Upvoted by Christopher Bialecki and 19 others
849 6th Ave, New York, NY
scott-reiner

Independent Wine Consultant

Scott Reiner

Independent Wine Consultant

Answer found helpful by Kristin Cardoza and 18 others

I'm super excited about L'Amico. Laurent Tourondel was the chef at the greatly missed Cello in the Upper East Side. I was a huge fan; the restaurant really showed off the skills of the man in the kitchen. The BLT restaurants, even though they seemed to be hugely popular, never really struck me as places in which I wanted to eat. Outside of one fantastic mushroom side dish on 57th street, nothing really excited me. Business skills seemed to trump cooking skills. Always the optimist, I can't wait to see the talent of this great chef again at the forefront.

Helpful 19 Comments (2)
claire-hawthorne

Writer, culinary adventurer, originally from North Carolina

Claire Hawthorne

This honestly looks like one of the best upcoming restaurant openings in the city right now. I'm so excited to try it out!

Reply over 1 year ago

lara-chang

Wish I could work as an ice cream tester for Ben & Jerry's

Lara Chang

Beautifully said Scott! Spot on!

Reply over 1 year ago

tess-tripodi

Tess Tripodi

https://www.tumblr.com/blog/cheftrip

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Tess Tripodi

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Answer found helpful by Robert Friedman and 9 others

I have to say that of all of these restaurants L'Amico stands out as a winner. Chef Laurent has a passion for simple delicious food. His restaurants are planned and executed very well over all.

The location is great & though this is a slightly new concept in his empire, it is certainly not new to New York City. City goers will have this place packed for Lunch and Dinner daily. He will certainly give the old standbys in the neighborhood a run for their money. I for one, can't wait to check it out!

Helpful 10 Comment
Upvoted by Victoria Justin and 16 others
100 E 63rd St, New York, NY
tess-tripodi

Tess Tripodi

https://www.tumblr.com/blog/cheftrip

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Tess Tripodi

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Answer found helpful by Kayla Chang and 15 others

I have a special place in my heart for Altamarea restaurants. Vaucluse is the group's newest venture into French Cuisine. Chef Michael White has a flair for exceptionally delicious food & I am sure Vaucluse will be great. This is going to be a go to destination for Upper East Siders and anyone looking for a new Special Occasion spot.

Helpful 16 Comments (2)
jeremy-peterson

Brooklynite, freelance journalist/photographer

Jeremy Peterson

I just read about their White Label Burger, it looks like its a "top burger" list topper. Very excited for Vaucluse!

Reply over 1 year ago

terry-kim

Web developer with a Korean BBQ obsession

Terry Kim

Had to read more about Michael White after reading this, its right in my hood

Reply over 1 year ago

Upvoted by Sue Kim and 13 others
morgan-harris

Morgan Harris

New York

www.morganwharris.com

Sommelier at Aureole Restaurant

Morgan Harris

Sommelier at Aureole Restaurant

Answer found helpful by Anthony Jones and 23 others

This will undoubtedly be one of the biggest openings of the fall. I dined at the old location many times and the restaurant only went from strength to strength, but was ultimately hamstrung by the cavernous nature of the physical space.

Armed with these lessons learned from the first iteration, the next version will likely be a knockout success. They've retained the GM and executive chef from the original restaurant. However, for me, most exciting was the preservation of the incredible collection of wines Master Sommelier Pascaline Lepeltier assembled for the original restaurant. The list was always one of the confidently opinionated and well-curated lists in the City and it'll be great to have Pascaline on the floor stewarding this cellar for the public again. She's one of the most passionate, professional, and hospitable sommeliers in the City and having the opportunity to experience her wine service is a real treat.

Many details are still to come from the team, but it should be great. Full disclosure, Pascaline is a good friend and one of my oldest mentors and colleagues in the wine business.

Helpful 24 Comments (2)
alexandre-calvi

Sommelier-captain at City Winery. Gastronome lover, born and raised In France by Italian and Portuguese parents.

Alexandre Calvi

Right on Morgan! A lot of expectations for this team as they put the bar so high in the first place. A future 2 stars Michelin this year? Pascaline is an inspiration for all the people even beyond the wine field. Can't wait to experience their hospitality in that new venue.

Reply over 1 year ago

kaylee-simmons

I'm on a seefood diet. I see food, and I eat it.

Kaylee Simmons

You definitely got me excited to check it out!

Reply over 1 year ago

scott-reiner

Independent Wine Consultant

Scott Reiner

Independent Wine Consultant

Answer found helpful by Rita Jammet and 2 others

Can;t wait to see what Pascaline has up her sleeve!

