Goop Kitchen
Fast-casual, takeout/delivery-only restaurant offering entirely gluten-free menu with salads, bowls, pizza, pasta, wraps, soups, rotisserie chickens, and desserts. This will be the NYC debut for Goop Kitchen, which already operates in Los Angeles and San Francisco.
Dravida
Indian restaurant from chef Aarthi Sampath featuring 20 seats, Indian cuisine including kebabs, curries, and Indian-influenced cocktails. Proposed hours 3 p.m. to 12 a.m. daily.
Motek
Mediterranean restaurant expanding from Florida to Williamsburg, Brooklyn. Coming soon signage is up at the location. Menu includes hummus, kebabs, salads, steak, lamb chops, and all-day brunch items.
Theater Restaurant and Event Venue
Multi-concept venue with theater space opening spring/early fall, followed by upscale private events space and restaurant-lounge in 2027. Will offer a la carte menu with appetizers, small plates, flatbreads, and prix fixe options, plus full bar program. 165 total dining seats plus 200-seat theater.
Jack D’s Steakhouse
New steakhouse opening in 8,600-square-foot space at Rockefeller Plaza. Features Art Deco interior, two floors, 220 seats, two bars, and meat aging room from Germany. Menu focuses on wood-burning ovens with steaks, fish, chicken, pasta and salads. Co-owned by Christopher Dorrian and Craig Pogson.
Columbus Bar LLC / Parkview Lounge LLC
Upscale neighborhood wine and cocktail bar with curated shared plates and global wine selection. Plans for 18 tables with 46 seats and one eight-seat bar. Hours 2 p.m. to 10 p.m. Tuesday through Sunday.
Rulin
Hand-pulled noodle restaurant serving Lanzhou, Sichuan, and Cantonese fare. Sibling restaurant to Park Slope’s Noodle Lane, owned by Lane Li and Chris Wang. Features binchotan charcoal grilling and creative multicultural dishes.
Paulie Gee’s
Paulie Gee’s pizzeria chain is planning to open a slice shop in the East Village, taking over the former Dunkin’ space. This would mark its first Manhattan outpost.
Good Time Country Buffet
Southern buffet restaurant from the team behind Kisa and C as in Charlie, featuring classic Southern dishes like fried chicken, fried green tomatoes, collard greens, and stuffing. 60 seats with set pricing.
Oyatte
New restaurant by chef Hasung Lee (Culinary Monster from Culinary Class Wars Season 2), formerly sous chef at The French Laundry. His first restaurant venture in New York City.