Restaurants

Eater NY – All The New York City Restaurant, Bar, and Nightlife Blog

• The Biggest New Restaurant Openings in New York This Month

  by Emma Orlow on April 17, 2025 at 8:13 pm

  A dish at the new Fedora. | Fedora Maison Passerelle, Son Del North West Village, Fedora, and more This is Eater’s guide to all the new restaurants, bars, and cafes that opened in April 2025. This list will be updated weekly and is a round-up of new places in the city we’re interested in checking out. When we’ve been to a place, and like it, we will then include an abbreviated number of openings on our heatmap to let you know the ones that are actually worth it. Stay tuned. If there’s an opening in your neighborhood that we’ve missed, let us know at ny@eater.com. April 17 Chinatown: New chocolate shop Daniel Corpuz Chocolatier, debuting Friday, April 18, is an evolution of a stand, its namesake chef formerly had at the Canal Street Market food hall. Corpuz is putting his spin on techniques — with a Filipino twist. “There’s more to Filipino cuisine than ube. I want calamansi to be my thing,” he says, referring to the tangy Filipino citrus fruit. Beyond ube and calamansi, he’ll incorporate the flavors of pandan, barley, and black sesame. He’ll also rotate in specials and seasonals. 60 Mulberry Street, near Bayard Street Financial District: French department store Printemps landed in Manhattan with several Kent Hospitality spots, in addition to clothing, accessories, skincare, and more. Gregory Gourdet, a James Beard winner for his Portland, Oregon restaurant, Kann, leads all hospitality endeavors at the property, which includes a Champagne bar and cafe. But all eyes have been on Maison Passerelle, the long-awaited fine dining restaurant at the property. A menu lists duck with pineapple, Creole cassoulet, trout with plaintain puree, fried green plantains, and a Haitian chocolate dessert. 1 Wall Street, near Broadway Koreatown: Dubu Haus, a house-made tofu restaurant, is one of a trio of upscale Korean restaurants opening on the same block and from the same team at Urimat Hospitality Group. 6 E. 32nd Street, Fifth Avenue West Village: Fedora, which closed during the pandemic, was a West Village restaurant that’s seen multiple caretakers over the decades, most recently with Gabriel Stulman and his Happy Cooking Hospitality group. But now, Fedora is returning once more, only this time with a new team: St. Jardim, the wine bar around the corner. Partners Andrew Dete and Christa Alexander opened St. Jardim in 2021. At the new Fedora, they’re joined by joined by St. Jardim somm, Basile Al Mileik, a Four Horsemen alum, with Monty Forrest — a Le Rock alum — as chef. 239 West Fourth Street, at West 10th Street West Village: Son Del North, a takeout stand that opened on the Lower East Side in 2024 with rice-free burritos and Sonoran-style flour tortillas, was an immediate hit. Now, Annisha Garcia, originally from Tijuana, Mexico, and who was the 2021 Chopped Grand Champion, has opened a second location. 26 Carmine Street, near Bleecker Street Williamsburg: Sugar is again part of the old Domino Sugar Refinery in Williamsburg with the debut of Birdee, a sprawling bakery and all-day cafe from Renata Ameni and the rapidly expanding Kent Hospitality Group. The sun-filled space is clean and modern. Yet several of the creations at Birdee lean into nostalgic flavors. There are pepperoni pizza croissants, garlic-knot pretzels, strawberry cheesecake danishes, and an ice cream bar that will turn out composed sundaes starting later this spring. Kent Avenue and the East River Williamsburg: Little Fino, from Andrew Carmellini and Noho Hospitality chef Anthony Ricco, has rolled out at the William Vale hotel. The sibling to long-running Leuca and Westlight shows off a day-to-night menu with mash-up cocktails from a frothy Root Beer Negroni, a neon-orange Campari Creamsicle, and a dirty martini — a variation on a Jell-O shot. Photo-worthy fare includes crudite with dips served on mint-green cake platters, 20-inch-long sandwiches, and pistachio snacking cakes. 111 N. 12th Street, at Wythe Avenue April 10 Brooklyn Heights: Another combination laundry mat-cafe has landed in Brooklyn, this time in Brooklyn Heights. Fittingly, it’s called Laundry and Latte, per Brooklyn Heights Blog. 6 Columbia Place, near Joralemon Street Bushwick: After closing in New York years back, L&L Hawaiian BBQ has brought back a fleet of new locations for its Hawaiian fast-casual joint. Its first in Brooklyn is now open. 902 Broadway, near Stockton Street Chinatown: Hakata TonTon closed last year in the West Village, now the hot pot restaurant has reopened, taking over the dinner service at ChaKee (ChaKee will continue to serve its own menu for breakfast). 43 Mott Street, at Pell Street Elmhurst: Tandoori Tibet shepherds both Indian and Tibetan cuisines. Owner Liam Tashi represents both cuisines in separate menus and fusion dishes, partly due to heritage — he’s a Tibetan born and raised in India — and partly to appeal to the multicultural community in Elmhurst. It’s one of several new restaurants serving Himalayan food that goes beyond momos. 81-09 41st Avenue on 81st Street Greenpoint: New sports bar Rounders opened on Thursday, April 10, as reported by Greenpointers. Co-owners Noah Goldman and Vinny Milburn (a fish buyer for Greenpoint Fish and Lobster) took over the former Esme restaurant for beers, games, and food like chicken wings. 