T+L Reports: NYC's Hot Dish
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T+L Reports: NYC's Hot Dish

Celebrity chefs aren't ones to rest on their laurels. Here, the biggest openings in the Big
Apple this fall.

A CHANGE OF SEASONING He's proved his prowess with chilies and peppers; now Bobby Flay is
cooking like the down-home boy he plays on TV at Bar Americain (152 W. 52nd St.;
212/265-9700; dinner for two $100)
, whipping up regional dishes like shrimp-and-grits,
New England clam chowder, and Carolina smoked trout.

A CHANGE OF SCENERY Nobu Matsuhisa is
now also serving his legendary lacquered miso cod at Nobu Fifty-Seven (40 W. 57th
St.; 212/757-3000; dinner for two $150)
. Although midtown may not be as sexy as TriBeCa,
the David Rockwell–designed dining room is a looker: a 299-seat bi-level palace with wave-patterned
stone floors and banquettes fashioned from fishing nets.

A DOWN-SIZE After opening two behemoth Manhattan restaurants last year (Spice Market, in
the Meatpacking District, and V Steakhouse, in the Time Warner Center), Jean-Georges Vongerichten
has gone intimate, with 60-seat Perry Street (176 Perry St.; 212/352-1900; dinner
for two $160)
, on the ground floor of one of Richard Meier's West Village towers. The
food is back-to-delicious basics—roasted chicken, poached cherries with sabayon. You
might even glimpse the chef: he lives in one of the apartments upstairs.

AN UP-SIZE Laurent Tourondel has raised the stakes at BLT Prime (111 E. 22nd St.;
212/995-8500; dinner for two $100)
, pairing his lamb T-bones, duck breasts, and smoked
sea salt–crusted American Kobe rib eyes with blue cheese–stuffed "tater tots" and towers of
golden fried onion rings.

A REBIRTH David Bouley's beloved bakery is back—this time as Bouley Bakery &
(130 W. Broadway; 212/608-5829; dinner for two $50), a fairy tale–like shop
and café filled with some of the chef's favorite things: more than 40 types of bread
(sweet chestnut, tomato, maple pistachio raisin), chocolate tarts, lobster sandwiches, and
pristine hamachi and toro sushi and sashimi. — maile carpenter

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