Williamsburg Bridge

"From a chef who used to run the kitchen at Estela, Bridges is a Chinatown restaurant where you can eat some delicate looking food like a comté tart with chanterelles, and smoked eel dumplings with preserved cherry tree leaves. It’s in the former location of Hop Shing, but don’t expect any dim sum carts rolling past the big blue banquettes." - will hartman

"The uni dish to trump all uni dishes has arrived, in a simple, silvery-gray space in Chinatown that looks like a highly fashionable bank vault. Bridges, from a former chef at Estela, tops their uni custard with a big fat dollop of uni and cold raw shrimp—and one soft, sultry bite made us worry that the rest of the meal would never measure up. But then there’s the comté tart—like a savory cheesecake showered in chanterelles, with a buttery crust. Also dainty smoked eel dumplings in a dashi-like broth, and pork with a rich truffle sauce. Bring someone who's ready to spend around $120 and get a bottle of wine with dinner, but who doesn’t really care about a grand dining room or a martini cart—this is a restaurant for an elegant date in your finest black jeans and sweater." - molly fitzpatrick, bryan kim, neha talreja, willa moore, will hartman, sonal shah

"Opening: September At Bridges, a meal will go something like this: uni custard, followed by a comté tart, with roast duck or grilled sweetbreads rounding things out, and maybe some cherry sorbet with halva and sesame for dessert. The soon-to-be-open Chinatown restaurant (between the Brooklyn and Manhattan Bridges) will be part Paris, part Basque country, and part NYC, with food from the former culinary director of Estela, Lodi, and Altro Paradiso. " - bryan kim

"Nikki Ogunnaike rode over the Williamsburg Bridge for the first time on her own."

"At Aska, the Stockholm-native chef brings his Swedish roots and approach to cooking while using local ingredients. “Aska is very much a New York restaurant,” he continues. “I’m just trying to find that connection between where we are in New York and these memories of growing up in Sweden. I want to find that balance between being an interesting restaurant where we serve food that is tasty and approachable but also makes you think. It stimulates more than just your tastebuds.”" - The MICHELIN Guide