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Top 10 New and Noteworthy New York City Restaurants: April 2013

There are some big-name chefs on this month’s list — with Wylie Dufresne, Andrew Carmellini and Michael Psilakis all adding to their eatery arsenals with spankin’ new restaurants. Fin fans, meanwhile, will cheer the news of Cull & Pistol’s opening in Chelsea Market; it’s the restaurant annex to longtime fresh fish favorite, the Lobster Place. And while a restaurant’s expiration date is usually a mystery known only to the cosmos, there’s already a shutter date for the High Line’s Smokeline, an outpost of Williamsburg’s BrisketTown. It closes shop for the season in October, so get there while the brisket’s hot.

Blink and you’ll miss a restaurant opening in New York City; eateries debut and shutter at a fast clip in the Big Apple. To keep yourself up-to-date on NYC’s hottest restaurant openings, check out  our top 10 newbies for April 2013.

 

April top New York restaurants

Clockwise from L: Cull and Pistol’s lobster roll, Little Prince’s pan-roasted organic half chicken and local greens, Alder’s rye pasta, Greenwich Project’s cured salmon with everything bagel bites, MP Taverna’s grilled branzino, Melibea’s salmon and scallops carpaccio with smoked pork belly

Alder
Lauded chef Wylie Dufresne opened his first new spot since his crown jewel, wd-50, welcomed its first patrons 10 years ago. In a reinvention of the “public house” in the East Village, Dufresne’s modern spin on bar food includes purple pub cheese, colored by an infusion of wine, and a Caesar “nigiri” salad, meant to be eaten with the fingers. 157 Second Ave., 212-539-1900, aldernyc.com

Charlemagne
From the folks who brought tiny Sel et Gras to the West Village, this spacious brasserie is poised to become the neighborhood’s Balthazar, with a Mediterranean spin. For example, leeks vinaigrette come with a touch of romesco, and artichokes are served “a la Greque,” with olive oil and lemon. 679 Greenwich St., 646-558-5623, charlemagnenyc.com

Cull & Pistol
The Lobster Place was one of the anchor shops of Chelsea Market when it opened in the late 90s. Now, the fishmonger has expanded with this fin-friendly restaurant. Specialties include grilled hamachi collar and an extensive raw bar with delicacies such as live sea urchin. 75 Ninth Ave., 646-568-1223, cullandpistol.com

Greenwich Project
New from the owners of super-hip Mulberry Project and the Vinatta Project, this pop-art laden space in the Village serves an array of equally artful cocktails, such as clove-infused bourbon, and small plates like poached lobster on grits with a lobster-chocolate jus. 47 W. 8th St., 212-253-9333, greenwichprojectnyc.com

Lafayette
Andrew Carmellini (Locanda Verde, The Dutch) is spreading his culinary love all over Lafayette Street. After taking care of the provisions at the Public Theater across the way, he took over this NoHo corner to branch out with “new French country cooking.” The best part: it includes a bakery too. 380 Lafayette St., 212-533-3000, lafayetteny.com

Little Prince
Restaurant Row denizen Paul Denamiel (Le Rivage) decided to grace Downtown with his considerable French cooking skills, and the crowds in SoHo couldn’t be happier with this quaint spot. Its French onion soup burger was an off-the-menu hit—so much so, it’s now always on offer. 199 Prince St., 212-335-0566.

Melibea
Instead of expanding his popular West Village tapas bar, Barraca, into the adjacent space, chef Jesus Nuñez decided to explore the Mediterranean with this new concept. The menu travels through Italy, Greece, Israel, North Africa and Spain, with experimental twists in dishes such as salmon and scallop carpaccio with tomato ice cream and tapenade. 2 Bank St., 212-463-0090, melibeanyc.com

MP Taverna
Michael Psilakis (Kefi, Fishtag) made his name with haute Greek cuisine in Manhattan, before bringing this more casual concept to Long Island, Westchester, and now, Astoria, Queens. The distinct menu includes crispy cod with garlic, potato puree and tomato sauce, and whole-animal feasts for groups. 31-29 Ditmars Blvd., 718-777-2187, michaelpsilakis.com

Smokeline
The Williamsburg barbecue mavens from BrisketTown have (thankfully) decided to cross the river and bring their mouth-watering sandwiches and ribs to a seasonal stand on the High Line. The already-rumored-to-be-popular order is the Mess, a combo of cheese, brisket, pork, pickled onions and chili sauce on a roll; it’s perfect for a grab-and-gorge before a stroll across the elevated park. Open daily through October. 15th Street at 10th Avenue on the Highline, delaneybbq.com

Sugar Factory
It doesn’t matter if your tooth is sweet or savory at this Las Vegas-based restaurant making its home in the Meatpacking District. True, it makes its name on the sugary—such as banana split crepes—but there’s plenty of the salty to dive into, such as steak bordelaise. There’s a sprawling candy counter, but the giant, goblet cocktails with floating items such as gummie bears are the real Las Vegas-style indulgences. 46 Gansevoort St., 212-414-8700, sugarfactory.com

For more new and notable restaurants:
Top 10 New and Noteworthy Restaurants March 2014
Top 10 New and Noteworthy Restaurants February 2014

Top 10 New and Noteworthy Restaurants January 2014
The Keepers: The Most Promising Restaurant Openings of 2013
Top 10 New and Noteworthy Restaurants November 2013
Top 10 New and Noteworthy Restaurants October 2013
Top 10 New and Noteworthy Restaurants September 2013
Top 10 New and Noteworthy Restaurants August 2013
Top 10 New and Noteworthy Restaurants July 2013
Top 10 New and Noteworthy Restaurants June 2013
Top 10 New and Noteworthy Restaurants May 2013
Top 10 New and Noteworthy Restaurants April 2013

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