones you can find on this side of the Atlantic. And if you go there for lunch or dinner, it's practically a requirement that you order the risotto, which will be one of the creamiest, silkiest, and

Have & Mar

The newest restaurant by renowned chef Marcus Samuelsson and executive chef Rose Noel focuses on seafood that has been procured responsibly and offers small dishes and family-style feasts that are inspired by cuisines from around the world. On the menu, you'll find dishes such as the Swediopian, which consists of berbere-cured salmon topped with mustard seed caviar and buckthorn; the Mermaid black rice with djon djon mushrooms topped with crab, lobster, and green peas; and the H + T Roasted Chicken, which is Amish chicken topped with brussels sprouts, red pearl onion, and Nigerian suya sauce. The original, site-specific, and specially curated mermaid artwork adorns the walls of the 125-seat Chelsea dining room as a result of a collaboration between artist and creative partner Derrick Adams and creative partner Thelma Golden, who is the director and chief curator of the Studio Museum in Harlem. The artwork was created through a collaboration between these two individuals.

Kara

Michael Solomonov, a well-known Israeli chef who operates a large number of restaurants in Philadelphia, has previously attempted to bring the success of his restaurants in Philadelphia to New York City, but his efforts have been unsuccessful. Yet, it appears that he has at long last achieved success with the eateries that he has opened inside The Hoxton in Williamsburg. First with Laser Wolf, which opened on the rooftop last summer, and now with K'far, an all-day location on the hotel's lobby level that means "village" in Hebrew. Israeli pastries and fusion cuisine are served to clients at this establishment. Some examples of these dishes include a Jerusalem bagel egg sandwich served in the morning, kubaneh toasts topped with smoked fish or a patty melt served at lunch, and za'atar brick chicken served for supper.

Tatiana

After much anticipation, Kwane Onwuchi, winner of the James Beard Foundation Award for Best Chef, finally launched his Lincoln Center restaurant at the tail end of 2022. The restaurant is named after his sister, and the menu features dishes that were inspired by Onwuachi's childhood in the South Bronx. Some examples of these dishes include truffled chopped cheese buns with dry-aged ribeye, smoked mozzarella, and taleggio; Egusi soup dumplings stuffed with black sea bass and served with Nigerian red stew; Wagyu short rib pastrami suya; and mushrooms with scallion pancake, plum sauce, and pickled ginger Don Lee, who has worked at Death & Co., PDT, and Momofuku, is known for his mixology skills and creates drinks such as a Negroni with sorrel and an espresso coquito.

Ouija Mi

Oiji Mi is a restaurant that wonderfully exemplifies the trend towards fine dining and contemporary Korean food, which is currently experiencing a revival in New York City. The elegant five-course pre-fixe meal, which features new and interesting interpretations on some of the restaurant's signature dishes, is served in a stunning dining room that is hidden behind a spectacular bar at the restaurant's entrance. The bo ssam with pig belly, oysters on the half shell with spicy mustard mignonette, chilli lobster ramyun, and black bass and manila clams in a seafood broth are some of the highlights of the current menu. And for dessert? Trust us when we say that the Chapssal Donuts, which are created with oozing gruyere and raclette cheese, sticky rice, and crème fraiche ice cream, are delicious.

A total of Five Acres

Five Acres is the first restaurant that Brooklyn chef Greg Baxtrom has opened in Manhattan. In Brooklyn, where he already owns Olmsted, Maison Yaki, and Patti Ann's, Five Acres is the newest crown jewel in the Rockefeller Center culinary scene. At Five Acres, he applies his skills in fine dining to seasonal cuisine in a dining area that is filled with plants and features green leather banquettes. Before, he worked as a chef at restaurants such as Alinea and Blue Hill at Stone Barns, among others. On the menu are items such as winter root ratatouille with beet butter and sprouted grain risotto; tuna tartare with Leche de Tigre made with preserved heirloom peppers from the summer; a fennel Caesar salad with savoury seeded granola; a lamb "gyro" in a potato pita with herbs, pickled bird beak peppers, and a consommé for dipping; and a fennel

Lord’s

The casual fish and chips eatery, Dame, which began as a pop up in 2020 to tremendous acclaim, has since expanded into a finer restaurant called Lord's. Lord's is the fancier follow-up restaurant. The establishment specialises in British cuisine and offers competent and flavorful renditions of traditional dishes, such as Welsh rarebit, a Scotch egg made with curried lamb, steamed clams with black pudding and cider, veal sweetbreads, and a pie of the day, which on the day of our visit was made with ox cheek, carrots, and Stilton cheese. Make sure to save room for dessert because there are several delicious alternatives, including a trifle and a thick Guinness chocolate cake covered in an Amara-caramel sauce.

Monterey

Midtown hasn't seen a whole lot of interesting new restaurant openings recently, with the exception of the abundance of new restaurants that have recently opened in Rockefeller Center. Nevertheless, this new one by Simon Oren, who also operates the Israeli restaurant Dagon, is an anomaly in a positive manner. Although the restaurant's art deco, pastel, and bi-level dining room is already getting a lot of attention on Instagram because of its magnificent design, James Tracey's cooking is certainly not to be sneezed at. Midtown menu musts like as steaks, roast prime rib carved tableside, and a raw bar are available, but to keep things fresh, there are also dishes on the menu such as grilled prawns with grits, Japanese eggplant with carrot harissa, and porcini lasagna with black truffle.

Kolomna

The remodelled version of the former Breslin bar may be seen at the Ace Hotel in Manhattan. Chef Markus Glocker, formerly of Batard and Augustine, is honouring his Austrian heritage at this restaurant by preparing dishes such as duck liver parfait with a gelee made from a sweet Austrian wine; roasted beets "Linzer," which incorporate the flavours of a traditional Linzer torte into a beet salad; and a schnitzel that is served with lingonberries, sea buckthorn, as well as a potato and cucumber salad. Completing the menu are items such as a lobster burger and a "tartare" made from celery root. Be sure to save room for desserts such as the peach and raspberry charlotte, a typical Sacher torte, and the Salzburger soufflé, which is fashioned into quenelles to symbolise mountains. These are just a few examples.