15 New York City Restaurants to Visit This Winter
Whether it’s glamorous fine dining, undiscovered international fare, or chefs exploring familiar ingredients in innovative ways, New York City’s newest hot spots are all offering something special and unique. As this list of T&C's new favorites proves, dining out in the Big Apple has never been more thrilling.
Aqua
You want Italian but your date is craving sushi? No problem. Aqua has landed in the Flatiron District, bringing its unique dual-cuisine menu to a 24,000-square-foot space near Union Square. This iteration of the celebrated concept, with locations in London and Hong Kong, unfolds across two carefully designed floors, where architects David Yeo and Robert Angell have created distinct environments that honor both Japanese and Italian sensibilities. In Aqua Kyoto, Shakudo metals blend copper and gold tones against a backdrop of traditional Noh masks and contemporary interpretations of temple lanterns, while Aqua Roma's deep blue walls echo the restaurant's aquatic namesake.
The space is anchored by a 22-seat sushi counter, Manhattan's longest, where Aqua Kyoto's chefs craft innovative dishes like Crystal Sushi, featuring translucent jelly wraps infused with sake or rose. The signature scallop version pairs tender shellfish with kimchi jelly and caviar, while classics like A5 Miyazaki beef sirloin appear alongside pickled shimeji mushrooms and egg tofu. The kitchen's miso black cod receives a seven-day marinade before meeting the char-grill.
On the Italian side, Aqua Roma presents Mediterranean dishes including carpaccio of Mazara red prawns with basil oil and caviar. The Astice Davide pizzetta, a holdover from the original Hong Kong location, features fresh lobster medallions and Sardinian bottarga without traditional sauce or cheese.
Armani/Ristorante
The king of Milan has opened a new flagship on Madison Avenue, complete with a restaurant that embodies the refined minimalism and understated elegance of his fashion collections. Like one of the brand’s perfectly tailored suits, every detail of Armani/Ristorante has been precisely considered—from the sleek green lacquer surfaces inspired by Mr. Armani's yacht and the Mediterranean Sea to the polished birch ceilings and mirrored walls that evoke 1930s glamour.
The menu features Italian cuisine with a distinct New York sensibility. Celebrating both Armani's childhood recipes and contemporary interpretations, standout dishes include Maine lobster paired with grapefruit and sabayon, and a steak tartare elevated by saffron crumble and bone marrow. House-made pasta shines in dishes such as guinea fowl bottoni adorned with pine nuts and black truffle, while risotto features porcini and morel mushrooms. The restaurant offers both an à la carte dinner service and a flexible prix fixe lunch menu ranging from two to four courses, allowing guests to experience varying levels of the kitchen's expertise while surrounded by Armani's signature blend of comfort and sophistication.
"This opening, on the eve of my 90th birthday, is an important personal milestone because it crystallizes my vision of style in the city that was perhaps the first to truly embrace it," Armani himself has said, underscoring how this new venture represents not just a restaurant, but a complete expression of the Armani aesthetic in the heart of Manhattan.
Borgo
Andrew Tarlow, who helped put Brooklyn on the culinary map with Marlow & Sons, Roman's, Achilles Heel, and the iconic Diner (opened over two decades ago on a then-desolate corner under the Williamsburg Bridge), has arrived in Manhattan. His latest venture, Borgo (Italian for "village"), is a charming trattoria that feels like a neighborhood fixture, partly due to its location in the former I Trulli space.
Leading the kitchen is Jordan Frosolone (The Leopard, Hearth), one of the city’s best Italian chefs, whose mastery of regional cooking shapes a menu that follows Tarlow's ingredient-driven philosophy. Starters include addictive fried delicata squash dressed in pecorino, chili, and honey (get two orders!); luscious fava purée with marinated greens; and a bright chicory salad with walnuts and Cabot cheddar. House-made pastas include spaghetti all'Amatriciana, gnocchi alla Romana with Sicilian almonds and cauliflower, and braised beef ravioli. The kitchen’s wood-burning oven elevates secondi like fennel sausage with Umbrian lentils, roasted leg of lamb with dandelion greens and prunes, and whole roasted branzino with smoked chickpeas. And the desserts hold their own with a textbook-perfect Sachertorte and refreshing house-made sorbets and ice creams.
