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The bar at Majorelle | image courtesy of Majorelle
The bar at Majorelle | image courtesy of Majorelle
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New York City Restaurant Openings March 2017

Picture of Kathryn Maier
NYC Food & Drink Editor
Updated: 23 March 2017

Alta Calidad

From Akhtar Nawab, a vet of Gramercy Tavern and the former head chef of La Esquina, comes Alta Calidad, a small, bright space in Prospect Heights offering inventive Mexican fare. Dishes will include pork-cheek tacos; pigs’-foot carnitas; and a tamale with potato puree, broccoli, bacon, and cheese.
Where: 55 Vanderbilt Ave., Brooklyn
When: March 1, 2017
Social: @altacalidadbk

ChouChou

Authentic yet upscale Moroccan cuisine—tagines and couscous, as well as an array of Moroccan salads—is what you’ll find at ChouChou, all stone walls and candlelight. The executive chef owns East Village bistro Pardon My French and has worked at Michelin-starred Luksus, while the chef de cuisine is Moroccan-born, cooking up the foods of his heritage.
Where: 215 E. 4th St., New York City
When: March 1, 2017
Social: @chouchounyc

Villanelle

Greenmarket vegetables dominate the menu at Villanelle, with dishes like portobello duxelles, sunchokes with creme fraiche and trout roe, and Icelandic char with dill and sorrel. The dessert of butter-braised parsnips with white chocolate and sea salt is already getting a lot of buzz.
Where: 15 E. 12th St., New York City
When: March 1, 2017
Social: @villanellenyc

An octopus dish at Villanelle | © Signe BirckAn octopus dish at Villanelle | © Signe Birck

Majorelle

Elegance reigns at Majorelle, the long-awaited spot in the Lowell Hotel. The restaurant will be overseen by famed general manager Charles Masson, known for his time at La Grenouille. French-Moroccan dishes will include lobster ravioli with tarragon and vermouth; and snapper with Moroccan olives and preserved lemons.
Where: 28 E. 63rd St., New York City
When: March 15, 2017

YO!

New Yorkers now have their very own branch of YO!, a popular London-based chain of conveyor-belt sushi restaurants. They even have their own dishes—and lots of them: of the 85 dishes on YO!’s NYC menu, more than 30 were created specifically for this location. You might try the kushi katsu, skewers of deep-fried bites like lotus root, cheese-stuffed shishito peppers, and quail eggs; or the aburi sushi, which is nigiri seared using traditional binchotan charcoal. Check out our video for more recommendations from YO!’s executive chef.
Where: 23 W. 23rd St., New York City
When: March 16, 2017
Social: @yosushiusa

Dishes on the conveyor belt at YO! | © Amanda Suarez

Dishes on the conveyor belt at YO! | © Amanda Suarez

Gloria

Two Contra alums—former sous chef Diego Garcia and former GM Phil Johnson—just opened Gloria, a tiny gem of a spot in Hell’s Kitchen where the menu focuses exclusively on seafood and seasonal vegetables. Garcia grew up cooking at his mother’s restaurant on Mexico’s west coast, and hints of that background are found on his plates—in, say, the skate wing with tomatillos and nopales, or the black bass tartare with jalapenos and radishes. Garcia also spent four years cooking at Le Bernardin, so we trust he knows how to treat a fish.
Where: 401 W. 53rd St., New York City
When: March 18, 2017

Empellón Midtown

Empellón Midtown, the latest addition to chef Alex Stupak’s fleet of upscale Mexican restaurants, will be his first in Midtown, and—at 8,000 square feet and two levels—his largest by far, functioning as a new flagship for the Empellón empire. It will serve mostly new dishes, such a falafel taco with grasshopper hummus, wagyu beef fajitas, and a seven-salsa sampler.
Where: 510 Madison Ave., New York City
When: March 24, 2017
Social: @empellon