Chef Sheldon Simeon of “Top Chef” fame and Maui’s Tin Roof lunch counter will pay homage to his roots and ancestors when he opens a new full-service concept this summer. Lineage restaurant will serve traditional, local Hawaiian fare in an environment that stimulates feelings of dining at home with extended family. Family-style dishes typical of a Hawaiian luau will feature prominently on the menu.
The Surf Club Restaurant
Internationally renowned chef Thomas Keller will open The Surf Club Restaurant, his first restaurant in Florida, inside the iconic—and recently revamped—Miami Social Club. Honoring the decades of leisure time and grand parties held throughout the years at the property, Keller will serve classic Continental cuisine such as True Ribeye, Beef Wellington, Herb Roasted Chicken for Two, Lobster Thermidor, Vegetable “Louie,” Lemon Meringue Tart and Coconut Cake. Keller partnered with Nadim Ashi, the founder of Fort Partners — a real estate ownership, development and management firm — who brought the iconic club back to life last March. Designer Martin Brudnizki is integrating the spirit of Miami into the design, with bold terrazzo flooring and lush native plants.
James Beard Award-winning chef Chris Shepherd and his business partner Kevin Floyd will open Georgia James (named after Chris’s parents) in the current Underbelly location and under their new restaurant group, Underbelly Hospitality. Shepherd and Floyd consider Georgia James to be an evolution of Underbelly, with the new Georgia James transforming the farmhouse feel of Underbelly into to a sleek, modern, 80-seat steakhouse with glass and steel accents. Steaks will be prepared in cast-iron skillets, with cold seafood and local, seasonal ingredients as major components of the menu.
Truffles, caviar and uni pepper the menu at this omakase-only sushi bar slated to open in San Diego. Featuring just 13 seats with 30-minute or 90-minute seating options, chef John Hong (formerly of Bang Bang sushi restaurant) will serve a multi-course, chef’s choice menu. Menu highlights include a rotating selection direct from Japan’s renowned Tsukiji fish market, and sample nigiri such as yellowtail with soy-based chimichurri, bluefin tuna zuke with black truffle and micro shiso, and scallop and uni with plum salt and pickled wasabi root.
Paul Manley and Andrew Chapman, the duo behind Sea Level NC, will open The Waterman, an approachable oyster bar and seafood restaurant complete with rooftop patio, in the South End neighborhood of Charlotte this fall. In addition to the oyster and raw bar, the menu will feature shareable plates alongside a complementary craft beer and cocktail program.