Gotham Guide is a weekly list of new restaurants, special menus and pop-ups throughout New York City. Support local businesses and head out on a culinary adventure with our suggestions below.
We’re in the thick of the coldest time of year, and thankfully, indoor dining has finally reopened in New York City.
With the lift of the COVID-19 restriction comes an influx of new restaurants, concepts and collaborations spanning the five boroughs. From remodeled space and menus at Tribeca’s Kitchen, to new Mediterranean tastes at Dagon on the Upper West Side, and new partnerships at Kimika in Nolita, there’s no excuse not to brave the cold and support local businesses just getting started.
Whether you want to dine in, order delivery or get takeout, we must encourage all to take the necessary safety precautions to keep NYC safe. Now, who's hungry?
Maison Yaki, the French yakitori restaurant in Prospect Heights from chef-owner Greg Baxtrom, reopened on Feb. 10 for delivery and takeaway with a reimagined menu. In addition to signature dishes such as Duck Rillette and Cauliflower Okonomiyaki, new items have joined the scene. Try the Super Crunch Fried Chicken Sandwich, Beef Short Rib, Grilled Chicken Wings and Tempura Fried Onion Rings. Reservations can be made online.
Dagon is a new restaurant on the Upper West Side that opened Feb. 12, featuring cuisine from “somewhere in the Mediterranean.” With flavors from the regions of Israel, Lebanon, Cyprus, Jordan, Palestine, Syria and Turkey, the menu includes traditional, shareable mezze dishes such as Muhammarah, Moroccan Carrots and Sasson Chicken Liver. There are also small plates with ground lamb, potato and charred eggplant, as well as full entrees of Harissa BBQ Chicken, Crispy Lamb Shawarma and Pan Roasted Salmon.
Tribeca’s Kitchen finally debuts its reconceptualized American menu and remodeled tri-level interior space on Feb. 17. The new dinner and brunch menus were crafted by Executive Chef Jack Logue and will feature dishes such as Maine Scallop Crudo, Tagliatelle with sea urchin and Tavern Mac & Cheese with braised ox cheek. Some brunch items include Chicken & Waffles with hot honey, and a refined Omelette with prosciutto, leek, bell pepper and gruyere.
Hachi Maki is the latest restaurant concept from restauranteur Jeremy Wladis opening Feb. 16. Named for the headband that sushi chefs wear, "hakimaki," and the lucky number eight, "hachi," this contemporary spot will balance inspiration from authentic hand roll bars while blending sushi, ramen and other chef-created menu offerings.
The Goods Mart’s February "Guest Curator for Good" partner is none other than global icon Opal Tometi, a human rights activist, Nobel Peace Prize nominee, and Co-Founder of Black Lives Matter. This partnership has created a limited snack box. It's available for pre-order online until Feb. 28 and will ship the first week of March. The box features 10 BIPOC and female-founded snacks from Ancient Provisions, Ashapop, Behave Gummy Bears, Brighter ACV tonic and more. The box is $60, $10 of which will be donated to Diaspora Rising.
Restauranteur and Parched Hospitality Group CEO Barry Dry opens this special pop-up, Feb. 18. Hole in the Wall is a beloved NYC café brand and restaurant that rises to new heights with openings in Williamsburg and the Flatiron District, in addition to locations in FiDi and Murray Hill. The rooftop at Hotel Hendricks will feature menu items such as the OG Burger with grilled Wagyu beef, Char Grilled Branzino Filet Tuscan kale, Vegan Bolognese and more.
Barry Dry also reimagined the Sir Henri Rooftop space at Hotel Henri as The Sentry Penthouse and Lounge this month. This location allows for city views and boasts a large cocktail list carefully crafted by expert mixologists Gates Otsuji and Jeremy Ortiz, with food from Executive Chef Brent Hudson, who will serve elevated small plates at The Sentry.
East Village Vietnamese gem Hanoi House offers some exciting Lunar New Year Specials to welcome the Year of the Ox. Their special menu brings Braised Beef Banh Tet, Hanoi Fish Soup and the Che Sundae. These specials are available for both dine-in and takeout. Reservations can be made on their website.
Kimika x The House of Japanese Wagyu Campaign Collaboration
Kimika has partnered with the Japan Food Product Overseas Promotion Center to promote the tastes of Japanese Wagyu beef. This special collaboration menu costs $250 for two and features a variety of cuts including an A5 wagyu strip loin, 100-day dry aged ribeye, washugyu bavette mochi braciola and more. Enjoy sides such as tofu, noodles, mushrooms and other vegetables. The menu also includes a selection of sauces and mochi bomboloncini with nutella, toasted sesame and hazelnut for dessert.