40 Most Anticipated NYC Restaurant Openings of 2017

From food halls to high-end dining
January 3, 2017
by Sara Ventiera

From new concepts from celebrity chefs like Jean-Georges Vongerichten and José Andrés to hotly anticipated food halls, 2017 is bringing along a slew of new restaurants to look forward to in the new year.

Top toques


Projected opening: Early 2017
Jean-Georges Vongerichten's (pictured) long-delayed veggie-focused restaurant, co-created by ABC Carpet & Home CEO Paulette Cole, will open early this year with a menu from chef de cuisine Neal Harden. The 75-seat restaurant will serve both vegan and vegetarian dishes for breakfast, lunch and dinner.

38 E. 19th Street


Projected opening: Mid-late 2017
Celebrity chef Dong Zhenxiang will make his U.S. debut with DaDong New York. The Beijing-based concept is hailed as one of China’s best roast duck restaurants.

3 Bryant Park


Projected opening: January
Fredrik Berselius (Aska) and Noma co-founder Claus Meyer (Great Northern Food Hall and Agern) are opening a concept inside A/D/O, a 23,000-square-foot design incubator in Greenpoint from BMW’s Mini. The 140-seat space will be open as a cafe and bakery serving a European workday-style lunch during the day, transforming into a more experimental, “purposefully sourced” concept at night. 

29 Norman Avenue, Brooklyn

Atlantic Social

Projected opening: January/February
Three Kings Restaurant Group, partners David Massoni, John Bush and chef Dale Talde, are opening a sports bar and restaurant, just a few blocks away from the Barclays Center. Expect an eclectic menu, featuring seasonal pastas, pan-style pizza and Talde classics, including General Tso's chicken wings.

673 Atlantic Avenue, Brooklyn

Food halls

DeKalb Market Hall

Projected opening: Spring
Set in Brooklyn’s City Point development, this 35,000-square-foot market will be one of the largest food halls in the U.S., featuring nearly 40 local and regional vendors including Ample Hills Creamery, Bun-ker, Hard Times Sundaes and the second outpost of Katz’s Delicatessen.

445 Gold Street, Brooklyn

Gotham Market at The Ashland (rendering pictured)

Projected opening: January
Slated to debut inside Fort Greene’s newest luxury residential building, this 16,000-square-foot food hall will feature four stalls from Dinosaur Bar-B-Que founder John Stage (casual Italian, rotisserie chicken, a breakfast counter and a beer, wine and cocktail bar), the first Brooklyn outpost of Mason Jar, a full-service location of chef Marc Vidal Boqueria and a rotating pop-up space. The latter will be occupied by Crown Heights–based Crabby Shack for the debut of the space.

590 Fulton Street (Ashland Place), Brooklyn


East One Coffee Roasters

Projected opening: Winter
Tom Cummings and Morten Tjelum, the founders of New Row Coffee and Free State Coffee in London, are opening a new coffee shop, restaurant and roastery in Carroll Gardens. The flagship location will feature a mix of Scandinavian and industrial design with impeccable coffee and simple fare made with local ingredients.

384 Court Street, Brooklyn

Until Tomorrow

Projected opening: January 5, soft opening; January 25, official opening
The folks behind Blessings Cafe will be debuting a cocktail bar with drinks by Rob Giles (Erv’s on Beekman) and snacks by chef Dave Ralston (Blessings Cafe) in Clinton Hill this winter.

507 Myrtle Avenue, Brooklyn


Projected opening: March
This hip counter-serve, Philly-based chain is opening its first NYC location in Brooklyn Heights. It specializes in healthy customizable stir-fries, salads and honeybars (fruit cups with honey and toppings), ordered on touchscreen pads.

194 Joralemon Street, Brooklyn

Sweet Chick (pictured)

Projected opening: May
John Seymour’s fun chicken and waffle joint is debuting its third NYC location in Prospect Heights this spring. Last summer, Seymour partnered with rapper Nas to expand the brand across the U.S. The upcoming location, the second in Brooklyn, will offer the same creative Southern staples as the original. Another outpost is scheduled to open in LA in 2017 as well.