Helpful 3 Comment
Upvoted by Victoria Justin and 12 others
kristel-arabian-cf7bad2b-37bd-4a85-9110-d476db712f62

Kristel Arabian

Brooklyn

www.CultureRecruiting.com

Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks

Kristel Arabian

Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks

Answer found helpful by Kayla Chang and 17 others

I'm excited about Laurent Tourondel's The Vine. It sounds like it will bring a bit of that Californian appreciation and utilization of vegetables (with or without the animal products) into the spotlight onto our plates. I'd love to eat well and still feel great at the end of a meal!

It's this idea of healthful, meaning full of good for you and natural ingredients, vs healthy, this dated concept we have left over from the 80s of pulling "bad" things out of food and making them out of unnatural and mostly tasteless ingredients. I think chef will deliver well sourced ingredients in a delicious, balanced and well rounded way. I'm hearing whispers of things like hearty lunch bowls with grains and protein with tons of herbs or veggie forward fish dishes. Can't wait to check it out.

Helpful 18 Comments (2)
leo-valderamma

Latin American food enthusiast

Leo Valderamma

Even though there are a million pizza places in the city I still find myself excited to try out the pie at L'amico. So excited Laurent Tourondel opened this up!

Reply over 1 year ago

kristel-arabian-cf7bad2b-37bd-4a85-9110-d476db712f62

Kristel Arabian

Brooklyn

www.CultureRecruiting.com

Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks

Kristel Arabian

I had the pleasure of attending their opening Friends & Family event and had the summer corn and cheese (Tallegio?) pie. It was really good. He uses a traditional all wood burning oven, which you can see from the dining room. Super fun and very delicious. I'd probably try a red sauce pizza next!

Reply over 1 year ago

Upvoted by Kayla Chang and 11 others
110 St Marks Pl, New York, NY
alexandre-calvi

Sommelier-captain at City Winery. Gastronome lover, born and raised In France by Italian and Portuguese parents.

Alexandre Calvi

Sommelier-captain at City Winery. Gastronome lover, born and raised In France by Italian and Portuguese parents.

Answer found helpful by Caroline Huang and 19 others

I heard through the grapevine that three Musketeers are opening a new restaurant downtown. Chef David Malbequi, Hamid Rashidzada and Daniel Rivera are coming to Saint Marks Place! The Trio put together their combined expertise of East village and Hospitality to deliver a French-American food oriented cuisine long awaited in this area. Here, locally sourced food, a mix of domestic and international organic wines will be served in a beautiful French cafe style lay-out . Alongside classic french recipes (Foie gras Croque-Monsieur, Sardine rillettes) you are likely to found on the menu classic American food like Burger and flat breads. Personally, I can't wait for the next couple of week.

Helpful 20 Comments (2)
sue-kim

Sue Kim

New York

Dessert before dinner!

Sue Kim

I have so many favorite restaurants along St. Marks, this sounds like another amazing addition. Thanks you for the tip!

Reply over 1 year ago

neha-patel

Neha Patel

New York City

Event Coordinator, I research great places to eat for a living

Neha Patel

Amen! Great to have something like this in the EV!

Reply over 1 year ago

Upvoted by Dani Hannah and 9 others
50 Withers St, Brooklyn, NY
sammy-diaz

Chef de Cuisine at The Eastpole

Sammy Diaz

Chef de Cuisine at The Eastpole

Answer found helpful by Daniela Garcia and 25 others

I am extremely excited about the opening of the new restaurant “Llama Inn” scheduled to be opened fall 2015 in Williamsburg, Brooklyn, NY. The restaurant will be ran by Chef Erik Ramirez, an off spring of the original Eleven Madison Park crew. The menu will be inspired by Peruvian cuisine. With the emergence of Peruvian cuisine around the world, Chef Erik’s purpose is to incorporate Peruvian ingredients and flavors into his dishes. His world renowned background in the culinary field and experience working for Elite restaurants in NYC will allow him to take Peruvian cuisine to new heights. I can only expect flavorful, distinguished dishes from this restaurant. I had the privilege to go to llama inn test kitchen and all I can say is that I was amazed and impressed. In order for one to understand the magnitude of the creativity is to think about combining, Momofukio+ Eleven Madison Park +Central in addition to local ingredients all in one place that reads "LLAMA INN"

Helpful 26 Comments (3)
sue-kim

Sue Kim

New York

Dessert before dinner!

Sue Kim

I'm shocked at myself I hadn't heard more about this -- it sounds amazing! Thanks for the tip Sammy!

Reply over 1 year ago

georgia-winter

Culinary Instructor, Writer

Georgia Winter

This was wonderful -- love the analogy, EMP + Momofuku + Central! Sounds very intriguing!

Reply over 1 year ago

peter-abatelli

Not to be biased, but Italian food is the best

Peter Abatelli

Not far from me in BK. Enjoyed reading the background about this place.

