Tribeca has become one of the hottest neighborhoods for restaurant openings this fall. In just the past few months, we’ve seen the doors open at Silver Lining, the Il Matto re-do, White & Church and Matt Abramcyk, new eatery, Tiny’s. That’s just for starters. Sarabeth’s opened their first Tribeca outpost and Jung Sik finally filled the void left when Chanterelle sadly closed its doors. Chef David Bouley has long made Tribeca his preferred ‘hood and this past spring, he debuted his highly anticipated and awaited, kaiseki-style restaurant, Brushstroke. We wonder if the sudden onslaught of new eateries has anything to do with the celebrity power downtown, like Jay-Z and Beyonce or Gwyneth and Chris Martin. We’ll mull it over dinner.
Address: 87 Harrison St. at Hudson St.
The former Chanterelle space has been empty for quite some time, leaving a gaping hole on the corner of Harrison and Hudson Streets. That is, until just recently when, a popular Seoul offshoot called Jung Sik took over the address. Chef Jung Sik Yum is known for his modern Korean cooking. Dishes include foie gras mousse with apricot jelly and white chocolate and Korean green pepper cream noodle with Korean noodles.
Address: 339 Greenwich St. at Jay St.
Bubby’s has always been the go-to brunch destination, but now they’ve got competition. In fact, Sarabeth’s is the Upper West Side’s go-to brunch spot, so game on. (It even has a full service bar, just like Bubby’s.) Now, you can get their outstandingly good pancakes, pumpkin waffles, fresh-baked scones and English muffins below Canal Street. Like the uptown locations, this one is open for lunch and dinner to boot.
Address: 186 Franklin St. near Greenwich St.
Another long-awaited, high-profile opening, a deli collaboration from Kutsher’s 100-year old Catskill resort and Jeffrey Chodorow, will making its debut this fall. The menu will feature “modern Jewish bistro cooking,” like falafel-crusted salmon, smoked brisket and varnishkes. There’s plenty of playful spins on Jewish deli classics, including a barrel cured corned beef banh mi, s’mores shake, classic black & white malted and a pig-free BLT — all perfect comfort food for when the cold weather kicks in.
Address: 205 Hudson St. at Canal St.
This Vermont-based pizza joint will test the New York waters this fall with a flagship in Hudson Square. But it’s not what you think: A peek at the Vermont menus reveals organic, farm-raised ingredients, and artisanal toppings, including Jasper Hill Farm cheese, homemade sausage, or roasted organic tomatoes on their signature flatbread pizza.
Address: 305½ Church St. between Lispenard St. and Walker St.
Stuzzicheria’s Italian nibbles have become a Tribeca staple ever since it opened, and now they’ve spawned a sandwich shop to satisfy the neighborhoods lunchtime hunger. Named after its most beloved sandwiches, Pane Panelle boasts an attractive roster of options, including the muffuletta with salami, provolone and an olive salad and a meatball parmigiana. The namesake sandwich with chickpea fritters, caciocavallo and ricotta cheese on Grandaisy bread.
Address: 13 Laight St. near Varick St.
Copenhagen might be the newest, international dining destination, but shortly you’ll be able to get some of Scandinavian cuisine on your home turf, too. Enter Aaman, a Danish smørrebrød restaurant, dealing in open-faced sandwiches. The menu will feature a rotating roster of 12 sandwiches topped with everything from hard-boiled eggs to shrimp, gravlax and even onion rings. If all goes according to schedule, they’ll open in by Mid-October.
Address: 109 W. Broadway between Reade and Duane Sts.
Matt Abramcyk has been busy building a small empire of restaurants in Tribeca. There’s Smith & Mills, Warren 77 and the newly instated Tiny’s, and he’s not done yet. Word on the street is he’s turning the Delphi Diner space into Super Linda, a Latin restaurant with a “neighborhood” feel.