NYC's 10 best new restaurants of 2024

Chef Frances Tariga’s 24 seat operation tells a story of the Philippines. Wonderfully charred chicken wings are stuffed with a blend of Filipino meatloaf, embutido, and Tender Juicy hotdogs, a favorite from her childhood. Her take on balut features a silky duck custard with a careful spoon of caviar. Yes, the one-bite, liquid-nitrogen halo halo is a gastronomic wonder, but the pillowy sweet coconut marshmallow cream that tops the brioche Ensaymada is truly unforgettable.

We know, the price of living is too damn high. Kisa is here to make it all better. Paying homage to the roadside diners that catered to taxi drivers in Korea in the ‘80s, a meal at Kisa comes with a little bit of everything. Soup, rice, a choice of protein (we love the bulgogi) and a full platter of banchan will only run you $32. Before you hit the road, grab a complimentary coffee or black bean latte on the way out.

A follow up from Miss Ada and Nili, Tomer Blechman's latest act tells the story of live-fire. The leading lady? Dry-aged fish. Located near the rear of the restaurant, a temperature controlled locker houses selections from the sea, be it branzino, hiramasa or trout. Try it in the bright Red Snapper Ceviche with lime and charred bits of pineapple. Or if you want a bit of fire, the smoky butterflied trout with pil pil and harissa is sure to do the trick.

What Taqueria Ramirez has done for suadero tacos, Carnitas Ramirez has done for all of the pork parts. At their latest East Village spot, you could likely work your way through the whole pig from nose-to-tail, as the restaurant has both nose (trompa) and tail (rabo). Ask for “crumbles” aka a sprinkle of crackly chicharrones. Seats at the front counter are prime real estate, but worth it to watch the chefs at work.

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On looks alone, Bungalow is a stunner. It’s run by former MasterChef India host chef Vikas Khanna, who makes frequent cameos in the dining room. Faux jasmine leaves hang in the skylit dining space. But more than visuals, each dish tells a story. The seared pineapple with a pour of silky coconut curry draws from chef Khanna’s first experience at the harvest festival in Udupi. The pan-seared lamb chops come from restaurateur Jimmy Rizvi’s mother. There are more tales to find, so come by to hear them yourself.

In a scene that is constantly caught up in cheese-topped this, or caviar-topped that, it is nice when restaurants show restraint. Or rather, shows the food as it’s intended to be. That is the joy of Penny. A relatively simple operation from the Claud team, Penny does seafood well, letting it shine raw in ice boxes and a noteworthy shrimp cocktail. But they know how to dress it up when the occasion calls. Point in case, the steamed lobster with a dreamy brown butter vinaigrette.

Kellogg’s Diner was saved from another diner demise. While no longer a greasy spoon (or ghost kitchen for that matter), the new iteration in chef Jackie Carnesi’s capable hands is a diner meets Tex-Mex classic. Fried pickles, queso dip (with a vegan option) and tea-brined fried chicken grace the menu alongside a killer cocktail program. Peep the dessert case stocked with chef Amanda Perdomo’s creations that will make you swoon. A personal favorite goes to the Passion Fruit Tajin Icebox Pie. Even better? The lights are now on 24/7 so you can get that deep fried Texas French Toast at any hour of the day.

Andrew Tarlow is behind some of Brooklyn’s best eateries. And as of this October, he can check off owner of beloved Manhattan eatery as well. Here, the fireplace is on and burning. The martinis are cold and wheeled up to your table. And the layered Timballo di Anelletti filled with braised beef cheek and bechamel is waiting to be eaten. Yes, this neighborhood trattoria is waiting for you.

One of the oldest French restaurants in NYC came back to life this year. Reviving it is Lee Hanson and Riad Nasr, the duo behind Frenchette and Le Rock. Their intention here, however,  was to refurbish rather than redo it. Inside the low-slung dining room, red-and-white checkered tablecloths remain as does the painting of the sleeping calf, and the menu pleases as it did back in the day. Now we aren’t telling you how to order, just know that escargot is herby and buttery, as are the frog legs that come to the table sizzling in butter. The offal plate has returned as did the duck magret with a truly lovely cherry sauce. And yes cheese can be had for dessert, but so can coupes of ice cream.

This 1950s-looking joint takes notes from the Big Easy, from the convivial nature down to paying respects to some of NOLA's greats. Oysters are prepped every which way, simply and shucked on ice or charbroiled with a pepper-y garlic butter. Po-boys get upgraded with the introduction of milk bread that sops up all the goodness before it can dribble down your chin. Meanwhile, the lunch deal is a nice find, with your choice of seafood (the roasted head-on shrimp is killer) and three sides for $25.