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March 03.2026
2 Minutes Read

Discover the Best New Restaurants to Eat in New York This March

Colorful cartoon of people passing a NYC restaurant in winter.

Discover the Best New Restaurants in New York This March

As spring approaches and the vibrant city begins to bloom, New Yorkers are eager to explore the latest culinary delights around town. This month, a selection of new restaurants across the boroughs promises an unforgettable dining experience, whether you’re in the mood for comfort food or innovative twists on classic dishes.

Double Knot: A Midtown Izakaya Experience

Located just steps from Radio City Music Hall, Double Knot merges the buzzing energy of Midtown with the cozy spirit of a traditional izakaya. Spanning two floors, it’s not just about great food—it's an ambiance that pulls you in. The Chef's Select menu is a top pick, showcasing ten different items, ending with their exceptional miso-caramel soft serve. Don't miss the edamame dumplings and wagyu bavette, favorites among diners for their rich flavors and the playful balance of textures.

Andamiro: Park Slope’s Hidden Gem

Over in Park Slope, Andamiro offers a contemporary take on Korean cuisine that stands out from the well-known spots in the neighborhood. The beautifully designed interior complements the vibrant dishes, including the standout gukbap, a heart-warming soup served with beef and rice. For a crunch, try their root-vegetable chips, which soak up the delightful sauces.

Confidant: A Cozy Brooklyn Heights Retreat

Having relocated to a more hospitable location, Confidant has reinvented itself with a cozy atmosphere reminiscent of a classic Brooklyn living room. The restaurant retains its ambitious menu, now showcasing uniquely crafted dishes like trout mousse and sunchokes with miso-sabayon. With a touch of nostalgia from its previous identity, the restaurant is ready to surprise and delight its diners in its new home.

Lysée: A Dessert Lover’s Dream

If you have a sweet tooth, Lysée in Flatiron is a must-visit. Known for its elaborate dessert tastings, “The Journey” spans numerous courses of indulgence, offering artisanal creations like rose-petal panna cotta and mille-feuille. Perfect for a romantic date night, this experience is one to savor, both literally and figuratively.

Late-Night Eats at Guisados Maria

As spring nights stretch longer, Guisados Maria in Bushwick caters to late-night cravings, staying open until 4 a.m. Their vibrant stews and handmade tortillas create a great atmosphere for satisfying your midnight munchies. Pair your late meal with some fresh-made salsas that elevate even the simplest tacos to new heights.

These new dining destinations reflect the rich tapestry of cultures and flavors that make New York City a culinary mecca. Whether you're a local or just visiting, now is the perfect time to indulge in the latest food trends and discover unique dishes that will linger in your memory.

What’s Next for NYC's Dining Scene?

The anticipation around this month's restaurant openings sets the stage for exciting trends to unfold throughout the year. With a mix of international influences and regional comforts, NYC's gastronomic landscape continues to evolve.

