2017 is shaping up to be another stellar year for restaurants. Here are some of the openings we're most excited about in 15 U.S. markets — from food halls to fine dining.
Atlanta: The Canteen
This "mini food hall" headed for Atlanta's Midtown neighborhood comes from the owners of brunch-and-more spot West Egg and the acclaimed The General Muir, where chef Todd Ginsberg draws inspiration from Jewish deli traditions to great success. The team currently operates two food stalls in hip Inman Park complex Krog Street Market: sandwich and burger counter Fred's Meat & Bread and the Middle Eastern Yalla. The Canteen will feature smaller versions of both, adding two new counters: a bagel-focused offshoot of the General Muir and a cocktail spot called Square Bar.
Austin: The Brewer's Table
After running a preview at Franklin Barbecue and pop-ups at New Belgium Brewery and Olamaie, the team behind The Brewer's Table are getting even closer to opening this spring. The forthcoming Eastside brewery and restaurant bring together food and beer by using ingredients like barley, malt and hops in its cuisine and incorporating wood in both live fire cooking and barrel aging.
Boston: Eventide Fenway
After scoring national kudos and two shared James Beard nominations for chefs Michael Wiley and Andrew Taylor, Portland, Maine-based Eventide Oyster Co. is coming to Boston. So far there's little info available on how this Hub location, dubbed Eventide Fenway, will differentiate itself — but frankly, we're perfectly fine with simply replicating all the seafood-serving, oyster-slurping success of the original.
Chicago: Mi Tocaya Antojeria
ETA: Early spring
After dazzling guests with her take on Mexican cuisine at Cantina 1910, Diana Davila is embarking on her own with Mi Tocaya Antojeria in Logan Square. Translated as “my namesake” in Spanish, the restaurant is a love letter to the chef’s heritage, and her version of home cooking for the masses. She’ll focus on less familiar regional specialties presented antojos, or small plates. For drinks, she’s developing a bar program with a house margarita on tap, a paloma slushies and Mexican and local beers.
2800 W. Logan Blvd.
Ever since chef Bruno Davaillon ended his much-lauded run at The Mansion Restaurant, food fanatics all over North Texas wondered what his next move would be. Well, the wait is over with the official announcement of this Downtown spot, named after gold bullion. Interiors by Martin Brudnizki Design Studio will be elegant yet casual with the ambiance of a French brasserie. Davaillon's contemporary French cooking includes new takes on classic dishes, including many lighter versions that showcase his specific point of view, which means it won't be long before we're indulging in escargots beignets, salmon rillettes and potted duck confit with foie gras. Doesn't sound very light, but definitely delicious.
400 S. Record St.; 214-865-6482
Thrilled as Denverites are to have their very own slice of Frasca, owner–master sommelier Bobby Stuckey has kept another Italian institution in mind as inspiration for his LoDo venture with chef-partner Lachlan Mackinnon-Patterson: the legendary Cipriani. “Those guys were so good at hospitality — it wasn’t formal, but it was really crisp,” he explains. So the goal here is to “hone in on the discipline of a fine-dining restaurant and use the benefits of that in a casual environment.” To that end, Stuckey and Mackinnon-Patterson have put an ace team in place. Chef de cuisine Ian Wortham has been traveling from Piedmont to Sicily for ideas for the pan-regional menu; Thomas Keller vet Justin Williams will serve as GM; and wine director Carlin Karr, a 30 Under 30 alumna whom Stuckey calls a "superstar," is building the all-Italian cellar. Stuckey’s no less jazzed about the 125-seat space, including the fireplace-graced bar: “It looks right into the canopies of Union Station,” he says. “You get off the train and you’re staring at it.”
