Restaurateur Danny Meyer is planning to take New York City for a spin with the renovation of The View, the city’s only revolving restaurant.
The View will overlook New York's theater district. | Photo courtesy of The New York Marriott Marquis
Located in the New York Marriott Marquis, The View is being given a full glow up by Meyer’s Union Square Hospitality Group, which is reimagining the concept as an upscale dining destination. The two-store venue is smack dab in the heart of the Broadway Theater District, or at least 48 floors above it. It can seat up to 500 people (on two floors) and rotates 360 degrees each hour (so, very slowly). It’s scheduled to open this winter.
La Tête d'Or will be Daniel Boulud's first steakhouse. | Photo courtesy of The Dinex Group.
Meanwhile, elsewhere in Manhattan, the famed French chef and restaurateur Daniel Boulud’s Dinex Group (Daniel, Café Boulud, Le Pavillion, etc.) in mid-November opened the new concept La Tête d’Or, which is Boulud’s first steakhouse. The cuts of meat are premium and there’s a wood-fired grill, but a real focus is on the sauces, which, of course, will have a French flair. A Prime Rib Trolley will slice Scharbauer Ranch American Wagyu to order, a Caesar salad will be made tableside and lobsters will be grilled whole.
Mika is Michael White's first standalone restaurant in Florida. | Photo courtesy of Bishop Design.
Michael White, the New York chef with a galaxy of Michelin stars (actually six) is heading south. White is scheduled to open the new Mika in Miami in December. It will be his first standalone restaurant in Florida.
White is the founding chef of the fine-dining Marea in New York. But Mika will be a bit more “humble,” if a “Riviera-style” restaurant in Coral Gables can be humble. Press materials describe it as offering “unapologetic food in a convivial setting.” Expect house-made pastas and classics like White’s langoustine carpaccio; fusilli with octopus and bone marrow; and rosemary sea salt Bistecca alla Fiorentina.
Osteria Mozza opened in Washington, D.C.'s Georgetown neighborhood. | Photo courtesy of Rey Lopez.
The aptly named restaurateur Stephen Starr has partnered with West Coast culinary star Nancy Silverton to bring her Osteria Mozza concept to Washington, D.C. The Georgetown restaurant opened earlier this month in a 20,000-square-foot space that includes a Mozzarella Bar, private dining and an Italian market, with items picked by Silverton.
Starr, of course, is already a power player in D.C. with his concepts Le Diplomate, St Anselm, El Presidente and Pastis, but it’s a first for Silverton, who is based in Los Angeles with concepts that include the original Osteria Mozza, Pizzeria Mozza, and Chi Spacca. She also founded and later sold LaBrea Bakery, and has had a long and storied career in LA with stops that included Michael’s, Spago and the (sadly now closed) restaurant Campanile, which she co-founded with late ex-husband Mark Peel.
High Street Hospitality Group moves to Washington, D.C. with A.kitchen+bar. | Photo courtesy of High Street Hospitality Group.
And speaking of jumping markets, Philadelphia restaurateur Ellen Yin in September brought A.kitchen+bar to Washington, D.C. in partnership with the Hotel AKA Washington Circle. Yin’s High Street Hospitality Group is also known for the flagship concept Fork in Philly. A.kitchen is a bit more casual with classics from the Philadelphia location, like Crispy Oyster Mushrooms and Bavette Steak with peanut Romesco and purplette onions; but also dishes like Chickpea Panisse with grilled carrots, pickled peppers and squash tahina; and Smoked Duck frites with radicchio salad and duck fat bernaise sauce.
A rendering of Cordelia Fishbar in Washington, D.C. | Rendering courtesy of Clyde's Restaurant Group.
Also in D.C., Clyde’s Restaurant Group (Clyde’s, Old Ebbit Grill, The Hamilton, etc.) this month opened the new Cordelia Fishbar in the Union Market District. On the menu is global seafood cooked over charcoal. It’s big, with 250 seats. Let’s get the whole four-pound Spanish turbot that’s carved tableside and a white port-and-tonic.
Che Fico's pizza gets a spinoff. | Photo courtesy of Eric Wolfinger
Meanwhile, in California, chef and restaurateur David Nayfeld and Matt Brewer in October finally opened the long-awaited Che Fico Pizzeria, which is in San Francisco’s Thrive City next to the home of the Golden State Warriors.
