Something Curated highlights seven of the most exciting new and recently launched restaurants to try in New York this January, taking a closer look at the founders and proprietors behind the promising food offerings.
Ardyn || Adam Bordonaro & Ryan Lory
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@chefrylo88 saucing the lobster dish for our winter menu. Still testing but getting closer! @ardynnyc 📸: @cdotbruce 🍽: @underlockeandkey – – – #lobster #sauce #winter #restaurant #nyc #opening #ardynnyc #chefsplateform #instagood #instafood #igers #picoftheday #grateplates #gastroart #truecooks #foodartchefs #nyc #chef #cheflife #chefsroll #chefstalk #ChefsOfInstagram #food #foodie #foodporn #instachef #foodstarz #yummy
Ardyn, which refers to a sacred forest is a seasonally-driven New American restaurant that offers three different experiences: a bar and cocktail lounge, a la carte dining, and a chef’s tasting menu all within its sleek dining room. Helmed by co-chefs Lory and Bordonaro, Ardyn’s dining room menu will feature an assortment of shareable small plates, large-format dishes, and changing desserts. Ingredients are largely sourced from the local farmer’s markets and artisanal producers.
33 West 8th St, Greenwich Village, NY 10011
Llama San || Erik Ramirez, Juan Correa & Lynnette Marrero
Opening this month, Llama San is a new restaurant created by chef-owner Erik Ramirez and partner Juan Correa. Having already opened restaurants Llama Inn and Llamita, this new concept will feature cuisine that is a hybrid between Peruvian and Japanese cooking, originally created by Japanese immigrants in Peru. The dishes on Llama San’s menu fuse together unique flavours and ingredients, including their tofu served with quinoa furikake, wild sturgeon caviar, and chancaca, which is a Peruvian syrup made from sugarcane.
359 Sixth Ave., West Village, NY 10014
Niche || Shigetoshi Nakamura
Celebrated Japanese ramen specialist Shigetoshi Nakamura is opening a new restaurant concentrating wholly on diverse versions of mazemen, a style of ramen without broth. Nakamura is serving dishes that fuse aspects of traditional Japanese cooking with inspiration from New York food culture, such as the legacy of Jewish-American food on the Lower East Side, including an homage to Russ & Daughters’ famous smoked fish store, comprising noodles topped with fish roe and salmon smoked in-house.
172 Delancey St., Lower East Side, NY 10002
Pilar Cuban Bakery || Ricardo Barreras
Ricardo Barreras, a restaurateur originally from Miami, opened his Pilar Cuban Eatery in Brooklyn nine years ago. This month, his latest venture, Pilar Cuban Bakery, opens next door, selling savoury and sweet specialties, including croquettes and empanadas, Cuban tamales filled with pork, Cuban bread, café con leche and batidos.
397 Greene Ave., Bed-Stuy, NY 11216
Bar Pisellino || Rita Sodi & Jody Williams
Jody Williams and Rita Sodi, the duo behind West Village eateries Buvette, I Sodi, and Via Carota are launching their latest neighbourhood restaurant this month, featuring rustic Italian cuisine. Pisellino, a 30-seat corner restaurant, will be open from 7 a.m in the morning for espresso to 1 a.m. for late night digestifs, with convenient foods on offer including paninis and bomboloni.
100 Seventh Avenue South, West Village, NY 10014
GupShup || Gurpreet Singh
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Eating’s pretty major and here we serve quality feasts. // pic: @theplaceiwastellingyouabout . . . . . . #indianfood #bombaybar #gupshupnyc #ggnyc #allarewelcome #indianlifestyle #indiancuisine #foodstagram #foodie #nytfood #infatuationnyc #infatuation #forkyeah #f52grams #huffposttaste #foodgawker #droolclub #grubstreet #eeeeeats #buzzfeast #saveur #noleftovers #seriouseats #diwali #diwaliparty #diwalivibes #diwalifood
New to Gramercy is GupShup, an Indian restaurant inspired by old Bombay. Celebrating a combination of old meets new-India, GupShup will feature a menu from noted executive chef Gurpreet Singh, who moved to New York from India specifically for this concept. Signature dishes include pumpkin with roasted tellycherry peppers; tomato rasam ramen with golden and wild ear mushrooms; tandoori lobster tail served in moiley sauce; and lamb with pink rose bread and apple cider jam.
115 E 18th St, Gramercy Park, NY 10003
Bourke Street Bakery || Paul Allam & Jessica Grynberg
Since chefs Paul Allam and David McGuinness opened Bourke Street in 2004, it has developed into a mainstay of Australia and continues to be one of the most popular destinations for baked goods. Over time, sandwiches, salads, and soups have also been added. There are now a dozen outposts scattered around Sydney, still owned by the founders; the duo’s latest Nomad outpost will be the first location outside of Australia.
115 East 28th St., Nomad, NY 10016
Feature image via GupShup