A new year brings the promise of many new concepts and so far 2024 is expecting to bring riches, in terms of new openings.
Many are taking the route of exclusive fine-dining experiences, but there are some interesting plans from the folks behind The LEE Initiative. The upcoming M. Frances in Washington, D.C., scheduled to open this spring, is described as a nonprofit that will serve as an open-source “think tank” designed to help independent restaurants become more sustainable, innovative and fair.
Meanwhile, many chefs and restaurateurs are moving outside their typical stomping grounds.
Acclaimed Los Angeles pasta master Evan Funke, for example, is bringing a new concept to Chicago’s St. Regis hotel, in partnership with Lettuce Entertain You Enterprises. The new Tre Dita will be a two-level Tuscan steakhouse with a wood-fired grill. But, because Funke is known as a pasta whisperer, guests will walk through a “gastronomic tunnel” into the main dining room that will also serve as a signature pasta lab.
Rose Previte, co-owner of the Michelin-starred Middle Eastern concept Maydān in Washington, D.C., is reportedly bringing an outpost to Los Angeles, along with Previte’s cocktail bar Compass Rose and some other additions.
Some concepts are being reborn.
Denver chef and restaurateur Troy Guard (Guard and Grace, Bubu, Los Chingones) is planning to bring back his TAG Burger Bar concept, which shuttered in 2021 due to “pandemic-related challenges,” according to press materials. In 2024, Guard is also planning a third HashTAG location, as well as a new cocktail bar to be called Done Deal in downtown Denver.
Guard in a statement said the reborn TAG Burger Bar will “not feel like an old concept, but will return as a livelier and more modern restaurant.”
The Somni concept that once was in an SLS Hotel will reportedly be reborn elsewhere in Los Angeles offering a tasting menu (and only one seating) for 14 guests per night, according to the Michelin guide.
The guide also notes that chef/restaurateur/provocateur Jordan Kahn plans to bring back his theatrical Vespertine concept, which is scheduled to reopen later this year in Los Angeles. It’s looking at a 16-course experience for close to $400.
Across town in Los Angeles, Nic Adler (Monty’s Good Burger, Nic’s on Beverly) is reportedly opening the new plant-based Argento, a concept that will include among its investors the famous siblings Finneas O’Connell and Billie Eilish. The planned menu is described as Italian Mediterranean with “vegetables, nuts, seeds, fruit, fermenting, lots of zests and herbs—fresh, beautiful and delicious!” But without meat.
In Philadelphia, Stephen Starr is reportedly planning “an Italian version of Parc” on Rittenhouse Square that is scheduled for opening in the fall. The Roman-inspired trattoria will be a partnership with Keith McNally, according to The Philadelphia Inquirer. Starr’s ginormous restaurant Parc, which is No. 28 on the Top 100 highest-grossing restaurants in America, is on the other side of the square.
Here’s a look at these and a few more notable restaurants to look forward to in 2024.
Bobby Flay goes French in Las Vegas. |Photo courtesy of Brasserie B.
Brasserie B by Bobby Flay
Las Vegas
Bobby Flay is bring a French twist to Las Vegas with the new Brasserie B, scheduled to open in January. Located in Caesars Palace next to Flay’s Amalfi restaurant, the brasserie is designed to resemble a Parisian storefront and will feature classics, like Ribeye Piquant avec Frites; a raw bar, and Eggs Royale (eggs Benedict with smoked salmon and lemon chive hollandaise) at brunch.
Tre Dita
Chicago
Los Angeles-based chef and restaurateur Evan Funke (Felix, Mother Wolf) is partnering with Lettuce Entertain You Enterprises (LEYE) on this Tuscan steakhouse, which will have an open-hearth wood-fired grill. Tre Dita is Italian for three fingers, the thickness of a properly cut Bistecca Fiorentina. It’s scheduled to open in late January or early February in the St. Regis Chicago.
Restaurateur Simon Kim's Gracious Hospitality Management is behind Coqodaq. | Photo courtesy of Gary He.
Coqodaq
New York City
Restaurateur Simon Kim and the team behind the steakhouse concept COTE Korean Steakhouse in January are scheduled to debut this new fried chicken concept, led by Dexter Zimet, president of Coqodaq. The concept promises to “reimagine” fried chicken in a more elevated setting, spotlighting the recipe of Executive Chef Seung Kyu Kim.
Bar Kada
Winter Park, Fla.
This will be a new one from Michael Collantes, chef-owner of Soseki in Winter Park, and Sushi Saint in Orlando. Bar Kada will be adjacent to Soseki and will feature a sake and wine lounge led by Michelin Sommelier of the Year Benjamin Coutts and Soseki Chef de Cuisine Mike Vang. It’s scheduled to open in February.
Lola’s
New York City
Suzanne Cupps, the former executive chef of Untitled and 232 Bleecker, is planning to spotlight her Filipino-American heritage and South Carolina upbringing in this first solo project, which will have an open kitchen and seat 70. It’s tentatively scheduled to debut in February or March.
The Secret Garden will meet The Great Gatsby at Wonderyard.. |Image courtesy of Wonderyard.
Wonderyard Garden + Table
Denver
Coming in February is this indoor/outdoor venue from Lotus Concepts Management, the team behind ViewHouse and My Neighbor Felix. Wonderyard is described as inspired by both “The Secret Garden” and “The Great Gatsby.” It’s housed in a revamped building from the 1900s and seating will include “birdcage” booths. Some will rotate, giving guests a 360-degree view of the garden.
Provenance
Philadelphia
Nicholas Bazik (Kensington Quarters, The Good King Tavern, Fork) will be in the kitchen at this seafood-focused concept that is described as rooted in French technique with Korean undertones.
M. Frances
Washington, D.C.
Scheduled to open in the spring, this will be a non-profit fine-dining restaurant by The LEE Initiative, which was founded by Kentucky chef and restaurateur Ed Lee and Lindsey Ofcacek to foster diversity, equity, sustainability and compassion in the restaurant industry. (LEE stands for Let's Empower Employment.) Details were not available, but the restaurant is described as a think tank designed to tap real-time (and open-source) research and solutions to help independent restaurants become more sustainable, innovative and fair.
Bouboulina
North Bethesda, Md.
The founders of the restaurant that gave birth to the Cava fast-casual chain are planning another independent concept in the Washington, D.C. suburbs this summer. Created by Ted Xenohristos, Dimitri Moshovitis and Ike Grigoropoulos, it’s expected to feature wood-fired steak, fresh seafood and house-made breads.
There will be pasta at Semipro Oggi in New York. |Photo courtesy of Semipro Oggi.
Sempre Oggi
New York City
Sustainability will be a focus of this contemporary Italian coming concept coming this year from Robert Guarino (Marseille, Nizza, Five Napkin Burger) and chef Phillip Basone (Barbuto, Le Crocodile). Look for humanely raised sweet-and-sour rabbit; porchetta with salsa verde and moustarda; and chestnut tortellini with pickled chanterelles.
UPDATE: This article has been updated to correct Dexter Zimet's title.
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