Support these new members of the NYC restaurant community after self-isolation.
Red Gate Bakery’s toasted coconut banana bacon cake is an offbeat creation from Greg Rales.
1. Red Gate Bakery
Baker Greg Rales’ newly opened patisserie gives life to the memories of the Nantucket farm where he spent his summers growing up. Rales reimagines baked goods from his childhood with innovative ingredients. A window into the kitchen gives an insight into the making of signature creations such as Cannibal Cookies (caramelized sugar cookies packed with housemade Oreos) and midnight banana bread (black cocoa and bittersweet chocolate in warm banana bread). 68 E. 1st St., redgatebakery.com
2. Peak at Hudson Yards
The restaurant, bar and event space features modern American cuisine with astonishing views of the city. The menu is built around executive chef Chris Cryer’s commitment to sustainability and locally sourced ingredients. 30 Hudson Yards, Floor 101, peaknyc.com
Le Crocodile inside the Wythe Hotel
3. Le Crocodile
Chefs Jake Leiber and Aidan O’Neal bring the best of Paris and New York to Le Crocodile at Williamsburg’s Wythe Hotel. The extensive menu offers a twist on French staples, encompassing smoked eel in place of lardons in a frisee salad and orzo cacio e pepe. Quintessential French desserts such as creme brulee and chocolate pots de creme complete the meal. 80 Wythe Ave., Brooklyn, lecrocodile.com
Ernesto’s beverage director Sarah Morrissey added the Sherry Cobbler to the cocktail list.
Chef Ryan Bartlow’s first solo culinary venture is the product of his passion for Spanish culture and his experience working in renowned restaurants such as Michelin-starred Akelarre in San Sebastian. The menu stars include txistorra (a Basque-style fast-cure sausage), carrillera de buey (braised beef cheek in red wine with potato puree) and tocino del cielo with meringue and Chantilly. The dishes can be paired with a selection of wines chosen by French sommelier Pierre Derrien from Spanish and French regions that aren’t typically showcased in American restaurants, 259 E. Broadway, ernestosnyc.com
Essex Pearl’s Spanish tinned fish
5. Essex Pearl
Born out of their family-run fishmonger business, siblings Steven, Freeman and Lina Wong debut their own market and kitchen concept at The Market Line. Led by executive chef Bun Cheam, the menu utilizes international ingredients influenced by market eateries from all continents. The dishes range from a raw bar with uni to 10 types of oysters and six accompanying sauces, including a refreshing Essex Pearl creation called spicy pickle ice. 115 Delancey St., essexpearl.com
Yakitori at Torien
Modeled after his flagship restaurant in Tokyo, Yoshiteru Ikegawa opens his first yakitori eatery outside of Japan. The daily rotational menu presents a selection of skewers ranging from familiar cuts such as chicken kashiwa thigh to prepared bites such as a nami chicken neck skin. Complement the meal with a drink from the assortment of sake, cocktails, wines and beers. 292 Elizabeth St., torien-nyc.com
Tomato jam, shaved Comté and arugula on focaccia at Sauced
Celebrated winemaker Jordan Veran leads a comfortable and inviting wine bar from Four Men Hospitality. Both novice and expert drinkers can select from a list of 150 bottles and 20 wines by the glass. A daily rotation of side dishes is available to accompany, including homemade tortilla chips with whipped creme fraiche and caramelized onions with caviar. 331 Bedford St., Brooklyn, saucedbklyn.com
8. The Consulate
The Upper West Side restaurant and cocktail bar creates an international voyage across the world’s best cuisines. Each month, executive chef Alan Vargas curates a special seasonal menu that centers around a specific region’s recipes and culture. The Consulate’s lunch, dinner and brunch menus showcase favorites—eggs Benedict and roasted herb chicken—and locally sourced seafood dishes such as seared branzino and scallop tartare with crispy shallots. 519 Columbus Ave., theconsulate.nyc
Photography by: Red Gate Bakery and Ernesto's photos by Rachel Vanni; Le Crocodile and Torien photos by Liz Clayman; Essex Pearl photo courtesy of Essex Pearl; Sauced photo by Mylene Fernandes