11 New York City Restaurants to Visit This Summer
The weather is warming up and so is New York City's dining scene. This summer, reimagined classics and bold international flavors take center stage.
Aghassi Gopchang
The popular Los-Angeles Korean BBQ restaurant Aghassi Gopchang, made famous by K-pop superstars BTS, has opened a new location at the gateway of New York City's vibrant Koreatown. This new venture from Circle Group partners Joseph Ko and Bobby Kwak brings a slice of Seoul to East 32nd Street while enriching traditional Korean barbecue with an exciting twist.
Offerings range from gopchang (small and large beef intestines) to perennial favorites like tender marinated kalbi and succulent Iberian pork collar, and the menu caters to all tastes. For those less inclined toward offal, there’s an array of classic cuts including brisket and pork belly, alongside hearty side dishes such as seafood pancake, spicy rice cakes, and seafood and soft tofu stew.
The dining room pulses with the energy and ambiance of a Seoul hot spot, complete with K-pop tunes and a lively decor that blends modern design with traditional Korean elements. The vibrant pink façade and artful interior make a visit feel like a mini-escape to one of the world’s most dynamic cities. Dining here isn’t just a meal; it’s a cultural experience.
Chef's Table at Brooklyn Fare
At the recently reopened Chef’s Table at Brooklyn Fare in Midtown Manhattan, newly appointed executive chefs Max Natmessnig and Marco Prins blend their illustrious backgrounds to redefine the dining experience. The chefs, with sterling credentials from Michelin-starred kitchens across Munich and New York, have crafted a 13-course tasting menu that marries French and Japanese culinary philosophies with a pronounced focus on seafood. Their creations draw on both their professional journeys and personal histories.
A standout dish, for example, transforms a traditional Belgian waffle recipe from one chef's grandmother into a sophisticated base for luxurious Hokkaido uni. Other highlights include Grilled Faroe Island langoustine with yuzu and a decadent scallop with vin jaune and caviar, each dish a testament to the chefs' commitment to sourcing the finest ingredients and showcasing them with inventive flair.
Complementing this gastronomic adventure is an award-winning wine program led by Head Sommelier Peter Joung. His expert pairings draw from a deep well of fine wines from celebrated European regions, enhancing the exquisite culinary offerings with perfect sips of Champagne, Burgundy, Rhône, and beyond.
Coral Omakase
Discreetly tucked behind mirrored glass doors within Point Seven, chef Franklin Becker's luxe seafood restaurant in the MetLife Building, Coral Omakase is a 10-seat sushi counter helmed by Chef Robby Cook, a notable figure in New York's sushi scene with over 15 years of experience at top sushi counters including BONDST and Morimoto NY.
Coral offers a 17-course omakase experience, showcasing Cook's mastery and thoughtful sourcing of ingredients. The omakase showcases high-quality seafood and fish from Tokyo's Toyosu Fish Market, with standout dishes like shiro ebi with uni and truffles, and an assortment of nigiri including baby amberjack and chu-toro. Cook's unique touch extends to the rice used in his nigiri, sourced from his in-laws' rice paddies in Minamiuonuma, Niigata—known for producing the best rice for sake and sushi. The experience culminates in a savory dish of medai (Japanese butterfish) steamed with sake, kombu, and a matsutake dashi ankake, highlighting Cook’s respect for the craft and tradition of omakase.
Beverage pairings are expertly curated by wine director Luke Boland and feature a diverse selection including champagne, wine, sake, and a comprehensive array of non-alcoholic teas, wine, cocktails, and various elixirs.
Il Totano
La dolce vita has landed in the West Village with the arrival of Il Totano, the new eatery from chef/owner (and Top Chef winner) Harold Dieterle and restaurateur Alexandra Shapiro. Inspired by the vibrant flavors and culture of southern Italy, where Dieterle and chef de cuisine Steven Lopin's families hail from, the menu is a seafood lover's dream.
