For over 32 years, the Alicart family of restaurants has been offering an exciting and unique spectrum of dining concepts. The Legendary Carmine’s Family Style Italian restaurant—with locations in NYC’s Times Square, the original in the Upper West Side, the Tropicana Hotel and Casino in Atlantic City, Washington DC’s Penn Quarter, the Atlantis Resort & Casino in the Bahamas and the largest restaurant in Las Vegas at the Forums Shops at Caesars Palace—serves exceptional southern Italian cuisine in abundant portions designed for sharing.

Carmine’s sister restaurant is Virgil’s Real BBQ, located in New York City’s Times Square and Upper West Side, Las Vegas at the LINQ Promenade and also in the Atlantis Bahamas. Virgil’s Real Barbecue has been acclaimed as one of America’s top 10 BBQ restaurants, offering a genuine southern home-style experience along with authentic BBQ and American dishes created by their many smokers on premise.

At Chef Driven Hospitality, they blend innovation with tradition, crafting unique dining experiences that capture the spirit of each cuisine. From Simon Oren's humble falafel cart decades ago, to a culinary odyssey, our story is a passionate pursuit of redefining dining. Guided by visionary chefs and seasoned restaurateurs, their menus pay homage to tradition while embracing innovation. Beyond their kitchen doors, they’re active members of the communities they serve, sharing stories and supporting local places. Dine with them, and you will embark on more than a meal – it's a journey of flavors, memories, and excellence, one plate at a time.

Guerrilla Dining Concepts is an underground supper club and experiential culinary company run by Chef Laila Bazahm. It hosts exclusive, pop-up events in hidden or unexpected locations across Austin, Texas, featuring progressive, multi-course international tasting menus.

The company is known for its clandestine nature and exclusive, ever-changing menus. It offers a hybrid between a high-end restaurant and a private dinner party. Over the years, Chef Laila Bazahm has also operated brick-and-mortar concepts in Austin like El Raval (Spanish tapas) and Siti (Asian-inspired dining).

Kuma Hospitality Group operates a collection of restaurants offering elegant and intimate dining experiences by partnering with some of the most talented chefs in the industry and enabling them to create personal connections with guests. We believe forming lasting bonds between chefs and guests to be instrumental in a restaurant’s success.

Their food challenges the conventional norms of what you would expect when you think of Indian food. Every venture is different, yet has its own unique fingerprint.

Upon graduating from the Chaplin School of Hospitality at FIU, David Foulquier opened Fooq's in 2015, on Eleventh Street in Downtown Miami, Florida. World travels and a passion for hospitality inspired Foulquier’s vibe-driven Miami concept, Fooq’s, which opened in 2015 and offers exotic fare in a cozy setting. An innate gourmand of Persian-French heritage, Foulquier filled a much-needed void in the Magic City with a foodie-haven of globally inspired ‘Feel Good Food.’ We All Gotta Eat continues to expand its offices in both New York and Miami, with many more exciting concepts in the pipeline.

28 nomad is a contemporary Asian restaurant shaped by the experiences of two partners who grew up between cultures. Chef Cody Mao, 26, originally from China, and Director Samuel Park, 27, originally from Korea and responsible for wines and spirits, met while working at Atomix. The restaurant brings together different influences into something that feels distinctly personal rather than being defined by a single cuisine.

This modern Indian resto-supper club, which originated in Mississauga, Ontario, Canada, in 2023, is officially crossing borders and opening its first location in East Midtown NYC. The 5,600-square-foot bi-level space, which includes an outdoor dining area, will seat 220 guests. Translating to "carefree," Befikre is a triple threat: modern Indian dining, cocktails, and entertainment. The kitchen takes a modernist approach to Indian cuisine showcasing innovative fare by complementing India's flavors and traditions with global ingredients and techniques. The experience evolves throughout the evening from a refined energetic dinner atmosphere into an immersive late-night environment with DJs, live music, performances, and other entertainment. The interiors, lighting, theatrical food presentation, and cocktail program created by Tao Zrafi who gained fame as a finalist on Netflix’s competition show Drink Masters, are all a major part of that transformation. "We’re big on creating experiences, not just restaurants," says co-founder Riddhi Sukharamwala. "Think modern Indian food, crazy cocktail programs, DJs, live entertainment, bottle service, and spaces people actually remember."

Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district. Opened in 2018 within the Minnesota Street Project, Besharam reclaims the word “Besharam” — Gujarati for “shameless” — as a celebration of boldness, resilience, and unapologetic self-expression. The restaurant showcases Heena’s innovative approach to Indian dining, blending the rich traditions of Gujarati vegetarian cuisine with seasonal California ingredients and a fine-dining lens that challenges expectations. Its ever-evolving menus and spice-driven beverage program create an experience that is playful, layered, and deeply personal.

