Grill-topped tables, specialty steaks dry-aged on site, and a 600-bottle wine list are just a few of the attractions at Cote, the new Korean steakhouse from Simon Kim. Serving as a follow-up to Kim’s Michelin-starred Piora, Cote is a blend of American steakhouse and Korean barbecue, highlighted by the prix-fixe Butcher’s Feast, a play on the traditional Korean barbecue spread featuring ban chan, salad, lettuce wraps, savory egg souffle, stews and four prime cuts of beef that arrive pre-sliced to grill at the table.
Forest Hills, N.Y.
Born and raised in Queens, N.Y., first-time restaurateurs Rohan Aggarwal and Suraj Patel opened Queens Bully to celebrate the area’s diversity through an eclectic mix of offerings that highlight the neighborhood’s cultural mix. Executive chef Arim Isabel (formerly of Branded Restaurants USA and Southern Hospitality) worked with Aggarwal to incorporate local ingredients and those grown in the restaurant’s basement hydroponic garden. Menu highlights include Korean Fried Sticky Wings; Shrimp Ceviche Stuffed Avocados with smoked pineapple and cilantro; a selection of Artisanal Naan Pizzas fired in the restaurant’s tandoor clay oven; and handspun milkshakes such as Avocado Turmeric.
Sumiao Hunan Kitchen
Sumiao Hunan Kitchen
Bright and lively colors draw guests into Sumiao Hunan Kitchen, the first Hunanese concept to enter the Greater Boston area thanks to Sumiao Chen, a scientist and passionate female restaurateur who’s credited with being one of the first to bring “Asian fusion” restaurants to the region. Chen and chef Xinke Tan offer a menu showcasing traditional creations such as Yu Shang Pork and General Tso’s Chicken that are bold in both flavor and color. Beverage consultant Richard Echeverria is on hand to provide a respite from the fiery Hunan spices with a beverage program that plays off classic Hunan drinks such as the Pyroclastic Punch, a combination of baijiu (a distilled Chinese spirit), Fruitlab hibiscus liquor, passionfruit cordial and fresh citrus.
New York City
Working in some of New York City’s premier sushi restaurants for the past 17 years (most notably at O Ya, Morimoto and Geisha), Vietnamese-born chef Don Pham has now opened his debut restaurant, Sushi Ishikawa, an innovative and intimate 23-seat omakase restaurant on the Upper East Side. Sushi selections are customized for each guest, providing a personalized and memorable experience, with two rotating omakase menus (12 course and 15 course) available at all times.
Located on Chicago’s Restaurant Row and designed by James Beard Award-winning design firm Meyer Davis, Proxi marks the second restaurant for the team of executive chef Andrew Zimmerman and managing partner Emmanuel Nony, owners of Michelin-starred Chicago restaurant Sepia. The menu at Proxi is intended to be a culinary adventure around the world through snacks, small plates, entrees and large-format dishes such as nahm prik, coal-roasted oysters and BBQ lamb ribs. The rich and bold flavors of street foods emerge through international spices and the restaurant’s wood-fired hearth, which is also employed by head bartender Josh Relkin, who uses live-fire cooking in beverages such as the El-OTAY!, which blends fire-roasted-corn-infused tequila with agave and Tajin salt.
Hot Hot Food
Hot Hot Food
Silver Lake, Calif.
After receiving overwhelmingly positive feedback from a fried rice and street taco mashup at her restaurant The Must, Coly Den Haan teamed up with Dean Harada of Earl’s in Mar Vista to create what is being touted as LA’s first fried rice fast casual concept, Hot Hot Food. The Silver Lake restaurant has a retro vibe complete with jukebox and boogie van. All of the LA Fried Rice dishes start with fried rice, fresh avocado, pickled onions and jalapenos, avocado salsa verde and a fried egg. Topping options include selections such as Aloha Fried Rice (grass-fed burger patty and brown gravy); Skrimps (pan-seared Baja shrimp and dehydrated pink shrimp heads), and Kale-ing It (purple kale, green kale and wild mushrooms).