Their passion for fishing and cooking from this region is showcased in a menu centered around dry-aged, umami-forward fish, featuring dishes like dry-aged Kona kampachi with fresh chickpeas and spicy passion fruit colatura, and grilled dry-aged branzino with blistered Sicilian green beans and tuna collar sauce. For those craving something other than fish, the menu also features a crispy pork chop cotolette with bitter greens and spicy duck meatballs with mint cavatelli.
The decor, designed by Sasha Bikoff, features blue and white striped hand-painted wallpaper, mid-century inspired furnishings, and a deco bar crafted from rich walnut wood, evoking the sleek lines of a Riva boat on the Amalfi Coast. Shapiro's playful cocktail menu, with drinks named after 1980s cartoon characters, adds a fun twist to the evening.
Kisa
The acclaimed team behind C as in Charlie introduces Kisa, a nod to the Korean kisa sikdang or "driver’s restaurants" that emerged in the 1980s to serve cabbies looking for nutritious and convenient meals along major roads throughout Korea.
Chef Simon Lee (formerly of Michelin-starred Jua) brings a slice of Korean diner culture to the Lower East Side with a robust "Baekban" menu reflective of home-style Korean dining. Patrons can savor dishes like bulgogi and stir-fried spicy pork, each accompanied by rice, soup, and a medley of seasonal side dishes, capturing the essence of hearty, nutritious meals favored by road warriors. The ingredients are meticulously sourced, emphasizing authenticity and a deep connection to traditional Korean culinary practices. Kisa’s ambiance merges retro diner aesthetics with the spirited bustle of East Houston and Allen streets, completing a dining experience that’s both a cultural homage and a culinary delight, designed to transport its guests back to a cherished, bygone era.
Penny
Perched above Claud, owners Chase Sinzer and Joshua Pinsky's perennially packed boîte in the East Village, Penny is a chicly minimal raw bar and seafood counter where walk-in diners get a front row seat to the gleamingly fresh shellfish and crustaceans on display in wall-mounted stainless steel bins, alongside bottles of wine ready for pouring.
Diners at Penny can begin with one of the signature "ice boxes," which offers a unique take on a seafood plateau, where raw bar selections are served in striking blue, powder-coated steel boxes. One can then move onto an array of dishes, from warm Maine lobster with brown butter to a decadent beggar’s purse filled with caviar, as well as stuffed squid, cod with clams, and an innovative oyster pan roast.
Complementing the menu is the thoughtfully curated and comprehensive wine program, led by Ellis Srubas-Giammanco and Sinzer, which spotlights emerging vintners alongside established legends. With over 250 bottles to choose from and options like affordable by-the-glass selections, fine sake, sherry, and Suntory Premium Malt on draft, Penny’s beverage menu is one of the best in town.
San Sabino
From the team behind Don Angie and Bad Roman, comes San Sabino, a modern Italian-American restaurant. Here, chefs Angie Rito and Scott Tacinelli have created a menu that boldly reinterprets classics, infused with inventive flavors that celebrate the chefs’ heritage and travels. Dishes are crafted with a focus on seafood and handmade pastas, each offering a contemporary twist on traditional red-sauce staples.
Starters include a selection of raw and chilled dishes such as Greenpoint Co. Oysters dressed with Neapolitan pomodorini and fresh horseradish; crab and mortadella dip served with Ritz crackers and sweet cherry pepper jelly; and octopus carpaccio accented with capocollo and grilled sourdough. The culinary journey continues with standout pastas like the lobster triangoli in a white vodka sauce enriched with black garlic, and the pepperoni Carbonara, which marries hand-rolled ziti with the zest of Szechuan peppercorn.
Three desserts end the meal on a sweet note: toasted rice panna cotta combining pistachio sticky rice, young coconut, and candied Sicilian pistachios; caramelized Crespelle with Italian rum crema and key lime; and gelato Viennese, a delightful blend of espresso-créme fraiche gelato, burnt hazelnut caramel, and torta caprese.