Bottino is a popular modern Italian restaurant and art-world staple in West Chelsea, New York City circa 1997 with a spacious year-round garden. It serves authentic Italian food with warmth and style.

Justin Wands, founder of Magic Wands Hospitality and opera singer turned restaurateur (partner Chez Fifi, formerly with The NoMad and Chef Thomas Keller) is bringing New York deep into cafe culture with the opening of Cafe Wands, the mission of which is to re-establish the café as a culinary destination where people come to read, talk, and connect. An avid traveler, Justin fell in love with the cafes of Copenhagen, Tokyo, and Shanghai. While New York has everything, he felt this type of community spirit was missing - where having coffee is not for speed, but for slowing down. House blend espresso sits alongside rotating single-origin espressos; pour-overs feature rare and difficult-to-source coffees, and a guided coffee tasting experience led by Coffee Director Rohith Ram will be offered by reservation only. Baked goods will consist of a seasonal rotation of tarts, cakes, and laminated pastries that bring restaurant-level technique to everyday café fare. The cafe is being designed by notable architect Richard Lewis showing the depth the Cafe Wands team is going to, to create an atmosphere designed for beauty, comfort and connection.

Located in the heart of SoHo, New York City, Casasalvo is an elegant Italian restaurant that celebrates the authenticity and refinement of Mediterranean cuisine.

Founded by Chef Salvo Lo Castro, the restaurant was created with a clear vision: to bring the soul of Italian gastronomy to New York through a cuisine that respects tradition while embracing modern refinement.

Casasalvo offers a dining experience defined by elegance, precision, and warm Italian hospitality. The atmosphere reflects understated luxury, where attention to detail and quality ingredients create a refined yet welcoming environment.

The restaurant has quickly become a destination for guests seeking a sophisticated interpretation of Italian cuisine in downtown Manhattan.

Two new chic French dining experiences are changing the Westchester dining landscape in North Salem. La Bastide, which translates to ‘country house’, offers a personal fine dining tasting menu in an exquisitely designed intimate dining room, and above it, Cenadou, a Provençal word for ‘get together’ is a casual yet stylish bistro. Both are run by Marseille born husband-and-wife Chef Andrea Calstier and Elena Oliver. Each restaurant has its own distinct personality evident in the food and the design, with open kitchens so diners can view the chefs in action. It’s the ideal setting for the young French couple, who imagined they would have to move back to France for an opportunity for a rural farm to table experience that reflects the way they grew up.

Chada is a vibrant Thai restaurant and bar located in the West Village that blends traditional flavors of Thailand with a lively New York City atmosphere. Inspired by both Bangkok's street food culture and festive Thai gatherings, Chada offers an immersive experience where guests can enjoy elevated Thai cuisine, innovative cocktails inspired by the characters from the epic Ramakien created by Mixologist Teddy Chantarasombat and Bar Manager Pattakan Limon, and a buzzing nightlife vibe—all under one roof. Chef Sira “Don” Dechasawas reinterprets classic Thai street food with a contemporary twist with such creations as Gai Nakon, a 24-hour-marinated Thai-style whole chicken, Thai Countryside Beef–inspired from the Neua Dad Deow, a typical street food snack in Thailand–marinated sun-dried beef with Jaew sauce and fragrant Kaffir lime leaves, Pan Seared Duck Breast Green Curry and Short Rib Panang Curry. Named after the bejeweled golden crowns traditionally worn by women during Thailand’s ceremonies, Chada is a contemporary tribute to the country’s royal heritage, showcasing the grandeur of Bangkok's Grand Palace, the elegance and prestige of the Thai crown, and the artistry of craftsmanship.

Chama Mama is a place where every meal is a celebration, and every moment is filled with joy. The team is thrilled to share the heart and soul of Sakartvelo (Georgia) with their guests. At Chama Mama, they celebrate more than just food — they celebrate life, love, and the stories that accompany every meal. Inspired by the tradition of the supra, every visit to Chama Mama feels like a special event. Their vibrant dishes, paired with the warmth of Georgian hospitality, create an unforgettable dining experience. Whether it’s a family gathering, a romantic dinner, or a casual meetup with friends, they ensure every bite is Chamalicious.

