Best New Restaurants in America

Source: Courtesy of Tatemó

Tatemó
> Location: Houston, Texas

This tortillería utilizes numerous and colorful varieties of heirloom maíz, freshly nixtamalized, to create a Mexican tasting menu with corn in every dish. Thursday through Saturday, the reservations-only dinner features tetelas (masa triangles stuffed with beans), quesadillas, and sopes, while the walk-in weekend brunch offers delectable masa pancakes and aguas frescas.

Source: Courtesy of Koloman via Yelp

Koloman
> Location: New York City, New York

A modern European restaurant by award-winning Austrian chef Markus Glocker, Koloman serves Viennese-inspired cuisine in the space that formerly housed Breslin at the Ace Hotel. The dishes are elegant and precise, displaying a technical prowess and mastery of flavor that delights more than just the eyes.

Source: Courtesy of Mother Wolf

Mother Wolf
> Location: Los Angeles, California

Highlighting the ancient and urban cultural traditions of Rome, pasta maven Evan Funke’s celebrity-packed Mother Wolf – which actually opened for limited service just before New Year’s 2021 but came fully online last year – offers seasonal antipasti, wood-fired pizzas, and handmade pastas using local vegetables. The sumptuous interior, with blown glass chandeliers and red leather booths, provides a full view of the open kitchen and pizza hearth, while an amaro cart makes the rounds to cap off the evening.

Source: Courtesy of Dylan S. via Yelp

Ōkta
> Location: McMinnville, Oregon

A former executive chef at Tribeca’s Michelin-starred Atera, Matthew Lightner now helms this farm-to-table restaurant at a small luxury hotel in the Willamette Valley’s wine country. The produce is grown on a dedicated one-acre farm, with foraged mushrooms and plants prominently featured in the seasonal dishes, and the long form tasting menu comes in 15 to 20 impeccably prepared courses.

Source: Courtesy of Causa

Causa/Bar Amazonia
> Location: Washington, D.C.

This two-story Peruvian culinary destination offers both a casual terrace bar/dining room with a huge pisco selection, and an upscale seafood tasting lounge. Culinary elements from Peru’s three distinct regions – coastal, rainforest, and high Andes – include aji amarillo, ceviches, plantains and yuca, sea urchin, scallops, chicha (corn beer), heirloom potatoes, and alligator.

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