The space that used to house contemporary ocakbasi restaurant The Counter, run by Turkish chef Kemal Demirasal, is soon flipping into the Berlin-inspired Kiez Kebab. Named after the Berlin term for a neighbourhood, Kiez Kebab will be a casual spot, decked out with steel, glass, concrete and walnut interiors and a bespoke sound system.
For the uninitiated, gimbap is sort of like the Korean answer to Japanese sushi: the dish consists of cooked rice and various fillings rolled in dried seaweed and then sliced into biteable pieces.
We're standing in the kitchen of his new restaurant, Saverne - a "modern brasserie" named for a small town in Alsace - watching a cone of flames burst up and over the grates of a grill. He encourages me to take a sandwich, too. My teeth crunch through two slices of butter-griddled multigrain bread to find a puddle of melted Comté.
Raising Cane's chain is known for maintaining a strict menu focus—just chicken fingers with one signature dipping sauce, crinkle-cut fries, cole slaw and Texas toast. Customers may purchase a single chicken finger, a few as a combo, loaded on a sandwich or in large party packs.
Gordon Ramsay Restaurants - which launched in 1997 and now claims locations as far and wide as London, Singapore, South Korea, France and the US - has been awarded 17 Michelin stars throughout the years and currently holds eight.
Vy Chao chalks it up to 'user error,' pointing out how they would hunt after finishing work, during traditional American dinner hours. At the time, locals mainly ate paella for lunch; the versions served at dinner were usually made for tourists. But on a return trip last year they found better luck, and paella, noting that the city had adapted to tourists' dining habits.
Philadelphia restaurateur Michael Schulson opens Double Knot tomorrow, Wednesday, February 18, at 1251 Avenue of the Americas at West 50th Street; it's the first New York location of the Philadelphia restaurant that originally opened in 2016. The sprawling new space brings a 12,000-square-foot, bi-level izakaya to a Midtown corner across from Rockefeller Center that's been trying to reinvent itself for at least five years.
A little more than a year ago, after running a successful pop-up called Ha's Đặc Biệt, the chefs Sadie Mae Burns and Anthony Ha opened Ha's Snack Bar, an itsy-bitsy restaurant on the Lower East Side. The Snack Bar, like the pop-up, served Vietnamese-inspired dishes that were clever, cheffy (and more than a bit French-inflected), and utterly cool without any sort of hauteur.
Her backyard shop, which she started during the COVID-19 pandemic, has been closed since the end of December in order to focus on her new place, and the regulars have noticed. "They're eager to come in and have the food, and have been calling nonstop for the past few weeks," Varela told Nosh in an interview a few weeks prior to soft opening, as she was setting up her new restaurant.
Despite the constant churn of new development on SE Division, the labyrinthine amalgam of interlocking structures that once housed the original Pok Pok has remained vacant for more than half a decade. The Northern Thai comfort food chain began as a food cart and ended as an empire, with outposts in LA, Las Vegas, and Brooklyn, along with a small constellation of Portland locations.
They only made about a dozen per night because they didn't want the burger to be what defined the menu. If you scored one, you felt like you were part of a secret club. Indeed, the famed restaurant that held on to its star for eight consecutive years (from 2014 to 2021) was meant for bigger things than a meat sandwich. And that ever-changing burger - sometimes one patty, sometimes two, just to keep people guessing - hasn't been available at Rich Table.
Ever since Noodle Inn on Old Compton Street went viral, it's had people queuing around the block for its hand-pulled biang biang noodles slapped down on the counter, and knife-cut noodles, cut off from blocks of dough straight into the pot. It became so popular that at the back end of 2025, a second site opened in the City, close to Liverpool Street station. And the team isn't losing any momentum as a third location is now on the way.
