7 New Restaurants to Try This Week

Open Since: March 2017
Type of Cuisine: Juice bar

This smoothie and juice bar, which is Juicy Cube’s second New York City location, also serves bubble tea and acai bowls. Yelp reviewers rave about the fancy green acai bowl, which comes with spinach and hemp seeds.

Open Since: April 2017
Type of Cuisine: Brazilian buffet/barbeque

This casual new eatery serves up buffet-style, self-served Brazilian food, including salads and spit-roasted meats.

Open Since: March 1, 2017
Type of Cuisine: New American

This self-described “farm-to-table concept” by the Best Restaurant Group (owners of Clinton Hill’s SoCo and Williamsburg’s Streets) is the latest eatery to move into the sprawling space last occupied by Grand Central Oyster Bar and before that Fornino. Menu items include pasture-raised chicken with upstate farm vegetables, preserved citron and turmeric for $22, a kale salad with roasted mushrooms, crispy shallots and pecorino for $13, and a $7 side of heirloom carrots.

Open Since: March 2017
Type of Cuisine: Cocktails and small plates

Celebrity chef Todd English’s latest venture is a cocktail bar serving up honey-laced drinks. Groups of four to eight patrons can enjoy “punch bowl cocktails” like the “Queen Bee,” made with Belvedere unfiltered vodka, crème de peche, fresh berries, squeezed lemon, mint, homemade honey syrup and chandon rose sparkling wine. A food menu includes items like mini lobster rolls, avocado toast and truffle mac ‘n cheese.

Open Since: April 4, 2017
Type of Cuisine: New American

Motel Morris has opened its doors down the street from the Barney’s in Chelsea. The family-and-friend-owned eatery helmed by a former chef at The Red Cat and The Mermaid Inn is serving up appetizers like sauteed potato cheddar pierogies, hand-cut steak tartare and sweet chili charred octopus; entrees including an “Everything ‘Bagel’ Crusted Tuna” and a “Mad Morris Burger” with an onion ring, black garlic barbecue sauce, cheddar, bacon and pickled jalapeños; and daily specials ranging from a “meatloaf and mash” to a “chicken thigh paprikash.”