🚕 Seventy Seven Alley Launches in Tribeca

Good Morning NY!

March continues to bring fresh energy to New York City’s ever-evolving dining scene.

New restaurant openings across Manhattan and Brooklyn are showcasing bold global flavors, creative concepts, and unique dining experiences.

From chef-driven tasting menus to casual neighborhood cafés, the city’s food landscape remains as diverse as ever.

Eater’s latest Heatmap highlights the newest spots drawing crowds and buzz from locals and visitors alike.

At the same time, restaurant closures remind us how challenging it can be to succeed in one of the world’s most competitive food markets.

Historic institutions are also finding new life, with beloved spaces reopening under refreshed concepts that honor their legacy.

Whether through innovation, reinvention, or nostalgia, New York’s dining culture continues to move forward—one new table at a time.

Eater’s Heatmap Spotlights Manhattan’s Hottest New Restaurants

Eater New York’s Heatmap tracks the city’s most buzzworthy new openings in Manhattan.

The guide focuses on places that have opened within the last six months and are generating serious excitement.

March additions include Ambassadors Clubhouse, a two-story Indian restaurant in Flatiron.

Double Knot brings Philly-style sushi, robatayaki, and dumplings to Rockefeller Center.

Beto’s Carnitas & Guisados now serves its popular pork and guisados permanently on the Lower East Side.

Or’esh offers Eastern Mediterranean dishes like 77-layer wagyu and wood-fired bagels in Soho.

Kjun expanded its Murray Hill location with larger space and new set menus.

Other highlights feature Hwaro’s Korean charcoal-grilled tasting menus in Times Square.

Seahorse serves nautical seafood classics in Union Square.

Rulin specializes in hand-pulled pan-Chinese noodles nearby.

These spots reflect Manhattan’s ongoing wave of innovative and diverse dining.

The monthly update helps locals and visitors discover where the crowds and praise are heading.

Pitt’s Closes in Red Hook After One Year

Pitt’s, the neighborhood restaurant in Red Hook, Brooklyn, has permanently closed.

The spot at 347 Van Brunt Street shut down on March 4, 2026.

Chef Jeremy Salamon owned and operated the casual eatery.

It opened in January 2025 with a menu drawing from Salamon’s experiences cooking in North Carolina and New York.

The restaurant became known for its popular pancake souffles.

The space previously housed the Fort Defiance bar, which closed in late 2023.

Salamon also runs Agi’s Counter in Crown Heights, focusing on Hungarian and Jewish cuisine.

Pitt’s initially planned a seasonal winter hiatus starting in January to prioritize Agi’s Counter.

The break became permanent due to financial challenges at Agi’s and difficulty drawing crowds to Red Hook.

Salamon described the closure as deeply personal and gut-wrenching.

He offered Pitt’s staff positions at Agi’s or connections to other restaurants.

Agi’s bakery production continues from the Pitt’s location for now.

Salamon remains optimistic about future chapters despite the loss.

Iconic NYC Italian Institution Ferdinando’s Reborn as Bar Ferdinando

Ferdinando’s Focacceria, a 121-year-old Sicilian restaurant in Carroll Gardens, Brooklyn, closed abruptly last year due to the owner’s health concerns.

The historic spot on Union Street had served classic dishes like panelle sandwiches, rice balls, and octopus salad since 1904.

It gained cultural fame through film appearances, including a scene in Martin Scorsese’s “The Departed,” and visits from celebrities like Leonardo DiCaprio.

Original owner Frank Buffa selected Sal Lamboglia, proprietor of nearby Cafe Spaghetti, Swoony’s, and Sal Tang’s, to take over the space last March.

The restaurant will reopen on April 15, 2026, under the new name Bar Ferdinando.

The concept shifts from a traditional red sauce eatery to a neighborhood cafe and cocktail bar.

Signature items such as Sicilian rice balls, octopus salad, and Buffa’s family-recipe panelle sandwich will remain on the menu.

New offerings include house-made eggplant caponata, insalata di mare, desserts by Radio Bakery alum Jackie De La Barrera, and an inventive cocktail program.

Roughly half of the original artwork, historic light fixtures, flooring, chairs, and decades-old sign will be preserved.

The revival aims to honor the legacy while infusing fresh energy into the beloved Carroll Gardens landmark.

March Brings Bold New Flavors to NYC Dining

Chubby Tan opens in the East Village on March 7 with Sendai-style grilled beef tongue.

The spot serves set meals featuring gyutan-yaki, beef tongue soup, curry, rice, grated yam, and salad.

It marks the first U.S. location for Tokyo’s Gyutan no Lemon chain.

Verde debuts in Chelsea with large-format meats, fresh seafood crudos, pastas, and pizzas.

The festive space transitions into a DJ-led party after dinner.

Two Tigers launches in Crown Heights as a wine bar with a focus on natural selections.

Kidilum arrives in Flatiron showcasing Kerala-inspired South Indian dishes.

Chef Vinu Raveendran brings flavors like nandu crab curry and banana leaf-wrapped prawns.

Lazy Bulldog Coffee opens in the East Village with Turkish-style coffee brewed over hot sand.

Salt Bread Ko starts serving hourly-baked salt bread with savory and sweet fillings in Koreatown.

These March openings highlight NYC’s continued appetite for global and creative concepts.

Seventy Seven Alley Launches in Tribeca

Seventy Seven Alley opens its doors to the public on Friday, March 6, 2026.

The new restaurant is situated inside the Walker Hotel Tribeca at 28 Cortlandt Alley.

Chef London Chase heads the kitchen at this chef-driven culinary studio.

Born in French Guiana and raised in London, Chase brings over ten years of experience from elite kitchens.

His résumé includes time at Le Gavroche in London, Orsa & Winston in Los Angeles, and Manhatta in New York.

He also competed on Netflix’s Next Gen Chef.

The concept draws inspiration from Tribeca’s vibrant gallery culture.

Dinner feels like entering a working creative studio rather than a conventional restaurant.

The menu is organized around core taste elements: heat, acid, salt, depth, and fat.

Diners can order à la carte or opt for the eight-seat Chef’s Counter tasting experience.

Standout dishes include Viking Village Scallop, Mahi Mahi Ceviche, Santa Barbara Uni, and Chopped Cheese with koji-aged wagyu.

The beverage program pairs creative cocktails with curated wines, sake, and limited selections.

Dinner is served Tuesday through Saturday in a low-lit, art-filled space with rotating seasonal artwork.

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