999 Manhattan Avenue, near Huron Street Koreatown: Zoi Mediterranean, a new Turkish restaurant, has opened in the LIFE Hotel, near the Empire State Building. There’s a three-for-$22 meze platter, pide stuffed with halloumi, and whole grilled branzino. 19 W. 31st Street, near Fifth Avenue Lower East Side: Only Love Strangers, a short-lived bar from the MáLà Project team, has been replaced by Zhong Guo La Mian Xiao Long Bao, per EV Grieve. 175 E. Houston Street, at Allen Street Williamsburg: Ever-growing, rip-and-dip-style PopUp Bagels has opened its latest location this week. 661 Driggs Avenue, near Metropolitan Avenue April 3 Bushwick: At the end of last year, M. Wells Steakhouse closed in Long Island City after a decade. Sarah Obraitis and Hugue Dufour decided not to renew their lease. Now, M. Wells is back, only not where you’d expect. M. Wells Hospitality has made a name for itself in Queens: Through M. Wells at MoMA PS1, M. Wells Diner in an old diner car, and the steakhouse (all now closed). Starting this month, and for the foreseeable future, M. Wells has relocated to Bushwick’s New York Distilling Company, acting as its resident food program. 573 Johnson Avenue, at Gardner Avenue Chinatown: Kooth Hospitality and chef Isao Yamada have rolled out a kaiseki chef counter Yamada, joining sibling spots edomae-style Nakaji and yakitori restaurant Kono in Canal Arcade, which is shaping up as a little Japanese corridor. 16 Elizabeth Street, at Canal Street East Village: El Camino is now open from the folks behind Electric Burrito on the block. It’s a sit-down tapas bar that touts a drinks list rejecting the ever-so-present $20-plus martinis, instead keeping prices between $13 to $16. 135 First Avenue, near St. Marks Place East Village: Pasta de Pasta, the viral takeout pasta stand, has relocated to a larger location in the neighborhood. 165 First Avenue, near East 10th Street East Village: New dessert shop Pavlo Mochi is now open from owner Pavlo Servetnyk. EV Grieve reports that this spot specializes in “fresh mochi, distinct from the traditional Japanese frozen variety,” where it “has a soft, mousse-like center with a cream and cream cheese blend,” according to the publication. 199 Avenue B between 12th Street and 13th Street Elmhurst: The Queens Center Mall, where beloved Burmese Bites has a food stand, has added a newcomer to its food court called San Wei. An online menu lists ramen, beef noodle soup, Coca-Cola rice bowls, and more. Queens Center Mall Flushing: Lauded celebrity chef Kwame Onwuachi opens a new fast-casual sports stand this spring. Patty Palace is found inside the Mets baseball stadium, Citi Field, in Queens during the team’s first home game on Friday, April 4. The menu focuses on Caribbean patties, such as curried chicken served with coco bread, a jerk barbecue sauce, and a ginger-cabbage slaw. Citi Field Greenwich Village: Buba Bureka opened in April with its namesake Middle Eastern pastry as the star. The burekas come in a variety of savory fillings, served with sides of tahini, pickles, and a hard-boiled egg. The location is owned by Gadi Peleg, a co-founder of New York City’s Breads Bakery; chef Ben Siman-Tov and Fritz Oleshansky, who previously worked at Breads Bakery in Union Square. 193 Bleecker Street, at MacDougal Street Greenwich Village: Chada Thai Is now open from the team behind Jai Sang Ma in Elmhurst. The former chef from Tong in Bushwick has a menu that features dishes like pandan dumplings, according to Resy. 260 Sixth Avenue, near West Houston Street Lower East Side: Thanks to our colleagues at Grub Street for alerting us that the Malaysian restaurant chain, PappaRich, once in Flushing, opened in Manhattan last month. 123 Ludlow Street, near Rivington Street Park Slope: Be Pasta comes from a group that owns several other businesses, such as Terre, in the neighborhood. A menu lists several pastas with esoteric names like To Go to Bed With the Chickens (chicken, goose, and rabbit ragu), The Night Is Still Young (linguine with black garlic puree, or You Can’t Keep a Chickpea in Your Mouth (a chickpea gnocchi with blue cheese). 447 First Street, near Seventh Avenue Tribeca: Ariel Arce, behind the two-level Italian import Roscioli, opened her first hotel project on April 3 called Leonessa, a rooftop bar with snacks like rosemary almonds, olives, Parmesan twists, and tapenade. The bar resides on the 16th floor of the Conrad Downtown, replacing what had formerly been the Loopy Doopy Rooftop Bar. The Italian-leaning spot follows her other dressed-up watering holes like the 1970s-retro Pearl Box above her restaurant, Heroes, on the second floor of a historic townhouse that opened in the fall. She also owns Tokyo Record Bar and Listening Room, which was rebranded last year following its stretch as Air’s Champagne Parlor. 102 North End Avenue, at Vesey Street Upper West Side: The New York Historical, the oldest museum in the city, has swapped its lobby restaurant once more. Now, Food Network star Alex Guarnaschelli — known for shows like Iron Chef America, Alex vs. America, Chopped, Supermarket Stakeout, and The Kitchen — will oversee the kitchen at relaunched Clara on the Upper West Side. 170 Central Park West, at 77th Street