Nayfeld developed a following for his unique “Che Fico-style” pizza back in 2018 at his signature restaurant Che Fico on Divisadero, which involves generously grated fresh parmesan on a blackened crust. His fans went nuts for it, and begged for more. It took Nayfeld five years to develop the recipe that was just right: a naturally fermented dough and hand-pulled cheese.
The menu has more than pizza, like a Muffuletta; chicken wings with Chili Bomba, pickled chilis and avocado blossom honey; and gelato. And, of course, cocktails like the Golden Boy (a nod to Stephen Curry) made with bourbon, honey syrup, lemon and Citranage.
Somerville brings progressive American to South Los Angeles. | Photo courtesy of Jakob Layman.
In Los Angeles, the folks behind the Hilltop Coffee + Kitchen chain (co-founders Yonnie Hagos and Ajay Relan under GVO Hospitality) on Nov. 22 are scheduled to launch the new Somerville, a restaurant and cocktail bar in South LA’s Slauson Corridor with a “progressive American” menu by chef Geter Atienza (Broken Spanish, Bouchon Bakery). Look for Collard Green Lasagna; Braised Lamb Shanks with Saffron Polenta; and Parker House rolls with truffle butter.
Richard Blais. | Photo courtesy of Kestrel.
Further south, Richard Blais of “Top Chef All Stars” fame opened Kestrel earlier this month at the Indian Wells Golf Resort in California’s Coachella Valley. It’s on top of the golf resort’s club house with views of the course. I will be ordering a liquid nitrogen margarita.
Roasted carrots, smoked blueberries and shishito peppers at Talia Kitchen. | Photo courtesy of Talia Kitchen.
And nearby in the Temecula Valley, Talia Kitchen opened recently at Murrieta Hot Springs Resort. Executive Chef Matt Steffen has worked with Director of Nutrition Sarah Goudie to present a healthful menu that showcases local ingredients, like Baja Striped Bass with sauce Veracruz; and Roasted Sweetheart Cabbage with miso caramel. The signature focaccia is topped with whipped ricotta, Marshall’s honey, and roasted figs. And there is a wide selection of zero-proof cocktails.
Zach Engel and Andres Clavero at Cafe Yaya. | Photo courtesy of Galit.
In Chicago, the acclaimed restaurant Galit has a new sister. Chef Zach Engel and partner Andrés Clavero this winter plan to open the new Café Yaya, an all-day-dining concept right next door to Galit in Lincoln Park. Designed to offer breakfast, lunch, brunch, dinner and takeout, Café Yaya will be a bit more casual with the goal of nurturing community, according to press materials, along the lines of sidewalk bistros of Tel Aviv or Paris. Guests can order at the counter before being seated.
Look for bourekas, baklava and challah from pastry chef Mary Eder-McClure, along with Engel’s French/Jewish/Southern/Middle Eastern and Midwestern menu.
The booths at Mileta. | Photo courtesy of Killian Rose.
In Lexington, Kentucky, the Italian-inspired Mileta opened earlier in November. It’s a concept developed by proprietor and managing partner Dallas Rose and Executive Chef Alex Green, with Aaron Wood as director of operations. On the menu are house-made pastas, like Spaghetti with Littleneck Clams Poached in a Calabrian Chili Dashi; as well as a Smoked Pork Belly with Lemon-Toasted Breadcrumbs; or Budino with Sunflower Pudding for dessert. There’s also a “Pasta Room” a glass-enclosed pasta production area that can accommodate 10 to 12 guests to watch the process up close.
The dry-aging room at Armour House. | Photo courtesy of Eleven Productions.
In a former meat packing plant in Birmingham, Alabama, is the new Armour House, which opened in early November. Created by Rollins Montgomery and Chris Reebals, the Executive Chef is Jeffrey Compton, who brings a brasserie menu. There’s a raw bar and dishes like Black Angus Beef Tenderloin with Pomme Puree, Charred Broccoli, Lamb Shank Jus and Bone Marrow Butter; and Bluefin Tuna Crudo with Huckleberry & Champagne Granita. I plan to order the Pear Galette with Pecan Frangipane, Thyme and Vanilla Ice Cream for dessert, along with the chocolate bonbon selection.
Arancini at Tavola. | Photo courtesy of Table 301 Restaurant Group.