Dootsie’s will be a new Italian restaurant from James Beard Best Chef Southeast finalist and Michelin-starred Scoundrel Chef/Restaurateur Joe Cash. It blends classic Roman pastas with Italian American favorites and includes a hot take on Spaghetti Bolognese, an homage to his grandmother, Dootsie herself, whose version remains a family tradition. The restaurant will feature an open kitchen as well as a glass enclosed pasta room where guests can watch fresh pasta being rolled daily.

Located in the heart of OKC, Dougla is a new restaurant from Chef Andrew Black. The menu weaves West Indian, Indo-Caribbean, and African flavors, telling a personal story through flavor, memory and heritage. Dougla is a tribute to Chef Black’s Caribbean and Indo-Caribbean heritage and to his grandmother, Elysabeth Badoo, who taught him how to understand spice, honor ingredients, and find joy in feeding others. This restaurant marks Chef Black’s return to the flavors that shaped him.

Restaurateur Bobby Kwak (Noksu, Baekjeong) and Chef, Cookbook Author, and Food Network personality Esther Choi bring Seoul-ful Korean cooking to Jersey City. This spot is the perfect collision of modern Korean technique and home-style comfort. The menu is anchored in jip-bap: the wholesome cooking typically found in a Korean home. The kitchen takes familiar, comforting traditions and elevates them with Chef Esther's personal perspective, and Chef Jessica's touch blending those authentic, rustic Korean flavors with modern culinary techniques. A big part of the draw here is the sourcing: Dubu Hana partnered with Pulmuone, one of South Korea's most respected food purveyors known for its leadership in wholesome foods, tofu, noodles, dumplings, kimchi, prepared meals, and other Korean and Asian food products for which Chef Esther is a spokesperson.

Elcielo Restaurant New York is one of the best restaurants in New York City for those seeking authenticity, and culinary innovation in luxury dining. It offers an exclusive tasting menu showcasing modern Colombian haute cuisine and a casual cafe style restaurant for daily dining. Led by Michelin starred Chef Juan Manuel Barrientos and his culinary team, Elcielo blends avant-garde techniques with bold Latin American flavors for an immersive, multi-sensory experience. Located on the fourth floor inside Virgin Hotels New York City, in the heart of the NoMad neighborhood, Elcielo is an ideal destination for romantic dinners and unforgettable celebrations.

Fortuna Cucina Italiana, located in Wilmington, North Carolina, is a contemporary restaurant focused on delivering authentic, refined Italian cuisine rooted in seasonality, craftsmanship, and an organic-driven approach. Conceived by visionary restaurateur Giorgios Bakatsias and led by Executive Chef and Partner Chris Lewnes—a classically trained chef with experience in notable and Michelin-starred kitchens—the establishment balances traditional culinary techniques with regional seafood and seasonal ingredients. Alongside General Manager Salvatore Catania, the leadership team provides a versatile, welcoming dining experience designed for everything from casual meals to intimate gatherings, prioritizing consistency, high quality, and understated elegance.

Galo is Chef Nuno Sousa's second restaurant (the first being Leitao) and an ode to his native Portugal. The menu maps the country's land and sea through petiscos (Portuguese tapas), seafood, arroz, and heritage centerpieces like Galo Recheado (whole stuffed rooster) and Perna de Cabrito Assada (roasted goat leg). Featuring one of the largest selections of Portuguese wine in New York, the offerings are a full exploration of Portugal's 4,000-year-old winemaking tradition. The wine list features diverse selections from the country’s distinct regions ranging from Vinho Verde, Bairrada, Dão, and Alentejo to the volcanic Azores, Madeira, and the Port lodges of the Douro. Designed by Lisbon's Studio Asolfi (their first project in NYC), finished with handmade ceramics and Portuguese craftwork, Galo marries the intimacy of a traditional adega (vineyard tasting room) with the sophistication of the West Village.

The team that brought Sri Lankan cooking to the Upper East Side at the sleeper hit Lungi crosses the bridge bringing pan-Indian cuisine to Astoria in a 5,000-square-foot space that will exude the high-energy of India’s restaurants and bars. Ghungroo is the Hindi term for small metallic bells strung together to form a musical anklet, which alone says something about the concept. People popping pani puri’s, chaats on each table, bowls of biryani for sharing and a menu that encompasses grill and tandoor cooked foods. The cocktails will be a major part of the restaurant bringing Bollywood excitement to the Astoria streets.

