Must-Try New Restaurants in New York City This Season

Finding the best new restaurants in New York City can be a challenge, with a steady stream of openings across Manhattan and beyond. These spots span a range of cuisines, offering something for every palate. What sets the best apart isn’t just the hype—they’re worth choosing for a memorable dinner, even if you're tempted by the city’s iconic, long-established favorites. Of course, a little buzz doesn’t hurt either.

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For anyone doubting that plant-based fine dining can be exciting, Clemente Bar is a must-visit. Created by Swiss chef Daniel Humm, known for transforming Eleven Madison Park into the world’s first fully plant-based Michelin three-star restaurant, Clemente offers a more casual experience in a chic space above EMP.

The menu features sake pickles with kohlrabi, carrot tartare with “land caviar,” inari with avocado, and the Agedashi Dog—a fried tofu dish served in a potato roll with black truffles.

Equally impressive are the cocktails, divided into "light," "bold," and "clarified" categories, with highlights like the Clemente Martini, a bold mix of green curry and saffron. With stylish interiors by Francesco Clemente Studio and a welcoming vibe, Clemente makes plant-based dining both fun and accessible.

Manuela is a restaurant that opened its doors on October 29, 2024. This establishment marks the second location of the Los Angeles-based Manuela and is part of the Artfarm hospitality group founded by Iwan and Manuela Wirth, known for their association with the Hauser & Wirth art gallery.

Manuela combines a focus on sustainability with a strong artistic presence. The interior design incorporates eco-friendly materials.

The menu at Manuela is eclectic and multicultural, with an emphasis on seasonal ingredients. Approximately 50% of the offerings are plant-based.

Signature items include:

    Fluke crudo
    Biscuits with country ham
    Spiced monkfish skewers

The drinks menu also features a curated selection of wines, with nearly 30 options available by the glass.

Manuela takes sustainability seriously, operating the only restaurant in Manhattan with an in-house composter. This initiative aims to reduce food waste and support local agriculture, aligning with their philosophy of sourcing ingredients from local farms and markets.

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Ikigai, located at 87 Lafayette Ave, Brooklyn, NY 11217, blends Japanese and Polish cuisines in a unique way. The restaurant is small, with seating for about ten guests, and offers a 12-course tasting menu that uses seasonal ingredients and highlights dishes inspired by kaiseki traditions. Popular courses feature seafood and vegetable preparations.

The space includes a tea garden and an intimate dining room where guests can interact with the chef. Ikigai operates as a non-profit, with its proceeds supporting programs addressing food insecurity. It also offers non-alcoholic beverage pairings to complement the menu.

Good Guy's is a high-end cocktail bar created by the team behind the renowned Attaboy, specializing in spritzes and wines that cater to diverse tastes. The menu features unique combinations like Cynar with passion fruit and prosecco, paired with small plates such as Mediterranean dips and tinned fish designed to complement the beverage offerings.

Smithereens, opened on November 1, 2024, offers New England-inspired seafood in a cozy basement-level space. Created by chef Nick Tamburo, a coastal Massachusetts native, and beverage director Nikita Malhotra, the restaurant showcases seasonal dishes like hake with clams, buckwheat pancakes with smoked bluefish, and hay-smoked amberjack.

The menu is complemented by a selection of white wines and cocktails, including the Cape Codder. With its warm, tavern-like setting and focus on fresh, flavorful seafood, Smithereens is set to become a standout in New York City's dining scene.