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Share All sharing options for: The Hottest New Restaurants in Manhattan, October 2024
Eater editors get asked one question more than any other: Where should I eat right now? Here, we’ve put together a map of the latest Manhattan debuts drawing NYC’s dining obsessives.
New to the list in October: creative Nomad brasserie Brass, Cantonese pop-up-turned-permanent Cha Cha Tang, and chopped sandwich spot Brown Bag Sandwich Co.
For more New York dining recommendations, check out the new hotspots in Brooklyn and Queens. And for an insider’s perspective on how to eat well no matter where you are in NYC, pick up our new book: The Eater Guide to New York City.
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
What began as a pandemic supper club from the apartment of Karina Garcia and her husband, Lalo Rodriguez, is now an all-day cafe in Harlem. It is a casual space that still feels like an extension of their home right down to the piano. The breakfast here is outstanding, from the masa pancakes to its tortilla with fried eggs and hoja santa.
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Leave it to Frenchette to make one of uptown’s most storied bistros hot again. The $125 prix fixe includes generous portions of an appetizer, an entree, and a dessert, plus a salad. The French icon, open since 1937, feels anything but stuffy, in a room with red gingham tablecloths.
Din Tai Fung, the Taiwanese soup dumpling chain with locations across the world, debuted its first East Coast location — with impatient fans eager to visit. The sunken space, in the former Mars 2112 building, can feel like a Vegas restaurant, with several checkpoints. Once at seated, the real theater awaits. Order the xiao long bao its known for, but the real can’t-miss items are the pork chops over fried rice and the dumplings in chile oil. Leave room for desserts like the chocolate xiao long bao (or the less gimmicky version with black sesame).
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Chef and owner Jungsik Yim of two-Michelin-star Jungsik wanted to open something more casual than his namesake. Several years in the making, he opened Sea, a dressed-down Southeast Asian restaurant that fuses his passion for food from Vietnam, Malaysia, Thailand, and Singapore; fine-dining chops; and Korean and French techniques.
Brass is the latest project of Wildair and Contra veterans Jeremiah Stone and Fabián von Hauske Valtierra inside the Evelyn Hotel, where they also oversee the Tusk Bar’s food. Decorated with colorful murals with a grand piano that anchors the room, Brass begins with appetizers like a chopped heirloom tomato salad stippled with hearts of palm. A moules frites dish arrives on chickpea panisse. Main courses run from tilefish in saffron sauce to pork shoulder a la moutarde. They also offer miniature cocktails for those who want to sip without a buzz.
Newly opened Italian restaurant Massara is a larger offshoot of Rezdôra, a nearby establishment famous for its evocation of the food of Emilia-Romagna, focusing especially on a spellbinding list of pastas. Massara spotlights pastas, too, but in this case, the menu is centered on the food of Southern Italy, specifically, Campania. Order the cheesemakers raviolini stuffed with burrata.
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The team behind Don Angie — chefs Angela Rito and Scott Tacinelli — have opened a seafood-filled follow-up offering whimsical Italian dishes like pepperoni carbonara and head-on shrimp Parm. It was named after a village near Salerno where the patron saint drank poison and did not die. Eater’s critic visited the restaurant during its early days and called its menu a flavorful “rollercoaster ride.”
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When Claud opened in the East Village it was a hit: Needless to say, the restaurant became hard to get a reservation. To help remedy that, the team expanded upstairs with Penny, a seafood bar geared towards walk-ins and the after-work crowd. The restaurant is entirely counter-seating, the kind of place to drop in for something spendy or a little luxurious solo shrimp cocktail. Eater critic Robert Sietsema stopped by for a first look.
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Wilson Tang, who helped bring new energy to Chinatown’s historicNom Wah Tea Parlor, has opened Cha Cha Tang inside what was John McDonald’s Hancock St. restaurant in the West Village. It began as a pop-up and now is here to stay with spins on cha chaan teng classics: There’s caviar on scallion pancakes, pork chop with cheese sauce, macaroni soup with Spam wontons. On the weekends only, there’s Cantonese duck.