• The Best Places to Eat in Chinatown

  by Robert Sietsema on April 17, 2025 at 4:15 pm

  Luke Fortney/Eater NY From fresh rice noodle rolls to dumplings, a dining guide to New York’s oldest and most famous Chinatown in Manhattan While there are plenty of New York City neighborhoods with stellar Chinese food, Manhattan’s Chinatown is still the leading destination for the diverse and flavorful bundled cuisine. Cantonese fare — and its cousin Hong Kong fare — still predominate, though there are plenty of regional cuisines to be found, from Shanghai, Taiwan, Teochew, Shaanxi, Sichuan, and Fujian, plus some very good Vietnamese, Japanese, and Malaysian food. Soups, dumplings, rice rolls, noodles, stir-fries, and fresh whole steamed fish scattered with ginger and green onions are in abundance in this historic neighborhood, with prices that run from very modest to more expensive. This map lists old-school spots alongside some newcomers, keeping remixing Chinatown flavor for the next generation. New to this map: Phoenix Palace, Northern Dumplings, Maxi Noodle, Pho Ga Vang, Mei Lai Wah, Chang Lai Fishballs Noodles. And we’ve nixed for now Potluck Club, Green Garden Village, West New Malaysia, Mei Lai Wah Noodle Garden, Shaxian Snacks, Double Crispy Bakery, Fried Dumpling, and Dim Sum Palace. Robert Sietsema is the former senior restaurant critic for Eater NY, with more than 35 years of experience writing about New York City restaurants. Previously, he has written for the Village Voice, Lucky Peach, Gourmet, and dozens of other publications. He specializes in food that’s fun to eat and not expensive, covering the five boroughs, New Jersey, and beyond. These days, you can find his work on Substack.

