Whenever people ask me what to do in New York City, my mind always turns to restaurants. Go get the steak au poivre and a martini at Raoul’s! Go to Veselka and play pierogi roulette! (This is when you order multiple kinds and can’t tell which is which, but it doesn’t matter because they’re all delicious.)
You might think that, as a lifelong New Yorker, I would list off the can’t-miss institutions like Central Park, The Metropolitan Museum of Art, or The New York Public Library (and those are, of course, must-sees for visitors). But restaurants, to me, make up the lifeblood of this city. There are so many people here, from chefs to line cooks to hosts, porters, and servers, working to make excellent food and special experiences that give us all a break from reality for a while.
This spring saw the opening of so many new restaurants to add to your list, from Korean barbecue in Midtown to experimental seafood in a Brooklyn arts space, and more. If you’re looking for a place to grab a coveted dinner reservation while everyone else is off in the Hamptons or Europe this summer, look no further. Below, here are some of the best and buzziest new restaurants (defining “new” as very new, as in less than three months old) to check out in New York City. And stay tuned, because this list will be updated.
132 Franklin St, Brooklyn, NY 11222
Photo: Evan Sung
With its exposed brick walls, warm wood, and neighborhood vibe, Arthur feels somehow low-key and special at the same time. Opened in April by chef Kevin Finch and his wife, Alexa, the Greenpoint restaurant is inspired by Parisian bistros, with seasonal dishes that are both comforting and complex. I recommend sitting at the counter and watching the chefs do their work—and it is incredible work.
Don’t miss the brioche, which defies gravity. Is it both dense and fluffy. I want to take a nap in it. It comes out piping hot from the oven, like a cloud. There is pleasure in pulling it, rolling it apart. It doesn’t even need butter, but the butter is a welcome addition, made in-house and inoculated with blue cheese. I paired it, fittingly, with beverage director Charlotte Mirzeoff’s brioche martini, which is subtly buttery. I also loved the chocolate banana tart, which tasted like an intentionally undercooked chocolate chip banana bread with a delicate dusting of cocoa powder and rum caramel sauce. I also had a bubblegum pink rhubarb sorbet tart with amaro poured over it, which was fun.
