New Year, New Eats: 5 NYC Restaurants Opening in 2017

12:28 PM 12/30/2016

by Beth Landman

From a new vegetarian spot to a Japanese and tapas-inspired cuisine, top-rated chefs are set to open some of the most buzzed-about venues.

Loring Place
Loring Place
Courtesy of Loring Place

Amid recollections and resolutions, the new year is a time to look forward to beginnings, and in New York that includes a peak into the future of the restaurant scene, where there are some highly anticipated arrivals. 2017 will see projects involving three French-born Michelin-starred chefs, Jean-Georges Vongerichten, Christian Delouvrier and Joël Robuchon, who has more stars than any other toque in the world. There is also a focus on produce including the long-awaited vegetarian spot from Vongerichten, and the just-unveiled room from award-winning locavore Dan Kluger. Below, a look at five restaurants we are already salivating for.

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    abcV

    38 East 19th St., 212.677.2233

    Ethan Miller/Getty Images for Vegas Uncork'd by Bon Appetit

    After two years of delay, Vongerichten's veggie mecca in the ABC Carpet and Home building should be ready to roll in January. The celebrated chef, who owns Prime steakhouses in Las Vegas among his myriad international establishments, has had a way with produce since he replaced heavy sauces with infusions and juices at four-star Lafayette in the late 80’s, but this is his first purely meatless venture. It joins his two popular projects in the building – ABC Kitchen and ABC Cocina. 

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    Majorelle

    28 East 63rd St., 212.935.2888.

    Ilya S. Savenok/Getty Images

    Longtime host of his family’s restaurant, La Grenouille, Charles Masson has tapped that legendary spot’s former sous chef, Mario Fortuna, to man the stove at this grand Moroccan-influenced Mediterranean dining room with vaulted ceilings, marble floors and pillars, due by March. Legendary Gallic whisk Christian Delouvrier has been consulting on the project, working with them on the menu since last summer; it will feature such ambitious fare as veal sweetbreads on a bed of mache with truffles, a tagine of baby vegetables with tarragon, turmeric and laurel, and foie gras with warm apple delice.

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    Atelier de Robuchon

    85 Tenth Ave.

    Jim Spellman/WireImage

    It’s been nearly five years since Joël Robuchon had a restaurant in New York: This time he’s going for a hipper vibe, opening springtime in the trendy Meatpacking district. The new place will contain two entities - Le Bar de Joël Robuchon, serving up casual fare from sushi to burgers; and the more upscale Atelier, which will be Japanese and tapas influenced and have 75 percent counter seating. Over the last couple years, since he wrote his book Food and Life, the chef has experimented more with healthy cuisine, so the downtown restaurant will feature such dishes as beet tartar with wasabi sorbet, along with more opulent offerings like ragoulet of langoustines with foie gras and truffles, or braised veal cheeks with Thai spices.

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    Loring Place

    21 West 8th St., 212.388.1831

    Getty Images

    Dan Kluger wowed diners as executive chef at Vongerichten’s ABC Kitchen, and he is finally out on his own with the new Loring Place, which opened in the village earlier this month. You will want to order lots of the small plates, like roasted beets with vivace cheese, membrillo, cashew and quinoa granola, or wood-grilled broccoli with orange, kohlrabi and pistachio-mint dressing. Thin crust pizzas run the gamut from a version sporting Brussels sprouts, garlic, jalapenos and aged cheddar, to a pie topped with dates, bacon, mozzarella, chilies and radicchio. Entrees, which include suckling pig and short rib, are mostly from the wood grill or wood-burning oven, and all priced under $31.

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    DaDong

    3 Bryant Park

    One of China’s best known chefs with eleven restaurants in that country, Dong Zhenxiang has fed an impressive array of VIPs, from Michelle Obama to Feran Adria, and is opening his first restaurant in the U.S. Set to be unveiled in the Times Square area late 2017, it’s a vast three-floor extravaganza that will accommodate over four hundred guests and include an outdoor garden and terrace. The new venue will have four wood-burning ovens dedicated to the chef’s signature dish, roast Peking duck. Also on offer: Braised Sea Cucumber, Snowflake Wagyu with Sichuan Preserved Vegetables, Braised Abalone with White Truffle and White Chocolate with Cream Cheese.

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