1. Fowler & Wells, New York City
Shortly after breaking the news that he would close Colicchio & Sons, chef Tom Colicchio noted that staff of the soon-to-shutter concept were offered jobs at his upcoming Fowler & Wells, a 90-seat eatery in the brand-new Beekman Hotel. In addition to serving up French-inspired dishes with an old school New York bent, Fowler & Wells, which opens this month, will oversee the hotel’s room service and catering business, notes W Magazine.
2. Papaya King, Las Vegas
Long a New York City staple, Papaya King is headed for drier pastures, as the brand plans for a new unit in Las Vegas. The 1,558-square-foot eatery will dish out its signature hot dogs and fruity drinks in a space formerly occupied by a monster mini golf outpost, Eater says, noting that construction is estimated to cost $250,000.
3. Tansuo, Nashville
This new spot from celebrity chef Maneet Chauhan and her Morph Hospitality Group seeks to stoke Nashville’s interest in Chinese culture and food history through its cuisine. The concept, which is set to open later this fall, will serve a menu that calls to mind China’s street food and evening markets.
4. Smyth & The Loyalist, Chicago
A two-parter, the more casual half of this concept from Charlie Trotter's alums John and Karen Shields opened in late July. The Loyalist aims to be the type of spot where regulars congregate, while its fine-dining upstairs neighbor, Smyth, will lean toward a special meal sort of space, Eater says. Smyth will showcase an 8-course tasting menu ($135) when it opens in September.
5. ABCV, New York City
Produce will be the star of the plate at the much-anticipated restaurant from chef Jean-Georges Vongerichten slated to open this month. Vongerichten—who prefers the term “vegetable restaurant” over vegetarian, Grub Street says—will debut breakfast and lunch service before adding dinner at the ABCV space, which will also serve as home to a juice bar and takeout counter.
6. Vista Ramen, St. Louis
Chef Chris Bork sought to put his own stamp on ramen at this 40-seat dinner-only spot that opened earlier this summer. From its open kitchen, the concept serves ramen and Asian small plates with a seasonal spin, notes the St. Louis Post-Dispatch. The beverage menu continues the Asian flavor profile, with cocktails containing such ingredients as Thai basil, yuzu syrup and five spice.