9 New Restaurants to Try Now
New York City
Who doesn’t love a sexy bar with delicious bites? Our new haunt: the banquette-lined, mahogany-clad NoMad Bar ($$$), from the team behind the adjacent NoMad hotel. They had us at pot pie and foie gras, but we stayed for the bacon-wrapped hot dogs with black-truffle mayonnaise, artisanal beers, and perfectly balanced cocktails. In Williamsburg, Brooklyn, chef Michael Psilakis is close to opening a yet-to-be-named beer hall ($$), a 5,000-square-foot homage to Greek street food—crab keftedes; pork-shoulder gyros—with local brews on tap.
In the up-and-coming Avondale neighborhood, the laid-back, Korean-American Parachute ($$) is the first opening from Top Chef vet Beverly Kim and her husband, John Clark. Order the boudin noir with nam phrik and coconut yogurt, and anything from the Asian bread menu (but especially the Chinese bing). Hyde Park’s dining scene just cranked up the dial with Promontory ($$), where chef Jared Wentworth, from Logan Square gastropub Longman & Eagle, serves hearty classics such as lamb navarin and vegetable pot-au-feu.
Unexpected encore: those mad geniuses at innovative Japanese restaurants Uchi and Uchiko take a more traditional approach with St. Philip ($$), a pizzeria and bakery in Sunset Valley.
Capitalizing on the flyaway success of State Bird Provisions, the Progress is Stuart Brioza and Nicole Krasinski’s locavore-minded follow-up next door, set to open by the end of the year. In the meantime, head to the Presidio and hit the Commissary ($$$), from Traci des Jardins of Jardinière. Her 112-seat restaurant serves Spanish-inflected dishes such as salt-cod fritters and octopus with pimenton.
Quinn and Karen Hatfield, the duo behind Hollywood favorites Hatfield’s and the Sycamore Kitchen, are launching Odys & Penelope ($$$) on La Brea Avenue. Main attractions: grilled Monterey Bay squid, smoked short ribs, and whole-bird churrasco. Save us a seat.
Hometown hero John Besh teams up with Brooklyn-based chef Aarón Sánchez (of the Food Network’s Chopped) to open the farm-to-table taqueria Johnny Sánchez ($$) in the Central Business District. The tacos we’re craving: Wagyu-beef barbacoa; squash blossom with burrata.
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Jennifer Flowers is the Hotels & Food Editor at Travel + Leisure. Find her on Twitter at @JennFlowers.