11 Manhattan Openings We're Excited About This Spring

"This next wave of Manhattan openings reflects restaurants we're especially keeping an eye on. A few come from chefs reaching higher in their second or third projects. Others are sprawling destinations that will offer multiple options in one space. And then there are the neighborhood places, the kind you imagine what it would be like to become a regular: the seat at the bar you'd claim, the dish you'd order every time."

"Daniel Boulud is bringing a grand French brasserie to the spaces that had been Bar Boulud, Boulud Sud, and Épicerie Boulud. The 7,500-square-foot flagship spans two floors and will feature a main dining room, a 27-seat central bar, private dining rooms, and an intimate speakeasy. Designed by Rockwell Group, the new Brasserie Boulud will open from morning to late, serving seasonal classics, seafood, and dishes that reflect both regional French tradition and fancy French foods."

"NYC's British trend is going strong, now with this forthcoming British seafood pub courtesy of Annie Shi and chef Jess Shadbolt of next-door spot King. The restaurant's named after Dean Fryer, a dayboat fisherman out in Suffolk, where Shadbolt grew up in England. Look out for perfectly poured Guinness pints, showstopping stargazy fish pies, and sticky syrup pudding, served in a cozy tavern-style room."

Manhattan's upcoming restaurant season showcases diverse dining concepts opening across the borough. Simon Kim's 550 Madison Avenue project will house multiple venues including Cote, Chimera, and Sushi Yoshitake from Tokyo chef Masahiro Yoshitake. Daniel Boulud is opening a grand French brasserie in a 7,500-square-foot flagship space featuring a main dining room, central bar, private dining rooms, and speakeasy. A British seafood pub from Annie Shi and chef Jess Shadbolt will offer traditional English fare including fish pies and Guinness. The Korean restaurant team behind Kisa and C as in Charlie is launching Good Time, a 60-seat buffet concept. These openings represent various dining styles from fine dining to neighborhood casual establishments.

Read at Eater NY