NYC Spring Openings Bloom
New York’s spring restaurant slate just dropped — Food & Wine and Resy flag a wave of openings led by chefs from the F&W Best New Chefs list, from live‑fire grills to classic brasseries expected to be this season’s hottest reservations. Pizza remains a growth category too, with names like L’Industrie, See No Evil, and Paulie Gee’s expanding their footprint. (foodandwine.com) (blog.resy.com) (ny.eater.com)
Food & Wine’s spring roundup names 12 specific projects, including Rosy from 2025 Best New Chef Vinnie Cimino (opened Feb. 26), Saverne from Gabriel Kreuther (opened March 2), and JouJou from David Barzelay and Colleen Booth (opened March 6). (yahoo.com) Saverne was temporarily closed after a reported kitchen duct fire and was scheduled to reopen on Monday, March 23. (yahoo.com) Resy’s list calls out new reservations like Highball Ltd., a speakeasy-style cocktail bar from PDT alum Jeff Bell that opened inside 10 Grand Central on March 13. (crainsnewyork.com) Estelle’s — a contemporary American restaurant at 18 9th Avenue in the Meatpacking District led by executive chef Aaron Tomczak — officially opened in early March and is now bookable on Resy. (resy.com) L’Industrie expanded to its third New York City address at 197 Grand Street in Little Italy this spring, putting the popular burrata slice shop next to Ferrara Bakery. (ny.eater.com) Paulie Gee’s is rolling out multiple moves this season: a planned slice shop on First Avenue in the East Village and a rebrand of its original Greenpoint site into a tavern with owners aiming to reopen around March 9. (evgrieve.com) See No Evil’s team — partners Adrien Gallo and chef Ed Carew — is taking the subway‑station concept above ground with a new See No Evil Slice storefront slated for 11 Waverly Place at Mercer Street in Greenwich Village. (ny.eater.com)
