New & Almost New

Tuome is a critically acclaimed East Village restaurant by chef/owner Thomas Chen, whose ingredient-driven contemporary American menu showcases his classic culinary training with Asian influences.

Blackbarn is an American restaurant serving local, artisanal food in the comfort of a modern barn setting.

"Socarrat" is that scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak of succulence: evidence of a paella cooked to perfection.

Socarrat Paella Bar Chelsea reflects an ambiance rich in warmth, comfort and hospitality, and brings out the Spaniard in New York: it's elegant, bold and sexy. A neighborhood staple comprised primarily of one large communal table with a bar and smaller communal tables scattered throughout, Socarrat Chelsea also has a private dining room that can can accommodate up to 28 people.

Socarrat is the sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence.

Masseria East continues the fine dining legacy of the old Parma Restaurant, which was established in this location in 1977.

Tommy Bahama Restaurant–Bar–Store, the flagship location for the island-inspired luxury lifestyle brand, features Marlin Bar, a second-story oasis-like dining room, and a 5,000-square-foot store.

La Baraka is a Little Neck destination for the best French dining experience...with a touch of North Africa.

The elegantly modern and sophisticated Altesi Ristorante, on the Upper East Side, offers a menu consisting of Tuscan-inspired dishes.