New York has long been a city that’s sought out what’s new and different in the dining scene, and this fall, that impetus thankfully means that lesser seen cuisines and innovative players are shining.

There’s an American-style diner with a Thai edge, from the award-winning Uncle Boons team. There’s the rare new Burmese restaurant, setting up shop in Crown Heights for chicken coconut noodles after years of nomadic life as a pop-up. The Adda team, fresh off of a year of accolades, is diving into showcasing even more Indian dishes at a new restaurant on the Lower East Side, and a popular Bushwick vegan restaurateur is using her platform to create a restaurant that combines food and performance.

Of course, classics still play a strong role, too. Old hats are getting fresh faces: Gage and Tollner, a landmarked space that opened as a restaurant more than a century ago, will reopen as a chophouse with new owners, while NYC’s oldest French bistro Le Veau d’Or will get a pump-up from the Frenchette guys.

And as is typical of New York, there’s lots of new Italian restaurants in the works — but from some of the most acclaimed chefs in the entire country, let alone New York. Legend Alfred Portale, who ran Gotham Bar & Grill to much acclaim for 34 years, is one of them, opening his own restaurant for the first time this fall.

Below, see the fall’s most anticipated restaurant openings, listed by expected opening date.

F & F Pizzeria

Key players: Frank Castronovo, Frank Falcinelli, Chad Robertson, Chris Bianco
Target open: Late September

This new slice shop comes from well-established Brooklyn restaurateurs Frank Castronovo and Frank Falcinelli, together known as the Franks — with some help from two of the biggest bread and pizza bakers in the country: Chad Robertson of beloved California bakery Tartine and Chris Bianco of the popular Pizza Bianco in Arizona, who are taking a non-financial consulting role in the new spot. The pizzas here will be made from grain that’s freshly milled every two weeks and natural sourdough leaven, a bid to create a more sustainable and healthy pie. Slice shops are certainly having their moment, and this addition is likely to be just as promising for the neighborhood. The Franks, after all, already run neighborhood hits like Frankies 457 Spuntino and a next-door wine bar459 Court St., between Luquer Street and Fourth Place, Carroll Gardens


Key players: Myo Moe
Target open: September

Burmese food is still fairly difficult to find in New York, but even if it were everywhere, chef Myo Moe would have stood out with her pop-up Rangoon NoodleLab, a weekly exploration of noodles from her birthplace of Myanmar. She’s now settling down with a permanent operation in Crown Heights, offering dishes like the ohn-no khao swe, a noodle soup with a chicken and coconut base that critic Robert Sietsema enjoyed on his visits to the pop-up. Even with simple hot plate set-ups, Moe’s won critics over with her surprising selection of stir-fries and noodles — making her transition into a bigger kitchen particularly promising. 500 Prospect Place, near Classon Avenue, Crown Heights


Key players: Josh Ochoa, Amy Mattulina, Alexis Percival, Patrick Cournot, Charlotte Mirzoeff, Moshe Schulman
Target open: Early October

East Village natural wine bar Ruffian has flown a bit under the radar, but it’s known as a drinking destination among NYC’s wine elite. So it’s exciting that the team is tackling a new spot, equally as dedicated to high-quality drinking, this time from Slovenia, Croatia, and Italy, with a particular focus on orange wines. Alongside the wine will be small plates, pasta, and some large-format dishes, such as whole hen, inspired by the same region and created by Ruffian chef Josh Ochoa and former Maialino and Charlie Bird chef Amy Mattulina. Natural wine bars with thoughtful fare have been proliferating around NYC, but there’s definitely room for more. 342 East Sixth St., between First and Second avenues, East Village


Key players: Alfred Portale
Target open: October

Gotham Bar & Grill is one of NYC’s most acclaimed American restaurants, holding a Michelin star for 13 years, winning multiple James Beard awards, and receiving several three-star reviews from the Times. Now, the man who has led it there, Alfred Portale, has left to open a more casual venture of his own. Called Portale, it will have 130 seats and serve contemporary Italian fare such as bread made with flour milled in house, pasta and polenta, and grilled meats and fish. It could be just another Italian restaurant in NYC, but what makes this one have serious potential is Portale himself, who’s a luminary in the field both for his own point of view and for his work training chefs such as Craft’s Tom Colicchio and Oceana’s Bill Telepan. 126 West 18th St., between Sixth and Seventh avenues, Chelsea

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