A listing of New York eating places to open in 2020 – WWD
It’s been a challenging year for the New York restaurant industry. While outdoor dining has largely become a holdover from the warmer weather – and indoor dining has once again been interrupted – there’s no shortage of new restaurants to visit across the city. Many have also made it a point to offer thoughtful takeout and delivery options.
Here’s a highlight of 20 New York restaurants that opened their doors in 2020.
Mark is from Madison
After more than 30 years of cooking in his hometown of New York, Mark Strausman opened Marks Off Madison – MOM – as a venue to showcase the culinary highlights of his restaurant career. Strausman was last stationed as head chef for Fred’s in Barneys up Madison Avenue, but is no stranger to the NoMad area after opening his first solo restaurant, Campagna, in the 1990s. Located across from Madison Square Park, the new company combines an all-day dining restaurant with an in-house bakery that serves 10 varieties of its Straussie bagels. The menu features familiar dishes for Fred’s followers – all salads are there, including the popular OG Madison salad with tuna and diced vegetables – as well as Estelle’s chicken soup and Belgian fries that have been cooked twice in peanut oil.
Eleven Madison Park alumni Connie Chung and Vincent Chao have teamed up to open a quick, casual restaurant. The dishes at the Milu are based on regional Chinese cuisine and pick up on the flavors and nostalgia of traditional dishes. The menu features Yunnan brisket, spiced Sichuan cauliflower, fried chicken with soy, ginger and spring onion salmon, and mandarin duck, which Chung highlights as her favorite Milu dish. The items are available à la carte and are served as a starter or bowl, as well as in family style. Sides include wontons, marinated cucumber, and charred broccoli.
New York pointer
Pekarna is a 6,500 square foot restaurant and entertainment complex on the Upper West Side – a difficult concept to open but one that is optimistic for the future. The huge space comprises two floors, event rooms (opening next year) and four private banquet rooms. The menu is Slovenian-American, and the idea for Perkana came from several projects, including The Opera Bar and The Versace Apartment, which owner Dean O’Neill worked on in the Slovenian capital in the 2000s. The kitchen is managed by the chef Kamal Hoyte and the Slovenian confectioner (and judge from MasterChef Slovenia) Alma Rekić. The cocktail program includes a choice of four absinthes, which are served with traditional drops.
The Michelin-starred chef Shaun Hergatt unveiled his newest downtown restaurant on October 2nd. Vestry, a casual restaurant at the Dominick Hotel, draws on the chef’s gourmet pedigree while emphasizing accessibility and community. While many of Hergatt’s other restaurants have switched to fine dining and fine dining, he designed Vestry with accessibility in mind. He wants the restaurant to be the place that guests can return to on a weekly basis. The concise menu takes up Hergatt’s refined cuisine. The 20 dishes are organized by size – appetizers, small plates, large plates – with a few dessert options. The cuisine is American with Japanese influences, be it in the form of a shiitake hand roll, Shigoku oysters or Wagyu beef. Dishes are fish-powered, accompanied by local vegetables and ingredients that are presented with minimal manipulation to let the natural colors, texture and taste shine through.
The owner of the German butcher shop Schaller und Weber brings the Swiss Alps to the Upper East Side. The tent restaurant in the back yard is located behind Schaller’s Stube Sausage Bar and is decorated with atmospheric elements such as wooden farmer’s tables, fairy lights and ceilings. The menu is Austrian and German, and meat takes center stage, with hearty dishes like game goulash on the menu.
James Beard-winning chef Serena Bass opened Bixi down the street from her other restaurant, Lido, in Harlem earlier this fall. The menu is based on various Asian cuisines – there is tandoori chicken, banh mi, and chicken katsu – and a strong cocktail program is in the spotlight.
The Wayla team opened the Japanese-Italian restaurant Kimika in the Nolitan Hotel in late summer. The seasonal menu, under the direction of chef Christine Lau, includes dishes such as pizzette frit with plain and heirloom tomatoes with silky tofu and ume.
Forsythia’s main focus is on Roman cuisine and pasta, which are made in-house every day. Siwak, who ran a pop-up with Maxwell in New York last year and cooked for most of 2018 at the Santo Palato in Rome, brings his own take on classic dishes to the Lower East Side. The team also includes Sous Chef Mark Coleman and Baker Brian Maxwell.