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The lines are already forming at this new sandwich shop from an Eleven Madison Park alum. It’s a simple premise: Brown Bag Sandwich Co. features a menu of chopped versions of familiar sandwiches like the turkey club, putting a deli-inspired twist on the white bread diner staple. It follows in the footsteps of Fort Greene’s Farmer in the Deli on Myrtle Avenue known for chopping cold cuts, with its twists: Brown Bag’s sandwiches are served on Parisi Bakery bread. The sandwich menu is priced between $9 to $16 (with options like a curried chicken salad sandwich) and there will be a rotating “secret menu” with specials. Self-service coffee is free.
Taqueria Ramirez is a hit in Greenpoint, so now the team is replicating its success across the bridge in the East Village. This new taqueria sells carnitas tacos made with different parts of the pig. There is trompa (snout), which is rich in collagen, and chamorro (flank), which has crunchy, fried skin. In total, there are around a dozen cuts of meat on the menu, including oreja (ear), buche (stomach), and seso (brain).
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In places like Los Angeles, it’s much easier to find burritos without rice: Not so much in New York. Son del North opened last month, a tiny takeout counter that’s already cementing itself as a welcomed addition to New York’s burrito scene, thanks in part to its homemade Sonora-style flour tortillas. The kitchen is under the direction of Annisha Garcia, from Tijuana, Mexico, who was the 2021ChoppedGrand Champion.
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It’s no surprise that Eel Bar is sexy— that’s because it comes from the team from nearby Cervo’s. Is Eel Bar a bar or a restaurant? It doesn’t matter, either way: It’s a good night out. A tapas menu includes items like potato salad with roe, shrimp gildas, fried mussels, and a plain but delicious dish of meatballs. Seating is in the bar or the dining room, and, charmingly, you can look from one into the other.
Also featured in:
Phoenix Palace, dressed up to look like an old movie theater, comes from the team behind Potluck Club and continues its mission of showcasing what modern Cantonese American cooking can look like. A slightly more dressed-up dining room than their first restaurant has lots of tables for large parties. Order the olive you tiao, mussels with noodles, and the chile crab noodle entree.
Pho Ga Vang, a Vietnamese restaurant with locations in Falls Church, Virginia, as well as Philadelphia and Atlanta, is throwing its hat in the New York ring. The chef and owner opened in Chinatown — the same block as Golden Diner and Vietnamese American bakery, Bánh by Lauren. The Virginia location made Washingtonian’s100 best restaurants for 2024 list.There are several types of pho here, but of course, you can’t go wrong with the namesake, and the spring rolls are some of the best in town.
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What began as a pandemic supper club from the apartment of Karina Garcia and her husband, Lalo Rodriguez, is now an all-day cafe in Harlem. It is a casual space that still feels like an extension of their home right down to the piano. The breakfast here is outstanding, from the masa pancakes to its tortilla with fried eggs and hoja santa.
Leave it to Frenchette to make one of uptown’s most storied bistros hot again. The $125 prix fixe includes generous portions of an appetizer, an entree, and a dessert, plus a salad. The French icon, open since 1937, feels anything but stuffy, in a room with red gingham tablecloths.
Din Tai Fung, the Taiwanese soup dumpling chain with locations across the world, debuted its first East Coast location — with impatient fans eager to visit. The sunken space, in the former Mars 2112 building, can feel like a Vegas restaurant, with several checkpoints. Once at seated, the real theater awaits. Order the xiao long bao its known for, but the real can’t-miss items are the pork chops over fried rice and the dumplings in chile oil. Leave room for desserts like the chocolate xiao long bao (or the less gimmicky version with black sesame).
Chef and owner Jungsik Yim of two-Michelin-star Jungsik wanted to open something more casual than his namesake. Several years in the making, he opened Sea, a dressed-down Southeast Asian restaurant that fuses his passion for food from Vietnam, Malaysia, Thailand, and Singapore; fine-dining chops; and Korean and French techniques.
Brass is the latest project of Wildair and Contra veterans Jeremiah Stone and Fabián von Hauske Valtierra inside the Evelyn Hotel, where they also oversee the Tusk Bar’s food. Decorated with colorful murals with a grand piano that anchors the room, Brass begins with appetizers like a chopped heirloom tomato salad stippled with hearts of palm. A moules frites dish arrives on chickpea panisse. Main courses run from tilefish in saffron sauce to pork shoulder a la moutarde. They also offer miniature cocktails for those who want to sip without a buzz.