The co-owner of Kin Dee and Four Bowls Catering chats about moving to Ireland from South Africa - and why his new restaurant will be keeping it simple
Getting your Trinity Audio player ready... Randy's Donuts is coming soon to Santa Clara. The doughnut shop began in Inglewood in 1952 and has become a staple L.A. landmark with the iconic 32-foot-tall doughnut on its roof. It's shown up in movies and TV shows like The Simpsons, Arrested Development and Iron Man 2. The chain now boasts over 50 locations worldwide, including in Korea, Mexico, Saudi Arabia, the Philippines and Japan, as well as in various cities around the U.S.
Flushing doesn't need another restaurant to prove it's a food destination-but it just got one anyway. Nong Geng Ji, a Hunan cuisine group that built its name in China, will open its first New York City location in Queens on January 18, bringing unique countryside-rooted flavors to 37th Avenue. Founded in 2017, the brand has quickly expanded to more than 100 directly operated restaurants across China, Southeast Asia and Canada.
The third branch of Padella - which follows the original location by Borough Market and a second in Shoreditch - is set to come to Soho next spring. The 80-seater restaurant will open at 2 Kingly Street, a decade after the first Padella launched. Run by the same team as Highbury's Trullo (the best Italian restaurant in London , according to Time Out), the much-loved Padella is known for its hand-rolled pasta, including their now-legendary pici cacio e pepe and pappardelle with beef shin ragù.
It's only the first week at Barker Cafeteria, a new daytime spot on 395 Nostrand Avenue, near Putnam Avenue, in Bed-Stuy, and people are grabbing focaccia sandwiches as soon as they're on the shelves. New York has no shortage of focaccia spots; just look at the cult followings for Radio Bakery and Superiority Burger, but Barker's versions are particularly ethereal.
"Hermon's is very special because it's for Hermon," says Holly Fox, the co-founder of Last Word Hospitality. The group's roots in the area surrounding Hermon run deep; Fox's sister called the neighborhood home for eight years, director of operations Mike Santos still lives in the region, co-founder Adam Weisblatt lives nearby in South Pasadena, and Fox herself lives less than 10 minutes away.
There may not have been an ivy festooned double decker bus parked in Dawson Street, as was the case for the opening of The Ivy in 2018, however, for the impending arrival of its new offspring, The Ivy Asia, the 'great unwashed' were treated to rickshaws in the rain with live Japanese drumming on Grafton Street and Dawson Street. Meanwhile, back at the mothership, reports were emerging, yet again, of disgruntled kitchen staff, angry over the tips dispersed to them
We chose Willow Glen because it's a neighborhood with heart. Full of families, small businesses, and a real sense of community. It reminded us of why we started Mad Yolks in the first place: to bring people together over good food made with care. The walkable streets and local charm felt like the perfect fit for our brand and our mission to serve fresh, made-from-scratch breakfast in a warm and welcoming space.
Boulevard Hospitality Group proudly announces the long-awaited opening of Yamashiro Miami at Gale Miami Hotel & Residences, marking the legendary restaurant's first expansion outside Los Angeles in over a century. Set to open on October 29, 2025, this milestone moment brings Hollywood's iconic mountaintop restaurant to the heart of Downtown Miami, fusing Japanese-inspired cuisine, architectural artistry, and cinematic legacy with the bold, tropical energy of South Florida.
The new Hylan Blvd. restaurant opens Friday, October 31 at 10:30 a.m. and will operate daily from 10:30 a.m. to 11:30 p.m., serving the full menu of ShackBurgers, Crinkle Cut Fries, hand-spun shakes and limited-time offerings like the new French Onion Soup Burger. Opening day customers will receive custom mini Shake Shack tote bags, and the company will donate $1 for every sandwich sold that day to Staten Island Giving Circle, which supports children, seniors and military veterans living on Staten Island. The Great Kills-based group is a volunteer-driven nonprofit.
Din Tai Fung opened its first New York location at Broadway and West 51st Street in 2024, and it quickly garnered a cult-following for its delicate and flavorful dumplings, spicy noodles and other sought after dishes. It usually takes weeks to get a table at the 450-seat midtown restaurant, though the chain has branches in several other U.S. states, the UK, China, the UAE, other East Asian countries and more.