Do you miss Midtown? Located just blocks south of Central Park in Midtown, the Blue Willow serves authentic family-style Hunan and Szechuan cuisine in an upscale setting with a pharmacy bar.
Chefs Yoni Lang and Jeff Miller continue their commitment to sustainable sushi with their new restaurant in the East Village. At Rosella, reducing our carbon footprint by reducing food waste and sourcing ingredients domestically is central. The menu includes chirashi and other rice bowls, sushi rolls, cold dishes like scallop crudo and tautog ceviche, soups and a five-headed nigiri chosen by the chef.
The Chinese Tuxedo team opened their newest restaurant in early fall, serving casual Southeast Asian cuisine such as Vietnamense-style yellow curry with pumpkin and whole grilled squid with green jim. The restaurant, which takes its name from a poem by William Blake, is located downtown at the intersection of SoHo and Chinatown. The Tyger also offers cocktails for delivery, which are delivered in well-designed branded packaging.
Spanish chef Mikel De Luis opened his first solo restaurant Haizea with a takeaway menu in May before opening bar seating in the intimate 22-seat restaurant. The menu is Basque inspired and served tapas style, a mix of his background working in Barcelona and growing up in the Basque Country. The restaurant also has a small market that sells De Luis’ aMona salsas and other goods imported from Spain.
Chef Tom Wang, a DBGB and Danji alumni, opened a gourmet sandwich shop in Brooklyn’s Bushwick neighborhood this fall. Classic American sandwiches are reinvented with the addition of Korean, Japanese, and Chinese flavors and ingredients like Szechuan coleslaw and Korean pepper aioli.
The East Village restaurant combines temaki and omakase (temakase – got it?) With an emphasis on serving handrolls in an intimate, 10-seat setting. The concept is led by Chef Joemar Castro, who has worked at Nobu Miami for the past eight years. In addition to the hand rolls, which are best served and eaten immediately, the restaurant offers box sets of traditional sushi rolls for take away and delivery.
Sami & milk
Owners Amir Nathan and Jordan Anderson, who met while working at Maison Premiere, opened their Mediterranean restaurant Sami & Susu this summer. The concept available for collection and delivery is prepared for travel. After spending the summer at Bar Maracuja in Williamsburg, they moved to Ten Bells Wine Bar on the Lower East Side. The restaurant offers regional Mediterranean cuisine as well as the owner’s family recipes, including Turkish rolled bureka from Nathan’s grandmother and chicken soup from Anderson’s mother. The menu also includes a selection of spreads such as Baba Ghanoush and Muhammara, as well as small plates.
The modern Georgian restaurant Chito Gvrito was welcomed to Gramercy-Union Square in October. Chef Lasha Jikia takes advantage of his Georgian background – he comes from Mtskheta, the country’s former capital – with a selection of filled Georgian breads, Mtsvadi (skewers of grilled meat marinated in spices), dumplings and other dishes.
Leland eating and drinking house
Randi Lee launched a GoFundMe campaign earlier this year to raise funds for the renovation of the corner area that will become Leland Eating and Drinking House. The recently opened Prospect Heights restaurant is neighborhood focused. A “vinyl lesson” starts the afternoon with music, snacks and drinks before the restaurant moves on to its evening menu of modern American plates, most of which are available to take away.
Tiger Lily kitchen
All menu items at this new fast-casual eatery a few blocks east of Madison Square Park are gluten-free, and vegetarians will be pleased to find that most of the produce is also plant-based. The cuisine is Asian and offers dishes such as tofu with quinoa, mushroom pho and Japanese pumpkin soup.
J-Spec opened in the former Jewel Bako room in the East Village this fall. The wagyu-centered menu features A5-ranked Wagyu at a cheaper price. Take-away options include a Wagyu BBQ kit that you can use to cook at home.
A restaurant for post-Shavasana. This plant-based restaurant, managed by Matthew Kenney, sits on the rooftop of Alo Yoga’s flagship Flatiron. Although Sutra doesn’t currently offer take-out or delivery – and is therefore closed for the moment – when indoor food returns, it will start dinner and its drinks schedule.
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