Fall Preview 2023 International
SEPTEMBER
Naks
The group known for putting Unapologetic Indian cuisine on the map opens Naks, a soulful heritage Filipino restaurant headed by long time Dhamaka Chef de Cuisine Eric Valdez who was raised in the Philippines before coming to America at 21 years of age. In Tagalog Naks is slang for an expression of surprise and admiration. The menu, and dining room will be divided into two sections: one serving regional dishes a la carte, and the other a tasting menu known as Kamayan where the food is served family style on a banana leaf and eating with one's hands is encouraged. That menu will include dishes such as Kinilaw na Baka – Angus Beef Tenderloin, Beef Bile, Red Onion from the Luzon Region; Kapis – Scallop, garlic, margarine, eden cheese, from the Visayas Region; and Lechon Liempo – Porcelet Pork Belly, garlic, lemongrass, pork liver dip, from the Mindanao Region. Expect the same Unapologetic approach to the food and beverage experience that the group is known for.
Owner: Unapologetic Foods, Roni Mazumdar, Chef Chintan Pandya
Chef/Partner: Eric Valdez
201 First Avenue (12th Street)
New York, NY
Photography by: Paul McDonough
Noksu
Nōksu, owned by Bobby Kwak and Joseph Ko (Baekjeong Korean BBQ) and headed by 20-something wunderkind of cooking Chef Dae Kim, signifies a deep and clear valley in the mountains, which is quite apropos considering that the restaurant is located down the staircase of the subway station on the NE corner of Broadway and 32 Street. Chef Dae is Korean-born and found his calling for the culinary arts here in the U.S. His artfully plated 15-course (or so) multi-faceted tasting menu offers interpretations of Korean fare using locally sourced ingredients. Designed by Claire Soojin Kim, the space is mysterious and neat, inspired by Korean ink-and-wash paintings. The counter seats 12 guests, and a glass enclosed private dining room seats 7.
Owners: Bobby Kwak, Joseph Ko
Chef: Dae Kim
49 West 32nd Street
New York, NY
Photography by: Alex Truong, Brynne Levy
OCTOBER
Acadia
New York restaurateur Simon Oren of Chef Driven, with Chef/Partner Ari Bokovza (Dagon) is opening a high-energy Mediterranean Brasserie at the bustling corner of 57 Street and Sixth Avenue. The restaurant is named for the Acadian Empire which was an ancient Semitic group centered in the city of Akkad in ancient Mesopotamia; it also translates to a “place of plenty.” Chef Bokovza says his Levantine inspired cooking is "rooted in tradition, but innovative in preparation;" therefore, from the open kitchen one sees a sleek brass rotisserie for spit roasting seasonal vegetables, and the Taboon where flatbreads and other items will be cooked. Menu options include Eggplant Carpaccio, with a veil of tuna bresaola; Foie Gras Skewers; Shrimp Shishbarak; and a Rotisserie Harissa BBQ Sasso Chicken. As with the other Chef Driven properties wine is a focal point, and beverage director Aviram Turgeman will curate a wine list featuring selections from around the globe with a focus on the Levantine region, and mature selections from the classic regions of Europe. For cocktails Aviram is integrating childhood flavors and memories from Israel into originals and twists on the classics. Acadia is designed by Scott Kester and is a Mid-century take on a market Kasbah. There are arched ceilings of Alder wood paneling with warm orange, mustard, and lime accents at the central exhibition kitchen. The two-floor space seats 100 on the 4000 square foot first level with a 14-seat bar; and on the 2500 square foot mezzanine a 30-seat dining room and 10-seat bar. There are three private rooms seating 20 each which can be joined together for larger groups. Acadia will be open from morning until night, servicing Midtown Manhattan's diverse clientele emulating the brasserie lifestyle; a trademark of the Chef Driven restaurant group.
Owner: Simon Oren
Chef/Partner: Ari Bokovza
101 West 57th Street
New York, NY
NOVEMBER
Sempre OGGI
Sempre Oggi, translating to "always today", will be a contemporary Italian restaurant that unites the teachings of the grandmas of the Italian countryside, the yogis of Ojai, and the modern architects of the 20th century into one thoroughly New York package serving homemade pastas, hyper-seasonal vegetable focused dishes, and thoughtfully prepared main dishes. Owned by Robert Guarino, partner in Marseille, Nizza, and Five Napkin Burger; with Chef Phillip Basone, former executive chef at Barbuto, and chef de cuisine at Le Crocodile, the restaurant is planning dishes such as sweet and sour rabbit; sliced porchetta with salsa verde and mostarda; and chestnut tortellini with pickled chanterelles. Mr. Guarino believes that living life always for today requires leaving a better tomorrow. Therefore, Sempre Oggi is committed to sustainable living and practices. All meats are raised humanely, antibiotic and hormone free. All seafood is wild caught or humanely farmed abiding by MSC standards. All breads are made in-house with locally sourced organic grains and natural fermentation. All pastas are made in-house with imported Italian semolina.
The restaurant will have 150 seats and is designed by Eamon Roche of Roche Modern. The front room will feature a 15-seat bar with additional seating for 30 at tables. The bar and bar room will be the heartbeat of the restaurant. This room will have a more casual feel than the dining room, and be the all-day destination for lunch through aperitivo, dinner and late night. The highlight of the bar will be handmade ceramic tiles that were commissioned for the bar ceiling. Past the bar is an open kitchen featuring a custom grill and oven. The main dining room will seat 100 and will be divided into 3 distinct sections that will make diners feel as if they are in the home of their impossibly chic Milanese friend.
Owner: Robert Guarino
Chef: Phillip Basone
164 West 75th Street
New York, NY
Sushiya 🇿🇦
Cape Town chef Peter Tempelhoff of World’s 50 Best Restaurant, FYN, is collaborating on a new space with chef Shin Takagi of the 2-star Michelin restaurant Zenia in Kanazawa, Japan. The sushi restaurant will open later this year at Cape Town’s new Time Out Market right at the V&A Waterfront. FYN holds the coveted 2023 World’s 50 Best Top Sustainability Award. Tempelhoff and Takagi have fostered a friendship through cuisine over the years, with both chefs holding seats on the World Culinary Council for Relais & Châteaux, of which both the chefs’ flagship restaurants, FYN and Zenia, are members. Sushiya, directly translated as ‘Sushi Shop,’ will focus on authentic contemporary sushi with a focus on the best ingredients sourced from small suppliers all over Japan, as well as fish from ethical fishermen in the Western Cape and vegetables from organic farmers in the region. The menu will consist of a series of small dishes, including classic pickled and preserved Japanese-style vegetables, free-range Cape wagyu with mushroom shirizu, modern nigiri served as various-sized platters, a selection of exciting hand rolls and a rolled futomaki featuring local flavors. The rice used to make the sushi is from Shin’s region, Ishikawa, and has been lovingly farmed by 4th-generation rice growers, then aged for up to two years before being cooked in spring water from the Cape mountains.
Chef/Owner: Peter Tempelhoff
Chef/Partner: Shin Takagi
Time Out Market
Cape Town
South Africa