Ornos Estiatorio — Miami
David Varley, Mina Group
An escape to Greece is the plan for the Mina Group’s very first Greek concept, Ornos Estiatorio, opened in September and led by award-winning Chef Michael Mina and Girair “Jerry” Goumroian and Chef Nikolaos Georgousis. The 160-seat restaurant includes an outdoor oasis and an atmosphere designed to duplicate the sensory experience of a trip to the Greek Isles.
Menu at Ornos Estiatorio
David Varley, Mina Group
Ornos Estiatorio’s menu will focus on simplicity and seafood sourced from both Florida’s waters and the Aegean Sea. (There’s a fish sommelier committed to finding hidden gems of fish).
Le Pavillon — New York City
This 11,000-square-foot fine-dining venue from Daniel Boulud is also long-anticipated, and it looks worth the wait. Le Pavillon, set to open in the first quarter of 2021 in Midtown Manhattan’s tallest skyscraper, One Vanderbilt. With views of the iconic Chrysler Building and a menu that Boulud hopes will revitalize the experience of dining out, we can’t wait to try it. Read more about Le Pavillon here.
Zunzibar — Savannah, Ga.
Open air, open containers … this could be just the thing, in a place where the laws and climate cooperate. Savannah is that place. That’s in part the thought process behind this new concept, a beachy collab between Zunzi’s owner Chris Smith and restaurateurs Trey Wilder and Rick Kunzi, known for the Savannah restaurants Treylor Park and Hitch as well as the upcoming Double Wide Diner.
Plans for Zunzibar
“I’ve always had the thought of creating a sister concept for Zunzi’s,” said Smith. “With Savannah being a drinking town with alcohol permitted in open containers, I thought there would be a great opportunity for a bar concept in the right location. As Zunzi’s takes on franchisees going forward, they will have the option to add on a Zunzibar franchise as well.” Next year, the plan is for the original Zunzi’s to relocate to the same historic building as Zunzibar on Drayton Street, where each concept will have its own entrance.
Tori Tori! — Oklahoma City
Japanese-style fried chicken is the focus at Tori Tori!, a self-described “hangout” from the minds of Jeff Chanchaleune, the team at Goro Ramen and Izakaya and 84 Hospitality. Tori Tori! means Chicken Chicken! in Japanese and menu highlights include this Tokyo Hot Sandwich (pictured), with soy-marinated fried chicken with charred Negi mayo, red cabbage and pickled cucumbers in a toasted bun.
Tori Tori! team
The team is masked up and ready to rock in the former Goro Ramen space. It’s located in the Paseo District, Oklahoma City’s art epicenter, with art galleries, art schools, restaurants, boutiques and Spanish revival architecture.
Nori Everything biscuit with strawberry mint jam
This intriguing snack is on Tori Tori!’s side dish menu. Other points of menu interest include Chicken Kara-age, soy-fermented chicken thigh “nuggies” served with dipping sauce; Tebasaki (fried chicken wings) and furikake tots.
Chanchaleune, a former graphic designer and art director, gets his inspiration from travel. His travels throughout Asia have obviously inspired his snacks. And Tori Tori’s beverage menu is just as well travelled, with Japanese rice lagers alongside local pale ales and seltzers; a sake menu with selections like Tozai Night Swim and Little Sumo. You can also find non-alcoholic Japanese beverages, such as melon creamy soda, oolong tea, green tea, milk coffee and calpico (uncarbonated soft drink with a milky, acidic flavor).
David Morton, best known for his ties to Morton’s Steakhouse and his DMK Restaurants, and his partner Scott Gidwitz are dreaming up an all-day hub in the D.C. area for dining, working, shopping and socializing, a “third place” that is boldly going against the grain of the pandemic. Named The Assembly and with an anticipated open date of spring 2021, the 29,000-square-foot lease in Rosslyn City Center will feature curated, tech-forward food venues, workspaces and outdoor/indoor environments.
Imperfecto — Washington, D.C.
The team behind acclaimed D.C. Latin restaurant Seven Reasons is planning something new in February 2021: Imperfecto, a blend of Latin and Mediterranean cooking (think Moroccan lamb shank with Peruvian quinoa) from Venezuelan chef Enrique Limardo, co-owner Ezequiel Vazquez-Ger and Knead Hospitality.