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02.28.2026

Emily Sundberg's Daily Adventures: A Peek into NYC's Culinary Pulse

Update Balancing a Thriving Career and Personal Life: Emily Sundberg's Journey Emily Sundberg, the creator behind the popular Substack newsletter Feed Me, has rapidly turned her daily dispatch into a media empire that captures the pulse of New York City’s dining scene. Her candid promotions of restaurants and the culture within them are not just hobby writing but a complex juggling act between her thriving career and personal life. Her narrative style, likened to Carrie Bradshaw, delves into the nuances of ambition, food, and the hectic lifestyle that defines New York. The Art of Capturing Culinary Experiences As Sundberg traverses the city, hopping from the bustling streets of Manhattan to more subdued boroughs, she immerses herself in the stories behind each meal. This is necessary not only for her newsletter but also for indulging her personal curiosity. From the charming Pho John Street—where she enjoys regular lunches under a skylight—to her cherished cookies from her mother, Sundberg illustrates the importance of each culinary experience beyond just food; they tell stories of connection, comfort, and community. Building a Media Brand with Heart In a world where media often prioritizes cold analytics over warm narratives, Sundberg has carved out a niche by focusing on her readers, whom she describes as curious and engaged. Her journey from a steady marketing job at Meta to fully diving into Feed Me was sparked by a layoff in 2022, demonstrating her tenacity and belief in her creative pursuits. This leap not only reflects her confidence but also sets an extraordinary example of resilience in the ever-changing landscape of independent media. Insights Gleaned From Daily Adventures Sundberg’s days are filled with lessons that resonate beyond the restaurant reviews. Each encounter, whether meeting a friend over coffee or navigating a restaurant filled with strangers, provides unique insights. What many writers miss, Sundberg captures brilliantly: the overlap of personal narrative with industry conversation. She notes that while her work is often intensive, the humor and wit she injects keeps readers looking forward to her next post. Future Directions for Feed Me With plans to expand her brand further by launching the new podcast Expense Account, the conversation around dining is evolving. Combining elements of food, culture, and industry knowledge, the podcast aims to build on the foundation Sundberg has laid with her newsletters, making a mark not only as a food commentator but a community builder. Given that Feed Me already boasts over 150,000 subscribers, its transition into audio storytelling may just be the next logical step in reinforcing connections across the culinary landscape. A Career Rooted in Community Connections At the heart of Sundberg’s writing lies a commitment to foster a sense of belonging and community. Her work often revolves around the grassroots initiatives and local movements that bring people together over shared meals and conversations. Whether it’s the context of dining in a restaurant or at home with a family recipe, every culinary detail she includes builds a narrative that invokes nostalgia and warmth, reminding us of our own collective experiences. As Feed Me continues to evolve, the human-centered stories that define Sundberg’s narrative will undoubtedly inspire others to find their voice in the bustling streets of New York. Whether you’re a food aficionado, a budding writer, or someone simply looking for a taste of city life, Emily Sundberg’s adventures weave together a tapestry of flavors, ambition, and the heart of community. For those curious about the vibrant relationship between food, culture, and the stories they tell, following Sundberg’s journey offers both insights and inspiration. Join her on this flavorful ride as she feeds not just the body but also the soul of the city.

02.27.2026

Discover Why New York City Is Experiencing Tokyo Pizza Magic

Update New York City Welcomes a Slice of Tokyo The pizza scene in New York City is about to undergo a delicious transformation as Seirinkan and Pizza Studio Tamaki make their debut. Known for their unique twist on Neapolitan pizza, these Tokyo-based establishments are bringing a taste of Japan’s culinary artistry to the Big Apple. With celebrated pizzaiolo Susumu Kakinuma at the helm, residents will have the chance to experience what many deem to be some of the best pizza in the world without hopping on a plane. A Unique Cultural Exchange This January, New York did more than welcome a new pizza. It embraced an international culinary phenomenon that has been quietly gaining fame for its artisanal approach to pizza-making. Known as the 'godfather' of Tokyo's pizza scene, Kakinuma’s expertise lies in his precise techniques and his commitment to ingredient quality. His pizzas feature a unique texture, referred to as 'mochi-mochi,' a chewy and springy quality that distinguishes them from traditional Neapolitan pies. Such dedication to craft and flavor has piqued the interest of serious pizza enthusiasts, eager to savor these exquisite creations. Not Just Pizza: A Full Experience While pizza enthusiasts may find excitement in just the pizza offerings — such as the traditional Margherita and the inventive Bianco topped with fresh wasabi — the experience at Sake No Hana is enriched further by the carefully curated ambiance and additional dishes available. Chefs from Sake No Hana, a modern Japanese restaurant in Lower Manhattan, join forces with Kakinuma to create an extraordinary dining experience. Diners can also enjoy other Japanese delicacies like octopus and yakitori, making this not just a pizza night, but a celebration of flavors from both cultures. Long Waits for Delectable Delays Patience is a virtue that all diners have had to embrace as the popularity of the pop-up has skyrocketed. With long wait times — in some cases up to 90 minutes before a pizza arrives — guests have a chance to soak in the restaurant's vibrant ambiance and anticipate the culinary magic about to unfold before them. This excitement is not unfounded, as Kakinuma’s cooking process has already captivated numerous attendees, and continues to attract a crowd eager for this exclusive opportunity. Tokyo's Pizza Legacy Meets NYC Enthusiasm Tokyo pizza is staking its claim, challenging long-held beliefs about what makes pizza 'the best.' New Yorkers, often proud of their pizza heritage, are now acknowledging the precision and artistry of Tokyo’s pizzerias. Events like this not only introduce new flavors but challenge food lovers to reconsider their culinary paradigms. Who knows? This pop-up may serve as the catalyst for a broader appreciation of diverse pizza cultures right here in the city. A Chance to Broaden Culinary Horizons For the adventurous eater, experiencing Seirinkan's pop-up is not just about tasting pizza; it represents the excitement of culinary exploration. In a city renowned for its food variety, the incorporation of Tokyo's pizza scene adds a fresh dimension to New York's dining landscape. This cultural exchange allows residents to deepen their appreciation for global cuisines and invites conversations about food traditions and how they evolve. Whether you are a die-hard pizza fan or simply curious about trying something new, now is the time to dive into the delightful fusion of nations represented by this dining experience. As the culinary world continues to expand, so do the opportunities for establishing deeper connections through food.

