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Most highly anticipated restaurant openings of 2012

Restos

Restos Photo Credit: Evan Sung

For New Yorkers who love dining out (and really, is there any other kind?), the excitement of the new year is magnified by a new crop of restaurants. In the spirit of new beginnings, here are some of the most highly anticipated openings of 2012. Start your reservation-making now.

RedFarm
Address: No address yet
Opening: TBA

Ed Schoenfeld and Joe Ng will open another location of their trendy, imaginative West Villlage "new Chinese" restaurant (known for its pastrami egg rolls) later this year. Rumors are circulating that it will be on the Upper West Side, but nothing has been confirmed yet.

Talde
369 Seventh Ave., at 11th St., Park Slope, 347-916-0031
Opening: January

Former "Top Chef" contestant Dale Talde's Asian-American style restaurant is expected to open its doors any day now, after a brief opening delay.

Super Linda
109 W. Broadway, at Reade St., no phone yet
Opening: January

This South American TriBeCa spot comes from hip restaurateur Matt Abramcyk (Smith & Mills, Tiny's & the Bar Upstairs, Warren 77), nightlife bigwig Serge Becker (Miss Lily's Favourite Cakes) and Richard Ampudia (Bar Bruno).

Steak 'n Shake
1695 Broadway, at W. 53rd St., 212-247-6584
Opening: January 12*
The first outpost of this famed Midwestern burger chain - best known for its Steakburgers, which can be topped with a variety of meats, cheeses, veggies and sauces - is set to open next to the Ed SullivanTheater in midtown. For those who don't want to indulge in an entire burger, mini-Steakburger "shooters" are also available.

North End Grill
104 North End Ave., at Vesey St., 646-747-1600
Opening: Open for lunch now, opening for dinner later this month

The kitchen at Danny Meyer's upcoming Battery Park City restaurant is being helmed by Floyd Cardoz (formerly of the now-shuttered Tabla). Expect an American-style bar and grill with an emphasis on seafood.

The Marrow
231 Duffield St., at Willoughby St., Downtown Brooklyn, no phone yet
Opening: Early 2012

After successfully opening two Manhattan restaurants, former "Top Chef" winner Harold Dieterle will open a third in Downtown Brooklyn's new Hotel 718. The menu will be New American with Italian and German influences.

Mile End Sandwich
53 Bond St., at Lafayette St., no phone yet
Opening: Late February

Noah Bernamoff has attracted a cult following with his Brooklyn-based Montreal-style smoked-meat joint Mile End. Now he's opening a sandwich-focused location in Noho that will stay open late.

Blue Ribbon
Thompson LES hotel, 190 Allen St., at Stanton St., no phone yet
Opening: Spring

The ever-expanding Blue Ribbon empire is headed to this hip downtown hotel. Expect Asian-style dishes in addition to burgers.

Nicoletta
160 Second Ave., at E. 10th St., no phone yet
Opening: Spring

Michael White - the acclaimed chef of Marea, Ai Fiori and Osteria Morini - will focus on pizza at this East Village spot.

Juliana's
19 Old Fulton St., at Elizabeth Pl., Dumbo, no phone yet
Opening: Early spring

The original owners of Grimaldi's - husband-and-wife duo Patsy and Carol Grimaldi - will open the pizzeria Juliana's in the former Grimaldi's space under the Brooklyn Bridge.

The Brewster
177 Mott St., at Broome St., no phone yet
Opening: Late spring

Chef Craig Hopson will leave Le Cirque to open this restaurant, which will focus on French, German and English cuisine. Plans are in place to open a market and cafe in addition to a more formal dining space.

Sirio
The Pierre, 795 Fifth Ave., at 60th St., no phone yet
Opening: Late spring

Le Cirque's famed patriarch Sirio Maccioni will open a more casual Tuscan restaurant that includes pizza. Sirio already has a location going in Las Vegas.

BLT American Brasserie
Cassa Hotel and Residences, 70 W. 45th St., btwn Fifth and Sixth aves., no phone yet
Opening: First half of 2012

Famed French chef Laurent Tourondel will open his first Manhattan restaurant since his departure from the former BLT Restaurant Group. The contemporary American menu will include a raw bar, sushi, artisanal pizzas and steaks, and the BLT moniker (he can still use the name).

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