"The whole process is a thrill for me," Tarlow says of his three-decade career. "From the discovery of finding the space and envisioning what it could be, to the craft of building it by hand, working with a team of skilled and creative people to bring it to life. Then opening our doors and serving people, nourishing them, celebrating with them. Our goal is to create a community around the restaurant. There's real magic in that."
Casa Tua
Casa Tua, the beloved Miami (and Aspen, and Paris) institution known for its refined Italian cuisine and intimate atmosphere, brings its signature hospitality to New York's Upper East Side in the recently renovated and reopened Surrey Hotel.
Like at the original, the menu here takes a sophisticated approach to Northern Italian cooking. Starters showcase choice ingredients with dishes like nut-crusted salmon, beef carpaccio with baby artichokes and 48-month Parmigiano, and minestrone soup. The pastas excel with handmade specialties including silky tagliolini with crème fraîche and caviar, classic lobster spaghetti, and rich pappardelle with wild boar ragù. For mains, diners can indulge in veal Milanese, chicken alla diavola, and roasted Mediterranean branzino.
The restaurant's design by Michele Bonan echoes Casa Tua's residential aesthetic, with intimate dining rooms adorned with art books, vintage photographs, curated artwork, and soft lighting that creates the feeling of dining in a sophisticated home. Like its Miami counterpart, the New York location includes a members-only club on the upper floor, adding an extra layer of exclusivity to this dining destination.
Crane Club
Chef Melissa Rodriguez has unveiled Crane Club in Chelsea's historic 85 Tenth Avenue building, transforming one of New York's most architecturally significant restaurant spaces—formerly home to her Michelin-starred Del Posto and Al Coro—into a glamorous, Art Deco-inspired new chapter. The soaring interior, with its incredible bones and dramatic scale, has been cinematically reimagined for Rodriguez's first venture beyond strictly Italian and French cuisine.
The menu here showcases Rodriguez's creative evolution, centered on a custom 12-foot Mibrasa wood-fired grill. A roving raw bar cart adds theatrical flair, presenting illuminated displays of pristine seafood. Standout dishes include oven-baked cherrystone clams with garlic bread crust and tableside pepper butter sauce, savory sfogliatelle crowned with Osetra caviar, and a Duroc pork double chop with urfa and seaweed. Pastry Chef Georgia Wodder's desserts offer playful sophistication, featuring a banana layer cake with guava sorbet and a refined take on the freezer-aisle classic, chocolate Viennetta. (Don't skip the vegetable section of the menu either; the sweet potato and broccoli rabe are both excellent.)
The space marries intimacy with grandeur through its double-height windows, red velvet drapery, and curved booths. A separate bar room features a striking red marble counter, where beverage director Chris Lemperle (formerly of Crown Shy and Overstory) crafts inventive cocktails like the Beet Gibson with pickled onion and the Field Notes, a clarified drink combining vodka, umeshu, and matcha. Wine director Cat Fanelli oversees an impressive list of over 1,000 international bottles.
Danji
Danji, the pioneering Korean restaurant that earned the world's first Michelin star for Korean cuisine, has reopened in Hell's Kitchen after a devastating two-alarm fire forced its closure for almost two years. Chef Hooni Kim's intimate 36-seat restaurant returns to its original location, where it first introduced New Yorkers to refined Korean cooking 15 years ago, long before the current wave of acclaimed Korean fine dining establishments like Atomix, Jungsik, and Oiji Mi earned their own stars. Kim's modern interpretation of Korean comfort food was prescient, proving that homestyle dishes could be reimagined while maintaining their soulful essence.
The renovated space maintains its modern and cozy aesthetic while the menu continues to showcase Kim's signature style—Korean comfort food crafted with French techniques and premium ingredients. Beloved dishes like crispy and soft tofu with ginger-scallion dressing, bulgogi beef sliders, and Korean fried chicken wings return alongside new offerings that reflect Kim's evolved approach to Korean classics. Small plates include crispy pork and chive dumplings, yellowtail hwe (sashimi) with gochujang vinaigrette salad, and a slew of house-fermented kimchi and banchan. Larger format dishes meant to share feature slowly braised short ribs, pork belly bo ssam, and 180-day aged kimchi chorizo fried rice.