636 Carlton Avenue, Brooklyn

Phil & Anne’s Good Time Lounge

Projected opening: Winter
Celeb chef Anne Burrell is getting back into restaurants (it’s her first since 2008) with Phil Casaceli, owner of West Village bar Daddy-O. Phil & Anne’s Good Time Lounge will focus on Mediterranean fare with Italian influences like bucatina all’Amatriciana and roasted cauliflower steak with bacon, mushrooms and a poached egg.

96 Smith Street, Brooklyn; 929-337-7752

La Milagrosa

Projected opening: January 16
Brooklyn restaurateur, chef and musician Felipe Mendez (La Superior, Cerveceria Havemeyer) will be debuting two concepts in one space in the building next to Cerveceria Havemeyer in Williamsburg. One will be a brightly colored Mexican deli selling housemade specialties including chorizo, spices, sauces and other ingredients. A mezcal/tequila bar, small-plates concept and listening room will be in the back, accessible through a refrigerator door by phone reservations.

149 Havemeyer Street, Brooklyn

Brooklyn Cider House

Projected opening: Spring
This former warehouse in Bushwick will be transformed into an indoor/outdoor restaurant, bar and tasting room this spring. The concept will showcase owner Peter Yi’s (formerly PJ Wine) recently launched brand of cider (same name) made from heirloom apples on his New Paltz orchard.

1100 Flushing Avenue, Brooklyn


Keste Wall Street

Projected opening: January
Father and daughter pizzaioli Roberto and Giorgia Caporuscio, and Raffaele Tramma are opening their third family-owned Neapolitan pizzeria. The upcoming location will have 120 seats, housemade pastries and an on-premise pizza school with individual cooking stations for hands-on courses and private events.

77 Fulton Street

The Spaniard

Projected opening: January
The team behind Bua and Wilfie & Nell are opening this retro throwback featuring design inspired by iconic New York restaurant institutions (think Keens, P.J. Clarke’s and Old Town Bar) with a menu of retooled classics. Chef PJ Calapa (formerly Ai Fiori) will offer his interpretations of time-honored dishes like steak tartare with housemade brown bread crackers and oysters Rockefeller paired with a large selection of whiskeys and cocktails.

190 West 4th Street

Ikinari Steak (pictured)

Projected opening: February
Plan to dine and dash (after paying) when this Tokyo-based standing steakhouse makes its U.S. debut. Guests stand while noshing on “super-thick” high-quality meats cooked on an open fire, presented on a cast-iron platter. It will have 40 standing stations and 10 table seats.

90 East 10th Street

The Good Sort

Projected opening: January
Eddy Buckingham and Jeff Lam (Chinese Tuxedo) are opening a small vegan coffee and tea spot in Chinatown that will serve diverse dishes that represent their respective Australian and Chinese backgrounds. Anticipate a selection of Chinese herbal teas, fresh-pressed juices as well as vegan and gluten-free sweets made in-house by Grace McCabe. Signature lattes will include Gold with turmeric, Blue with algae and Black with sesame and activated charcoal.

5 Doyers Street

Out East

Projected opening: January
Chef Tim Meyers (Charlie Bird), along with Peter Kane and Anthony Serignese (Stanton Social; Beauty & Essex) are bringing New American fare with influences from the coastal regions of Long Island to the East Village. The seafood-heavy menu will feature raw-bar items (including black bass carpaccio with pomegranate, rose and pistachio) and large dishes such as grilled pappardelle with rabbit and roasted herbs and hot smoked trout with cauliflower, vadouvan and capers paired with wines from Burgundy, the Rhône region and small California producers.

509 East 6th Street

33 Greenwich

Projected opening: March 1
Restaurateur Danny Volk (The Upsider) is opening an elegant Southern restaurant designed in partnership with Ralph Lauren Home that is supposed to blend New Orleans townhouse glamour with Southern diner accessibility.

