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

Bolero || Matt Le-Khac & Jimmy Tran

Bolero sets out to offer an immersive dive into all things Vietnamese, spanning music, food and architecture, named after the popular Sài Gòn dance of the 1950s. Two Vietnamese-American chefs, Matt Le-Khac and Jimmy Tran, trained respectively at Blue Hill, Benu, and The Finch, utilise local markets and their family farm to drive a menu of unexplored specialties from Vietnam. An open kitchen takes centre stage, and the seasonal menu largely features shareable plates, alongside a multi-course tasting menu.

177 Bedford Ave, Brooklyn, NY 11211

Caleta 111 || Luis Caballero

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Sudado de king fish…..!!!!!

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Helmed by chef Luis Caballero, who has previously cooked in Lima and most recently in Williamsburg at Llama Inn, Caleta 111 is a Queens-based cevicheria. The concise menu focuses on fresh seafood – rice, clams, mussels, octopus, and shrimp, spiced with ají panca, a deep reddish-brown pepper beloved in Peru, forms a hearty one-bowl dish; elsewhere, a bowl of roasted Peruvian corn can be enjoyed with a glass of house-made chicha morada, an originally Andean drink made from richly flavoured culli, or purple corn.

111-27 Jamaica Ave, Richmond Hill, NY 11418

Mochidoki || Ken Gordon

Founded by Ken Gordon, NYC-based ice cream company Mochidoki has opened its first brick-and-mortar site in the city. In addition to a seasonal menu of flavoured mochi, the shop is selling more complex inventions, including a dessert comprising mochi, black sesame paste, and an edible cup made of dark chocolate. Gordon’s menu has been conceived alongside Michael Laiskonis, the former pastry chef of Le Bernardin, so expect indulgence. Also on offer at the new spot are cold brews, matcha lattes, and hot teas.

172 Spring St, New York, NY 10012

Nakaji || Kunihide Nakajima

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“Anago” sea eel 📷 @stuffbeneats

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Nakaji proposes an intimate experience of Japanese Edomae-style sushi crafted and hand-served by executive chef Kunihide Nakajima. After considering diners’ individual tastes and moods, the chef creates a bespoke 12-course sushi omakase along with an assortment of appetisers. Adjacent to Joe’s Shanghai is Chinatown’s Canal Arcade, a narrow walkway that connects Bowery and Elizabeth Streets, and it is here that the new sushi restaurant is tucked away; customers must ring a doorbell to enter this unassuming gem.

48 Bowery, New York, NY 10013

Paisley || Peter Beck

Peter Beck, previously executive chef at Indian restaurants Chola, Tamarind, and, most recently, Imli, has taken over from Eric McCarthy, who left Paisley last autumn. For the restaurant’s refreshed menu, Beck is drawing from his experience working in New Delhi and Mumbai, as well as his knowledge of eastern and southern Indian cuisine. On offer, there is a Konkan fish curry, a popular dish from the western part of India, and a twist on a laksa, served with shrimp, calamari and coconut milk.

429 Greenwich St, New York, NY 10013

Feature image via Bolero

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