5 Restaurants and Bars Opening in New York City This Fall 2023

More dining options have arrived in New York City this fall. From Korean barbecue and casual handrolls to refined omakase and a seafood-forward restaurant in Midtown, these five new spots offer a variety of experiences for every appetite and mood.

The Wooly

Opened Oct. 6 in Nolita by partners David Tobias and Eric Adolfsen, The Wooly is a chic cocktail bar and restaurant with an oak-and-stone bar framed by House of Hackney wallpaper. The cocktail program revisits classic New York drinks with inventive twists—standouts include the Second Rodeo, a blend of rye, bourbon, dry vermouth and pineapple syrup, and the fruit-forward Saturday Night Pink with vodka, Cointreau, lime cordial, pomegranate, cranberry and sparkling wine. The Wooly also serves craft sodas in flavors such as passionfruit & oolong and rhubarb & pink peppercorn.

Food at The Wooly emphasizes shareable starters—deviled egg tea sandwiches and mini duck franks with whipped honey mustard are among the choices—while a raw bar offers oysters prepared several ways. Main dishes range from miso-brined steelhead trout to the “Private” burger and spiced sliced chicken. The Wooly operates Tuesday through Saturday, 5–11 p.m., and pairs clever cocktails with approachable, well-executed food.

Don Don

Chef Sungchul Shim’s newest concept near Bryant Park channels South Korea’s late-1990s and early-2000s after-hours dining culture in a retro yet refined Korean barbecue setting. Don Don offers a broad selection of a la carte pork cuts grilled tableside, plus a Butcher’s Special featuring the chef’s choice of the day’s prime cuts. Classic Korean stews like doenjang jigae and kimchi jigae accompany the grilled meats, and warm or chilled noodle dishes round out the menu.

The beverage list includes draft and bottled beers, cocktails and wine; try some somaek—the popular pairing of soju and light beer—to kick off your meal. Don Don blends nostalgic atmosphere with focused, high-quality Korean barbecue and complementary traditional dishes.

Point Seven

Located in the MetLife Building, Point Seven spotlights seafood with global influences and is now open for lunch. The menu features dishes like Acapulco ceviche with shrimp, scallops, squid and avocado; swordfish Bolognese; Sicilian seafood salad with celery, fennel, blood orange and chili oil; and an eggplant katsu as a vegetarian option. A well-stocked raw bar offers lobster, crab, oysters, wild shrimp and clams.

Point Seven complements its seafood offerings with cocktails, beer and cider, as well as a curated selection of wines by the glass. The restaurant aims to deliver bright, international seafood flavors in a polished Midtown setting.

Mari Ne

Also from the team behind Don Don, Mari Ne opened in Hell’s Kitchen as a relaxed, casual counterpart to the popular Mari restaurant. With just 16 seats at a bright, intimate bar, Mari Ne focuses on Korean-style handrolls and a concise drink list of Korean spirits such as soju and makgeolli. The compact layout creates a personal, laid-back dining experience at a white marble counter with dark wood stools.

Handrolls are served in sets and feature favorites like fatty tuna, yellowtail, shrimp, spicy tuna, salmon, scallop and crab, alongside vegan options such as soy bulgogi and eggplant. The menu also includes steamed dumplings and a mini pho with braised wagyu brisket, making Mari Ne a compelling stop for those seeking focused, well-made handrolls and small plates.

Bar Miller

Bar Miller in the East Village offers an intimate omakase experience in a compact 250-square-foot space. Run by Chef James Dumapit and Jeff Miller, the restaurant centers on a green quartzite omakase bar with custom wood walls and a seasonal 15-course tasting menu that changes with market availability. Diners can also try a few a la carte items from the opening menu, such as pickled oysters in nori sauce, the Bar Miller Salad and a Bluefin Party Platter.

The nigiri selection rotates frequently, showcasing items like Hudson Valley smoked trout, bluefish, chopped fatty tuna, South Carolina shrimp and sea urchin. Other highlights include a beef tartare handroll and Spanish mackerel in a delicate whitefish broth. Desserts include corn ice cream and amazake, a traditional Japanese sweet drink. Bar Miller also presents an extensive beverage program with local, small-batch wines, ciders and beers, plus a curated sake list primarily sourced from Japan.