33 Greenwich Avenue

Blue Ribbon Federal Grill

Projected opening: January
The Bromberg Brothers are expanding with a new comfort food-driven spot on the ground floor of AKA Wall Street. Dishes will range from Beef Shin & Garlic Spätzle with cornichon and pickled onions, to the “Fed” burger with sirloin, bacon, Roquefort cheese and onions, served in a brioche bun with fries.

84 William Street

DŌ, Cookie Dough Confections

Projected opening: February
Kristen Tomlan, founder of cookie dough brand, DŌ, is bringing her online concept to NYC with her first brick-and-mortar location. Guests will be able to order scoops of their favorite DŌ cookie dough flavors, solo, as part of cookie sandwiches, ice cream sundaes and more.

550 LaGuardia Place

River Coyote

Projected opening: January

Wine and coffee will be the focus of this forthcoming concept. During the day, the coffee bar will serve locally sourced pastries, afternoon snacks and coffee, sourced from Nobletree Coffee in Red Hook. A list of 16 boutique wines and small plates made with ingredients from Essex Market will be featured at night. No dish will cost more than $14.

121 Ludlow Street


Sen Sakana (pictured)

Projected opening: January
Originally expected to open in 2015, the 190-seat, Japanese-Peruvian restaurant (with room for an additional 50 in private dining) will finally open. The two cuisines are blended seamlessly into dishes like causa onigiri, a Peruvian potato version of the Japanese rice ball and chicken karaage, fried chicken coated in toasted quinoa.

28 West 44 Street


Projected opening: January
This serene Kyoto-inspired restaurant will feature two dining areas overseen by two former Sushi Zen alumni: the first, a 10-seat sushi bar, known as Satsuki, run by chef Toshio Suzuki; the second, a 40-seat kaiseki restaurant guided by young chef Takashi Yamamoto, formerly the private chef at the Japanese consulate.

114 West 47th Street


Projected opening: February
Housed in the former space of The Back Room in Central Park South, Bevy will feature a completely renovated interior with rustic, New American fare prepared by chef de cuisine Chad Brauze (formerly of Rotisserie Georgette). Look for rotating seasonal mains, vegetable-centric sides, wood-fired preparations and dishes “For Two,” followed by French-inspired pastries by chef Scott Cioe.

153 West 57th Street

Bien Cuit

Projected opening: March
Acclaimed Brooklyn bakery Bien Cuit is heading to Grand Central Market this spring, bringing James Beard–finalist Zachary Golper’s artisanal breads, pastries and desserts to Midtown.

89 East 42nd Street


Projected opening: January
The Livanos Restaurant Group (Molyvos, Oceana) are bringing Greek-focused Mediterranean shared plates to VIA 57 West. The space will feature an expansive bar with cocktails (including one rotating selection on tap), well-curated spirits, wine and craft beer.

625 West 57th Street


Pasta Flyer

Projected opening: February
Chef Mark Ladner of Del Posto is leaving the Batali restaurant he helped build in January to focus on a brick-and-mortar location for his pasta concept, Pasta Flyer. The restaurant popped up briefly in 2014 as a gluten-free eatery but now Ladner is hoping to turn it into a healthful, fast-casual chain. All pastas will take under three minutes and cost under $10 with gluten-free options available as well as whole wheat kamut and organic durum wheat.

510 6th Avenue

The Sosta (rendering pictured)

Projected opening: Spring
This fast-casual Italian spot from ESquared Hospitality's Samantha Wasser (By CHLOE) and chef Ali LaRaia will bring seasonal salads, focaccia sandwiches, housemade pastas and gelato to NoLita. There will also be fresh mozzarella made in-house as well as Italian beer and wine.

186 Mott Street


Projected opening: Spring/summer
Also from ESquared, a new Middle Eastern concept from TV personality Eden Grinshpan and Samantha Wasser will debut in 2017. Expect an array of mezze, grain bowls and pita with influences from the Middle East and North Africa.  ​

Made Nice

Projected opening: February
Chef and FOH duo Daniel Humm and Will Guidara of the acclaimed Eleven Madison Park and NoMad are opening a long-delayed, fast-casual restaurant called Made Nice. Coming to West 28th Street this winter, Humm and Guidara plan to serve composed plates of seasonal meat, fish and veggies for between $10–$15. Design firm Stonehill & Taylor (who also conceived the NoMad space) will be in charge of the aesthetics, and Humm and Guidara are self-financing the project. 

