This winter brings with it a round of restaurant openings from notable industry folks, including those mentioned here. While their opening dates might be in flux, these concepts are on target to make an impact.
1. Carla Hall’s Southern Kitchen; Brooklyn, N.Y.
With hot chicken becoming even hotter, the latest concept from Carla Hall is sure to make a squawk on the Brooklyn dining scene. With a concession stand at the Barclays Center already open, the 30-seat restaurant will test diners’ taste for the concept at full scale. Based on the restaurant’s Kickstarter campaign, which raised $264,703 in just over a month, consumer interest is considerable.
2. Cruz Blanca, Chicago
Rick Bayless’ new brewpub could be his first concept where the booze is as important as the food. Much of Cruz Blanca’s press coverage has centered around Bayless’ foray into brewing, leaving the concept’s dishes to prospective diners’ imaginations—though Bayless told the Chicago Tribune the food menu would be “small but very exciting.”
3. Guenter Seeger NY, New York City
Chef Guenter Seeger’s 38-seat eponymous spot will reportedly master the feat of changing its eight-course tasting menu daily. The chef’s first restaurant since closing Seeger’s in Atlanta in 2007, Guenter Seeger NY has already garnered a good deal of excitement, as its development is being filmed for a documentary.
4. Antoinette; Berkeley, Calif.
Seeking to make hotel dining “elegant again,” fine dining chef Dominique Crenn has signed on to curate a French brasserie in the recently renovated Claremont Club & Spa, SF Eater reports. Though the concept will be operated by the hotel, it will fully execute on the restaurateur’s vision, with help from the wine director at Crenn’s cafe concept, Petit Crenn.
5. ABCV, New York City
Diners shouldn’t expect veggie burgers or seitan at ABCV, the all-vegetarian spinoff of chef Jean-Georges Vongerichten’s ABC Kitchen. Eschewing meat substitutes, vegetables themselves will be the menu’s stars, Vongerichten told the New York Post, noting that 75 percent of ABC Kitchen’s customers order some form of roots, salads and beets—making the spinoff a natural extension. And he’s not the only restaurateur to capitalize on center-of-the-plate vegetables’ shining moment (see Made Nice).
6. Duck Duck Goat, Chicago
Chef Stephanie Izard’s newest concept, created in partnership with BOKA Restaurant Group, is focused on Chinese cuisine but seeks to diversify its offerings with the addition of a street-food takeout window. The window will reportedly open before the restaurant is fully up and running, generating additional buzz for the already-anticipated spot, which has hosted a number of preview pop-up events.
7. Made Nice, New York City
The team behind Eleven Madison Park is cooking up their answer to the vegetable-centric menu trend, drawing parallels to chef Jose Andres’ Beefsteak in the process. Meals at fast casual Made Nice will feature seasonal, artisan ingredients and range in price from $10 to $15, restaurateurs Will Guidara and Daniel Humm told the Wall Street Journal.