Openings
Who cooks, where to go and what it is actually like once you sit down.
Latest
Ludico Tribeca opens with a 150-seat Rockwell room
The Rahman family behind Beefbar NYC swaps red sauce for a Mediterranean-leaning Italian menu from chef Nelson Gonzalez at 339 Greenwich Street, Tribeca.
Petit Crenn Melbourne opens in October with 40 seats
Dominique Crenn's first restaurant outside the United States takes a ground-floor corner of the InterContinental Melbourne The Rialto, with mussels, tartare and madeleines with caviar.
Sushidan Singapore opens a second counter at Parkway Parade
Thirty-five seats in the east of the city, omakase-style sets from S$19.90++ and a chef's name from Ginza. The price is the news, not the ribbon.
Juno at Olympia opens with 265 covers on 16 October
Incipio Group is putting 11,500 sq ft of Italian restaurant into Olympia's listed National Hall, with a pizza counter rated at 300 pizzas an hour.
Tofrom Yaesu opens by Tokyo Station with 68 food tenants
A 170-year-old kappo house, a starred tempura counter and a yakitori spin-off move into the new tower on 10 September, above a highway bus terminal.
John Fraser opens Ondine, 35 seats on Bedford Street
The New York chef is going back to the room where he first ran a kitchen, this time with his name on the lease and a wine list built out of small French regions.
Anne-Sophie Pic opens a Paris restaurant at Fondation Cartier
The dining room inside Jean Nouvel's building on rue de Rivoli takes its first bookings on 18 September, five days after her cocktail bar opened around the corner.
Restaurant openings worth a train ticket this autumn
Names, dishes and prices from five kitchens opening outside the Randstad this season, from a returning three-star chef in Apeldoorn to a Greek taverna in Breda.
The best of the month,
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The openings of the month, the chefs to watch, the recipes and the figures that matter. Once a month in your inbox, five minutes, nothing else.
What lands in your inbox
- The places worth booking this month
- The opening everyone is talking about
- The recipes of the month, from the kitchens we cover
- The figures that matter, with their source