Best New Restaurants in America

Source: Courtesy of Bluebird North Carolina

> Location: Chapel Hill, North Carolina

Serving breakfast, lunch, dinner, and weekend brunch, this French bistro offers classics like salmon rillettes, salad lyonnaise, crêpes, duck confit, and beef bourguignon. A large covered patio caters to those who prefer al fresco dining, and the brunch menu features baked specialties like kouign amann and brioche.

Source: sarahvain / Flickr

> Location: Sonoma, California

From the owners of New York’s famous Mu Ramen, which closed during the pandemic, comes a tantalizing blend of Basque and Korean cuisines that meld together so naturally you’ll wonder why no one has done it before. Pastrami adds pizazz to the kimchi fried rice, and a wood fire adds smokey, rustic flavor to dry aged ribeyes, lobster, and burnt cheesecake.

Source: Courtesy of Mike C. via Yelp

> Location: New York City, New York

From the owners of the English-style seafood restaurant Dame, this new English bistro serves such fare as peppered sirloin, curried lamb with scotch eggs, mushroom kebabs with lentils, and cured trout with dill and celeriac. An elegant twist is notable on the typically stodgy fare, while the rotating meat pie selection and prevalence of offal keep things decidedly British.

Source: Courtesy of Allison C. via Yelp

Port of Call
> Location: Mystic, Connecticut

This nautical-themed cocktail lounge and restaurant features an upper-level saloon with tapas-style plates inspired by flavors from port cities around the world, as well as a lower-level pub with a laid-back menu of tacos, tamales, smoked hotdog bao buns, and buttermilk fried chicken.

Source: Courtesy of Nana's Westerly via Yelp

Nana’s Bakery & Pizza
> Location: Westerly, Rhode Island

The second location of a beloved Mystic, Connecticut, pizza parlor, Nana’s in Westerly uses regional, organic, sustainably grown grains and naturally-leavened dough in their farm-to-table pies, breads, and addictive fried-to-order donuts. Inventive pizzas, breakfast sandwiches, and vegetable-forward small plates keep customers coming in from morning till night.

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