13 New Restaurants for You to Try Right Now

Open Since: Nov. 21
Type of Cuisine: Farm-to-table American cuisine

Copper Kettle Kitchen has an intriguing cocktail menu featuring classic drinks with a twist, like the “Harder, Better, Faster, Stronger,” pink jasmine cocktail named after a Daft Punk song. Its food menu is varied, with comfort food like mac and cheese and paninis, to something a little more fancy like duck breast confit or braised short rib.

Open Since: End of October
Type of Cuisine: Sushi

Jun Shokudo, a new sushi and wine bar, brings authentic homestyle Japanese cooking to Downtown Brooklyn with traditional dishes like kimpira (crunchy veggies that are stir fried and simmered), kakuni (tender braised pork), and nikujaga (stewed meat with potatoes and onions).

Open for lunch and dinner, Jun Shokudo also offers fresh salads, rolls, sashimi, noodles and soups. Grab a seat at the sushi bar to watch your rolls being made, but get there early since the small dining room can get packed. Jun Shokudo is open for lunch Monday through Friday, from 11:30 a.m. to 2:30 p.m., and for dinner Monday through Thursday from 5 p.m. to 10 p.m., Friday through Saturday from 5 p.m. to 10:30 p.m.

Open Since: Early December
Type of Cuisine: Japanese-French fusion

Autre Kyo Ya blends French cooking with Japanese cuisine in dishes like quinoa bouillabaisse risotto with yakishimo fish and miso-marinated black cod with roasted shallots and pickled kohlrabi, or a fried tofu dish with vegetables, dried tomato kake-dashi, and mustard spice. Although Autre Kyo Ya is a spinoff of the Michelin-starred seasonal Japanese eatery Kyo Ya, its price point is more affordable.

Open Since: Dec. 14
Type of Cuisine: Comfort food

Build your own grilled cheese with your choice of cheeses, spreads, toppings and meats or indulge in one of their specialty combos like fontina on sourdough bread with dill butter, balsamic reduction, roasted red peppers and arugula. Fromage also serves brunch with frittatas, quiches, waffles and other classics.

Type of Cuisine: American comfort food

Three years after Hurricane Sandy wrecked Grandma’s House in the South Street Seaport just a few months after it opened, the eatery is back. This time, Grandma’s House has opened on Atlantic Avenue with classic comfort food such as mac & cheese, ribs, pies and a host of delicious sides. There’s also “Grandma’s Original” menu with chili, pot pies and Grandma’s Famous Bucket of Brooklyn Chicken Chips.

Open Since: New brunch menu launched in November
Type of Cuisine: Modern American with French and Mediterranean influences

Greenwich Project’s reworked brunch menu includes healthful options like a farro salad with pomegranate and arugula or the Garden Soft Scrambler (pictured) with mushrooms and peppers, as well as more decadent dishes like lemon ricotta pancakes and cornflake-crusted French toast.

Open Since: November
Type of Cuisine: Japanese

Shogun, located in the heart of Forest Hills, replaced Midori Matsu, which closed earlier this year. The new restaurant, which reopened last month under new management and with an expanded menu, kept the hibachi concept, but now also offers a number of American dishes.

The eatery continues to feature traditional Japanese dishes, from sushi and tempura to gyozas (pan fried dumplings; $4.75) and shumai (steamed shrimp dumplings; $5.50), in addition to its hibachi menu, which now also includes dishes like steak with blue and mozzarella cheeses ($23.95).

Open Since: Dec. 18
Type of Cuisine: Mexican

A serious carnitas chef has come to Prospect Heights, bringing the Bronx favorite El Atoradero to Washington Avenue. Chef Denisse Lina Chavez and her partners told Eater that the new spot will have a soft opening starting this week, with a full menu by the end of January. Menu items at the new location will be posted to Instagram, the team said.

Open Since: Dec. 17
Type of Cuisine: Beer

There’s no food for sale at Strong Rope Brewery, but customers are welcome to bring in eats from nearby restaurants (Dinosaur Bar-B-Que, Pickle Shack and Oaxaca Taqueria are close) to nibble on while they taste the brewery’s selection of locally-sourced beers. Home brewer Jason Sahler opened Strong Rope to sell handcrafted ales that showcase ingredients from New York state.

Open Since: October
Type of Cuisine: Lunch

Between the Bread offers diners a build-you-own-lunch with fresh, well-sourced ingredients, but people on the run can pick up a to-go salad or sandwich. Reviewers rave about the salmon.