SAPPE
This northeastern Thai eatery in Chelsea redefines Esan-style cuisine with a fun and modern twist. Created by the innovative team behind SOOTHR, SAPPE emphasizes authentic regional flavors while its design and ambiance channel the golden era of 1950s Thailand, blending traditional elements with a touch of vintage glamour.
Executive Chef Tom Khaengkarn, renowned for his expertise in open flame cooking and aromatic herbs, leads the kitchen. The menu is richly varied, spanning seven categories including grilled skewers and authentic Esan specialties. Key offerings include Ping Yang grilled skewers—favorites include ox tongue and marinated BBQ chicken—served with a signature spicy powder. The Esan region's culinary distinctiveness shines in dishes such as Tum Pu Pla-Ra, a spicy green papaya salad with crab and anchovy, and Gang Om Gai, a robust spicy chicken soup infused with dill and pumpkin.
The drinks menu, curated by Supatta Banklouy, features the "Sura-Naree" collection—cocktails inspired by Thai novels and films, crafted with traditional Thai distillates and rare ingredients, each telling a dramatic story of an iconic female protagonist.
(SUB)MERCER
Tucked beneath the Mercer Hotel in SoHo, (SUB)MERCER is the latest hotspot from Scott Sartiano and BOND Hospitality, the minds behind the chic Italian spot SARTIANO’s and private club Zero Bond.
With a cozy capacity of 85, (SUB)MERCER is designed for smaller groups looking for a more intimate night out. Moving away from the typical full-size bottle service that dominates club culture, (SUB)MERCER offers half bottles and sophisticated small bites like caviar chips; meatball sliders; and cacio e pepe arancini crafted by executive chef Chris Lewnes and culinary director Alfred Portale, to create a more tailored experience.
Theodora
The latest culinary endeavor from Tomer Blechman, chef and owner of Miss Ada in Fort Greene, Theodora brings a fresh Mediterranean flair to the neighborhood. This new restaurant celebrates seasonal produce and specializes in dry-aged seafood, all centered around an open-fire kitchen concept.
Chef Tomer's dedication to enhancing natural flavors is evident in his unique approach to aging fish for three to seven days, intensifying its umami qualities.
The menu at Theodora displays Mediterranean flavors with dishes such as hiramasa crudo with finger lime, avocado, and dashi, and kampachi with coconut turmeric and pickled ginger. The bread selection features za'atar kubaneh accompanied by schug, tomato aioli, and harissa. Options for wood-fired vegetables include sweet potatoes with crème fraîche and smoked paprika, and broccolini with basil and dill dressing. Seafood enthusiasts can enjoy grilled dishes like swordfish belly skewers and black cod with shallot beurre blanc.
Theodora also boasts a natural wine list and creative cocktails like the Cynara with vodka, artichoke, and sun-dried cherry tomato, making it a culinary destination where each dish and drink is crafted to emphasize the beauty of every ingredient.
Yingtao
Yingtao, the debut offering from Bolun Yao's August Hospitality Group, celebrates his grandmother’s legacy with a modern twist on traditional Chinese cooking. Firmly rooted in the rich tapestry of China's culinary heritage, Yingtao combines traditional flavors with modern haute cuisine under the direction of chef Jakub Baster, whose resume includes stints at Michelin-starred Daniel in NYC, Astrid & Gaston in Lima, and La Dame de Pic in France.
The restaurant offers an eight-course tasting menu priced at $165 and a four-course pre-fixe for $90, both with optional wine pairings or an innovative cocktail selection.
Menu highlights include kampachi adorned with prickly ash pepper, buttermilk, and caviar; crab noodles featuring soy yolk and smoked tobiko; and a decadent Wagyu with sauce au poivre and arugula rabe. Signature cocktails like the Yingtao Sour—blending sour cherry cardamom tea with osmanthus and Pineau Park—and the Mala Negroni, a numbing twist on the classic with green peppercorn shochu.
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