Once upon a time, fall marked the major opening season for New York restaurants, a time when the biggest restaurants announced themselves.

Then Hudson Yards opened in the spring of 2019 and sucked up a lot of the city’s culinary energy. (And cooks. And opinions.) And then fried chicken sandwiches drowned out all other food news.

But now it’s fall, and New York has a chance to change the conversation. The city will welcome a few renowned masters, from the venerated soba noodles of Sarashina Horii to pizza from the iconic Roscioli in Rome. There will be elite sushi from Toko, located in a subway station, Champagne flowing out of the West Village at the Riddler, and reboots of time-honored New York spots such as Le Veau d’Or, which has been taken over by the pros from Frenchette and Minetta Tavern. Bon appétit!

Catch Steak (Meatpacking district)


Catch Hospitality Group, best known for seafood towers and famous customers, is opening its first steakhouse, in the former La Sirena space. Executive chef Michael Vignola and culinary director John Beatty are searing meat at 1700F with cuts like the 12-ounce bone-in cowgirl rib-eye dry-aged for 32 days. There’s also a selection of steaks ordered by the ounce and cooked tabletop, including Olive Beef, a gold medal winner of the Wagyu Olympics (!), from Kagawa prefecture in Japan, and true A5 Kobe New York strip steak from Hyogo prefecture. To accompany all the dry-aged, prime, American, and Japanese beef, there will be 50-plus sauces, relishes, and marinades. Catch Steak also promises vegan options—on request.

The two-story, 15,000-square-foot space, designed by Rockwell Group, has four dining rooms, three bars, and five private dining rooms and event spaces. Thursdays through Saturdays, it will be open until 1 a.m. 88 Ninth Ave.

Gotham Bar & Grill (Greenwich Village)


For the first time in 34 years, the venerable restaurant that helped glorify big, stacked American dishes has a new chef. Victoria Blamey will be introducing a brand-new menu with an emphasis on international flavors. She’ll serve some version of the 86’d burger she made famous at Chumley’s, with dry-aged beef, bone marrow, mango BBQ sauce, and American cheese with other bar-friendly dishes such as layered foie gras terrine. The beverage program, from Josh Lit (formerly of the Modern), will include an expanded section of natural wines. The restaurant reopens for dinner on Sept. 4. Meanwhile, Gotham’s OG James Beard-winning former chef, Alfred Portale, has his own plans (below). 12 E. 12th St.

Feroce Pizza & Bocce Bar (Flatiron district)


Even in a city with no shortage of quality pizza, this news is exciting. Roscioli, the Roman deli/restaurant/institution, has teamed up with restaurateur Francesco Panella and the TAO Group to serve their pies in the U.S for the first time. On the second floor of the Moxy Chelsea hotel, Feroce will offer tonda-style pies (a thin, fermented dough crust) with such options as the A14 (DOP Sam Marzano tomato sauce, prosciutto di parma aged 24 months, arugula, cherry tomatoes) and, of course, a Margherita adorned with buffalo mozzarella. Along with pizzas will be staples like antipasti, crostini, and Italian wines, cocktails (spritz, Negroni), and beer. The Rockwell Group-designed space has a retractable roof awning and bocce. 105 W. 28th St., second floor

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