• An Expert Chocolatier Opens a Chinatown Chocolate Shop — With a Twist

  by Nadia Chaudhury on April 17, 2025 at 3:18 pm

  So, Many. Bonbons. at Daniel Corpuz Chocolatier. | Daniel Corpuz Chocolatier Daniel Corpuz’s new store, opening Friday, embraces Asian cacao and Filipino flavors For Daniel Corpuz, chocolates are a journey. Look no further than his yuzu cinnamon bonbon. “The melting point of every chocolate is slightly different,” he says. When someone takes a bite, “First, the white chocolate melts, so you get this tart pucker of yuzu. Then you have the milk chocolate. Next, we’re using Saigon cinnamon, so it has more oil which gives it this florality that eases your palate from that tartness.” The last phase is the dark chocolate shell, which leaves you wanting more. That wanting more is the point for the opening of his Chinatown shop this week, where Corpuz will showcase Filipino and pan-Asian flavors through chocolates. Daniel Corpuz Chocolatier opens at 60 Mulberry Street, near Bayard Street, on Friday, April 18. Corpuz’s mission is to broaden people’s ideas about Filipino flavors — like other new dessert shops, such as Kora doughnut shop in Queens. Joining the Netflix series School of Chocolate helped him crystallize his goal, which led to his namesake pop-up and holiday market, and later a stall at the Canal Street Market. But he had to close up when the entire market shuttered at the end of 2024. Now, he has moved on to this standalone location where he’s fine-tuning the chocolates he wants to offer. “There’s more to Filipino cuisine than ube. I want calamansi to be my thing,” he says, referring to the tangy Filipino citrus fruit. Beyond ube and calamansi, he’ll incorporate the flavors of pandan, barley, and black sesame. He’ll also rotate in specials and seasonals like sakura (cherry blossom), kaya toast, and peach Yakult (the yogurt-like probiotic drink) — “my take on peaches and cream,” he says. Daniel Corpuz Chocolatier Daniel Corpuz (seated at the table) and his team at the chocolate shop. For Corpuz, it’s thrilling to explore flavors of his Filipino background, “and by extension, [other] Asian flavors [that] haven’t been introduced or explored” in chocolate, he says. He recalls that a customer had described his bonbons as “a taste of home in a Western form,” which was apt to him. “I have found chocolate to be that great medium for introducing people to newer things in this approachable fashion,” he says. When Corpuz was growing up on Staten Island, he became interested in baking through watching reality cooking shows like DC Cupcakes and Cake Wars. He baked birthday cakes for his brothers and even for history assignments at school. Eventually, he went to culinary school, did his externship at upscale restaurant the Modern, and worked at Danny Meyer’s Manahatta, where he was introduced to chocolate-making. Currently, the global state of chocolate is in the middle of major issues. “I’m well aware that chocolate may go extinct in our lifetime,” he says, due to climate change. He recounts how friends told him to stock up on chocolate in April 2024 for the following holiday season. Corpuz also gets around larger access issues by sourcing chocolate from Asia. “Everyone is so fixated on sourcing cacao from South America and South Africa,” he says. “Southeast Asia has a myriad of locations that actually produce cacao.” Every year, he travels to a different region, visiting farms for high-quality cacao. He has sourced from places like the Davao region of the Philippines, Taipei, South Taiwan, and Malaysia. He’s well aware of the meaning of a Chinatown location. “I understand the importance and honor of being in this neighborhood,” Corpuz says. “I want to make sure we’re not alienating and that we’re approachable.” He has already engaged with community organization Welcome to Chinatown and is even learning Mandarin. The store is small — housed in the former Hong Kong egg waffle shop Eggloo, which closed in 2022. Most of the space is dedicated to the kitchen, but there are some tables and chairs. The menu also lists coffee drinks, like ube- and hojicha lattes, as well as pastries. For its opening week, the shop is offering 20 percent off everything through Friday, April 24.