True to its origins, Danji remains focused on wholesome, naturally fermented ingredients while honoring Korean culinary traditions through a contemporary lens. After weathering the storm of closure, Danji's return feels like reuniting with an old friend—a testament to Chef Kim's unwavering vision and the enduring appeal of his passionate cooking.
Experimental Cocktail Club
Experimental Cocktail Club makes its return to New York with a subterranean cocktail destination in Flatiron, following its departure from the original Lower East Side location in 2016. Designer Dorothée Meilichzon created an Art Nouveau-inspired space where organic root motifs in lacquered wood and metal weave through the ceiling, columns, and bar, while custom lighting bathes the space in amber tones that echo aged spirits.
The bar program, carefully assembled by Experimental Group partners Romée De Goriainoff, Olivier Bon, Pierre-Charles Cros, and Xavier Padovani, showcases New York's most comprehensive collection of French aperitifs and liqueurs, offering a tour through France's artisanal spirits heritage through small-batch producers and village distilleries.
Renowned mixologist Nico de Soto, whose career began at ECC Paris before opening acclaimed venues Mace, Danico, and Wacky Wombat, returns to helm the beverage program. His menu balances house favorites like the Old Cuban and St Germain des Près with innovative creations featuring clarification, carbonation, and lacto-fermentation techniques. Equal attention has been given to non-alcoholic offerings, with an extensive selection of sophisticated alcohol-free cocktails that mirror the complexity and creativity of their spirited counterparts. The food menu complements the drinks with elevated bar snacks including a Wagyu bologna sando, gougères au poivre, and frog "wings".
Joo Ok
Acclaimed Seoul fine-dining destination Joo Ok has relocated its innovative cuisine to Manhattan's Koreatown. Chef Shin Chang-ho's restaurant, which earned accolades from MICHELIN Guide Seoul, La Liste, and Asia 50 Best, garnered a Michelin star at its new Manhattan outpost just a short time after opening.
Taking residence in a distinctive 16th-floor space, Joo Ok reimagines the traditional Korean hanok (house) through modern design. A central garden (madang) features a ceiling window framing Empire State Building views, while industrial concrete elements contrast with curated Korean artworks. The dining room (sarangbang) and an elevated glass-ceilinged platform (maru) complete the thoughtful space.
Maintaining a zero-waste ethos and minimizing carbon impact through local sourcing, Chef Shin sources ingredients from local markets and the restaurant's upstate New York farm, continuing the same farm-to-table philosophy that distinguished the Seoul location. The 11-course tasting menu showcases contemporary Korean cuisine, highlights seasonal ingredients, and traditional Korean fermented sauces. Signature offerings include jat jeup chae with lobster, Korean pear, and pine nuts; pheasant mandu in a rich pheasant-and-beef broth; and deul gi reum combining spotted shrimp and geoduck with house-pressed perilla oil. From the sea, striped bass is elevated with ganjang jorim and sooyoo foam, while the main course features Mishima wagyu striploin accompanied by burdock japchae, radish rice, and mul kimchi.
Kiko
Kiko, a chic 75-seat boîte from culinary power couple Lina Goujjane (Sushi Noz, Momofuku Group) and Alex Chang (Il Buco Alimentari, Animal, Pujol), has opened in the former home of beloved neighborhood favorite Giorgione. Drawing from his Chinese heritage and experience in Japan, chef Chang melds American cuisine with Asian influences, while Goujjane, a second-generation restaurateur and sommelier, oversees operations alongside beverage director Chris Lemperle, formerly of Overstory.
Starters include Montauk Pearl oysters dressed in red yuzu kosho and turmeric mignonette, and interactive dishes like Dungeness crab with spicy crab fat mayonnaise for DIY hand rolls. Signature items include the impossibly crunchy thrice-fried chicken wings with makrut lime leaf, Maine lobster crispy rice in red curry, and a hearty duck nabe with spicy sesame and soy milk broth and hand-torn noodles. Seafood offerings include Ora King salmon with olive oil ponzu and grilled head-on prawns in XO butter. Lemperle's cocktail program reflects the restaurant's cross-cultural approach with drinks like the Hojicha Milk Punch combining rum and banana, and the house Kiko Martini featuring gin, sake, and sea lettuce.
