The Best New Restaurants in New York City of 2025 (So Far) | Condé Nast Traveler

"I was taken by Maison Passerelle’s boldly veined marble and sunset‑colored walls inside Printemps; Chef Gregory Gourdet leans away from a predictable brasserie toward flavors inspired by former French colonies. That means oysters with a pikliz mignonette, citrus‑cured kampachi brightened by smoked coconut milk, and a dry‑aged strip steak rubbed with a Haitian coffee‑chili spice blend served with fries and Creole ketchup. Finish with the coconut chiboust and a toasted‑coconut lime sorbet—I found the dessert hauntingly good." - Charlie Hobbs