320 East 6th Street
Reopening just a few doors up from its previous location, Zerza has emerged with a few new treats for its visitors. Owner Radouane Eljaouhari decided during construction to keep the oven left by the Indian restaurant that previously occupied the space. Although Eljaouhari’s restaurant serves Moroccan cuisine, the oven (a clay tandoori) gets 2 times hotter than the Moroccan grill used in the old location. This will allow the meat to cook without burning or drying it out. The menu has added a few seafood dishes and beer and wine are being served.
58 Macdougal St.
Headed by Chef Felipe Donnelly this new spot offers New Latin Cuisine with ingredients from all over the world. The space has old world charm and a classic New York vibe.
31 West 21st St.
This new "Progressive American" restaurant in Chelsea is headed by Mark Stern. Menu items include pan-crisped smoked skate with a fried egg pancake, lamb with fig puree and corn pudding and more.
269 Columbus Ave.
This American and Latin "comfort food" restaurant is headed by Chef and owner Alex Garcia of Calle Ocho. Think burgers, tacos, grilled cheese and what Garcia calls "NYC's best Cubano." The have an extended specialty cocktail list and a large 120 seat dining room as well as a 30 seat lounge called the "Cabanas."
271 Smith St., nr. Sackett St., Carroll Gardens
Dassara combines classic ramen with a Jewish favorite --the matzo ball! Described as an "Asian-Jewish mashup" their ramen specialty is made up of chicken broth, noodles, matzo balls, Mile End smoked meat, and diced celery. "We tried to cut the meat to look like char siu," owner Josh Kaplan told Grubstreet — "it kind of does."
531 Hudson Street
Swine hit the scene about 2 weeks ago on Hudson Street in the West Village. As the name indicates this new restaurant is all about pig! The new spot is owned by John McNulty and headed by chef Phil Conlon. If you're into bacon, bacon, and more bacon, Swine may be your new favorite spot.
Dream New York, 204 West 55th Street
Midtown gets a Mediterranean gift to the Dream New York Hotel. Courgette opens today in the space previously occupied by Amalia. The menu features delights such as fettuccine with lobster, wild striped bass and coriander-crusted tuna. Chef Geoff Rudaw brings these items along with a raw bar and a charcuterie and cheese bar departing from his old home at MPD in the meatpacking district. Ginza Project owns both MPD as well as Courgette.
160 Havemeyer, Williamsburg, Brooklyn
Joe Carroll brings Baltimore to Brooklyn with his small 16-seater Lake Trout. Very American and very fried, visitors can indulge in crispy whiting dusted with saltine crumbs, salt-and-pepper shrimp and jumbo lump crab cakes. The shack-like décor is complete with wood-patterned tables and burnt orange bucket seats. Lake Trout adds to Carroll’s string of American eateries joining the ranks of Spuyten Duyvil and St. Anselm.
292 Elizabeth Street
The all-organic Brooklyn born eatery has just opened a Manhattan location. Cooking is done in the belief that nutrients put into food should stay there and should never be altered by using artificial, genetically modified or highly processed products. The Thyme Sage Roasted Chicken Breast and Wild Salmon Burger are highly regarded items on this all-natural menu.
501 Franklin Avenue, Bedford-Stuyvesant, Brooklyn
As this area of Brooklyn grows it introduces a sweet treat to its outfit. Frozen Social is the first cone-and-cup shop to hit the area in more than a decade. Well overdue, the shop offers Blue Marble ice cream (organic and all-natural) as well as yogurt, gelato and flavored ice. Top your preference with fresh fruit and enjoy the rest of the summer!
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