The 14 Most Anticipated Fall Restaurant Openings Around the U.S.By Zagat Staff
August 19, 2014
Mexican star chef Enrique Olvera (of the critically acclaimed Pujol in Mexico City) will finally open his first U.S. eatery in NYC's Flatiron this fall, after months of delays. The food will skew Mexican in flavor but will incorporate local ingredients from the Hudson Valley and the surrounding areas. The space will feature a private dining room (for 14) plus a separate bar area that will include craft cocktails, a global wine list and, of course, a large selection of tequilas and mezcals.
ETA: Early September
The details: 35 E. 21st St.
Cockscomb in San Francisco
Chris Cosentino — the mastermind behind Incanto (how we miss it), Porcellino and Boccalone (not to mention a Top Chef Master) — is about to open his highly anticipated Cockscomb in SoMa. We're getting more excited as Cosentino and crew have decided to keep details a surprise until opening. He did give us intel at Outside Lands that the painting that local artist Sam Flores created live will be hanging in the restaurant.
The details: 564 Fourth St.; 415-974-0700
Momotaro in Chicago
This two-story tribute to all things Japanese will soon be open in the West Loop. A first for the Boka Group (Girl & the Goat, GT Fish & Oyster), the concept will feature an izakaya bar serving cocktails, Japanese whiskey and sake in the basement, and a dining room on the first floor with a menu divided between sunnaku (snacks), summer (appetizers), rice and noodles, grilled meat and fish skewers with an emphasis on sushi created by chef Jeff Ramsey.
ETA: Late September
The details: 820 W. Lake St.
Rich Landau and Kate Jacoby of Vedge are will be applying their vegetable wizardry to street food at this bar and lounge going into the space next to Zama. No animal products will be used in the cooking, but that won’t stop the menu from being fun and even decadent. Look for crispy Korean tempeh tacos, grilled mushrooms with spicy hummus and a dessert called “slutty brownies.”
ETA: Early October
The details: 126 S. 19th St.
We’ve been anxiously waiting the completion of this $3 million project in the East Village. Built in partnership with Giuseppe Ciuffa, Greg Van de Velde, Dave Warner and Chad Ruyle, it's bringing Italian favorites with a West Coast slant. Look for local produce featured alongside handcrafted pizza, crudo, handmade pastas and desserts with imported Italian and local wines and a convenient retail space in a gorgeous space (pictured at the top) designed by Thomas Schoos.
The details: 1195 Island Ave.
St. Philip in Austin
The Uchi group moves into Sunset Valley with this more-casual concept that will serve pizza, sandwiches and baked goods like the mouthwatering cornflake-chocolate Pop-Tarts featured prominently above.
ETA: Late summer or early fall
The details: 4715 S. Lamar Blvd.; 832-693-3416
Michael Mina STRIPSTEAK in Miami
World-renowned restaurateur Michael Mina takes over his second venue inside the Fontainebleau, replacing Gotham Steak (but keeping the former chef de cuisine Derek Roberts) with an upscale chophouse serving modern takes on classic dishes.
ETA: Late fall
The details: 4441 Collins Ave.
Blackbelly in Denver
Since winning Top Chef back in 2009, Hosea Rosenberg has launched both a farm and an acclaimed catering company. But he’d always planned to open a restaurant and market as well — and at long last, he’s doing just that. On the retail side, he’ll offer cuts of meat from Blackbelly and other local farms as well as charcuterie like that pictured above, gourmet pantry sundries and grab-and-go deli fare, while the dining room will reflect his penchant for creative contemporary cuisine driven by seasonal produce and accompanied by local beers and craft cocktails. Initially, the space Rosenberg calls “modern-industrial meets old-school butcher shop” will be open for lunch and dinner only, but “as soon as we can, we are going to be slinging eggs” for breakfast too.
ETA: Late September/early October
The details: 1606 Conestoga St., Boulder
Chef-crafted food and specialty cocktails in a handsome interior (pictured at top) from Misery Loves Co., the team that operates Driftwood. Can the concept break the curse of the corner space at One Arts Plaza (formerly John Tesar’s The Commissary)? With Michael Martensen at the helm, the third restaurant could be the charm.
ETA: “In the next week and a half,” the restaurant’s Facebook page stated on August 11.
The details: 1722 Routh St.; 214-880-9940
(Pappas Meat Co.)
A casual steakhouse with traditional American and authentic Southern food from Chris and Harris Pappas of Pappas Restaurants (including Pappas Bros. Steakhouse, Pappas Burger). Expect an extensive meat selection (butchered in-house), including a 22-oz. porterhouse and a 17-oz. T-bone, plus Southern favorites like Yia Yia Mary’s meatloaf and chicken and biscuits.
The details: 12010 E. Freeway
Lark, Bitter/Raw and Slab Sandwiches + Pies in Seattle
Chef John Sundstrom's new place in a cool building that's nearly 100 years old will be actually be four concepts under one roof: his relocated flagship restaurant, Lark, along with a cocktail bar featuring crudo, ceviche and such — a space called Bitter/Raw. Then, Slab Sandwiches + Pie will be a walk-in lunch spot featuring housemade charcuterie, take-out sandwiches that are good to go and meat pies similar to a Cornish pasty or an empanada. There will also be a private dining room called Off the Record. The biggest and best news for Lark fans is more seats at the bar — 16 in the new digs — and an expanded menu that will include more options in the pasta category and shareables like whole fish. Lark will also eventually be open for lunch and brunch.
The details: 952 E. Seneca St.
Bar Boulud in Boston
Boston is the third city to receive this accessibly upscale bistro brand from international star chef Daniel Boulud, which replaces Asana inside the Mandarin Oriental Hotel. This (very realistic) rendering from Tihany Design, the same firm behind Daniel, Per Se and Aureole in New York, shows off some of the interior, which includes a dramatic wood ceiling that evokes wine barrels; a 68-seat dining room filled with tufted banquettes, oak and stone; a marble charcuterie counter and glowing, zinc-top bar. Expect alfresco dining on Boylston Street too. For more info straight from the main man himself, check out our Q&A with Boulud here.
The details: 776 Boylston St.
This Beltline-adjacent Inman Park spot featuring American fare that's somewhat inspired by camps and a rugged, outdoorsy aesthetic looks to launch by August. A full bar and large patio provide the backdrop for cooking by chef Robert Lupo, formerly of Leon's, Brick Store and Aria, and creator of the vegetable-focused West Sherrywood Supper Club.
ETA: Late August
The details: 684 John Wesley Dobbs Ave.
José Andrés brings his perspective on Chinese-Peruvian Chifa cuisine to his beloved Penn Quarter, serving up everything from Peruvian causas or ceviches to Chinese dim sum, as well as traditional dishes found across Peru that blend the two. The latest ThinkFoodGroup endeavor will likely also serve the chilcano, a cocktail traditionally made with pisco (naturally), lime, bitters and ginger ale — and there's a possibility of a guinea pig dish.
ETA: Late November/early December
The details: 418 Seventh St. NW