iara is a Brazilian open-kitchen restaurant inspired by the Amazon Rainforest, opening this Fall at 205 Allen Street on Manhattan's Lower East Side, from Chef/Owner Vitor Mendes who most recently was Theodora’s chef de cuisine. Named for the water goddess of Amazonian legend, the 50-seat restaurant is Mendes' first as owner. iara sets out to be New York's only table in the Amazon. The menu at iara is grounded in ingredients native to the Brazilian Amazon: açaí, cassava, jambu, and tucupi. Dishes arrive in a share-forward format, plated in line with New York's seasons, ranging from small welcome bites to large-format mains for the table. Designed by the New York-based practice Studio WDM and its Brazilian-born principals, William DeMoraes and Luisa Farani, the design draws from the Amazon at its source: the soil rather than the canopy. A palette of deep terracotta, clay, chocolate brown, and burnt orange establishes a warm, enveloping presence, punctuated by touches of green. At the heart of the space is an open chef's counter that anchors the room.

Translating to "refined world," Ike Sekai offers a seasonally driven menu at a remarkable price point. Running 90 minutes, tastings feature sashimi, nigiri, and other specialties sourced both locally and from Japan. Seatings are available from 5 p.m. to 10:30 p.m. with four time slots per night.

ilili is where guests celebrate life and share sundry blends of modern and traditional Lebanese cuisine. Executive Chef and Owner Philippe Massoud excellently crafts a melting pot of Lebanese, Levantine, Mediterranean inspired cuisine mixed with New York attitude. Flavorful herbs and spices combine textures to appease broad-based palates. Ilili on lower Fifth Avenue in Manhattan (circa 2007) was one of the first restaurants to open in what is now known as NoMad, the Washington DC location opened in 2021, and the midtown location opened in November 2025.

In March 2025, Lincoln Village welcomed a brand-new dining concept, Indibar, serving a unique blend of authenticity and modernity and celebrating the culinary traditions of India. In a jaw-droppingly beautiful space, full of jewel tones, gold accents, and warm woods, Masti Hospitality LLC alongside star Chefs Nigel Lobo and Ajay Negi have created a warm, welcoming environment.

'ino is a non-traditional enoteca, located in the heart of the Flatiron District. It subtly incorporates British influences into a seasonal Italian creative menu inspired by chef/owner Jamie Kenyon's English upbringing. 'ino is the sibling to Bottino (in West Chelsea since 1997) from which the name derives and features Italian regional wines and artisan cocktails. The art rotates throughout the year giving diners a feast for their eyes as well as their tastebuds.

After working various positions in the food industry, Chi used his passion and talent for cooking, his front-of-house experience, and his operational knowledge of the food industry to create a business that would represent him, his Hawaiian heritage, and the values that community celebrates. In July 2022, Chi made the leap to leave behind his entire life in Hawaii to support this dream. He made his first musubi sale in January 2023 through a local neighborhood Facebook group, and the rest, as they say, is history.

At Koete Omakase, timeless technique meets modern flair. The intimate sushi counter offers a refined chef’s choice experience, where the freshest seasonal ingredients showcase the coastal flavors of Japan.

Two new chic French dining experiences are changing the Westchester dining landscape in North Salem. La Bastide, which translates to ‘country house’, offers a personal fine dining tasting menu in an exquisitely designed intimate dining room, and above it, Cenadou, a Provençal word for ‘get together’ is a casual yet stylish bistro. Both are run by Marseille born husband-and-wife Chef Andrea Calstier and Elena Oliver. Each restaurant has its own distinct personality evident in the food and the design, with open kitchens so diners can view the chefs in action. It’s the ideal setting for the young French couple, who imagined they would have to move back to France for an opportunity for a rural farm to table experience that reflects the way they grew up.

Based in Ginzu, Japan, Nikuya Tanaka is a lauded kappo-style wagyu spot from chef Satoru Tanaka that will soon occupy the lower level of a two-story spot in Tribeca. Tanaka NY will have a 10-seat counter where guests can experience Wagyu Omakase of the highest quality, including Kobe beef and Matsusaka beef. The offerings will range from sashimi to shabu-shabu and tempura. The upper level of the space will house the first US location of Land Bar. Created by Daisuke Ito (Star Bar Ginza), famed for his precise fruit-forward drinks styled to customers’ tastes, Land Bar NYC will follow the same concept as the other locations (Ginza and Shimbasi) focusing on respect for classic cocktails, relationships with farmers and producers, commitment to handling ingredients in their optimal condition, and the belief that personal introductions and relationships of trust are essential. The back of Land Bar NYC will offer a la carte dining.

