Foodie Frenzy: New York's 10 Hottest Restaurant Openings for 2023
Foodie Frenzy: New York's 10 Hottest Restaurant Openings for 2023 - The Return of Fine Dining
After a tumultuous couple of years, fine dining is making a triumphant return in New York City. With widespread vaccine distribution and dropping case numbers, restaurants across the five boroughs are dusting off their white tablecloths and polished silverware to welcome patrons back for luxurious multi-course meals. For foodies, it's a chance to re-experience the sophistication and indulgence of high-end cuisine.
Leading the resurgence is Chef Daniel Boulud, whose Restaurant Daniel on the Upper East Side regained its three Michelin star status in late 2021 after temporarily losing one star during the pandemic. According to Boulud, finely crafted tasting menus are back in demand, though he has also introduced more casual options to cater to diners seeking flexibility. At Daniel, that means a $175 four-course prix fixe dinner or a $275 seven-course tasting, alongside an a la carte menu with items like caviar pie and lobster salad.
Meanwhile, at Eleven Madison Park, Chef Daniel Humm has done away with menus entirely post-pandemic, instead presenting patrons with a multi-sensory tasting experience that highlights seasonal, locally-sourced ingredients. A review in The New York Times declared the reinvented EMP to be "more imaginative than ever." Though the $335 per person price tag limits access for some, for fine dining enthusiasts, it's the ultimate in luxury, artistry, and hospitality.
Jean-Georges Vongerichten is also leaning into bespoke dining at his flagship Jean-Georges restaurant in Columbus Circle. Instead of ordering, guests share their preferences with the kitchen and receive a personalized procession of dishes like hamachi crudo, black bass with fermented chickpeas, and Valrhona chocolate cake. Vongerichten calls it "nearly telepathic dining" that celebrates individual tastes.
Of course, fine dining isn't just about Michelin stars and jackets required. Neighborhood spots like Crown Shy in the Financial District, Claro in Brooklyn, and Atomix in Koreatown offer refined cuisine in more relaxed atmospheres. At Crown Shy, seasonal American fare like dry aged duck breast and roasted confit sunchokes pair nicely with natural wines, while Claro serves shareable small plates of octopus, bone marrow, and whole roasted fish inspired by the coastal regions of Spain and Portugal. Atomix dazzles with its Korean-focused tasting menu, which The Infatuation called "an incredible culinary experience."
Foodie Frenzy: New York's 10 Hottest Restaurant Openings for 2023 - Neapolitan Pizza Perfection
New Yorkers have long argued over who makes the city's best pizza, but in 2023, Neapolitan pies are emerging as the top contenders. With their charred, chewy crusts, ripe San Marzano tomatoes, and molten buffalo mozzarella, these pizzas represent the pinnacle of the Italian tradition. Leading the Neapolitan pizza renaissance are hot spots like Ribalta, Don Angie, and Song’E Napule.
At Ribalta’s multiple locations, third-generation Neapolitan pizza maker Rosario Procino serves up textbook Margherita pies baked in a 900-degree wood-fired oven. I recently dined at their Flatiron outpost, where the lightly charred crust had just the right amount of chew and the basil-flecked sauce sang with bright tomato flavor. The mozzarella di bufala, imported from Italy, added luscious creaminess in each bite. It was pizza perfection achieved through quality ingredients and skillful execution. As one Ribalta regular raved on Yelp, “The crust is amazing. It's chewy with the perfect amount of char. The cheese is stringy and delightful. The sauce tastes like actual tomatoes.”
Meanwhile, Angie Rito and Scott Tacinelli of Don Angie are earning raves for their creative Neapolitan pies topped with everything from nduja sausage to broccoli rabe. Their Village Voice outpost even offers a full vegetarian menu. But purists flock for the Montanara Starita, which pays homage to the fried Neapolitan pizza from Naples’ Pizzeria Starita. With its puffy, fried-to-order crust, juicy plum tomatoes, and smoked mozzarella, it’s no wonder this indulgent pie won “best in show” at Scott’s Pizza Tour in New York.
If you seek authentic Neapolitan pizza certified by the Associazione Verace Pizza Napoletana, head to Song’E Napule in Greenwich Village. Their VPN-certified pizzas are made according to strict Neapolitan tradition, from the type of wood used in the oven to the exact ingredients on each pie. Even their tomatoes are specially grown and canned in the volcanic plains of Mount Vesuvius. On recent visits, Song’E Napule’s crowd-pleasing Margherita hit all the right notes, while their marinara pie let the bright, summery sauce shine. Just don’t forget to ask for your pie “ben cotta” if you prefer it extra crispy.