Reply over 1 year ago

Upvoted by Andrew Johnson and 9 others
88 Ninth Ave, New York, NY
jennifer-scocca

AGM at Toro NYC

Jennifer Scocca

AGM at Toro NYC

Answer found helpful by Victoria Justin and 24 others

I am most excited about the opening of La Sirena in the Maritime Hotel. December counts as fall right? Close enough. This is Batali and Bastianich's first restaurant in 10 years aside from the Eataly concept. This group really knows how to achieve staying power and longevity in New York City. There's a lot of talented people behind this project, creatively and operationally. Word on the street is that the interior design will be stunning and the food and beverage programs, headed up by B&B veterans, will no doubt be exciting.

Helpful 25 Comments (2)
shiloh-jackson

Lawyer, craft beer aficianado

Shiloh Jackson

Really excited about this! Reading about it, it sounds like 10 years might have been worth the wait!

Reply over 1 year ago

jeremy-peterson

Brooklynite, freelance journalist/photographer

Jeremy Peterson

I'm sure the space is going to be incredible can't want to see what it looks like

Reply over 1 year ago

Upvoted by Katie Diehl and 10 others
rita-jammet

Owner, Ambassador at La Caravelle Champagne

Rita Jammet

Owner, Ambassador at La Caravelle Champagne

Answer found helpful by Jackson DeWitt and 20 others

Brand new: Maison Hugo, by Chef Proprietor Florian Hugo and his wife Michelle. Florian is an Alain Ducasse alumnus and has opened and run Brasserie Cognac for a few years. This time he opens his own restaurant. French cuisine of today, unfussy but with authentic flavors, including a few exotic influences (think tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil). My other favorite dishes are porcini ravioli with sautéed foie, gras in a tasty duck bouillon reduction; Grand Marnier soufflé and I could go on and on. And yes, Florian is a descendent of the most famous French writer Victor Hugo.

Helpful 21 Comments (2)
julie-barbera

SoCal native, freelance writer

Julie Barbera

Maison Hugo sounds fantastic, thank you Rita!

Reply over 1 year ago

claire-hawthorne

Writer, culinary adventurer, originally from North Carolina

Claire Hawthorne

Wow, I will most definitely be trying the porcini ravioli!

Reply over 1 year ago

Upvoted by Michael Fredrickson and 5 others
jay-farley

Jay Farley

NYC

thisediblelife.com

Chef de Cuisine at Empellon Taqueria

Jay Farley

Chef de Cuisine at Empellon Taqueria

Answer found helpful by Rita Jammet and 17 others

Everyone should be behind High Street on Hudson’s opening. Chef Eli Kulp was involved in a train accident that paralyzed him. His attitude has been amazing and he is continuing his dream of opening a NYC restaurant in full force.
I will be personally rooting for this gentleman because he gives us all hope and is an inspiration to our industry. This goes to show you should never quit on a dream, no matter how dire the circumstances. Push!
Plus, sandwiches are a religion to me and if my religion has a Heaven, then this would be the place. Looking forward to this, good luck, Chef.

http://ny.eater.com/2015/12/14/10123952/NYC-high-street-on-hudson-opens

Helpful 18 Comments (3)
sarah-young

Media sales in NYC, love exploring new places with my clients

Sarah Young

Wow! Amazing story!

Reply over 1 year ago

katie-diehl

Life is too short to skip dessert

Katie Diehl

That is truly inspirational! I read the eater article I will most certainly be checking High Street out!

Reply over 1 year ago

robert-friedman

Wine lover, world traveler

Robert Friedman

Opening right in my neighborhood. I've heard they are renowned for their sandwiches in Philly very exciting that they're coming here. And what an amazing effort from Chef Eli after what he went through!

Reply over 1 year ago

Upvoted by Jackson DeWitt and 5 others
rebecca-canan

Rebecca Canan

New York City

www.terroirist.com

Wine writer & Bordeaux lover. Part of the Duclot La Vinicole team.

Rebecca Canan

Wine writer & Bordeaux lover. Part of the Duclot La Vinicole team.

Answer found helpful by Bradley Kent and 19 others

"The Bistro of Beautiful Birds!"

Sadly, diners often relegate chicken to the bottom of their preferences when eating out, thinking it's boring or unoriginal. Le Coq Rico "pays tribute to whole-animal, domestic poultry raised locally and responsibly." The roasted chicken is supposedly out of this world, but expect other wild birds on the menu too. The wine list will be smartly curated by Adrian Boulouque.

Helpful 20 Comments (2)
dara-eskandari

Life is uncertain, eat dessert first.

Dara Eskandari

Roasted chicken out of this world? I'm there. Sounds awesome!

Reply over 1 year ago

claire-hawthorne

Writer, culinary adventurer, originally from North Carolina

Claire Hawthorne

Amazing! Any word on what the other wild birds might be? I'm intrigued!

Reply over 1 year ago

Something missing from this list?
New Place