Carl Sobocinski’s Table 301 Restaurant Group, which is known as the backbone of the Greenville, South Carolina restaurant community, has opened a concept outside Greenville for the first time. But they didn’t go far.
The new Tavola opened in late September in BridgeWay Station, a development just south of Greenville. It’s an Italian steakhouse with pastas, chops and seafood, led by chef Beau Owens (The Lazy Goat.)
The rooftop concept Stellar Jay. | Photo courtesy of Yoshihiro Makino.
Denver’s new zero-waste Populus Hotel opened in October and it has two noteworthy venues: Pasque is the all-day-dining concept with Executive Chef Ian Wortham (Tavernetta, Frasca Food & Wine) at the helm. We can get Boulder Omelets with butternut squash, onion, sumac and cheddar at breakfast; and Ruby Trout with maitake mushroom, smoked sabayon, trout roe and rosemary oil at dinner.
Or we can meet at the rooftop (indoor/outdoor) Stellar Jay, where dishes are wood-fired and the space is designed to look like a tree canopy in Aspen. We can share the bison and venison skewers. Both concepts support regenerative farming, and organic waste goes into the hotel’s onsite biodigester, which converts it into compost for local farms.
The mezze plate at Albertine. | Photo courtesy of Albertine.
In Charlotte, North Carolina, the husband-and-wife team Joe and Katy Kindred (Kindred Studio, Hello Sailor, Milkbread) in September opened Albertine, a Mediterranean-inspired concept with a Southern twist. Look for dishes like Crispy Pickle-Brined SC Quail in an Aleppo pepper hot honey; or dates with country ham and peanut muhammara; and wood-grilled babka with locally produced Nostalgia Chocolate for dessert. The chef de cuisine is Mark Machanic and Danny Ike is director of wine.
Guests can choose their alcohol content at Twisted Tonic. | Photo courtesy of Twisted Tonic.
A new rooftop bar opened this month in Miami’s Lincoln Road called Twisted Tonic, which literally has an interesting twist. Owned by Isabel Aguero, who has lost a sibling to alcoholism, the bar offers cocktails with three tiers of options: libre (no alcohol), splash (reduced alcohol) and stiff (standard alcohol). Prices vary by selection.
The idea is to avoid negative terms like “mocktail” or “virgin” drinks, she contends. “Most of the time, people just want to have a drink in their hand,” said Aguero. “At Twisted Tonic, they can do exactly that, while having control over their alcohol consumption.”
Sipeo Cafe & Bar is designed to be sober friendly. | Photo courtesy of Sipeo Cafe.
That trend is also showing up on the West Coast, where the new Sipeo Café & Bar opened in the San Francisco Bay Area is scheduled to open Nov. 30. There’s a California-Mediterranean menu and zero-proof and low-alcohol cocktails, alongside beer and wine, with 70 seats and a pet-friendly patio. Developed by Hetal and Dhruma Shah, it’s designed to be welcoming to both drinkers and sober curious.
Kasumi is Jonathan Fox's latest concept in Boca Raton, Florida. | Photo courtesy of Kasumi.
Restaurateur Jonathan Fox in October opened the waterfront Japanese concept Kasumi in Boca Raton, Florida’s Waterstone Resort & Marina. In the kitchen is chef Takashi Yagihashi, who presents the art of Omotenashi, a concept of hospitality that emphasizes meticulous attention to detail. There is sushi and sashimi, but also locally sourced seafood and dishes like Shio Koji Sea Bass and Chicken Toban Taki. There is also an extensive sake and Japanese whisky collection.
The oxtail paella at Sra. Martinez. | Photo courtesy of Michael Pisarri
And, coming in December, Michelle Bernstein and husband/partner David Martinez are reviving the concept Sra. Martinez in Coral Gables, Florida. It was a concept Bernstein first opened in Miami in 2008, the year she became the first woman to win the James Beard Award for Best Chef: South.
Rejoining her in the kitchen will be chef Andrew Gilbert (Seven Dials), who also worked at the original Sra. Martinez. This new version will have a menu rooted in Spain, with croquetas; Rabo Encendido Paella with melting bone marrow; and Labneh Ice Cream with tomato marmalade for dessert. The bar promises to be lively with great snacks (Duck Fat Popcorn) and live music.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.