Fioro

Grilled Chicken Panino. (Courtesy of Fioro)
Grilled Chicken Panino. (Courtesy of Fioro)

Fioro, a fast-casual eatery led by Jeffrey Salamon (RamenCo) and culinary director Pasquale Cozzolino (Ribalta), is bringing authentic Neapolitan fare to the Financial District. The menu features Cozzolino’s famed Neapolitan pizzas, like classic Margherita with mozzarella, crushed tomato, basil, and extra-virgin olive oil; and freshly pressed panini on Cozzolino’s pizza dough bread, such as Prosciutto Cotto with mixed greens, fontina, and mushroom spread. Made-to-order pastas and weekly rotating specials and salads are also available.

The restaurant is home to a full-service coffee bar with imported Italian coffee and espresso beverages from Miscela D’oro, along with a selection of Italian pastries baked in-house daily.



Open for breakfast, lunch, and dinner.

191 Pearl St. (between Cedar Street & Maiden Lane)
Financial District
646-870-7876
fioronyc.com

Meyers Bageri

Frøsnapper. (Anders Schønnemann)
Frøsnapper. (Anders Schønnemann)

Claus Meyer’s Copenhagen-based bakery concept is serving up danishes, rye bread, morning buns, and other traditional Danish breads and pastries in its new Williamsburg location, following a pop-up location at Margot Patisserie earlier this year.

Meyers Bageri uses old-world techniques and local, heirloom grains milled in-house to make its flavorful breads. Other offerings include flaky danishes with seasonal fruits and compotes, housemade yogurt parfaits, and coffee from Brownsville Roasters, Meyer’s Nordic-style, global coffee program. The bakery will soon introduce soups and a rotating selection of warm sandwiches and flatbreads, made with local vegetables and cured meats.

Open Monday to Friday from 8 a.m., and Saturday and Sunday from 9 a.m.

667 Driggs Ave. (between Fillmore Place & Metropolitan Avenue)
Williamsburg, Brooklyn
347-696-8400
facebook.com/meyersbagerinyc

City Vineyard 

(Courtesy of City Vineyard)
(Courtesy of City Vineyard)

Choose between elevated indoor dining and casual outdoor eats at City Vineyard, a waterfront restaurant at Pier 26 launched by City Winery CEO and founder Michael Dorf.

The main indoor restaurant highlights local ingredients and seafood dishes, such as a signature lobster roll with a wine lees-infused dough, while the rooftop cafe and pier-level terrace feature a seasonal menu of shared small plates and specialty items. A selection of 15 wines is available on tap.

The outdoor dining areas are adorned with vine leaves—to create the feel of a wine garden—and offer views of both the city and the Hudson River.

Open Monday to Friday from 5 p.m., and Saturday and Sunday from 11 a.m.

Pier 26 at Hudson River Park
233 West St. (between Hubert & North Moore streets)
Tribeca
646-677-8350
cityvineyardnyc.com

Batter & Cream

 

Artisan whoopie pie bakery Batter & Cream has opened its first brick-and-mortar location at Turnstyle, Columbus Circle’s underground shopping center. The Brooklyn-based bakery, founded by New York native Elizabeth Fife as an online business three years ago, offers a rotating selection of handmade, bite-sized whoopie pies. Fun flavors range from Cookie Dough and Double Chocolate to Fruit Loops and Strawberry Basil. Fife debuts a new flavor every month.

Both individual pies and themed packs are available for purchase. Open daily, 8 a.m. to 8 p.m.

Turnstyle
59th Street Columbus Circle Subway Concourse
646-598-6156
batterandcream.com

Atoboy

Squid, pork, shrimp, salsa verde. (Courtesy of Atoboy)
Squid, pork, shrimp, salsa verde. (Courtesy of Atoboy)

Atoboy, from husband-and-wife team chef Junghyun Park and manager Ellia Park, serves a seasonal, modern Korean tasting menu consisting of three banchan-style dishes and a choice of rice. Dishes include soybean sprout with king oyster mushroom, tofu, and mustard; eggplant with snow crab, tomato, and lemon; pork jowl with barley, ssamjang (a spicy-sweet sauce), and romaine; and tartare with oyster, radish top, and potato.

A selection of a la carte side dishes, including different styles of kimchi and jangajji (pickled vegetables), are also available. The beverage list offers wine, beer, soju, and three cocktails, such as the Hwayo Ginger Rosso, with ginger syrup, grapefruit, and premium soju.

Park was chef de cuisine at Jungsik in Seoul, South Korea. The restaurant was number 20 on the Asia’s 50 Best Restaurants list while he worked there.

The restaurant’s plateware showcases Korean-based ceramic artisan Soilbaker, and servers wear aprons inspired by traditional Korean clothing.

Open Monday through Saturday for dinner, with lunch soon to come.

43 E. 28th St. (between Park & Madison avenues)
Flatiron
646-476-7217
atoboynyc.com

Paowalla

At Paowalla, chef Floyd Cardoz (Tabla) celebrates his Indian heritage with traditional spices, flavors, and cooking techniques from his home country. The restaurant, whose name roughly means “a person who works with bread” in Hindi, features two tandoor ovens, a dedicated bread bar with a wood-burning oven, and a special selection of breads and chutneys, from Rosemary Naan to Cheddar Cheese Kulcha and Mint Cilantro to Tomato Kalonji chutney.

