Most Anticipated Spring 2017 Restaurant Openings
Quinn Steven / April 10, 2017
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Spring has officially sprung and with it the announcement of all the new and exciting restaurants coming to NYC. Restaurant openings in the winter are few and far between so we’ve been counting down to these openings for what feels like an eternity! Here are some of the restaurants we’re most excited about:
Pasta Flyer
Pasta from Pasta Flyer. PC: Lizzie Munro, @tastingtableWhen it comes to pasta in NYC, it doesn’t get much better than Del Posto. Now, Mark Ladner is set to open a fast-casual pasta place to serving top quality pasta to the masses. At Pasta Flyer, the goal is to serve super fresh semolina, whole-grain kamut, and even a gluten free pasta, all in under three minutes! They’ll also have a wine list curated by sommeliers, all set to open within the month of April.
Gjelina
Carrot dish at Gjelina. PC: Stefan Kocev, Michael Graydon, and Nikole HeriottOf all the upcoming restaurants, we’re probably most about Gjelina. The Gjelina team has been working with the people behind Spotted Pig to make a fabulous, two-story eatery serving up super complex, veggie-forward dishes on Great Jones St. This LA import will offer everything we love about Gjelina: it’ll be seasonal, internationally influenced, house-made everything, and it’ll have super cool vibes.
Made Nice
Made Nice Kitchen Concept. PC: Michalene Busico and Steven DolinskyFrom the chef’s at Eleven Madison Park (newly named the best restaurant in the world!) and the Nomad comes Made Nice, a fast-casual restaurant with the soul of fine dining, but food service like Shake Shack. At Made Nice, Chefs Humm and Guidara will feature dishes like grilled cucumbers, potato salad, salmon, and other super healthy foods that’ll be good for your wallet and your body, and it’s set to open literally any minute now.
Sushi Bouhadana
Concept of 12-seat Omakase at Sushi Bouhadana. PC: Paul Crispin Quitoriano, @eaternycOur favorite sushi chef, David Bouhdana, of Sushi Dojo and Sushi on Jones is opening his first brick and mortar, Sushi Bouhadana, this spring. The restaurant will serve an Omakase to 10-12 guests at a time down on Eldridge Street. Stay tuned for more details!
The New Four Seasons – Formerly referred to as Landmark Rooms
Menu planning at the New Four Seasons. PC: Karsten Moran, the New York TimesNo doubt you’ve heard the drama about the name of the Landmark Room at the Seagram Building — formerly the Four Seasons — but have you heard that Major Food Group is taking over the space? Carbone himself will serve as the chef at The Grill and rumor has it Torrisi will run the show at The Pool. In true Major Food Group style, everything here will be a show, including a tableside preparation is said to include birds! We can’t wait to learn more about this one…
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