Bell Book and Candle, 141 W. 10th St., West Village
Open Since: New Sunday Soul Brunch launched May 8
Type of Cuisine: Soul food
BB&C’s new Sunday Soul Brunch features Southern fare like gumbo and fried chicken, as well as live music provided by a soul band.
Win Son, 159 Graham Ave., East Williamsburg
Open Since: May 19
Type of Cuisine: Taiwanese-American
You’re in for a Taiwanese-American treat at this brand new East Williamsburg eatery where the menu features sesame peanut salad with pork belly and shrimp, pan-griddled pork buns and ham and pickled pineapple sandwich among other yummy creations. They open on May 19.
Papaya King, 6 Flatbush Ave., Downtown Brooklyn
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Open Since: May 12
Type of Cuisine: Hot dogs and tropical drinks
Get your frank fix at Papaya King’s first Brooklyn outpost, now open at the corner of Flatbush and Nevins streets in Downtown Brooklyn. The new location will feature the same menu as the original location, including classic toppings like sauerkraut, chili and relish, curly fries in a cup, and a variety of tropical drinks.
Verona Wine Bar, 253 Van Brunt St., Red Hook
Open Since: May 13
Type of Cuisine: Wine bar
Verona Wine Bar is the latest addition to Red Hook’s dining scene after opening on last Friday at Van Brunt Street and Verona Street.
Gyro96, 141 E. 96th St., near Lexington Avenue, Upper East Side
Open Since: May 9
Type of Cuisine: Halal (gyros and falafel)
Forced out of two restaurants by high rent and development, restaurateur Waled Haredy has found his new calling in an 85-square-foot eatery called Gyro96. Customers can walk up to the window and order affordable and mouth-watering Halal foods like a grilled chicken gyro plate for $6, a gyro sandwich for $5, a falafel wrap with hummus, eggplant, fries, tomato, Egyptian pickles, cilantro, egg and tahini sauce for $8.
Pakistan Tea House by Baluchi’s, 176 Church St., TriBeCa
Open Since: May 2016
Type of Cuisine: Pakistani and Indian
A small, beloved Pakistani eatery has reopened under the ownership of Indian mini chain Baluchi’s. The Pakistani specialties are the same, but the space now also has Baluchi’s menu. Baluchi’s had a longtime location in TriBeCa that they were forced to shutter because of a rent hike.
Trade Union Espresso Bar and Diner, 346 Malcolm X Blvd., Bedford-Stuyvesant
Open Since: April 26
Type of Cuisine: American
This espresso bar and diner comes to the eastern side of the neighborhood from the co-owner of Bed-Stuy’s Civil Service Cafe. The eatery serves up “proper diner fare” with a modern twist and seasonal produce, according to owner Ayo Balogun, with selections including a smoked salmon open-faced sandwich, creamy savory grits, and an egg and kale sandwich.
Muscle Maker Grill, 347 Third Ave. between East 25th and East 26th streets, Kips Bay
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Open Since: May
Type of Cuisine: American
Fuel your workout at this restaurant focused on lean-protein dishes designed to pack a punch.
Hanki Everyday Korean, 226 Seventh Ave., Park Slope
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Open Since: May 7
Type of Cuisine: Korean
This 16-seat restaurant is serving what manager Jayne Choi likes to call Korean bento boxes. Diners choose a protein and two sides, all of which are made by Korean chefs using flavors “straight from Korea,” Choi said.
Juuz Me, 19-23 Ditmars Blvd., Astoria
Open Since: Early March
Type of Cuisine: Juice bar and cafe
This new cafe near Astoria Park offers healthy fare like wheatgrass shots, fruit smoothies and chia cookies, plus quiche, salads and sandwiches, like a smoked turkey croque monsieur or smashed avocado toast.
The Lucky Bee, 252 Broome St., Lower East Side
Up close and personal! From the NEW summer menu: Khao Soi Curry of Organic Chicken w/ Egg Noodles, Thai Basil & House Chili Oil! Open for dinner 5:30pm - LATE 😘💕🍜🌴🐝 Regram @chefmattybee #luckybeenyc #khaosoi #lowereastside #nyc #eeeeeats #eaterny #noodles #saturday
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Open Since: First opened Jan. 21. Launched new menu May 11.
Type of Cuisine: Southeast Asian
The Lucky Bee has been serving a limited menu since January due to a lack of cooking gas. Now, with partial gas service, chef Matty Bennett is using the stove, oven, and grill to cook up an all-new summer menu, including coconut braised short ribs and sour orange curry of Atlantic char.