Fall Openings: Three Buzzy NYC Restaurants
Fall in New York always means a new season of buzzy restaurant openings. While there are many to look forward to (Brooklyn Fare Manhattan, Martha and Upland, among them), the sheer bounty makes prioritizing a must. Here, our top three picks this season.
Aldo Sohm Wine Bar: Le Bernardin’s legendary Austrian wine director gets his turn in the limelight with this eponymous, newly opened wine bar. The bright, 60-seat space is far more casual than the restaurant, with its light-wood touches, high tables and deep couches. “The idea is that you’re coming into my living room,” Sohm says. Expect small plates like salads, panini, charcuterie and cheese, and a list of 230 wines (including 20 sparkling varieties) sourced from around the world. Make a dent in the list faster with the flight tastings and 40 by-the-glass options. 151 W. 51st St.; 646-334-2988; aldosohm.com.
High Line Restaurant: Light fare isn’t exactly a mainstay of the team behind hot spots Carbone and ZZ’s Clam Bar, but that’s set to change with this (still unnamed) coastal Italian-American eatery opening in mid-October in one of the three new Renzo Piano buildings beneath High Line Park. Designed as a neighborhood trattoria, the glass-cubed, 100-seat restaurant emphasizes seafood, featuring dishes like handmade spaghetti with mussels and julienned zucchini and red snapper baked with tomatoes, olives and citrus. “It’s certainly a departure for us to do light cuisine, but we were ready for it,” managing partner Jeff Zalaznick says. 820 Washington St.; 212-254-3000.
White Street: Close friends and media personalities Dan Abrams and Dave Zinczenko had long discussed opening a restaurant in the glamorous setting of old New York. With the help of Christine Cole (former BondSt general manager), the pair has turned their dream into reality with this modern American restaurant. Opening September 12 with a 125-seat dining room decked with crystal chandeliers, Venetian mirrors and black-and-white floor tiles, White Street offers a seasonal menu, crafted by executive chef Floyd Cardoz of North End Grill fame, that boasts global flavors like a Thai-inspired crab salad with palm sugar, basil and lime juice and short ribs braised in Indian spices. “We’re going to borrow culinary touches from all over the world, but the food will be distinctly American,” Cardoz says. 221 W. Broadway; 212-944-8378; whitestreetnyc.com.