Table Stakes: October
New York’s 5 best new restaurants. Get acquainted.
To keep tabs on every New York restaurant and bar opening is folly. But to keep tabs on the most worthy? Yeoman’s work, and we’re proud to do it. Thus we present Table Stakes, a monthly rundown of the five (or so) must-know spots that have swung wide their doors in the past thirty (or so). Bon appétit.
Zauo (2 images)
You’re here for: A buddy date because you’re literally going fishing for your dinner together.
You’re dining on: Your fresh catch swept away to the kitchen and prepared either sashimi, grilled, simmered in soy sauce or tempura.
Images courtesy of Zauo
Nai (2 images)
Nai Tapas Bar
You’re here because: You needed a light and lively night out with a group to break up this dismal weather. Plus, we all want to know who’s that friend who takes the last bite in shared meals. You know who you are.
You’re dining on: Spanish bites from the Galicia region, like oxtail toast with smoked trout and black ink aioli. Plus, our favorite — the Muchos Huevos, Nai’s fresh play on the traditional egg and potato dish that’s popular in Madrid.
Frankie (2 images)
Frankie Goes To Bollywood
You’re here because: Let’s face it, you’re not going to bring your own lunch to work and fast-casual needs to be healthy if you’re going to fit in those trousers come next spring.
You’re dining on: Bombay street food to die for. It’s fresh flatbread (gluten-free option available) with choice spicy fillings with playful names like the Positively Palak (creamed spinach, cheese and mango pickle) and the Awesome Aloo ( a cauliflower/potato mash).
Theo (2 images)
You’re here because: Business lunches don’t have to be restricted to steakhouses to impress.
You’re dining on: All-day heritage Greek cuisine. Plates are filled with countryside comfort foods like braised lamb legs with mint yogurt and chickpeas, along with heaps of pies in both sweet and savory. The rustic Peynirli, airy and doughy a pipin’ hot, is not to be missed.
BK chop (2 images)
Brooklyn Chop House
You’re here because: Business dinners, however, should always be in chophouses — but that doesn’t mean it has to be a snore.
You’re dining on: Dim sum and chops paired with homemade dumplings, noodles and, of course, 50 – 60 day dry-aged prime steaks and double thick cut chops. If you can’t wait for dinner, they’ve brought back the Three-Martini Lunch, a three-course meal for $24.95 with the option of a $10 martini (or three) on the side.
Main image courtesy of Nai