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If you are anything like us, your list of must-visit restaurants only gets longer by the day, or in New York’s case, by the hour. But if the never-ending onslaught of buzzy new restaurants has you in a tizzy, remember that you have us to fill you in on what you may have missed. Here are a few new restaurants to have landed in NYC this November and where to find them.
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1. A 400-seat dual concept
Aqua, Flatiron District
A massive dual-concept landed in the Flatiron District this month, all 24,000 square feet of it. An import with locations in London and Hong Kong, the New York outpost features both Japanese and Italian cuisines under one roof. Guests are welcome to tour Italy’s regional specialties on the Aqua Roma menu, starting with Burrata and arancini before diving into pizzas and pasta. But if you’d rather Japanese fare, the Aqua Kyoto menu includes hot entrees from the robata-grill and maki and sashimi best enjoyed at the 70-foot-long sushi bar, the longest in the city.
2. Coastal Mediterranean
Barlume, Flatiron District
Sister restaurant to Scarpetta and American Cut comes Barlume from LDV Hospitality. Sailing around various coasts, from the Amalfi to Spain’s Costa Brava, the all-day concept starts with pastries and Italian blended coffees in the AM while the evening hours are made for lazy conversations over wine and Mediterranean-inspired crudos and pastas.
3. A dinner party without the clean up
Dinner Party, Clinton Hill
Dinner Party has mastered the art of, well, the dinner party. Launched in 2021, the project started out doling out to-go picnic baskets before welcoming all for communal dinners in its Prospect Heights abode. Outgrowing the space, the concept recently took over the second short-lived location of Bittersweet in Clinton Hill. As of November 1, the candles are lit, the tables are set and the party is on. While dinners most nights will run you $75, stop by on Tuesdays for a discounted price of $60 per person plus 20% off wine.
4. A Middle Eastern pop-up finds a home
Laziza, Bed-Stuy
Bed-Stuy’s newest Mediterranean restaurant ensures a good time will be had, and we aren’t just saying that because the name literally translates to “a good thing.” Touring through Lebanon, Turkey, Iran and the broader Middle East, most dishes here meet the charcoal grill, from the cold smoked Maple Smoked Labne to Armenian beef sausage skewers, aka Sujuk. Owner Jilbert El-Zmetr’s shuttered Republic of Booza makes an appearance here with the stretchy Levantine ice cream on order for dessert. Plus, falafel and funk can be had here, thanks to the El-Zmetr’s extensive vinyl collection.
5. A sushi master strikes out on his own
Mitsuru, West Village
The former head chef of Michelin-starred Sushi Yasuda opened a counter all his own. Belly up to the eight-seater bar for omakase from the hands of chef Mitsuru Tamura, priced at $150, or order handrolls and nigri a la carte. The wine retailer Parcelle handled the wine list here, a casual 500-plus bottles strong.
6. PB and J cakes?
Hani’s Bakery + Cafe, East Village
Miro Uskokovic, an acclaimed pastry chef formerly of Gramercy Tavern. Shilpa Uskokovic, a senior editor at Bon Appétit and a former chef. Together, the husband and wife team is behind the East Village’s hottest bakery. Some of Miro’s baked goods from the past reappear here, such as his chocolate-chunk cookies from Gramercy and his PB and J-inspired cake. But he’s made way for new creations starting with Hani’s Honey Cake which is a riff on a Russian medovik or an eight-layer honey cake.
7. Chef Melissa Rodriguez's next act
Crane Club, Chelsea
You could say chef Melissa Rodriguez is extremely familiar with the happenings at 85 Tenth Avenue. For over a decade, she has been passing through the doors of the building, first when it was Del Posto, followed by her Michelin-starred Italian spot, Al Coro. The newest to land is Crane Club. The crown jewel goes to the 12-foot Mibrasa wood-fired grill that chef Rodriguez designed herself, which chars meats, fish and vegetables and the likes. But don't forget to snag a few bites from the raw bar carts that roam throughout the dining room.