Lehr is an intimate restaurant-within-a-restaurant located inside award-winning INDIBAR in Paradise Valley, Arizona, opening Fall 2026. The chef-driven concept features a 10-course tasting menu that explores the diverse regional cuisines of India. Led by Chef/Partner Nigel J. Lobo, whose background includes Michelin-starred kitchens across Europe, alongside acclaimed tandoor master Chef Ajay Singh, signature course highlights include an elevated interpretation of India's beloved street-side bhutta (roasted corn), a Kerala-inspired prime rib, and desserts that draw connections between Indian culinary traditions and the American Southwest. With a single seating each evening for up to 22 guests, Lehr is designed to be immersive, personal, and highly experiential to continue to expand the conversation around modern Indian cuisine in Arizona.

Leitao is an authentic Portuguese restaurant in New York’s West Village where the warmth and flavors of Portugal come alive. Inspired by the culinary traditions of Northern Portugal, the menu offers a fresh take on classic dishes, perfect for sharing with family and friends. Leitao proudly serves exclusively Portuguese wines and Portuguese-inspired craft cocktails. Inquire about their Fado nights which usually fall on the second Wednesday of each month. Watch for Chef Nuno's second restaurant, Galo, to open summer 2026.

Restaurateur and Chef Albin Vincent grew up in Kanyakumari, with deep roots in Sri Lanka. His culinary journey is rich with stories from his grandmother, an extraordinary cook, who instilled in him a passion for food from a young age, teaching him the art of traditional Sri Lankan dishes. It has always been his dream to serve these two cuisines side by side, which led to the opening of Lungi. In 2024 Lungi was awarded Michelin Bib Gourmand status.

The first New York location of this fun neighborhood Steak Frites experience began in Washington, DC in 2011 and has grown to 11 locations. It serves only Culotte Steak with salad and French fries and is topped with their homemade sauce for $34.95. Complimentary second helpings of all items are available as well as an array of layer cakes and other homemade desserts. Brunch is boozy with bottomless Bloody Mary’s, screwdrivers, mimosas, soft drinks; and egg dishes to accompany the steak. A portobello mushroom option is available for non-meat eaters.

Melba’s Restaurant in Harlem opened its doors in 2005 and has come to be regarded as the premier comfort food destination in New York City. The eponymous restaurant was the vision of founder, Melba Wilson. Being born, bred and buttered in Harlem, Melba knew she wanted to stay close to home so she could nurture and provide an exquisite yet comfortable dining experience to the community that raised her. Since then, Melba herself has gone onto becoming a personality advocating for women in business, the hospitality industry, and the importance of cultural recognition. There are now locations of Melba’s in the Grand Central Terminal Dining Concourse, The Prudential Center, and Wollman Skating Rink. A large restaurant in Newark NJ is scheduled to open Fall 2025.

Melba’s Newark marks the expansion of Melba Wilson’s beloved Harlem restaurant to downtown Newark. The 60-seat restaurant brings Wilson’s celebrated Southern comfort and modern soul food to a new audience, serving signature dishes such as Southern fried chicken with eggnog waffles, BBQ braised short ribs, and the restaurant’s famed mac and cheese. The 6,500-square-foot space also includes a fast-casual counter with its own street entrance as well as a large production kitchen that will anchor Melba’s growing catering operation throughout Northern New Jersey. Designed as both a neighborhood gathering place and an operational hub for the brand, the project reflects Wilson’s continued expansion across hospitality, sports venues, and retail.

Nar, meaning pomegranate, symbolizes happiness and prosperity in Turkish culture. Their mission is to introduce the vibrant and exquisite flavors of modern Turkish cuisine to New York City. Located in the heart of the Flatiron District, Nar is a collaboration of three passionate investors with deep connections to the culinary world: Pakize Sukan, Erhan Bahceci, and Zeynep Solak.

Based in Ginzu, Japan, Nikuya Tanaka is a lauded kappo-style wagyu spot from chef Satoru Tanaka that will soon occupy the lower level of a two-story spot in Tribeca. Tanaka NY will have a 10-seat counter where guests can experience Wagyu Omakase of the highest quality, including Kobe beef and Matsusaka beef. The offerings will range from sashimi to shabu-shabu and tempura. The upper level of the space will house the first US location of Land Bar. Created by Daisuke Ito (Star Bar Ginza), famed for his precise fruit-forward drinks styled to customers’ tastes, Land Bar NYC will follow the same concept as the other locations (Ginza and Shimbasi) focusing on respect for classic cocktails, relationships with farmers and producers, commitment to handling ingredients in their optimal condition, and the belief that personal introductions and relationships of trust are essential. The back of Land Bar NYC will offer a la carte dining.

