8 New Restaurants For You to Try Right Now

Type of cuisine: New York State beer and cider
Open since: March 23

Cardiff Giant, named after a famous 1860s-era hoax in Cardiff, N.Y., is now serving New York-based beer, cider, wine and spirits on Myrtle Avenue in Clinton Hill. The bar has 20 draft lines — 12 for beer, five for cider and three for wine — with a choice of pour sizes ranging from an 8-ounce glass to a pint, or a 1-liter carafe for sharing. There’s also be a long list of bottled beer, wine and cider, along with a smaller list of five to 10 cocktails. Prices start at $4 to $5, with pints averaging around $7. Eventually, the owners hope to partner with a local eatery to serve sandwiches, as well as host monthly events to showcase local producers.

Type of cuisine: Austrian
Open since: February 2016

Viennese native Eduard Frauneder, the chef at East Village Austrian tavern Edi & the Wolf, is now dishing up Austrian dishes with a contemporary twist on LaGuardia Place. Specials include the Freud Burger, topped with with Farmhouse cheddar, onion jam and crispy fennel, and a pork neck served with bacon, caramelized lettuces and annatto sweet potatoes.

Type of cuisine: American/Mexican fusion
Open since: March 18

The Williamsburg-based butchery The Meat Hook opened this new stand at the Berg’n beer hall in Crown Heights recently, serving burgers, burritos, taco salads, fries and nachos. Sides include sweet corn cake, cucumber and quinoa salad and Mexican Coke.

Type of cuisine: American
Open since: serving dinner since March 22

Coffee shop-turned-gourmet eatery Fair Weather Bushwick reopened last week as a full service restaurant featuring a tasting menu during the week and a la carte items on Friday and Saturday. For the chef’s tasting menu, deconstructed clam chowder (a clam grilled in its own juices alongside with potato puree and crispy leaks) and slow roasted cauliflower and pork belly glazed with maple decorate the menu. The chef is also DJing the evening with a song pairing for each course. Weekends will feature elegant American fare a la carte like quinoa fritters, potato gnocchi and beef short ribs with smoked gouda polenta.

Type of cuisine: Irish pub
Open since: March 19

From the same team behind Woodside bar The Cuckoo’s Nest and Banter in Forest Hills, owner Michael Mansfield told DNAinfo New York in January that Passage would have the vibe of a traditional Irish bar — complete with a large whiskey selection. The menu includes classics like fish and chips, Irish stew and a curry shepherd's pie.

Type of cuisine: Vegan sandwiches and juices
Open since: February 2016

Eat healthy and guilt-free at the newest location of this popular vegan sandwich and juice joint, whose menu includes variety of imitation meat dishes including a barbecue “pulled pork” sandwich, a “‘bacon’ ‘egg’ and ‘cheese,’” and “fish” filet and chickpea “tuna” melt.