02.26.2026

Navigating a Blizzard: Restaurant Challenges and Community Resilience in NYC

Update A Blizzard's Impact: Restaurants in NYC Face Tough Choices When a blizzard hits New York City, it’s not just the snow accumulation that burdens the streets. Local restaurants, already teetering on the edge of survival after a challenging winter, are faced with tough decisions about whether to open their doors in the face of severe weather. Operational Dilemmas Amidst the Storm The recent storm forced many restaurateurs to weigh the benefits against the risks. As the snowfall predictions heightened, owners like Max Katzenberg, director of operations at Tokyo Record Bar, recalibrated their plans minute-by-minute, hoping for a glimpse of clarity from the weather reports. “The weather can change everything,” he shared, illustrating the day-to-day unpredictability they face. Restaurants dependent on foot traffic or delivery services found themselves at a crossroads. For Ayesha Nurdjaja, chef and owner of Shuka, the concern extends beyond immediate sales; every closure has broader implications ranging from canceled reservations to basic operational costs. “It sets off a chain reaction,” she pointed out, highlighting the intricate balance restaurant owners must maintain. Many, like Halley Chambers of Margot and Montague Diner, opted to close to protect their staff’s safety, recognizing that employees commuting through treacherous conditions posed a significant risk. Customer Appreciation in Trying Times Nevertheless, for some, the blizzard brought unexpected boosts in business. Isa Steyer, co-owner of Welcome Home Bakery, explained how families looking for comfort food flooded in, grateful for a warm pastry amidst the chaos. “It turned into one of our busiest days!” she explained, underscoring how community ties can strengthen, even during adverse weather conditions. Conversely, other establishments, like Katz's Deli, prided themselves on braving the storm but faced mixed outcomes, often questioning the economic viability of such decisions. “It's a gamble every time,” said Sam Yoo, owner of Golden Diner, expressing the internal conflict between providing service and prioritizing staff safety. Long-Term Effects of Winter Weather on Restaurant Culture Winter weather can strike a devastating blow to local restaurants, stirring discussions about the support systems available for small businesses. Observations from the restaurant community unveiled a desire for structural assistance from the city, especially in light of natural disasters. “We need a safety net that recognizes our contributions to the local economy,” urged Chambers. “When we close, it isn't just lost revenue; it's the whole network of staff and suppliers.” This blizzard, along with its predecessors, has reignited calls for emergency grants or subsidies that could alleviate the financial strain placed on local eateries during tumultuous weather events. “A winter rent subsidy could change the game for us,” Nurdjaja suggested, looking towards potential solutions that might safeguard these community staples during harsh winters ahead. Conclusion: Embracing Community Resilience Ultimately, as NYC digs out from yet another blizzard, local restaurants continue to show remarkable resilience. They are not just places to grab a bite; they serve as community hubs that foster connection and warmth in times of need. While owners navigate the tough winters, the human spirit shines brighter than ever, with locals rallying around their favorite spots. As the snow melts, so too should the efforts for more robust support for these invaluable establishments.

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