(Bloomberg) -- Thanks to a swell of imports, comebacks, and new openings from industry veterans, the Big Apple eating and drinking scene is looking as exciting as it’s been in years. Restaurants are thriving—so much so that diners are spilling out into the streets, top reservations are once again hard to come by, and operators have renewed confidence to expand.

Chic Parisian hotel brand Fouquet’s will soon touch down in Manhattan’s Tribeca neighborhood, introducing its signature brasserie overseen by French chef Pierre Gagnaire. House, a tiny French-Japanese tasting counter by way of Tokyo, is underway in Brooklyn’s Greenpoint neighborhood, while Italy’s iconic Neapolitan pizza parlor L’antica Pizzeria da Michele is fated for the West Village. And that’s on top of heavyweight returns such as Maialino from Danny Meyer, Major Food Group’s Torrisi, and Sushi Noz’s luxe Japanese fish boutique.

Below, your cheat sheet to New York’s hottest new food and drink offerings this fall.

September

RH Guesthouse

Haunt homeware brand RH (formerly Restoration Hardware) has built a reputation for designing stunning restaurants within its stores in cities including Chicago and San Francisco, and now the team is expanding their New York footprint with a new luxury property: RH Guesthouse. In addition to offering guest rooms, this boutique hotel will encompass an indoor-outdoor 108-seat restaurant named the Dining Room, focused on fire-kissed dishes prepared in a central hearth sheathed in travertine, and include a Petrossian caviar-stocked Champagne bar. Think dishes like grilled avocado with Kaluga caviar and crème fraiche and grilled wagyu rib-eye. 55 Gansevoort St., Meatpacking District

Torrisi

Back before Major Food Group went big time and launched glitzy restaurants around the world, there was Torrisi, the humble Italian sandwich shop by day turned ever-changing set menu restaurant by night. When it shuttered in 2015 after a five-year run, co-chefs Rich Torrisi and Mario Carbone promised a comeback. And here we are now, seven years later, in a considerably larger 4,000-square-foot space just a stone’s throw from the cramped 27-seat original. Torrisi’s Italian-American theme lives on in the former Chef’s Club space, helmed by Carbone chef de cuisine Charlie England. This time around there’s an à la carte menu of original Torrisi classics—excellent hand-pulled mozzarella, the beloved cavatelli with Jamaican beef patty ragu—plus dishes that the team has been testing for the last couple of years, such as a spiced bone-in short rib. For dessert, try the almond cheesecake. 275 Mulberry St., Nolita

Milady’s

Julie Reiner, the force behind two of Brooklyn’s best bars (Clover Club, Leyenda), has taken over SoHo’s long-standing neighborhood dive Milady’s and will open the Prince Street staple under the same name, clad with a new arsenal of top-tier drinks. Think elevated Jell-O shots, a riff on the appletini, and a classic dirty martini. Christine Williams and Susan Fedroff, partners in Reiner’s last two venues, are joining the revamp in addition to chef-partner Sam Sherman (Clover Club), who’s working on a high-brow-meets-low-brow menu rife with smash burgers and duck frites. 160 Prince St., SoHo

Monsieur Vo

Chefs Jimmy Ly and Yen Vo have earned praise for their excellent Vietnamese fare at the East Village’s Madame Vo, and now the duo are tag-teaming a second concept: Monsieur Vo. While their grill-focused Madame Vo BBQ didn’t survive the pandemic, they’re retooling the space with design elements from Vietnam’s 11th century Ly dynasty (rounded archways, decorative banisters) into a Southeast Asian take on a Japanese izakaya, a casual, communal, and drinks-focused eatery with dishes such as turmeric and coconut pancakes with shrimp as well as wok-fried Dungeness crab with garlic-brown butter and glass noodles. 104 Second Ave., East Village

Kru

Ohm Suansilphong and Kiki Supap—the couple behind fiery Thai hit Fish Cheeks—are branching out from Manhattan to Brooklyn for their sophomore effort. The 50-seat Kru explores the unsung culinary genre of dishes consumed by Thailand’s royalty, which rely on aromatic mortar-and-pestle-derived pastes, such as one flavored with almond and chile; seasoned with palm sugar, tamarind, and fish sauce; and served with crispy shrimp pancakes. Soups and stews also make an appearance, including Burmese curry (which dates to the neighboring country’s influence around the 16th century), a northern Thai dish that manifests here as pork belly-stuffed poblano peppers, simmered in a cane juice, tamarind, and ginger-laced broth. 190 N. 14th St., Williamsburg, Brooklyn

Shinji’s

Tokyo-based Shinji Nohara, known by the food cognoscenti as “The Tokyo Fixer,” helped connect Noda partner David Hess with chef Shigeyuki Tsunoda to get New York’s most glamorous sushi omakase counter up and running in 2018. Now, the team has chosen to name their 20-seat Japanese cocktail bar after the man himself. Claiming the front area of Noda that’s been curtained off for the last few months, this 1,000-square-foot space—anchored by a titanium gold granite horseshoe-shaped bar—is also envisioned by theatrical interior designer Ken Fulk, who schemed up the sushi bar’s plush, gem-toned aesthetic. Alongside 80 bottles of Japanese whisky and cocktails like a shiso martini, patrons can choose bites with luxury ingredients like a caviar hand roll and a pastrami wagyu sando. 37 W. 20th St., Flatiron