8 West 28th Street

Nobletree Coffee

Projected opening: January
Nobletree, a coffee brand of farmers, roasters and baristas, is opening its first, flagship shop in the new Oculus World Trade Center. Beans will be roasted on the premises, and it will feature a pour-over station, cold brew and nitro cold-brew taps and baked goods by Brazilian bakery Padoca.

185 Greenwich Street


Projected opening: January/February
Chef-owner Harris Mayer-Selinger will be expanding his “Farm to Tray” fast-casual concept with its first stand-alone brick-and-mortar location. American classics include a cheeseburger with grass-fed, dry-aged Dickson’s beef patty on a Ronnybrook butter-toasted Martin’s bun, pole-caught domestic American Tuna melt, organic griddled PB&J and a selection of Ronnybrook ice cream and shakes.  

180 Seventh Avenue

Make Sandwich 

Projected opening: January 8
Zagat "30 Under 30" alum Spencer Rubin (Melt Shop) is opening the upscale Make Sandwich just after the new year. The new concept will feature high-quality ingredients in sandwiches like the steak + salsa verde with roasted tri-tip, salsa verde and Tunisian olive oil on baguette, and pork + pickles, Spencer’s take on a banh mi with chile-mustard pork belly, Asian pickles, koju mayo and cilantro on ciabatta.

135 Fourth Avenue

Hotel restaurants

Rice & Gold

Projected opening: March 
The Three Kings team (Dale Talde and partners) is taking the reigns of food and beverage at the new 50 Bowery Hotel in Chinatown. On the main floor, Pan-Asian Rice & Gold will offer dishes like crispy papaya salad, hand-pulled noodles and Thai fried chicken.

50 Bowery


​Projected opening: March
La Grenouille legend Charles Masson and chef Christian Delouvrier are behind this French-Mediterranean concept coming to the Lowell Hotel. Expect dishes like veal sweetbreads on a bed of mache with truffle; and grilled shrimp on rosemary skewers with saffron rice in a gorgeous setting complete with gardens and a fireplace. 

28 E. 63rd Street

Unnamed José Andrés concept

Projected opening: Spring
Internationally acclaimed celeb chef José Andrés (pictured above), one of Time’s “100 Most Influential People” and James Beard “Outstanding Chef” award recipients is opening a restaurant inside the new SLS New York. The Philippe Starcke–designed hotel and restaurant is slated to open this spring.

444 Park Avenue South

Harvey at The Williamsburg Hotel

Projected opening: February
Chef Adam Leonti (Brooklyn Bread Lab, Vetri) will open Harvey in Brooklyn’s new Williamsburg Hotel in early 2017. The vegetable-forward restaurant will feature dishes like cauliflower and potato gallete, wild mushroom thimbles and a variety of pastas such as pappardelle with bread Bolognese and smoked pepper chitarra with almond pesto. The kitchen will house the city’s largest stone mill, which will grind fresh flour for all its breads, pastas, cakes and pastries. Single daily sustainably raised meat specials will include items like milk-braised lamb with white beans.

96 Wythe Avenue, Brooklyn


Projected opening: Early 2017
Amada chef Jose Garces will open a Basque-inspired restaurant inside the new LUMA Hotel Times Square. Stay tuned for more details as they emerge.

120 W. 41st Street

Salvation Taco/unnamed April Bloomfield concept

Projected opening: Spring
Chef/restaurateur April Bloomfield and her business partner Ken Friedman, owners of The Spotted Pig and The Breslin, will open their first-ever Brooklyn restaurant inside the new Pod Brooklyn in Williamsburg, an outpost of Salvation Taco. The sidewalk cafe on Metropolitan and the main rooftop will also serve food and drinks from Friedman and Bloomfield.

626 Driggs Avenue, Brooklyn

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