The Studio Tre interiors create an elegant East-meets-West aesthetic, preserving original fireplaces, brick walls, and skylights while introducing oak, red marble, and oceanic-toned tiles, making this one of Hudson Square's most stunning debuts.
La Tête d'Or
Daniel Boulud's New York City empire continues to grow with La Tête d'Or, the celebrated chef's first foray into steakhouse territory. The restaurant, situated within One Madison Avenue's newly transformed office tower, directly across from Madison Square Park, pairs classic American steakhouse traditions with Boulud's signature French finesse.
Rockwell Group has designed a dramatic, clubby setting where soaring ceilings are warmed by deep blue tones, plush velvet banquettes, and rich wood accents. Named after Lyon's iconic park, La Tête d'Or represents a bridge between Boulud's French heritage and his four-decade culinary legacy in New York.
At the heart of the menu is a selection of premium cuts, including the show stopping Scharbauer Ranch American Wagyu ribeye, carved tableside from a roving prime rib trolley. Traditional steakhouse favorites receive subtle French elevation—from the tableside Caesar preparation to reimagined classics like crab Cakes and wedge salad. The wood-fire grill imparts distinctive flavor to specialties including a whole lobster and an array of veal and lamb chops.
The wine list showcases reds from the vineyards of Bordeaux, Napa Valley, and Tuscany. The cellar's depth extends to an impressive selection of Burgundian whites and prestige Champagnes, alongside boutique American producers, offering both celebrated labels and undiscovered treasures. Behind the bar, mixologists creatively craft cocktails, incorporating fresh, market-driven ingredients.
Leon's
From Nick Anderer and Natalie Johnson, the husband-and-wife team behind Anton's, one of the West Village's most beloved neighborhood restaurants, comes Leon's, an all-day Italian restaurant. Named after Johnson’s great-grandfather, who journeyed from Alexandria to Naples, the restaurant weaves together the culinary traditions of southern Italy with subtle influences from Egypt and France in a soaring space that captures the Mediterranean spirit and essence of coastal towns while preserving the 1895 building's Beaux Arts architectural heritage.
Chef Anderer's menu celebrates the vibrant ingredients of Campania, Abruzzo, and Sicily through both traditional and family recipes. Dishes include fava bean falafel, spaghetti with bottarga di muggine, and a grilled lamb trio featuring arrosticini skewers, shoulder roast, and kofta. A whole fish for two can be prepared either Italian-style, with olive oil and herbs, or Egyptian-style, with a crispy bran crust. Operating continuously from breakfast through dinner, Leon's aims to become an all-day neighborhood gathering spot.
The beverage program centers on Italian and coastal European wines, complemented by select spirits and craft beers. Drawing inspiration from the cafes of Cairo and Alexandria, the non-alcoholic offerings feature refreshing teas and house-made beverages that echo the flavors of Egyptian outdoor markets.
Locanda Verde
On the heels of the success of his Cafe Carmellini, chef Andrew Carmellini expands his culinary footprint with a second outpost of Locanda Verde at Hudson Yards. The new location captures the intimate warmth that has made the original TriBeCa restaurant a downtown fixture since 2009, while embracing the dramatic architecture of Manhattan's newest neighborhood.
Design firm Roman and Williams channels 1930s Italian glamour throughout the space; principals Robin Standefer and Stephen Alesch softened the modern high-rise setting with palazzo-style shutters, soaring ceilings, and graceful arches, merging classical and modernist sensibilities. The dining room glows with amber light, plush orange accents, and velvet details, while stone-framed mirrors and monumental silver-and-glass chandeliers bathe the space in warmth. Artist Dean Barger's Cubist-inspired equine murals adorn the stunning private dining room and upstairs bar, alongside Expressionist works by Robert De Niro Sr.—a nod to the father of the restaurant's not-so-silent partner.
Carmellini's menu celebrates his distinctive urban Italian cuisine, bringing downtown favorites, including the renowned Sardinian sheep's milk ricotta, succulent lamb meatball sliders, the time-honored grandmother's ravioli, and the kitchen's show stopping fire-roasted garlic chicken—to a new audience. The menu expands with fresh offerings: a selection of crudi, hearty pasta dishes, and generous shared plates that emphasize a convivial spirit.