• One of Philly’s Best Sandwich Shops Is Coming to New York for the First Time

  by Emma Orlow on April 17, 2025 at 2:18 pm

  Middle Child will host a pop-up in New York this month. | Middle Child Plus, former Semilla chef has a new restaurant — and more intel Middle Child, a beloved Philly sandwich shop with several offshoots, is coming to New York for the first time in the form of a pop-up. Starting Wednesday, April 30th through the weekend, both locations of Edith’s Sandwich Counter, in Williamsburg and the newer West Village spot, will serve a limited-offer “Cuban Wollensky” — “a zany hybrid of three iconic sandwiches, the Cuban, the Wollensky and the Texas Tommy” with Taylor ham, bacon, Cooper sharp, mustard-mayo, and pickles, pressed on a kaiser roll. Edith’s will offer its creation of a “Carrot Dreamsicle Slushie,” per a spokesperson. It’s part of a wider sandwich series Edith’s has in store this season, partnering with Raoul’s sibling luncheonette Revelie for May; Boston’s own Saltie Girl in June; Chicago’s beloved Wiener Circle’s in July; with a collaboration wrapping up August with New York’s own Ivan Ramen, who’s doing a rare sandwich offering. Beer delivery workers go on strike Hundreds of beer delivery workers, a part of Manhattan Beer & Beverage Distributors, went on strike this week to get management to reach a contract agreement — at stake is that their employer wants to do away with pensions, among other grievances. It’s a significant move as their labor affects all parts of the hospitality industry, high and low, delivering brands like Corona, Heineken, Blue Moon, Modelo, and Sam Adams across the city, Crain’s New York reported. Former Semilla chef has a new restaurant Hudson Valley publication Chronogram reports that Jose Ramirez-Ruiz, once known in Brooklyn for his Michelin-starred restaurant Semilla, has opened a new upstate restaurant. Isabela, located in the town of Amenia, New York, serves “understated elegance” and a “deep devotion to craft, community, and—vegetables,” per the publication. In practice, that means dishes like kale gnudi, rutabaga-and-apple, trout with celeriac, and fluke with salsa verde and kabocha squash puree. Semilla, the vegetable-driven chef’s counter, closed in Williamsburg in 2017, following a three-year run. Previous to opening Isabela, Ramirez-Ruiz worked at Connecticut’s Mayflower Inn and as a private chef.

