Ah, fall. The leaves are turning, the mercury is dipping, and the mission to pack on that winter insulation returns—it’s time to eat. We’ve surveyed the openings across America to decide where we’d most enjoy dining through the end of the year and we’ve found a bevy of options, from Ukrainian fare in Chicago, to a vibe-y French spot in Los Angeles, to a haute 12-seat Korean tasting counter tucked inside a New York City Subway station. Here are our 11 most anticipated restaurant openings of the fall.
An homage to his Ukrainian grandmother, Anelya, James Beard Award-winning chef Johnny Clark and his wife and fellow chef Beverly Kim are opening a new restaurant in the space that formerly housed their tasting-menu spot Wherewithall. Russia’s invasion of Ukraine sparked Clark’s desire to dig deeper into the culture he was brought up in, expressing it through dishes like varenyky (dumplings similar to pierogi), and borscht with game bird and smoked pears.
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Zoe Tong, Austin
Continuing that trend of half the people you know wanting to move to Austin, chef Simone Tong of the hit New York City restaurant Silver Apricot has relocated to Texas’s capitol and will open her modern Chinese restaurant there. She’s starting the new venture with her husband Matthew Hyland, the chef behind pizzerias Emily and Emmy Squared. Expect a melding of cultures where Austin influences Tong’s cooking: Think Cantonese roast duck served with a flour tortilla and scallion pancake hybrid like its fajita night.
Naks, New York City
There seems to be no stopping the duo of Roni Mazumdar and Chintan Pandya, the leaders behind Unapologetic Foods. They’ve opened multiple hit restaurants in New York City the least few years, including Dhamaka and Semma. Their newest project won’t focus on Indian fare, but will celebrate Filipino cuisine, led by chef-partner Eric Valdez. The restaurant will be divided into two parts, where one side will serve regional dishes a la carte and then the other will have a tasting menu.
John Manion has created one of Chicago’s best steakhouses at El Che, giving the Windy City a taste or wood-fired Argentine cooking—as well as an education in South American wine. Now he’s moving over to Argentina’s World Cup rival to explore the cuisine of Brazil. The 120-seat restaurant in Chicago’s West Town neighborhood will also be built around live-fire cooking, serving dishes like flame-roasted whole chickens with garlic-chili oil; shrimp and coconut-scented rice; and the Brazilian fish stew, moqueca, filled with mussels.
For nearly a decade and a half, chef Manabu Horiuchi has presided over Kata Robata Sushi and Grill as it has become one of Houston’s premier Japanese restaurants. Like at Kata, chef Hori (as he’s known in Houston) will fly in seafood directly from Japan for the Katami where he intends to offer his take on modern Japanese cooking. And he plans to amp up the luxury at his new location, so diners should expect to see more truffle, foie gras, A5 Wagyu, and a caviar service.
Che Fico Parco Menlo
The team behind San Francisco’s hit California-Italian restaurant Che Fico is going big. Chef David Nayfeld is opening a new iteration in Menlo Park where he’ll be able to use the increased size of the kitchen and dining room to serve a larger, more ambitious menu with more pastas and pizza on offer. The new space will allow them to have a dedicated dough room and a kitchen dedicated to private dining.
Hiraya, Washington, D.C.
Last year, inside D.C.’s Block food hall, chef Paolo Dungca served an eight-course tasting menu inspired by his native Philippines, California upbringing, and culinary journey since becoming a chef. Now he’s found a permanent two-story space for Hiraya, where he’s going to begin with an all-day café on the first floor and then build from there. When he does expand to the second floor he’ll open a dinner-focused spot that will eventually feature the elegant tasting menus that impressed diners in 2022.
LaLou, West Hollywood
Husband-wife duo Matt and Marissa Hermer are expanding their L.A. restaurant group, building on the Draycott and Olivetta to open Lalou, their ode to fare from the South of France. Inspired by the coast, expect plenty of seafood like crudos and grilled swordfish. And because it’s the Hermers, you should also anticipate lush design and vibe-y night out.
Eastern Standard, Boston
Beantown’s legendary brasserie is returning. The restaurant was a fixture in Boston until it was one of a myriad of Covid casualties in the industry. While the lovers of steak frites in the city will rejoice, so will cocktail fans nationwide, as beverage director Jackson Cannon and crew made Eastern Standard one of the best bar programs in the country. Cannon has signed on to come back as restaurateur Garrett Harker revives his gone, but not forgotten, restaurant.
Peter Luger, Las Vegas
Pete Wells be damned, people still love the iconic Brooklyn steakhouse and its butter-covered beef. Now, the restaurant is preparing to make it’s Las Vegas debut, opening inside Caesars Palace. To get the same quality of dry-aged beef in Sin City that it does in New York City, Luger’s has had a dry-aging facility built in Vegas to serve the up to 300 people the restaurant will be able to sit at a time. And for Luger fans in Vegas, rest assured the thick slabs of bacon will be there too.
High Street, Philadelphia
Award-winning restaurateur Ellen Yin’s High Street began in Philly as an all-day café a decade ago that developed a loyal following in town. The new High Street will not be a carbon copy of the old, but the old restaurant will be mined for inspiration. Chef Christina McKeough will fill her menu with produce, meats, and grains sourced from the Mid-Atlantic. The refined comfort food will be complimented by a cocktail menu filled with classics and a wine list stocked with American labels.
Nōksu, New York City
New York is living through a golden era of Korean fine dining. From Atomix to Jua to Jungsik to Naro, the list goes on with restaurants getting creative with the cuisine. The newest entry will be from the owners of hit Korean Barbecue spot Baekjong, Bobby Kwak and Joseph Ko. Chef Dae Kim will lead the kitchen at the 12-seat tasting counter nestled underground at the entrance of a subway station. The 15-course menu will present Dae’s interpretations of Korean fare like iwashi (sardine) served with potato, grilled radicchio, and yuzu kosho.
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