Small plates include Roasted Green Chickpea Chat, with sweet onions, chilies, and tamarind, and Chicken Liver Masala with toasted pao (bread), while large plates include Hyderabadi Goat Roast with greenmarket kachumber (an Indian side salad), and Baby Shrimp and Squid with Savian Biryani, squid ink, and cilantro.

The beverage program offers seasonal cocktails and wine, and reintroduces Tabla’s signature Tamarind Margarita, made with tequila, Triple Sec, tamarind paste, lime, orange, and simple syrup.

Open daily for dinner, with brunch and lunch soon to come.

195 Spring St. (at Sullivan Street)
Soho
paowalla.com

Amami 

Soy-glazed braised pork with scallions (R), which guests can stuff into buns (L). (Courtesy of Amami)
Soy-glazed braised pork with scallions (R), which guests can stuff into buns (L). (Courtesy of Amami)

Amami Bar & Restaurant, opened by Ako Sushi’s chef Nick Wang, features Japanese comfort food and contemporary cuisine. The menu features seasonal sushi and sashimi, ramen, yakitori skewers, and a variety of meat, seafood, and vegetarian dishes. For brunch, the restaurant offers options like Homemade Organic Azuki Whole Wheat Waffles and Oyako Don, free-range chicken with vegetables, onion, egg, and sweet soy dashi over rice.

Wang sources local ingredients from sustainable fishmongers, free-range chicken suppliers, and organic farms. He also makes soy sauce and wasabi using traditional Japanese cooking techniques.

Amami’s izakaya-inspired bar program, led by Christofer Moustakas, highlights Asian ingredients like lemongrass, lychee, and ginger, and draws inspiration from Japan’s whiskey, sake, and shochu culture. A selection of Japanese teas from Brooklyn-based Toby’s Estate rounds out the drinks menu.

Open daily for lunch and dinner, and weekend brunch.

57 Nassau Ave. (between Guernsey & Lorimer streets)
Greenpoint, Brooklyn
917-909-1568
amamibk.com

Oro

(Courtesy of Oro)
(Courtesy of Oro)

Father and son Vlado and Mike Celic have opened a casual Italian restaurant in Long Island City. Executive chef Scott Adriani’s seasonal, local menu features classic Italian dishes with a modern twist, like Buckwheat Cavatelli with dandelion greens, corn, and truffle vinaigrette; Berkshire Pork Chop stuffed with spinach and walnuts; and Sea Bass with white wine caper sauce.

The restaurant also offers homemade thin crust and deep dish pizzas, with toppings such as duck confit, figs, and artichoke béchamel.

Open Monday to Saturday for lunch and dinner.

41-17 Crescent St. (between 41st Avenue & Queens Plaza North)
Long Island City, Queens
718-729-1801
orolicrestaurant.com

Latin Beet Kitchen

(Courtesy of Latin Beet Kitchen)
(Courtesy of Latin Beet Kitchen)

Latin flavors meet healthy eating at Latin Beet Kitchen, a new breakfast and lunch eatery opened by brothers Roger, Jaime, and Felipe Torres. It’s located in the repurposed front dining area of Raymi’s Peruvian Kitchen, their Peruvian restaurant and pisco bar.

Breakfast includes Toasts with toppings like avocado, fried egg, and asparagus, or 70 percent dark chocolate, banana, and raspberries; and Arepas (organic white corn cakes) with toppings from goat cheese and smoked salmon to queso fresco and radish.

For lunch, the kitchen offers a selection of chef-created and customizable bowls, with a grain or vegetable base, protein (organic Peruvian chicken, anticucho steak, salmon ceviche), vegetables (roasted carrots, charred broccoli), a topping (carrot slaw, pickled radish), and a traditional Latino sauce.

The drinks menu features Colombia-based Devoción coffee from single-source beans delivered weekly, alongside aromáticas (infused waters), kombucha, and tea.

Open daily for breakfast and lunch.

43 W. 24th St. (between Sixth Avenue & Broadway)
Flatiron
212-929-1200
latinbeet.com

Zora’s Cafe

(Michael Tulipan)
(Michael Tulipan)

Zora’s Cafe, from mother-daughter team Linda and Zora Browne, serves classic Southern soul food with a healthier upgrade. The menu is based on family recipes from Linda’s Mississippi-raised mother.

Head chef Eugene McCall Jr. (formerly of Miller’s Near & Far, Mexicue, and Ida Mae Kitchen-n-Lounge) swaps lard for vegetable oil and uses hormone-free meats, free-range eggs, and other high-quality ingredients. Dishes include Fried Green Tomatoes, Hushpuppies, Zora’s Fried Chicken, Oxtails & Gravy, Peach Cobbler, and Sweet Potato Pie.

Vegetarian, vegan, and gluten-free options are also available.

Open Tuesday to Friday for dinner, and Saturday and Sunday for lunch and dinner.

712 Ninth Ave. (between 48th & 49th streets)
Hell’s Kitchen
212-757-5888
zorascafe.com