• How to Pitch to Eater NY

  by Eater Staff on April 16, 2025 at 7:38 pm

  Whether you’re an experienced journalist, a recent graduate, or a restaurant worker, here’s where to start As part of the Eater network under the Vox Media umbrella, Eater NY is a New York City local news and service publication covering the business and culture of the restaurant industry. We’re excited to work with you and introduce new voices on the site. While most of the assignments we commission are written by people with journalism experience, don’t let that deter you if you’re just starting out in your writing career or working in another industry altogether. We’re looking for pitches that fall into a few main categories: Reported features Reported features offer the most opportunity for freelancers. They typically run between 900 and 1,200 words. The rule of thumb here is to think headline first — something you’re interested in that you think others will want to read, too. Consider addressing why what you want to write about matters right now. Ideally, the story places restaurants in some kind of context: how hospitality intersects with real estate, business, technology, labor, identity, science, politics, pop culture, history, etc. It helps to peg stories to current events, trends, breaking news, or ongoing industry topics. Some recent freelanced features include: The Single Best Pastry at Every Good Bakery on the Upper East Side Inside the Holiday Rush at New York’s Tavern on the Green The Legend Behind One of the Oldest Burger Restaurants in America The Future of Classic New York Slice Shops Hangs in the Balance The Heavenly Jamaican Food Truck That Still Draws a Crowd After 30 Years Book Bars Gain Momentum Around New York Where to submit: ny@eater.com Openings While we tend to handle most openings in house, we welcome freelancers to pitch those we may have missed. A good rule of thumb is if this is a restaurant opening with a PR team, we’re likely already aware of it; we would much rather work with freelancers on restaurant openings that are under the radar. In general, it’s always helpful to pitch with notice ahead of the public opening date. Some openings we’ve worked on with freelancers include: A Massive Tri-Level Complex Arrives in Koreatown The Newest Place for a Great Chocolate Croissant is on the Williamsburg Waterfront Nin Hao Opens From a Founder of MáLà Project A Thai Tasting Menu Revs Up in Brooklyn Where to submit: ny@eater.com Maps and guides Eater NY has a robust maps and guides collection that’s the bedrock of service journalism for the site. We regularly publish maps as guides to neighborhoods (Williamsburg, UES), the best versions of a dish (cookies, fried chicken) or cuisine (Korean barbecue, Filipino), and to fill a situational need (big groups, client entertaining). We’re always looking for new maps and guides based on what people might be looking for online, and to update popular ones. We’re especially interested in finding writers with a particular subject-matter expertise to contribute, or who are based in the neighborhood they wish to cover. Here are examples of recent maps and guides pitched by freelancers: The Wiggly Wobbly World of Asian Jellies The Best Outdoor Dining in NYC Where to Eat in Harlem The Best Cake Slices in NYC 17 Sizzling Korean Barbecue Restaurants in NYC Where to submit: ny@eater.com News stories News for Eater NY primarily means restaurant openings and restaurant closings, though it also includes lawsuits, labor developments, or expansions, for example. This is the most difficult genre to pitch, since many stories are already on our radar, and news requires deep sources and quick turnaround and it’s often assigned in-house. It helps to look at what Eater NY has already covered, which will help not only with getting an idea of the kinds of stories we cover but also which restaurants are big players in our world. Here are a few examples of news stories that aren’t openings or closings. Why Street Vendors Are Especially Vulnerable to ICE Raids Why a Super Hot Restaurant Nixed Brunch After Just a Few Weeks How a $10 Pasta Trend Is Taking Over the East Village Where to submit: ny@eater.com Opinion or personal writing For opinion and personal writing, the topic must speak specifically to the New York City-area audience. We’ve published many in-house opinions during and after the pandemic – and we’d like to include more from the NYC community – particularly from people who work in restaurants. The piece should make an argument for a fresh way to view a trend, item, or other standard procedure in the restaurant world. They can (and usually should) include a personal element explaining why you are the authority. They can be funny or have funny elements, but that’s not a requirement. Though the pieces are pegged to personal experience or opinion, the pitches should still be thoroughly reported and fact-checked. Here are a few recent examples: Resy Is My Best Frenemy (and It Could Be Yours, Too) One of the Best Beer Menus in NYC Is Bright Orange and Stained With Panang Curry Where to submit: ny@eater.com Regardless of what you’re pitching, whether it’s news, features, opinions, etc., We’re looking for pitches that contain answers, not questions (which means you should have done some of the work before you pitched to us). It should give a clear, concise summary of the subject, angle, or thesis, as well as your anticipated story structure. Keep in mind we do have a small staff that covers the New York market, so think about why you are uniquely qualified to write the news piece, feature, profile, or map. Furthermore, if there’s a conflict of interest regarding the story you’re pitching – you’ve worked with the restaurant in another capacity, you’re an influencer and you’ve gotten free food at a place – please include that information in the pitch. What we’re not looking for We do not cover recipes and home cooking at all on Eater NY. Other things we’re not very interested in: Stories about health, wellness, or diets; I-only-ate-[whatever]-for-a-month stunts; linear travelogues; or stories that lack a narrative hook or meaningful cultural resonance. We do not accept traditional restaurant reviews from freelancers. We do not cover food “holidays”: Grilled cheese day, cookie day, mac and cheese day, or whatever. We also almost never cover products, meaning please no pitches on food items that are only sold in grocery stores. Again, the food or drink that you’re covering is ideally sold in a restaurant, bar, cafe, food truck, food hall, or in another made-to-order fashion that resembles a restaurant. If you’re looking to pitch a national story, click here to find out more about what sort of pitches to send to Eater national.