From Alsatian-inflected French to coastal Italian, debut restaurants have new flavors for every plate this spring.
Dirt Candy’s new 60-seat space on the Lower East Side.
BEAUBOURG WHY GO: Located inside the brand-new French market Le District, Beaubourg is the Euro spot that downtown dwellers have been hankering for. SIGNATURE DISH: The classic frog-legs fricassée, served with spring vegetables, Alsatian spaetzle, and persillade sauce. WHAT TO DRINK: La Belle Noiseuse, named after a Jacques Rivette film, is made with Calvados, Noilly Prat amber vermouth, orange bitters, and a dash of Rivesaltes. 225 Liberty St., 212-981- 8589
DIRT CANDY WHY THE BUZZ: Chef Amanda Cohen moved this vegetarian favorite from its original 18-seat space in the East Village to a sunny 60-seat space on the LES. It’s also one of only four restaurants in NYC to eliminate tipping completely; the staff are paid “living wages” instead. SIGNATURE DISH: Brussels sprout tacos served with such toppings as smoked avocado, tortilla strips, and jalapeños. WHAT TO DRINK: Small-batch wines, like the smoky Vadiaperti Coda di Volpe 2012. 86 Allen St., 212-228-7732
GABRIEL KREUTHER WHO'S COOKING: James Beard Award–winning chef Gabriel Kreuther, who manned the kitchen at The Modern until early last year. THE CUISINE: The menu is French-influenced, mixing Kreuther’s Alsatian upbringing with his innovative cooking style. THE SPACE: The restaurant was designed by the venerated architectural firm Glen & Company and features vintage wooden beams that recall traditional Alsatian houses. 41 W. 42nd St., no phone yet
GUENTER SEEGER NY WHO'S COOKING: Chef Guenter Seeger, who made his reputation in Atlanta with the Relais & Châteaux spot Seeger. THE CUISINE: Seeger is known for his farm-to-table fare, meaning the menu here will change daily depending on the availability of seasonal produce and local fish and meat. THE CLIENTELE: Expect the downtown power crowd to frequent this Meatpacking spot and angle for a seat at the reserved table, called “Chef’s Friends.” 641 Hudson St., no phone yet
Santina’s broccoli and pecorino rice.
SANTINA WHY GO: It’s the latest project from Major Food Group (of Carbone and Dirty French fame), so why wouldn’t you stop by? THE CUISINE: Chef de cuisine Dan Haar is whipping up coastal Italian fare, like the already-legendary Chitarra Santina, a pasta made with the unusual combination of merguez sausage and mussels. WHAT TO DRINK: Tropical cocktails are perfect for warming temperatures; try the Bello, made with rum, pomelo, and pepper jam. 820 Washington St., 212-254- 3000
SESSANTA WHO OWNS IT: This Soho spot is a joint venture of the Mercer Street Hospitality team (Lure Fishbar, B&B Winepub) and Jason Pomeranc, a cofounder of Sixty Hotels. WHO'S COOKING: Chef Jordan Frosolone, previously at Hearth and the former culinary director at Momofuku, will be cooking coastal Italian dishes, like grilled swordfish with artichokes, currants, and smoked pork shoulder. WHAT TO DRINK: Sicilian wines are in abundance here, as are Italian apéritifs. 60 Thompson St., 212-431- 0400
UNTITLED WHO'S COOKING: Celebrated chef Michael Anthony oversees this spot in the new Whitney Museum while he continues to cook at Gramercy Tavern. THE CUISINE: Seasonally driven American fare that’s also beautifully presented, with Anthony’s modernist plating inspired by the simple but bold shape of the Renzo Piano–designed Whitney building. THE CROWD: Galleristas plus serious foodies: Anthony has quite the fan base. 99 Gansevoort St., no phone yet;