The 11 New Restaurants You Need To Try

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Grant Achatz opened his New York outpost of Chicago's The Office earlier this year, but most of the attention has been on the adjoining location of The Aviary. A mix of futuristic bar and restaurant, Achatz is serving breakfast for the first time. There are also avant-garde cocktails, including one that's served in a "pillow" filled with the scent of an everything bagel and released tableside.

Chen Lieh Tang, the son of late restaurateur Shorty Tang, is reviving his father's restaurant on East Broadway. With three floors and an 80+-item menu, both the space and the kitchen's offerings are sprawling. Some of the dishes, like the peanut noodles, will draw on Shorty's recipes—but there will be newcomers as well.

While John Fraser has made a name for himself lately in the vegetable sphere with Nix, he hasn't forgotten about meat. He's serving roast lamb with chermoula and Moroccan pilaf, veal dumplings, and a riff on steak tartare at his new West Village restaurant.

After a short shutter, a summer out east and a revamp, one of the city's temples to fine dining is open again—and reservations for the month have already sold out. Those planning to go in November will have the choice between a $295 eight- or 10-course menu, and a $155 five-course bar offering.

Angelenos who would prefer to skip the flight to Brittany for dinner now have a closer option for Breton cooking. Chuck Kallal, who is overseeing the Manhattan Beach kitchen, helped open local favorite Petit Trois. The menu stays fairly traditional with Brittany sardines, a country pâté and a goat cheese galette.

Carlos Altamirano has ample experience running Peruvian restaurants in SF; Barranco is his seventh. In a space that's decorated with large murals of Peru's mountains, he's serving cebiches, skewers (including one with beef heart) and bolitas de yucca, or crispy yucca balls stuffed with Oaxaca cheese.

In Korean, barnzu translates to "eating while drinking." It's fitting, then, that the dishes at this new Tenderloin restaurant—Korean fried chicken, crispy pork belly, savory Korean pancakes—are designed to pair well with alcohol. As for the "drinking" part, there's beer, soju and bokbunja, a Korean wine made from raspberries.  

Restaurateur Andy Shallal quickly switched his now-closed Southern restaurant, Mulebone, to this Middle Eastern one. In place of catfish, he's serving dishes from Morocco, Egypt, Iraq and beyond, including 40 mezes like bathenjen, or grilled eggplant with mint sauce, and hummus with fava beans. There's also a kebab section of the menu and larger plates like trout with chermoula and Moroccan couscous.

Chef Justin Yu's much-anticipated restaurant opening was interrupted by Hurricane Harvey. Now, just a few weeks later, the restaurant is ready to go, and reservations for the opening days are already sold out. Those who are able to grab a walk-in table will be rewarded with dishes like battered and fried green onions with a caviar-laced dipping sauce, and Wagyu with fermented radishes and dandelion greens.

If you're visiting Treaty Oak Brewing & Distilling in Dripping Springs, you'll likely need food to fortify you. Thankfully, there's a new restaurant on site to help with that. Ghost Hill has a Texas-inspired menu including snacks like Cajun Chex Mix and brisket rillette, plus more substantial plates like grilled chicken thigh with smoked whipped potatoes and burnt-end brisket.

Jeff McInnis and Janine Booth made a name for themselves in New York with their popular fried chicken restaurant, Root & Bone, but now they're tracing McInnis's roots back to Florida. Much of the menu, like Buffalo-style fish wings and a whole yellowtail snapper for two, comes from the water, but there are a few options for those who prefer meat or vegetables.