Every week, we take a look at some of the restaurants that have opened or will soon open across the country. Here’s this week’s roundup:
The Marshal, a new restaurant in Hell's Kitchen, uses hardcore local sourcing for fresh, flavor-forward execution. The menu is changed daily based on what owner Charlie Marshal can forage from near-by farmer's markets, and source from local fisherman and animal farms.
The Back Room at One57: Sam Hazen, formerly of Veritas, is the newly-appointed executive chef at The Back Room at One57 in the forthcoming Park Hyatt New York. The menu will focus on an “American grill concept” and seasonal ingredients in an approachable atmosphere.
Chef Hazen will also be in charge of food and beverage operations of the hotel at large.
Spyglass: David Burke’s newest rooftop bar concept is located at the Archer Hotel. Guests can enjoy specialty cocktails from mixologist Joe Golia including Empire State (a blend of Hendricks gin, St. Germaine ginger and Basil; Top of the World (aperol, watermelon, St. Germain, prosecco), and Mez-jito (a twist on the classic mojito with Union Uno Mezcal, lime, cucumber, mint and simple syrup.
Darren's: The Manhattan Beach restaurant will close for renovation on June 30 and reopen July 11 with a new look and menu.
Poinciana Restaurant and Ballroom: A new Caribbean fusion restaurant has opened near JFK Airport in Jamaica, New York. The restaurant features dishes with a wide array of culinary influences, including Arab, Carib, Chinese, Dutch, East Indian, English, French, Portuguese, Spanish, Taino, Rastafarian and West African styles of cuisine.
Annabel: A new restaurant serving wood-fired piza and beer in Hell’s Kitchen will open June 26. The 74-seat restaurant in Hell’s Kitchen boasts a modern rustic atmosphere where mismatched century-old reclaimed barn wood compliments the restaurant’s cypress wood floors. The restaurant will serve wood-fired pizza, including Goat Cheese, Roasted Squash & Spicy Organic Kale and Ricotta, Duck Prosciutto & Blueberry Chutney.
BO-beau kitchen + roof tap, a rooftop beer garden from the Cohn Restaurant Group is now open. The space features a a "bohemian industrial chic" aesthetic and a menu of modern interpretations of Californian and French classics.
Ford's Filling Station at JW Marriott Los Angeles: Chef Ben Ford will open a third outpost of his Southern California restaurant, Ford’s Filling Station at the JW Marriott Los Angeles L.A. LIVE.
BLT Steak Las Vegas at Bally's Las Vegas: BLT Steak Las Vegas at Bally's Las Vegas is now open, featuring Sterling Brunch: caviar, lobster tails, fresh-shucked oysters, Alaskan king crab legs, and never ending glasses of Perrier Jouët Champagne, mimosas and Bloody Marys, and more.
The Peacemaker: Kevin Nashan of Sidney Street Cafe and James Beard Award nominee for Best Chef: Midwest will open his second restaurant in St. Louis this summer. The Peacemaker Lobster & Crab Co. will bring “Acadian-inspired coastal cuisine” to Missouri.
Table8: Mulia Resort & Villas has announced the launch of Table8, a Chinese restaurant serving Szechuan and Cantonese home-style cuisine, along with a variety of teas imported from China. Dishes will include a la carte items like Buddha Jump Over The Wall, Australian Five Head Whole Abalone Braised with Wild Mushroom and Roasted Suckling Pig.
South East Asia
Gordon Ramsay will open an outpost of Bread Street Kitchen in September, followed by more restaurants across Asia.