Spring marks a vibrant season for new restaurant openings in New York City, showcasing a mix of anticipated venues and culinary diversity. Highlighted features include a three-time James Beard Award winner's participation at Printemps and a new queer bar. Chef Paul Carmichael introduces Caribbean flavors with his wine and daiquiri bar and the upcoming Kabawa. Additionally, Gregory Gourdet, known for his award-winning cuisine, will explore colonial influences in his new venture, Maison Passerelle. Overall, this spring promises a blooming culinary scene that invites exploration.
As the colder weather slowly phases out for greener views and warmer temps, our restaurant scene begins to heat up as well, featuring a blend of anticipated openings and culinary diversity.
This season introduces a queer bar by a prominent wine expert and a multi-concept venue from the Please Don't Tell team, enhancing the dynamic NYC dining landscape.
Chef Paul Carmichael’s debut includes a wine and daiquiri bar, emphasizing Caribbean culture, and the upcoming Kabawa will highlight Barbadian flavors in a three-course tasting menu.
Three-time James Beard Award winner Gregory Gourdet's new restaurant, Maison Passerelle, will delve into New York and France's colonial legacy featuring a unique menu.
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