Aldea
After toiling anonymously at places like Wallsé and Tocqueville, journeyman chef George Mendes steps into the spotlight with an Iberian-accented menu. 31 W. 17th St., nr. Fifth Ave. December.
Braeburn
Chef Brian Bistrong, late of the Harrison and Citarella, showcases refined American fare (and vegetables from his own garden) in the West Village corner location that formerly housed Voyage. 117 Perry St., at Greenwich St.; 212-255-0696. Mid-October.
Double Crown
The design firm AvroKO’s second proprietary restaurant (after Public) finds its inspiration in nineteenth-century British colonialism in the Far East, and the cuisine it engendered (dishes include coronation-chicken tea sandwiches and tandoori-marinated foie gras). 316 Bowery, at Bleecker St.; 212-254-0350. Mid-September.
A post–Tasting Room Colin Alevras embarks on a busy fall season with two new projects, both with Tillman’s Lesly Bernard. La Otra is family-style Cuban, while Permanent Brunch dedicates itself to the weekend meal all day every day, and introduces what must be New York’s first artisanal bacon bar. La Otra: 95 Ave. A, at 6th St.; 212-260-6660. Late September. Permanent Brunch: 95 First Ave., at 6th St.; 212-533-3511. Mid-October.
Macao Trading Co.
The team from Employees Only collaborates with Chanterelle’s David Waltuck on a bi-level Tribeca space equipped with two bars, dim sum carts, and family-style Macanese fare (for the uninitiated, that’s a melting pot of Portuguese, Chinese, African, and Indian influences). 311 Church St., nr. Walker St.; 212-431-8750. Late November.
The Oak Room
At the Plaza but under separate management, the landmarked bar and restaurant tries to recapture some of its former allure by installing Atlanta star chef Joël Antunes, and enlisting architect Annabelle Selldorf to breathe new life into the storied premises. 768 Fifth Ave., at Central Park S.; 212-758-7777. Late September.
Salumeria Rosi
Tuscan chef Cesare Casella joins forces with Italian meat specialist Parmacotto in a 35-seat salumeria and enoteca, where imported salumi and cheeses will be sold retail and incorporated into cooked dishes and panini. 283 Amsterdam Ave., nr. 73rd St.; 212-877-4800. Early November.
Shake Shack
Part of the thrill of the Shack experience is its verdant Madison Square Park surrounding. But if you’re like us, you’ll take a Shackburger wherever we can get one—even on the Upper West Side. 366 Columbus Ave., nr. 77th St. October.
Shang
Susur Lee is a household name in Toronto, where he named his restaurants Susur and Lee. At his Manhattan debut, located at the new Thompson LES boutique hotel, the theme is global Chinese, or variants of the traditional cuisine as emigrants brought it with them to other countries. 187 Orchard St., nr. Stanton St.; no phone. October.
Table 8
With stints at Spago and Campanile on his résumé and buzzy restaurants in Los Angeles and Miami to his credit, chef Govind Armstrong establishes a New York beachhead at the looming new Cooper Square Hotel. 25 Cooper Square, nr. 6th St. Late November.
Village Tart
The latest dessert and cocktail bar is a joint venture between entrepreneur Lesly Bernard and consulting pastry chef Patti Jackson, who’s entering the frozen-yogurt fray with an arsenal of ten Pacojets and a catalogue of custom flavors. 86 Kenmare St., at Mulberry St. October.
West Branch
Tom Valenti takes a more casual approach to the distinctive blend of French-American-Italian cuisine he popularized at Ouest. Which means in addition to things like foie gras agnolotti with soy-truffle broth, gizzards, and garbanzo, there’ll be a house-ground burger at lunch. 2178 Broadway, at 77th St.; 212-777-6764. September.