The 9 Most Anticipated Restaurant Openings of 2024

And upright cherish that, it’s 2024. February might well occupy 29 days, there’s a presidential election on the horizon, and the restaurant world is buzzing with openings. There’s plenty to preserve notice of, but we’re already doing the work of researching—and unsuitable-country eating—in preparation for our yearly Supreme New Restaurants listing.

This year, the chef in the abet of considered one of many Supreme New Restaurants of 2022 is opening a space for Mexican mariscos in New Orleans and the group in the abet of a Vietnamese mainstay in Portland, Maine, is opening a 2nd restaurant all about Khmer-Chinese language cooking. While some restaurant veterans are expanding their footholds, Detroit and San Francisco will opinion the openings of two restaurants from promising first-time restaurateurs.

From widespread Filipino cooking in Denver to a lengthy-awaited barbeque restaurant from considered one of Asheville’s favorite chefs, these are the nine restaurant openings we’re most enraged for in 2024.

This listing is organized alphabetically by city. The outlet dates below are self-discipline to replace, so overview restaurant websites and Instagram accounts for the most contemporary updates.

A barbeque from a Top Chef in Asheville

Licensed Hot Fish
Asheville, NC
Opening: Early 2024

We’ve been looking ahead to the permanent command of Ashleigh Shanti’s Licensed Hot Fish since she presented the seafood restaurant two years in the past. Shanti has been busy in the meantime—appearing on Top Bossdirecting the culinary operations at the contemporary Hotel Genevieve in Louisville, KY, and web hosting pop-up events throughout North Carolina and the East Waft. Licensed Hot Fish will seemingly be a fish camp-fashion restaurant spotlighting the methodology to cooking—merging Unlit Appalachian and Southern traditions—that Shanti grew to turn out to be known for throughout her tenure at popular Southern restaurant Benne is an Eagle. The restaurant will start early this year in Asheville’s South Slope neighborhood in partnership with Burial Beer Co.’s latest taproom, Eulogy. Diners can query pop-up favorites cherish smoked catfish gumbo, sticky-candy fish sauce-glazed wings, and a cornmeal-battered catfish sandwich with bitter collard greens.

Wood-fired fare from a adorned Atlanta chef

Nature
Atlanta, GA
Opening: Spring

Kevin Gillespie’s announcement of his contemporary restaurant Nàdair turn out to be met with reasonably about a pleasure from Atlantans and Top Boss followers throughout the US alike. Gillespie is the owner of the popular New American restaurant Gunshow and a James Beard finalist for each Excellent Restaurateur and Supreme Chef: Southeast. He needs Nàdair to be the “next chapter” of the fire-kissed, farm-to-table cooking he grew to turn out to be known for at Woodfire Grill, which closed in 2015. Nàdair, whose name comes from the Scots Gaelic phrase “Dòigh Nàdair” (which methodology “the methodology of nature”), will take hang of over the weak condominium of Floataway Cafe in the Woodland Hills. The menu will characteristic hearty Scottish-inspired fare, with an emphasis on local ingredients: Scotch pie with lamb, cranberry, and candied orange, behind-roasted leg of deer with corn pudding and sunless treacle sauce, and North Georgia rainbow trout with mustard greens are upright some of the dishes we’re taking a see ahead to.

Ingenious Filipino cooking arrives in Denver

Walk Cainan
Denver, CO
Opening: Unhurried Spring

Carlo Lamagna, the chef in the abet of beloved Portland condominium restaurants Magna Kusina and Magna Kubois bringing his Filipino cooking to the Mile High Metropolis with the outlet of Magna Kainan. Lamagna, who will debut the restaurant in slack spring in Denver’s RiNo district, will seemingly be cooking many of the signatures that occupy earned him a complete lot of reward. Amongst the dishes to sit down down up for are crab-corpulent noodles, oxtail kare kare, and crispy lumpia. To start Magna Kainan, he’s partnering with the Culinary Ingenious Groupwhich owns local restaurants cherish Mister Oso and Ash’Kara. With his latest project, the Philippines native will combine the concepts of his two restaurants—Magna Kusina, which focuses on widespread takes on classical Filipino cooking, and Magna Kubo, which serves rotisserie-fashion meats in a lechóneria layout.

A Liberian pop-up scores a permanent condominium in Detroit

Exiguous Liberia
Detroit, MI
Opening: Summer season

Devoted followers of the Detroit West African pop-up Exiguous Liberia will rapidly have the chance to thrill in chef Ameneh Marhaba’s cooking at a brick-and-mortar restaurant. Marhaba lickety-split built a following in the neighborhood when she started sharing her Liberian and Lebanese dishes in 2016 at gala’s and venues cherish Brewery Faisan. In 2022, Marhaba won the Hatch Detroit contest, which equipped funding for the outlet of Exiguous Liberia. She suspects this might well be the principle Liberian restaurant in the city. Exiguous Liberia sits on the identical block of Woodward Avenue where an rising number of African restaurants cherish Baobab Fare and Yum Village occupy opened in contemporary years. Marhaba tells Eater she’s “enraged to assemble a condominium where our web drawl visitors and fellow immigrants can abilities the essence of West Africa.” She’ll abet dilapidated dishes cherish seafood palm butter, potato greens, and chuck rice and gravy.