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. Designed by Claire Soojin Kim the space is mysterious and neat, inspired by Korean ink-and-wash paintings. Chef Dae is Korean-born and found his calling here in the U.S. by reading cookbooks cover to cover. His multi-course tasting menu will serve interpretations of Korean fare, American fare with Korean flair, maybe a little French, a little Japanese, and anywhere else Chef Dae pulls his inspiration from.

One Bryant Park is a 10,000-square-foot Japanese fine dining destination opening at the base of the Bank of America Tower in Midtown, led by Culinary Director Tadaaki "Zack" Ishizaki (Odo, Château Restaurant Joël Robuchon). The elegant 60-seat main dining room presents a contemporary interpretation of Japanese cuisine rooted in the principles of kaiseki, where menus evolve with the rhythm of Japan's traditional 24 seasonal divisions, highlighting the relationship between nature, time, and ingredients. An expansive beverage program featuring more than 500 selections of wine and sake, an extensive Japanese whisky collection, seasonal cocktails, Japanese-inspired breads from Executive Baker Daichi Ebato, and desserts from Executive Pastry Chef Allen Cheung complete one of New York's most ambitious Japanese restaurant openings of the year. While One Bryant Park serves as the flagship restaurant, the destination also houses two independent concepts—Kappo Sono and Kumiko Room—each operating with its own chef, reservations, and culinary identity.

Palermo Argentinian Bistro has expanded its Manhattan presence with a new location at 55 Grand Street in SoHo, joining its sister restaurants in Hell's Kitchen and Gramercy. Founded by partners Orhan Cakir, Executive Chef Carlos Barroz, and Wine Director Jorge Albarracin, the restaurant celebrates Buenos Aires culture through authentic Argentine cuisine and a vast, approachable wine program featuring 80 percent Argentine selections. Chef Barroz’s menu highlights traditional wood-fired parrilladas, premium imported steaks, and unique Latin American-inspired dishes, alongside exclusive downtown pasta and salad offerings. Coinciding with its launch during the FIFA World Cup, the new venue will broadcast matches to serve as a community hub, initially offering dinner and weekend brunch before introducing lunch service.

Pizza Studio Tamaki (PST) has opened its first permanent U.S. location in New York City's East Village at 123 Saint Marks Place, bringing Chef Tsubasa Tamaki's globally recognized Tokyo-style Neapolitan pizza to the area. Known for his disciplined approach, Chef Tamaki utilizes a 30-hour fermented dough made from a proprietary flour blend and a signature baking technique involving Japanese cedar shavings to create a unique, aromatic crust. The restaurant features a curated menu of hallmark pizzas and small plates, accompanied by a beverage program focused on Japanese citrus lagers, and is currently accepting reservations via SevenRooms for service Tuesday through Saturday.

Long Island City is getting a new kind of nightlife destination this September. Hidden beneath the streets, Rewind NYCis a sprawling 9,000-square-foot concept that brings together three distinct experiences under one roof: a world-class cocktail bar, a refined Pan-Asian restaurant, and high-design private karaoke rooms. The adventure begins when guests press the “rewind” button on a retro, 1980s-style boombox to reveal an underground speakeasy, where Beverage Director Ken Chen, formerly of World’s 50 Best’s Indulge Experimental Bistro in Taipei, leads an inventive cocktail program inspired by tea culture, the Chinese Zodiac, and the Five Elements. Chef Partner Alexander Lee complements the drinks with creative takes on nostalgic Asian comfort foods, from Truffle Mushroom Congee and Taiwanese Fried Chicken to Wagyu Donburi. Beyond the lounge, guests can discover eight immersive private karaoke rooms, with designs drawing inspiration from everything from Hong Kong cinema to vintage recording studios, creating a playful, retro-futuristic escape for date nights, celebrations, and late-night revelry. Equal parts cocktail destination, restaurant, and entertainment venue, Rewind is designed to take guests seamlessly from dinner and drinks into late-night festivities. With its multifaceted approach to dining and nightlife, Rewind is poised to become one of NYC’s most exciting new openings this fall. Rewind will also host a rotating monthly guest-bartender series, welcoming talent from acclaimed New York bars including Stone & Soil, NR, Yawning Cobra, Red Sorghum, and others for collaborative events in partnership with leading spirits brands.

Located in the heart of downtown Greenville, Scoundrel is the culinary creation of Chef Joe Cash, an alumni of Eleven Madison Park and Noma, who returned to his hometown in 2022 to open his first solo venture. With a focus on French-inspired cuisine and a commitment to using the finest local and seasonal ingredients, Scoundrel has ignited the Greenville dining scene. The restaurant has earned national recognition, being named one of Esquire's 'Best New Restaurants in America' for 2023.

