The Torrisi team's makeover of the Seagram Building is finally complete with this addition in the former Brasserie space. Unlike The Grill and The Pool, where partners Mario Carbone and Rich Torrisi are in charge of the kitchens, the crew have brought in outside help to run this colorfully retro restaurant; they've tapped Sushi Azabu alum Tasuku Murakami, who's making sushi, sashimi, and a teppanyaki porterhouse.
After several years of planning, Masayoshi Takayama, best known as Masa, has finally opened this Tribeca restaurant. The menu includes his first burger, which can be made with beef or lamb, served with taleggio on a pretzel bun and available only from 5 to 6 p.m. Those looking to eat a bit later should try the fried dry-aged quail and noodle dishes. There's also an omakase spot in the basement aptly called Basement.
Danny Brown accomplished no small feat when he nabbed the first Michelin star in Queens for his now-shuttered eponymous restaurant. This time, he's opening on the Upper East Side with a 25-seat spot serving charcuterie, grilled cheese with taleggio and Serrano ham, and rigatoni with nduja, broccoli rabe, Calabrian chile, and pecorino sardo.
Toro Okuda recently opened an outpost of his eponymous Michelin-starred restaurant from Tokyo in Chelsea. Okuda focuses on kaiseki, a form of tasting menu that highlights local seasonality, so expect the $195 menu to change monthly.
Cronut creator Dominique Ansel has been rather busy at The Grove. The pastry chef recently opened a location of his bakery on the first floor and just debuted 189 upstairs, his first foray into dinner. The menu includes rotisserie baby chicken with black garlic rice stuffing, confit duck gizzards, and "spoon-tender" cabbage soup with rye croutons. Because this is Ansel, there are sweets to be had as well — like a play on a tres leches cake upstairs and an avocado toast ice cream situation downstairs.
Michael Mina and Ayesha Curry have teamed up to take over Mina's old RN74 space. Together, they're focusing on smoky dishes from around the globe like Armenian steak with rice pilaf, a Vietnamese BBQ pork chop, and Japanese binchotan grilled lobster. Plans for a Houston location are already in the works.
Napa is still recovering from wildfires that ravaged Northern California, but Charlie Palmer has still managed to open the fifth location of his steakhouse there. All meals will be discounted until Thanksgiving, with diners having the option to donate the money they've saved to relief efforts.
Matthias Merges and Graham Elliot, who worked together at Charlie Trotter's, are back together again in what used to be Graham Elliot Bistro. The menu hops around from littleneck clams with focaccia and togarashi butter to braised goat tostadas and pigtail agnolotti.
Lettuce Entertain You has given the Pump Room a modern makeover but with throwback touches — like black-and-white photos lining the walls and a name that nods to the specific table where celebrities were seated. The menu includes tuna au poivre, a dry-aged New York sirloin, and black truffle scrambled eggs with butter-poached crab and fresh herbs.
D.C.'s first Georgian restaurant is open in Shaw and serving bubbling khachapuri, lyulya kebab made with ground pork, and beef served with lavash. There are also 25 small starters like a tomato, cucumber, basil, and walnut salad, and cremini mushrooms stuffed with cheese.
There's no doubt what the focus is here: Dry-aged meat is on display both on the plate and behind glass panes in the butcher shop and the restaurant. The cuts start at four ounces of Japanese Wagyu and go up to a 42-ounce porterhouse. To accompany those steaks, there's a raw bar selection, salads (including the classic wedge) and sides like mac and cheese with Gruyère and cheddar.
Head to 1 Hotel South Beach for an exquisite meal from a two-Michelin starred chef. The Spanish-tinged menu includes dishes like meatballs with baby squid, squid ink and Catalan picada, and croquetas de jamón Ibérico. There are also salads, like a sea urchin Ceasar and a Waldorf that's tossed tableside.
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