An informal seafood restaurant from a star New Orleans chef

Acamaya
New Orleans, LA
Opening: Spring

Acamaya is the principle solo enterprise of chef Ana Sofia Castro, the culinary wiz in the abet of the widespread Mexican tasting menu space Lengua Madre in New Orleans, which has got upright about every accolade in the market, alongside side a space on Bon Appetit’s Supreme New Restaurants listing in 2022. Lengua Madre currently closed and Castro is branching out to debut Acamaya, a extra casual Mexican mariscos restaurant that she’s going to trot with her sister, Lydia, in New Orleans’ Bywater neighborhood. The menu will characteristic dishes that lean into the bounty of the Gulf of Mexico: grilled octopus in walnut salsa negra, chilly-smoked al pastor cobia tostadas, and green rice with clams. The vigorous, laid-abet spirit of Acamaya celebrates Castro’s adopted diagram of birth of New Orleans and her native Mexico in equal facets.

A brand contemporary project from the duo in the abet of a New York hotspot

Penny
New York, NY
Opening: Spring

Within the occasion you’ve scrolled Instagram grand in the past year, probability is you lingered over a command of the Matilda-cherish chocolate cake at Claud, a wildly standard East Village wine bar with some of the hardest tables in town to nab. Now Dart Sinzer and Joshua Pinsky, who met whereas working for Momofuku in 2014, are opening a raw bar in the condominium without prolong above their hit restaurant. Penny will abet crudo, oysters, and cooked shellfish. Fancy at Claud, Sinzer is curating the wine listing to characteristic each classic and up-to-the-minute bottles, with a spotlight on champagne and white wine to pair with the nautical menu. Ian Chapin of Edsel Co is designing the condominium, that might well presumably simply occupy all counter seating so web drawl visitors occupy a front-row seat to the shucking circulation at the raw bar. Supreme time will convey what Penny’s breakout Instagram superstar dish will seemingly be.

A Khmer-Chinese language restaurant from Portland restaurant veterans

Oun Lidos
Portland, ME
Opening: Spring

The outlet of Oun Lidos, the 2nd restaurant from the group in the abet of standard Portland Vietnamese mainstay Cong Tu Botis a factual ample motive to book a day out to Maine this spring. Oun Lidos will seemingly be a multi-stage restaurant in Former Port, with an all-day takeout counter offering Chinatown-fashion baked goods, rice plates, and boba to-walk. Chef Bounahcree Kim will circulation over from Cong Tu Bot to helm the kitchen and abet the Khmer-Chinese language food of his childhood, with dishes cherish iced jello salad with coconut sauce and mi ka thung—a new wide noodle lumber fry with shredded pork, 5 spice gravy, and pickled mustard greens. While Oun Lidos completes construction, Kim is sorting out out additional menu items cherish a bahn chao waffle and a bao breakfast sandwich throughout a “breakfast residency” at Cong Tu Bot. The Oun Lidos group of Kim plus Cong Tu Bot owners Jessica Sheahan and Vien Doubui will start the takeout counter in February with plans to debut fleshy provider later this spring.

A San Francisco restaurant rooted in Cantonese Nostalgia

Four Kings
San Francisco, CA
Opening: Early 2024

Four Kings, whose name is a nod to the ’90s Hong Kong pop stars the Four Bright Kings, will catch its debut in San Francisco’s Chinatown early this year. The project comes from chefs Franky Ho and Mike Prolonged, who met whereas cooking at the Michelin-starred and in the neighborhood beloved Chinese language American space Mister Jiu’s. They presented the Bay Space to the “Canto Nostalgia” fare of Four Kings in early 2023, with sold-out pop-up events at wine bar Buddy and other restaurants throughout the city, which they ran with their companions Millie Boonkokua and Lucy Li. Constant with the group, Four Kings is supposed to feature as an izakaya-cherish restaurant—a casual condominium designed for sharing drinks and no-fuss bites—for Cantonese food, with dishes cherish fried squab, pork slit rice, escargot with XO butter, and mapo spaghetti. So as that all people will seemingly be a part of in on the occasion, there will seemingly be an start kitchen with hundreds bar seating and hip-hop blasting from the audio system.

Bodega-fashion avenue food in Seattle

Hideous Chancla
Seattle, WA
Opening: Early Spring

The Capitol Hill takeout and opt-up space Hideous Chancla comes from Seattle chef José Garzón, whose other concepts consist of Lola’s Supper Membership and Chifa Toddler!each of which level of interest on Latin American avenue food. Hideous Chancla promises—in a tagline proudly printed on the condominium’s front window— that it’s “no longer your abuela’s cooking.” Garzón says that Hideous Chancla is a “cherish letter to millennial immigrants and first gen Latinx Individuals.” What does that look cherish? A menu featuring bodega-fashion sandwiches cherish the Dominican “Riki Tiki” (with picadillo pork, potatoes, tomatoes, macerated cabbage, mayo, and laborious-boiled eggs), Puerto Rican tripletas (a three-meat sandwich equivalent to a Cubano), rice bowls cherish the Chepo bowl (with rice, guisada beans, salsa criolla, and condominium sauces), and slack-evening grilled cheese.