Koju offers a modern, forward-thinking interpretation of omakase—one that honors tradition while pushing creative boundaries. The experience extends beyond the plate: the intimate counter setting is paired with a buzzy Japanese-inspired vinyl music program, played on rare, Silence Please speakers that bring about a sensory fusion between taste and sound.

Taco Lane, the Asian taco bistro from the couple behind Brooklyn’s beloved Noodle Lane, is officially open in Union Square in the space that was formerly known as Rulin.

Taco Lane is owned and operated by Lane Li and her husband, Chris Wang, who have backgrounds in finance and technology, respectively. However, they made a significant shift in their careers to pursue food full-time. Lane’s story is one of remarkable resilience spanning from her childhood in China and Flatbush to her becoming a chef. After completing her training at the Institute of Culinary Education while simultaneously working in finance, the birth of her son, Jackson, served as a catalyst for her decision to dedicate her life to the culinary arts. This pivotal moment ultimately led to the successful establishment of Noodle Lane at Smorgasburg in 2011. Subsequently, a brick-and-mortar location was opened in Park Slope in 2023, and now, the latest of the “Lane” locations has arrived in the form of Taco Lane.

The esteemed Tamarind Tribeca upholds the standards of fine dining, presenting a vast overview of Indian cuisine without compromise. Tamarind has been overseen since its inception in 2001 by maestro Avtar Walia, and features dishes from across India.

Tomiko San is an intimate sushi sanctuary located in Wrightsville/Wilmington, North Carolina, brought to life by the Giorgios Hospitality Group. Named in loving memory of a Japanese teacher who inspired the space with her grace and strength, the restaurant features a menu curated by Chef James Nash that focuses on pure, traditional, and balanced Japanese sushi honoring seasonality. The tranquil, minimalist dining environment is adorned with unique hand-painted wall pieces created using Gyotaku, an ancient Japanese fish-pressing technique, inviting guests to slow down and savor their meal with presence and intention.

Charela Inn is a Jamaican family owned 59-room boutique hacienda-style hotel on Seven Mile Beach in Negril, Jamaica known for its quiet atmosphere, tropical courtyards, and fresh-water pool. The on-site Le Vendôme restaurant serves French and Jamaican cuisine and an authentic Jamaican breakfast. Their own Cocoa Farm spans 174 acres of hillside and flat terrain, and supplies a great deal of the produce served. Populated by sheep, cattle, goats and chickens, the livestock keeps an ongoing fresh supply of meat and eggs. Many crops are grown on Cocoa Farms, including calaloo, cabbage, lettuce, okra, string beans, ackee, as well as a variety of fruits including delicious mangoes when in season.

Located at the iconic Ginza 1-chome intersection, FUFU Tokyo Ginza offers a one-of-a-kind stay, with each of the 34 guest rooms featuring a private garden and natural hot spring baths – a rare sanctuary in the center of Tokyo. FUFU Tokyo Ginza is the latest addition to FUFU JAPAN’s collection of Small Luxury Resorts (with locations in Atami, Kawaguchiko, Karuizawa, Kyoto, Hakone, Nara, and Nikko). Founded in 2007, each property embodies a refined retreat where traditional Japanese aesthetics meet contemporary sophistication, guided by the concept of being a “place to savor time.” FUFU Tokyo Ginza is home to Yusora, the rooftop lounge and tranquil garden retreat featuring natural hot-spring footbaths sourced from Atami; GINZA GAYU, an 86-seat restaurant where the cuisine embodies the essence of Japanese aesthetics and the true spirit of Japanese dining; and SUSHI GINGA, the eight seat intimate omakase counter.

Designed with an effortless sense of style and a definitive beach-house vibe, Lido House is Newport Beach’s favorite guesthouse for locals and visitors. The hotel’s design and iconic architecture celebrates Newport Beach’s Cape Cod aesthetic with elegant twists on a variety of nautical themes. Sitting on the site of former City Hall, Lido House is the old-new centerpiece of Newport Beach. Featuring 130 rooms, including five unique cottages each curated by a local designer, the rooms at Lido House pay homage to the unique ambiance and coastal lifestyle of our community’s surrounding areas.

Lido House offers two unique dining experiences: The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. Newport Beach’s premier rooftop bar, Topside offers a sophisticated space as special as its champagne pairings and celebration-worthy views.

