With summer coming to a close, and Fall just around the corner, we're all eagerly awaiting the announcement of new, up-and-coming restaurants.
Lucky for you, we have exclusive access to the New York restaurant scene, and we're here to share it with you!
Keep reading for a first look into the top spots making their way to the Big Apple come the fall.
El Fish Shack
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Address/Neighborhood: 155 Amsterdam Avenue (Upper West Side, NYC)
Tentative Opening Date: October
Executive Chef: Julian Medina
Following the success of El Fish Shack's Astoria location, Chef/Owner Julian Medina and Restaurateur Louis Skibar will open a flagship location on the Upper West Side this Fall. El Fish Shack is a New-England style fish and seafood restaurant with a unique Mexican flare. The menu features fresh-caught whole lobster that can be prepared simply – steamed, grilled, or "angry" (sauteed with house-made spicy Shack tomato hot sauce and corn) – or composed (i.e. tacos, roll, waffle, baked and stuffed). There are also raw bar offerings and ceviche – as well as a variety of seafood from the fish market that can be prepared grilled or fried with your choice of sauce. The bar program will feature beer, signature cocktails, as well as a gin-focused cocktail list.
Sweetbriar
Address/Neighborhood: 127 E 27th Street – at Park South Hotel (Kips Bay, NYC)
Tentative Opening Date: Mid/late-September
Executive Chef: Bryce Shuman
Sweetbriar is the first of two restaurant concepts to open within New York City's Park South Hotel. The menu will spotlight fresh, seasonal vegetables and prime meats enhanced by "live fire" cooking with wood and charcoal. Come ready for a good time, because cocktail veteran Ivan Papic will act as Beverage Director. Housed in the former Covina space, the interiors of Sweetbriar will be redesigned by Lea Cojot (SoHo House, 74Wythe, Rockwell Group) to bring in a fresh and modern design with shapes inspired by the ’70s. Sophisticated finishes such as reeded glass, zellige tile, green leather, and stone will add that extra vintage flair to the space. Dinner will launch first, followed by brunch and lunch.
Tacuba
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Address/Neighborhood: 213-41 39th Avenue (Bayside, Queens)
Tentative Opening Date: November
Executive Chef: Julian Medina
Can’t get enough of Chef Medina and Restaurateur Louis Skibar? You’re in luck! This power-duo will open the third location of their popular Mexican Cantina, Tacuba, in Bayside, Queens. The menu will feature an assortment of shareable appetizers, as well as tacos and main dishes. The beverage list spotlights tequila and mezcal, as well as classic cocktails, non-alcoholic mocktails for the kiddos, wine, and beer.
Jack & Charlie's no.118
Address/Neighborhood: 118 Greenwich Avenue (West Village, NYC)
Tentative Opening Date: Mid-September
Executive Chef: Ed Cotton
Jack & Charle's no.118 brings elevated neighborhood dining to the West Village. The design and décor will nod to New York City's iconic supper clubs, with dark and moody textiles, rich English leathers, warm convivial lighting, and a classic fireplace. The 3,000 square foot, 110 seat restaurant is located in a historic, landmarked building that sits on the corner of Greenwich Avenue and West 13th Street. Menu offerings will focus on creative New American cuisine with raw bar classics, handmade pasta, wood-fired dry-aged steaks, and fresh seafood. The bar program will feature handcrafted cocktails, with an emphasis on the Martini. Dinner will launch first, followed by brunch, then lunch at a later date.
Myron Mixon's Pitmaster Barbeque
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Address/Neighborhood: 618 Washington Street (Hoboken, NJ)
Tentative Opening Date: September
Executive Chef: Myron Mixon
Four-time World Barbeque Champion Myron Mixon will bring his signature style to Hoboken with the opening of Myron Mixon's Pitmaster Barbeque. New Jersey may seem scary, but it’s only a short train ride away from the city that never sleeps. And it’s totally worth it for state-of-the-art barbeque. Open for lunch and dinner, guests can enjoy a menu of dry-rubbed barbeque beef, pork, baby back ribs, and smoked half chickens – plus sandwiches, salads, and southern-style sweets.
Photography by: Tim Mossholder
