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Something Curated highlights six of the most exciting new and recently launched restaurants to try in New York this February, taking a closer look at the founders and proprietors behind the promising food offerings.

 

Teranga || Pierre Thiam

Stepping into Teranga, guests are greeted by the smell of home cooking and the rhythmic sounds of Malian harps and talking drums. Here, tradition and future trends coexist, with African cultures blended together over an Ethiopian-brewed coffee, or a bowl of Senegalese black-eyed-pea stew and a side of spicy Ghanaian plantains. Inspired by chef Pierre Thiam’s mission to share African culture through food, Teranga reflects the depth, richness, and vibrancy of Africa’s diverse culinary traditions in a modern, casual setting.

1280 5th Ave, NY 10029

 

Big Mozz Chelsea Market || Matt Gallira

Big Mozz, the popular pop-up vendor, has opened their first brick and mortar site at Chelsea Market. They are serving a new menu based around mozzarella and burrata made fresh to-order, along with premium sandwiches and a snack menu including their fresh mozzarella sticks and decadent Cookie DŌ collaboration. Big Mozz will be using all locally-sourced dairy for its mozzarella and burrata from Caputo Brothers Creamery in York, Pennsylvania, along with local purveyors for its charcuterie and produce.

Chelsea Market, 75 9th Ave, NY 10011

 

Madame Vo BBQ || Yen Vo & Jimmy Ly

Pho specialists, Madame Vo’s Yen Vo and Jimmy Ly, have now added barbecue to their gamut with this lively new addition to the East Village. Tabletop grills, akin to those used for Korean barbecue, have been borrowed for Vietnamese inspired meat dishes. Diners are invited to wrap BBQ items such as meatballs and beef tongue in rice paper with a mix of vegetables and sweet and savoury condiments. Other fair includes an oxtail congee or uni with fish sauce butter, accompanied by beer, wine, and sake cocktails.

104 2nd Ave, NY 10003

 

Violet || Emily & Matt Hyland

Emily and Matt Hyland’s latest venture Violet is devoted to a regional American pizza style: the grilled pizza of Providence, Rhode Island’s influential Al Forno. At Violet, the dough is low-hydration, naturally leavened with a sourdough starter, and oiled like focaccia, resulting in a crust that’s paper thin but not crackery, tender, and very light. Topping options include broccoli and pistachio pesto on the Atwells; or duck prosciutto, hoisin, and clams on the Dune Duck. For the classic, the cheese goes on first so it can melt, with tomato sauce, scallions, and herbs on top.

511 E 5th St, NY 10009

 

TabeTomo || Tomotsugu Kubo

Despite New York’s love of ramen, tsukemen, in which room temperature noodles get dipped into a rich broth, hasn’t gained as much popularity. It’s more popular in LA, where tsukemen eatery Tsujita commands one of the longest waits in the city. Chef-restaurateur Tomotsugu Kubo has for years worked at Tsujita in Tokyo and LA. His new East Village restaurant will offer tsukemen, using tonkotsu broth and a thick, chewy noodle. Rice bowls and appetisers like kaarage round out the menu.

131 Avenue A, NY 10009

 

Dell’anima || Andrew Whitney

After shutting its doors due to the city’s escalating rents, the West Village institution Dell’anima returns as a to-go eatery and communal chef’s counter inside Gotham West Market. Akin to Dell’anima’s original location, chef Andrew Whitney continues to offer up charming Italian dishes that focus on showcasing seasonal ingredients. The menu includes his signature fixtures such as tagliatelle alla bolognese and pollo al diavolo, as well as a selection of newcomers to entice diners with.

600 11th Ave, NY 10036

 

Feature image via Madame Vo BBQ

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