Newly opened Italian restaurant Massara is a larger offshoot of Rezdôra, a nearby establishment famous for its evocation of the food of Emilia-Romagna, focusing especially on a spellbinding list of pastas. Massara spotlights pastas, too, but in this case, the menu is centered on the food of Southern Italy, specifically, Campania. Order the cheesemakers raviolini stuffed with burrata.
The team behind Don Angie — chefs Angela Rito and Scott Tacinelli — have opened a seafood-filled follow-up offering whimsical Italian dishes like pepperoni carbonara and head-on shrimp Parm. It was named after a village near Salerno where the patron saint drank poison and did not die. Eater’s critic visited the restaurant during its early days and called its menu a flavorful “rollercoaster ride.”
When Claud opened in the East Village it was a hit: Needless to say, the restaurant became hard to get a reservation. To help remedy that, the team expanded upstairs with Penny, a seafood bar geared towards walk-ins and the after-work crowd. The restaurant is entirely counter-seating, the kind of place to drop in for something spendy or a little luxurious solo shrimp cocktail. Eater critic Robert Sietsema stopped by for a first look.
Wilson Tang, who helped bring new energy to Chinatown’s historicNom Wah Tea Parlor, has opened Cha Cha Tang inside what was John McDonald’s Hancock St. restaurant in the West Village. It began as a pop-up and now is here to stay with spins on cha chaan teng classics: There’s caviar on scallion pancakes, pork chop with cheese sauce, macaroni soup with Spam wontons. On the weekends only, there’s Cantonese duck.
The lines are already forming at this new sandwich shop from an Eleven Madison Park alum. It’s a simple premise: Brown Bag Sandwich Co. features a menu of chopped versions of familiar sandwiches like the turkey club, putting a deli-inspired twist on the white bread diner staple. It follows in the footsteps of Fort Greene’s Farmer in the Deli on Myrtle Avenue known for chopping cold cuts, with its twists: Brown Bag’s sandwiches are served on Parisi Bakery bread. The sandwich menu is priced between $9 to $16 (with options like a curried chicken salad sandwich) and there will be a rotating “secret menu” with specials. Self-service coffee is free.
Taqueria Ramirez is a hit in Greenpoint, so now the team is replicating its success across the bridge in the East Village. This new taqueria sells carnitas tacos made with different parts of the pig. There is trompa (snout), which is rich in collagen, and chamorro (flank), which has crunchy, fried skin. In total, there are around a dozen cuts of meat on the menu, including oreja (ear), buche (stomach), and seso (brain).
Visit Website
In places like Los Angeles, it’s much easier to find burritos without rice: Not so much in New York. Son del North opened last month, a tiny takeout counter that’s already cementing itself as a welcomed addition to New York’s burrito scene, thanks in part to its homemade Sonora-style flour tortillas. The kitchen is under the direction of Annisha Garcia, from Tijuana, Mexico, who was the 2021ChoppedGrand Champion.
It’s no surprise that Eel Bar is sexy— that’s because it comes from the team from nearby Cervo’s. Is Eel Bar a bar or a restaurant? It doesn’t matter, either way: It’s a good night out. A tapas menu includes items like potato salad with roe, shrimp gildas, fried mussels, and a plain but delicious dish of meatballs. Seating is in the bar or the dining room, and, charmingly, you can look from one into the other.
Phoenix Palace, dressed up to look like an old movie theater, comes from the team behind Potluck Club and continues its mission of showcasing what modern Cantonese American cooking can look like. A slightly more dressed-up dining room than their first restaurant has lots of tables for large parties. Order the olive you tiao, mussels with noodles, and the chile crab noodle entree.
Pho Ga Vang, a Vietnamese restaurant with locations in Falls Church, Virginia, as well as Philadelphia and Atlanta, is throwing its hat in the New York ring. The chef and owner opened in Chinatown — the same block as Golden Diner and Vietnamese American bakery, Bánh by Lauren. The Virginia location made Washingtonian’s100 best restaurants for 2024 list.There are several types of pho here, but of course, you can’t go wrong with the namesake, and the spring rolls are some of the best in town.
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