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New York has experienced quite the cold snap these last few months. But this past week in particular, the weather has finally been good, dare I say incredibly pleasant compared to the gloom we’ve been wading in since December. Just the other day, I spotted lighter jackets, T-shirts, and even, gasp, a few smiles. All this to say, now is the time to take advantage of “fake spring” and visit some new faces around the city.
In the month of February alone, four (count em’, four!) of our most-anticipated openings made their debut, including a further study of Peruvian-infused cuisine from the Llama San and Llama Inn team to a bi-level Korean pub and steakhouse in Rockefeller Center. Alongside it, a favorite from Harlem can now be accessed at Grand Central Terminal and the city’s only rotating restaurant is spinning yet again.
Here are 12 places to check out since they’ve opened this February.
1. Bar Kabawa, East Village
The first from the Momofuku Group since 2019 comes Bar Kabawa. Dedicated to all things daiquiri, you can find the classic with shaved ice next to interesting renditions shaken with nitro-muddled bay leaves. For snacking, the bar comes stocked with a full menu of Caribbean patties filled with short rib, bone marrow and Guyanese pepper pot. The bar marks part one of the venture, while chef Paul Carmichael's Caribbean tasting menu, Kabawa, is set to open later this spring.
2. and 3. Golden Hof and NY Kimchi
Sam Yoo of Golden Diner took over his family’s lease across from Rockefeller Center nearly two years ago. His latest pays homage to his parents and his heritage. Inside the 6,500-square-foot space sits two concepts of his own making: the Korean pub, Golden Hof, and the Korean raw bar and steakhouse, NY Kimchi. Standouts from the ground floor pub include Korean fried chicken with four glazes to choose from and Jjajang Disco Fries drizzled in a pork and black bean gravy. Drinks include soju and makgeolli alongside martinis shaken with kimchi brine. Down below is Yoo's steakhouse, which bears the same name as his parent's former restaurant. In it, you'll find Oysters Rockefeller with kimchi butter, noodles and jjigae and a full selection of meats—like skirt steak, lamb chops and pork belly—to be cooked tableside.
4. GUI Steakhouse, Times Square
Nearly everything chef Sungchul Shim touches turns to gold. Or in this case, Michelin gold, as Mari and Kochi have consistently ranked on the guide (as well as hitting high marks on ours). His latest, Gui Steakhouse, is likely to follow suit. Naturally, steak reigns supreme, from a 28-day dry-aged bone-in striploin to A5 Wagyu from Japan. But beyond just beef, you can find a few surprises like the Clam Chowder Pie with clams, mussels, bacon and potato hoe cake and Sichuan-spiced prawns found in the Mala Gambas.
5. Jeong Yuk Jeom, Koreatown
An import from L.A. recently landed in Koreatown. It’s the specialty? Dry-aged beef. Translating to a “butcher shop,” Jeong Yuk Jeom features premium cuts for the grilling, from marinated short rib and beef brisket. As for its aged selections, you can find tomahawks and tenderloins hanging in the restaurant’s red-lit dry ager. And if you somehow didn’t come here for the grill, the restaurant has Stone Pop Bibimbap and noodles, plus ice-cold highballs to round it out.
6. Jongro BBQ Market, Koreatown
For a more affordable barbecue experience, there is Jongro BBQ Market. Coming from the same team behind the Seoul-based chain Jongro BBQ, Jongro BBQ Market offers an all-you-can-eat feast priced at $38 for lunch, $49 for dinner. With 90 minutes on the clock, you can dive into USDA Prime brisket, pork belly and marinated hanger steak alongside banchan like Japchae, Kimchi Stew and even a rose Tteokbokki.
7. Liar Liar, Gowanus
Gowanus gained a new neighborhood wine bar and listening lounge this month. Outfitted with a custom hi-fi system, the soundtrack of the bar is supplied by co-owner DJ Svpply. As you sway, sip on a selection of low-intervention and natural wines courtesy of Gabi Gimson, formerly of Steven Graf. Caesar salads and fried chicken sandwiches are for the eating, as is the all night deal: a plate of steak frites and your choice of red wine for $69.
8. Melba’s, midtown
Acclaimed Harlem restaurant, Melba’s has brought its soul food to Grand Central Terminal. Located in the Dining Concourse in the basement of Grand Central, the 500-square-foot stall brings several of Wilson’s signature eats geared toward travelers on the go, including her Signature Fried Chicken, Mac & Cheese and A$AP Yams.
9. Papa San, Hudson Yards
The third restaurant from Juan Correa and Erik Ramirez, Papa San delves even deeper into their shared love of Nikkei cuisine. Ceviches, tiraditos and robata-grilled skewers grace the menu as does the Whole Chicken Experience that covers the entirety of the bird—from bone broth and skin to heart and gizzards. Tapping award-winning bar Tres Monos of Buenos Aires, the bar program balances pisco sours, Toki whisky cocktails shaken with curry aji amarillo and a line-up of sakes.
10. Prof Chan’s, Long Island City
Prof Chan’s (formerly known as Café Hunan) has been a treasured favorite in Hong Kong, receiving Michelin Bib Gourmand status 12 years running. This month, the chain made its debut in Long Island City. Soon to be the first of many in New York, Prof Chan’s focuses on specialties from the Hunan region, including stir-fries, fried eggs with chili and Xiangxi Miao-Style Marinated Raw Seafood.
11. Sweet Graffiti, midtown
Pad Thai cookies have landed in midtown. The brainchild of Hospitality Department, pastry chef Romina Peixoto has whipped up a variety of boutique sweets, including the aforementioned cookie made with peanut butter, lime, coconut and chili. You can also find frozen matcha, caramel miso and koji “fronouts” and stacked cream puffs.
12. The View, Times Square
New York’s only rotating restaurant is spinning once again. Once a tourist trap, Danny Meyer took over this high-in-the-sky venture, creating a place worthy for all to take a spin. The 48th floor boasts a blue velvet draped lounge with a raw bar and riffs on classic tails' like the Katz's martini fat-washed with beef tallow and rimmed with pastrami spices courtesy of the Lower East Side delicatessen. Down a flight of stairs, dinner with a rotating show can be had over Black Bass 'En Papillote' and Seared Duck Breast.