Houston: One Fifth Houston
ETA: One Fifth Steakhouse opens in January
Over the course of five years, Chris Shepherd (Underbelly, The Hay Merchant) and his team will bring five distinct one-year dining concepts to the historic 1920s-era church building including One Fifth Steakhouse, One Fifth Romance Languages (opening September 1, 2017) and One Fifth Seafood (opening September 1, 2018), with remaining plans not yet announced. Besides the first, One Fifth Steakhouse, which opens in January, each concept will open from September 1 to July 31 and close for August to redo the interiors, staff uniforms and menus. A cold bar will anchor the main dining room for all five concepts. Those involved include chef de cuisine Nick Fine (formerly of Brennan's and State of Grace), wine director Matthew Pridgen (also of Underbelly), pastry director Victoria Deramond (also of Underbelly) and beverage consultant Kenny Freeman (formerly of Julep).
1658 Westheimer Rd.
Los Angeles: Kismet
ETA: January 15
Madcapra chefs Sara Kramer and Sarah Hymanson teamed up with Jon Shook and Vinny Dotolo for this casual, all-day spot along a new hot stretch in Los Feliz. The menu will showcase Middle Eastern flavors through a California lens, including the chefs’ famous whole rabbit feast, plus a killer wine list.
Miami: Artisan Beach House
Get ready for the triumphant return of chef Paula DaSilva to the South Florida dining scene. Her new Bal Harbour eatery, in a casually elegant setting with sweeping ocean views, will focus on global cuisine made with seasonal ingredients.
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.
Philly: Rooster Soup Co.
ETA: Early 2017
Zahav's Mike Solomonov and Steve Cook have secured a location for their crowd-funded luncheonette. The subterranean space is currently being renovated into a counter for inspired salads, sandwiches and soups based on Federal Donuts’ chicken stock (like the pastrami ramen pictured above). The best part is that 100% of the restaurant’s net profits are going to benefit Broad Street Ministry’s Hospitality Collaborative.
San Diego: Shake Shack
Those who haven’t tasted Shake Shack’s cheeseburgers, fries and frozen custards will have an opportunity when this New York brand opens its first San Diego spot at Westfield UTC this fall. The official opening date will depend on the completion of the mall’s $585 million expansion. Once open, you’ll find Shake Shack on the second floor with rumors that recycled and sustainable material will be used in the construction and design. And there’ll be a local spin to the concept: Frozen concretes will feature local food purveyors, according to its website.
San Francisco: Nobu
Joyous news to the passionate local sushi fan population: Nobu Matsuhisa is coming to the Bay Area at long last. His first Northern California restaurant will be in Palo Alto's Epiphany Hotel, replacing Lure + Till, which has been the dining room since the hotel's opening. Rumors had been swirling about this happening since tech CEO Larry Ellison bought the Epiphany in 2016 (Ellison and Matsuhisa co-own Nobu Malibu together). Bay Area diners can expect the same Nobu duo of Japanese-Peruvian cooked and raw fish compositions, combined with a chic, minimal atmosphere that have made his restaurants from the Bahamas to London celebrity magnets. This is Palo Alto's first big-name chef since Wolfgang Puck's Spago closed in 2007.
180 Hamilton Ave., Palo Alto
Seattle: June Baby
“A journey through the American South as told by the Pacific Northwest" — that's the current tagline for this forthcoming Ravenna restaurant from beloved chef Edouardo Jordan. The space will open just steps from Jordan's Salare and tentative plans include the chef working with local farmers to cultivate ingredients traditionally used in Southern cuisine. Look for an early 2017 opening.
Washington, DC: The Line DC
It's tough to beat the excitement whipped up from the many food and drink options — packed with local talent, no less — and slated to open soon in this Adams Morgan hotel. Baltimore chef Spike Gjerde will marry the cuisines of Maryland and the Mid-Atlantic with other Southern culinary traditions in his wood-fired hearth at A Rake’s Progress, while mixologist Corey Polyoka will preside over the farm-sourced and hyper-local watering hole dubbed A Rake’s Bar. Gjerde’s team will also provide pastries, sandwiches and Counter Culture coffee at the lobby's coffee bar, The Cup We All Race 4. Meanwhile, Maketto’s Erik Bruner-Yang launches Brothers and Sisters, the lobby restaurant and bar serving American classics reimagined by way of Taiwan and Japan (as well as high tea), plus Spoken English, an intimate spot for a four-course tasting menu that includes Peking duck.