Best New Restaurants NYC, L.A.

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P.S. Kitchen

This vegetable-focused spot in the Theater District is donating all proceeds to charities like The Doe Fund. On the menu from vegan chef Gary Barawidan, you'll find a fennel tartine and "Buffalo wings" made with hen-of-the-woods mushrooms. There's also orzo Alfredo and a burger made with Beyond Meat.

Golda

Danny Nusbaum, who co-owned the beloved but short-lived Tilda All Day, is back in the neighborhood with his new project. This one is also open most of the day (from early morning until cocktail hour) and has a Middle Eastern slant with dishes like an egg sandwich with the regional pepper spread muhammara. In the evenings, Golda will host guest chefs for pop-ups.

Yuan Noodle

Like its neighbor, Little Tong Noodle Shop, this restaurant specializes in a spaghetti-esque noodle made from rice called mixian, or mi fen. Here, in what was Biang!, those noodles are served in hot and sour beef soup and stir-fried with shrimp and XO sauce. A handful of dim sum options and smaller plates, like a spicy cucumber salad, round out the menu.

Fairfax

When Gabriel Stulman closed Perla in the West Village, he held onto the space. He recently reopened it at as Fairfax, an all-day café/wine bar. There's a Spanish tortilla and granola in the morning, and starting at 11 a.m. during the week, $20 buys diners a glass of wine and a small plate like steak tartare or heirloom tomatoes with gremolata.

Mtn.

Gjusta and Gjelina's Travis Lett has a new spot under his belt. This one, in Venice, is focused on izakaya fare like shishito peppers with red miso and scallions, mushrooms baked in yuzu butter, and grilled sake-marinated chicken wings. There's also a short ramen section featuring kombu shiitake broth on the menu.

Journeymen

This restaurant in the former Canelé space isn't precisely what you might expect from a restaurant in the U.S. Walk in and you'll immediately have a small snack in hand to munch on while you choose what you're having for dinner. Plates on a given night might include turnips with the tops still on, ham and mustard seeds, or a salad with chickpeas and grilled squid.

Alta Nordic Kitchen

Father-and-son duo Christer and Ian Larsson are bringing a Nordic taste to Melrose. Christer is an alum of New York's Aquavit, but he's keeping things more casual here with open-faced toasts topped with gravlax or yellowfin tuna tartare. On the heartier side of the menu, there are Danish meatballs with a plum compote and parsnip purée.

Barcino

The Boxing Room's team shut the restaurant down and reopened it as Barcino, a Catalan restaurant whose menu is geared toward summer. There's a raw bar, as well as tapas including cauliflower fritters, the classic patatas bravas, octopus that's charred on a plancha and a daily paella. Finish dinner with a churro ice cream sandwich.

Katana

L.A.'s upscale Japanese spot has headed East and settled a second location in Chicago. Robata, or grill fare, makes up the largest section of the menu, with options ranging from purple potato to A5 Wagyu steak. But there are also small plates like uni with heart of palm and salmon roe, and an omakase offering. Keep in mind, there's a dress code, so leave your flip-flops at home.

Bistro 1521

The complex flavors of the Philippines are on display at this Arlington newcomer. There are the more familiar offerings including lumpia and pork sinigang, as well as dishes some diners may be less familiar with, like the Ihaw-Ihaw special, prepared with salted egg, shrimp, jumbo squid, chicken, pork, eggplant and achara (or pickled papaya).

A'Bouzy

Everything goes with bubbles at this Champagne-soaked restaurant. That includes a raw bar, wild Alaskan salmon made with a butter-and-Pernod sauce, seared foie gras, and steak tartare. Diners, however, will have a few more decisions to make: There are more than 150 bottles of bubbles to choose from.

Eldorado Cafe

Every inch of Eldorado is bright and festive. There are bold blue walls, a green hallway and decal-covered tables upon which to dine on queso, house-made salsas, crispy tacos and guisos (or Mexican stews) made with green chile and pork or adobo braised short ribs with tomatoes and sherry.