{"id":312370,"date":"2026-08-03T11:31:15","date_gmt":"2026-08-03T11:31:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/312370\/"},"modified":"2026-08-03T11:31:15","modified_gmt":"2026-08-03T11:31:15","slug":"the-best-new-restaurants-in-nyc-10","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/312370\/","title":{"rendered":"The Best New Restaurants in NYC"},"content":{"rendered":"

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\n Tit\u00e1n is a welcome addition to Dumbo\u2019s tourist-driven dining scene.
\n Illustration: Naomi Otsu\n <\/p>\n

Welcome to Grub Street\u2019s rundown of restaurant recommendations that aims to answer the endlessly recurring question: Where should we go? These are the spots our food team thinks everyone should visit for any reason (a new chef, the arrival of an exciting dish, or maybe an opening that\u2019s flown too far under the radar). This month: a charming redo on MacDougal, a hidden cantina in Dumbo, and a brasserie that\u2019s risen, phoenixlike, from the ashes of its wood-burning grill.<\/p>\n

Pizza 4P\u2019s<\/a> (Greenpoint)
Japanese-influenced pizzerias are suddenly<\/a> everywhere<\/a>, but Pizza 4P\u2019s \u2014 with roots in Japan and 40 outposts across Vietnam, Cambodia, Indonesia, and India \u2014\u00a0still deserves your attention. Every location is designed differently with the first NYC store drawing heavy inspiration from the calmness of the outdoors. Seasonal green salads are piled artfully with hyperlocal upstate veg and tossed in a satisfyingly oniony dressing. Then it\u2019s onto pizza: Any option that highlights the restaurant\u2019s fresh, homemade burrata is a winner, and if you\u2019re feeling like trying something new, a pie with lotus root, pork salsiccia, and sesame hummus is funky in all the right ways. \u2014Shay Cohen<\/p>\n

Kome Nori<\/a> (Park Slope)
Though it looks like a Park Slope Japanese restaurant with the same wall paneling as every podcast studio, Kome Nori punches far above its weight. The $79 Kome Kosu six-course set menu is a great value that features multiple snacks to start (I\u2019d gladly order the crunchy, smoky octopus cucumber salad \u00e0 la carte), sweet black-miso cod, a DIY hand roll, and eight pieces of fusion sushi \u2014\u00a0like branzino over rice with a dash of pesto \u2014 that felt sufficiently ambitious for a neighborhood spot. Quirks here abound, like a choose-your-own funky sake glass, and it reminded me, surprisingly, of the nearby Caf\u00e9 Mars<\/a>: just out-there enough to keep everything interesting. \u2014Zach Schiffman\u00a0<\/p>\n

All of Our Picks, Mapped<\/p>\n


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See the Map<\/a>\u00a0<\/p>\n

Tit\u00e1n<\/a> (Dumbo)
Just past the Grimaldi\u2019s tourist crowds, 5 Front Street has long been a neighborhood Mexican spot hiding in plain sight: The lights went out at Gran Electrica at the end of 2024, but now, after a brief interlude as a Swedish restaurant, the space is Mexican again. Tit\u00e1n comes courtesy<\/a> of Alan Delgado (who runs the much-loved Los Burritos Ju\u00e1rez<\/a>), one of a number of places making the renewed case for excellent flour tortillas in New York. (Ivy Mix of Whoopsie Daisy<\/a> handles the involved cocktails.) Everything here is a clear improvement from the area\u2019s limited, takeout-burrito-forward options: We enjoyed a cheesy volc\u00e1n, a volcano-shaped corn tortilla toasted and loaded like a single nacho, and Cheeto-orange deep-fried chile rellenos. Among the tacos, the suadero has a nice offal tang, and the flour tortillas are as good as ever, with one nice surprise: The corn ones aren\u2019t bad, either.\u00a0\u2014Matthew Schneier<\/p>\n

Saverne<\/a> (Hudson Yards)
Wait, weren\u2019t we talking about this place \u2014 Gabriel Kreuther\u2019s more-approachable new brassiere with an emphasis on wood grilling <\/a>\u2014 months ago? Yes, but it was only open for a handful of days before a fire put it out of commission. It has now reopened, hopefully for good this time, with just as much polish applied to its bifurcated space (a large open front bar room and a back dining room that stretches the length of the long open kitchen) as before. The food is technically precise in the usual Michelin-targeting way but hardly precious. Start with any of Kreuther\u2019s justifiably famous tartes flamb\u00e9e and anything that leans meaty \u2014 truffled liverwurst or morcilla that\u2019s fried into golden croquettes \u2014 and then get a bunch of stuff that\u2019s flamed on the grill, like a strip loin of bison or, especially, thick slices of pork belly that will instantly remind you why it was every chef\u2019s favorite protein back in the early 2000s. \u2014Alan Sytsma\u00a0<\/p>\n

Somssi<\/a> (Greenwich Village)
Candlelit tables behind gauzy cottage curtains make for a cozy hideout off MacDougal Street, but Somssi\u2019s menu is not as shabby chic as its d\u00e9cor. (This space was previously the short-lived Acru, after all.) \u201cPotato, potato, potato, caviar\u201d \u2014 this summer\u2019s most Instagrammable dish \u2014 is a $32 sourdough-dusted bar of pommes pur\u00e9e wound with shoestrings that fries into a crunchy nest for a quenelle of caviar. The mash is mounted with enough butter to ooze like starchy lava onto a whipped layer of miso hollandaise, all of which demands a glass of bubbles from the thoughtfully annotated wine list. Order it between courses of scallop crudo energized with celery and makrut-scented rhubarb juice and ox tongue with romesco and wasabi, which is short-rib tender beneath its heavy sear. All that richness was tempered by a pour of full-bodied sake and a side of pickle, though anyone still short on \u201cpotato\u201d can complete the meal with an order of furikake-dusted fries. \u2014Tammie Teclemariam<\/p>\n

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