With all the challenging news surrounding restaurant traffic, prices, and consumer pushback, sometimes it’s nice to just sit back and focus on the positive. In the hospitality world, what could be more positive than the restauranteurs who took the plunge and ended up on a “Best New Restaurant” list. Other than ending up with a James Beard Award or a Michelin Star, I can’t imagine anything more exciting than being defined as “best of” in any category.
So, let’s look at the newest hot spots and see if you can fit one into your itinerary before the summer ends.
Bon Appétit came out with eight must-visit new restaurants. Here are the concepts that made the grade.
LOULOU in Chicago
Chef-owner Jason Hammel opened Lula Café in 1999 and, 25 years later, took home the Outstanding Hospitality James Beard Award. Now, he’s opening LOULOU, an arts venue that features ticketed events with chefs, writers, musicians, and artists. These events are paired with custom menus and served at tables that can seat up to 50 people. A Sunday brunch will also be in the works when this hotspot opens, possibly in July.
Parachute Hi-Fi in Chicago
Parachute has transformed into Parachute Hi-Fi. Owners Beverly Kim and Johnny Clark made a few significant changes, including the “Hi-Fi” portion, which is made up of high-fidelity music from their record collection. You’ll also find this new model provides a more affordable, casual atmosphere. Guests may choose from Korean or American dishes or, in many cases, a blend of both. It’s a great place to try Sool, a rice-based Korean alcoholic drink. You can expect an opening sometime this summer.
WIldweed in Cincinnati
David and Lydia Jackman have opened up an impressive 225 pop-ups in about five years. Wildweed is their first full-time brick-and-mortar restaurant. Foraged foods combined with pasta are what sets this concept apart. Fun and non-traditional, it provides a 53-seat restaurant and a 12-seat tasting menu at the chef’s counter. On their menu, you’ll find offerings like spicy pork Tortelli and potato gnocchi & wild things. Wildweed will be opening as soon as they have their staff together.
Bridgetown Roti in Los Angeles
Chef Rashida Holmes made her debut during the pandemic, selling oxtail patties from her home. As with many others, she then ventured into the land of pop-ups before settling down into a permanent space. The menu focuses on Trinidadian and Bajan Caribbean flavors and is open daily.
Komal in Los Angeles
Conrado Rivera and Fátima Juárez are creating Komal, a restaurant featuring indigenous Mexican corn and pre-Hispanic dishes. In July, they’re opening up as a market with masa products and fresh tortillas. In August, the restaurant opens with an a la carte menu. In September, you’ll find a tasting menu.
Le Coq in San Diego
Tara Monsod and Puffer Malarkey Collective are joining forces to open Le Coq, a restaurant inspired by the modern Parisian culinary landscape. You’ll find items like duck breast with tamarind purée and roast pork with creamed wakame. Many of the ingredients are hyper-local and seasonal.
Acru in New York
Opening in July, Acru is chef Daniel Garwood’s first restaurant. It focuses on his Tasmania Australian roots with items such as a goat cheese tart with makgeolli-marinated leeks. The 45-seat, Greenwich Village bistro-type restaurant offers a $95 tasting menu and a la carte ordering.
Perle Mesta in Oklahoma City
Perle Mesta by James Beard award-winning chef Andrew Black offers breakfast, lunch, dinner, and a Sunday brunch. Throughout the menu, you’ll find cultural influences from his Indo-Jamaican roots. One of the entrees is a lavender duck with wild mushroom cream. You’ll discover parmesan and truffle fried okra with crisp candied lamb belly on the tasting menu. Perle Mesta is now open.
Din Tai Fung in New York
Food & Wine focused on Din Tai Fung, a restaurant that just opened in New York City. Its claim to fame is “The World’s Largest,” with 450 seats and an estimated serving of 10,000 dumplings every day. Eating in this establishment is by reservation only, with new openings released 30 days out at midnight daily.
At 25,000 square feet and the first Din Tai Fung to reach the East Coast, its vision was defined by the restaurant’s close proximity to the Theater District. This brand is known for its high, exacting standards, where each dumpling weighs precisely 21 grams and has 18 folds. While waiting for your entrée, you can watch the chefs perform culinary magic in the brand’s signature glass-enclosed kitchen.