Lido House’s Boost Spa is a place where natural botanicals combine with cutting-edge technology to spark vitality. Designed to optimize energy, our diverse range of spa treatments are thoughtfully crafted to enliven the body, mind and spirit. Boost Spa’s intimate setting offers a tranquil atmosphere perfect for pre-wedding pampering, unwinding after a long day of meetings or simply for your own wellness.

Premium Japanese food brand Kayanoya is known for its quality Dashi (Japanese broth) and approx. 1000 Japanese food products available via mail order across the United States. Their mission is to elevate everyday dishes with the exquisite flavors of Japanese condiments.

Let's Chama is a new artisanal bakery concept from the team behind the popular Georgian restaurant Chama Mama, with dual locations in Bushwick and Chelsea. Under the direction of executive chef Nino Chiokadze, the bakery specializes in traditional and creative Georgian pastries, offering a unique "grab-and-go" experience that features the iconic cheese-filled khachapuri, mushroom pies, and sweet chocolate cigaretti. The expansion includes a massive 6,300-square-foot space at 81 Morgan Avenue in Brooklyn, which combines a full dining room and bar with a 14-seat bakery area, while the Manhattan counterpart operates at 149 West 14th Street. Open weekdays from 8am to 6pm, these outposts aim to further cement Georgian cuisine's growing influence on the New York City food scene through specialty items like fig-vanilla and cinnamon-walnut lattes.

Premium Japanese food brand Kayanoya is known for its quality Dashi (Japanese broth) and approx. 1000 Japanese food products available via mail order across the United States. Their mission is to elevate everyday dishes with the exquisite flavors of Japanese condiments.

Chefs on the Spectrum is an initiative founded by chef Franklin Becker and restaurateur Joseph Valentino to train and place individuals with autism into fine-dining kitchen jobs. It addresses both the high unemployment rate of autistic adults and the shortage of skilled labor in restaurants. The program focuses on utilizing the strengths of neurodiverse individuals for roles in the culinary industry.

GARDE is an international branding and interior design company based in Tokyo with offices in Osaka, Hong Kong, Singapore, Milan, Paris, New York and Los Angeles. They offer consulting, creative design and coordination services in the following key sectors: retail, residential, hospitality, F&B, office, entertainment, public and healthcare mixed-use facilities. GARDE currently services clients in Asia and Europe. Steven Hall identifies and secures licensing deals for Garde properties.

Five of the United States' most acclaimed Korean chefs will come together for the first time to present a collaborative dining experience centred on Korea's premium seafood. Held at NARO in Rockefeller Center, the invitation-only K-Seafood Premium Dining & Networking Showcase brings together leading chefs, hospitality professionals, importers, distributors and media to explore Korean seafood through contemporary fine dining.

Supported by the Ministry of Oceans and Fisheries of the Republic of Korea and the Korea Fisheries Association, the initiative reflects Korea's continued efforts to introduce premium Korean seafood to international audiences through culinary collaboration and cultural exchange.

The showcase forms part of an ongoing international initiative to introduce Korea's premium seafood to global audiences through chef collaborations, culinary exchange and industry partnerships.

Chefs:

• Chef Park Junghyun (Atomix, NARO)

• Chef Shin Chang-ho (Joo Ok New York)

• Chef Kim Daeik (Jungsik New York)

• Chef Kim Hoyoung (Jua, Moono)

• Chef Lee Eunji (Lysée)

Queens Together is a non-profit organization to empower, represent and support the Queens restaurant community and a “Plate It Forward” program to feed people facing food and economic insecurity. It is a network of Queens restaurants and community groups working together in NYC’s largest borough. Its initiative "Eats in Queens" will support the vibrant Queens culinary scene, raise funds for vital food relief efforts through Queens Together, and offer donors a discount at participating restaurants throughout March 2023.

The enormous and exciting True World Foods Expo 2024, newly titled SUSHI-CON, returns to the Metropolitan Pavilion on September 22nd, promoting sushi and fine global culinary culture to more than 2000 New Yorkers. The expo is open from 1 p.m. to 5 p.m. More than 50 suppliers of True World Foods (TWF) from the United States and around the globe renowned for their premium seafood and Japanese delicacies, will be showcasing their finest offerings. Throughout the event, attendees can indulge in an unlimited tasting of the freshest seafood, including bluefin tuna, yellowtail, sea bream, salmon, and sea urchin. There’s also exclusive wagyu beef along with a curated selection of other Japanese food favorites like matcha tea, yuzu, wasabi and more. New products, including but not limited to scallop, abalone, conger eel (Anago), Hawaiian Kanpachi, and American domestic eel, will also be introduced.