Master Sommelier Josh Nadel has crafted an Italian-leaning 700-bottle wine list while the cocktail program, designed by Darryl Chan, features Italian-inspired innovations like the Cappelletti Fizz with Plymouth Gin and fennel pollen, and the Toscano Santo, a Negroni variation featuring Tuscan gin and vin santo.
Monkey Thief
New cocktail bar Monkey Thief brings vibrant Asian-influenced drinks and shareable plates to the Theatre District. Partners Avi Singh, Rishi Rajpal, and David Muhs, known for Greenpoint fave Sama Street, have created an inviting 60-seat space that captures the energy of Asian night markets.
Head Bartender Muhs's creative cocktail program reimagines Asian flavors in unexpected ways. Standouts include the savory-spicy 7 Long Years margarita with sesame oil and green chili; Major Tom, a tom kha soup-inspired creation featuring gin, shochu, and coconut cream; and Holy Trini-tini, which incorporates roasted garlic and scallion gin. The bar also offers innovative draft cocktails and thoughtfully crafted non-alcoholic options.
The shareable food menu spans raw dishes to skewers and small plates. Highlights include beef koi tartare with quail egg, white fish crudo with young coconut and yuzu jelly, lamb kebab with mint chutney, and crispy fried rice. Desserts feature creative spins on Asian flavors like Thai tea Basque cheesecake and a saffron ice cream sandwich. Located on West 47th Street, Monkey Thief is an ideal spot for pre- or post-theatre dining and drinks.
Nizuc
Nizuc brings vibrant Mexico City flavors to Hudson Yards. Chef Daniel Mendoza, formerly of Eleven Madison Park, Aska, and ATLA, crafts a menu that pays homage to his hometown while sourcing from local farmers and purveyors.
The menu showcases antojitos like carpaccio de pulpo with salsa Veracruzana and cacahuazintle chowder, a creative fusion of chowder and pozole. Mexico City-style tacos include the rib eye gringa with queso chihuahua and innovative vegetarian options like smoked carrot tostadas. Larger plates feature grilled branzino with salsa verde and Yellow Bell Farm chicken in mole rojo. House-made organic tortillas using Sobre Masa masa complement each dish. For dessert, highlights include espresso Kahlua flan with dark chocolate, tres leches de coco with passionfruit, and natilla de chocolate, a homestyle style custard with berries and cajeta.
The beverage program, developed by Jeffrey Tascarella and Christopher Lowder, offers seasonal house cocktails, creative takes on palomas and margaritas, and agua frescas in flavors like watermelon and pineapple jalapeño. With its vibrant, fresh cuisine, inventive cocktails, and prime location, Nizuc is a welcome addition to the neighborhood and an ideal destination for pre-theater dining at The Shed or Broadway.
Twin Tails
Craving curry with a view? Look no further than Twin Tails, where Southeast Asian spice meets Central Park vistas. This latest venture from Quality Branded (the minds behind Zou Zou's and Bad Roman) brings fresh flavors to Columbus Circle. Designed by AvroKO, the space channels 1980s Manhattan glamour with a dash of drama—think mirror-paneled walls and amber glass chandeliers that cast intimate pools of light throughout.
The menu, crafted by chef/partner Craig Koketsu and executive chef Chad Brown, is a thoughtful exploration of Southeast Asian cuisines, with particular focus on Thai and Vietnamese traditions. At the nine-seat marble bar, diners can begin their evening with innovative cocktails like the salted lychee martini or the Bangkok screwdriver that balances galangal's warmth with Thai basil's brightness. The restaurant's French-focused wine program is tailored to the restaurant’s bold flavors, featuring carefully curated selections of Sancerre and vintage Bordeaux.
Must-order dishes include a tableside green papaya and kumquat salad prepared ceremoniously with mortar and pestle, and king crab and uni buns that draw inspiration from Hanoi's famous cha ca la vong (turmeric fish with herbs). Large-format offerings shine in the cho lon duck, served with paper-thin crepes and an array of accompaniments including red curry and tamarind jam, while the lacquered beef shank khao soi arrives with a crown of crispy noodles. The dessert program shows equal creativity, featuring items like a Thai iced coffee affogato with peanut crunch and a rotating selection of soufflés in flavors like pistachio-pandan and coconut red curry.
You Might Also Like