Koloman

Austrian-born chef Markus Glocker, best-known for his handiwork at Tribeca’s Michelin-starred French fixture Bâtard, is branching out with EHV International (Indian Accent) for a total revamp of the Ace Hotel’s iconic bilevel Breslin space. Koloman—named after Austrian successionist artist Koloman Moser—manifests as a casual yet elegant European café hued in black and cream, with geometric wallpaper and original designs by the artist embodied in brass and glass fixtures. Deriving inspiration from both France and Austria, the restaurant will offer dishes like celery tartare, a Riesling wine-brined whole roasted chicken, and a triple crème cheese soufflé. By the 20-seat bar, patrons will have the option to try fried oxtail “bonbons” and cheese gougères paired with a deep Champagne collection, wine spritzes, and spirits from the US, France, and Austria. Breakfast and lunch service will be offered later in the year. 16 W. 29th St., NoMad 

Brasserie Fouquet’s

Iconic Parisian hotel Fouquet’s is touching down in New York, and in tow comes its signature restaurant overseen by Pierre Gagnaire. The idea here is to pay tribute to the original Fouquet’s Paris with its red-and-black color palette. And while the three-Michelin star French legend won’t be on the ground in New York, executive chef Philippe Orrico, who previously served as head chef of Gagnaire’s namesake restaurant in Hong Kong, will preside over the classic brasserie fare. Think staples like French onion soup, steak tartare, and escargots. 28 Desbrosses St., Tribeca

October

L’antica Pizzeria da Michele

One the oldest and most revered pizza parlors in Naples is planting roots in New York. The 152-year-old L’antica Pizzeria da Michele—celebrated for its chewy, leopard-spotted Neapolitan pies—will open a 6,000-square-foot, bilevel eatery in the West Village. Owner Francesco Zimone, who first brought the brand stateside three years ago in Los Angeles, has designed three cozy dining rooms with a home kitchen feel with both counters and tables, plus a wine cellar in the basement. While the Naples original fires only two simply dressed pies, Big Apple patrons can expect a robust Neapolitan pizza menu, with classics like the fior di latte and pecorino-topped margherita, in addition to cavatelli with eggplant, tomato, and ricotta salata. 2 Bank St., West Village

House

Kyoto native Yuji Tani is bringing House, his French-Japanese tasting menu concept, from Tokyo to Greenpoint for the brand’s US debut. Situated within 50 Norman—the forthcoming 3,500-square-foot multiconcept space that will also host Japanese lifestyle shop Cibone and dashi specialist Okume—the 700-square-foot eatery will offer just eight seats along a reclaimed hinoki wood counter. With the $160 nine-course tasting menu, patrons can expect highly seasonal dishes such as venison tempura and low-temperature-cooked fatty tuna mi-cuit. 50 Norman St., Greenpoint, Brooklyn

Maialino

Slated to make its debut within NoMad’s Redbury Hotel, restaurateur Danny Meyers’s beloved rustic Roman trattoria Maialino is returning following a pandemic shutter. Executive chef Joe Downey-Zayas—who previously served as executive sous chef at the original Gramercy Park Hotel location—will head up the 35-seat restaurant, which replaces Meyers’s two other ground-floor Italian concepts, Caffé Marchio and Vini e Fritti. Expect Roman plates such as a radicchio salad with pecorino and pear and house-made squiggly tonnarelli pasta in a cacio e pepe sauce. 30 E. 30th St., NoMad

Jupiter

Jess Shadbolt, Annie Shi, and Clare de Boer, the team behind SoHo’s indie Italian spot King, are moving into the former Sea Grill space within the revamped Rockefeller Center. Jupiter will bring Midtown another Italian option, this one with 145 seats and heavy attention to regional pastas and wine. The trio has tapped former colleague Gaz Herbert of London’s longstanding River Café to serve as executive chef. 19 W. 49th St., Rockefeller Center, Midtown

November

Noz Market

For the last few months, brothers Joshua and David Foulquier of Sushi Noz, one of the nine best sushi bars in America, have been revamping their high-end Japanese fish shop with Kyoto-based architects Sankaku-Ya. The new Noz Market will offer a nine-seat dining counter in addition to two four-seat tables, where guests can order à la carte sushi, as well as hand rolls from a standing counter. It’s a great hack for those who want top-quality sushi (or fish to take home) but don’t want to drop the $500 omakase fee next door. Those in a hurry can grab chirashi bowls and rolls to go. 1374 Third Ave., Upper East Side 

Five Acres

Olmsted honcho Greg Baxtom is yet another notable name headed to the revamped Rockefeller Center. Fives Acres serves as his inaugural Manhattan project, and it’s not a huge departure concept-wise from the seasonal New American garden and veggie-centric fare he serves at his Brooklyn flagship. Think of Five Acres—named after the five-acre farm on which his father grew up—as a more upscale take, without the restrictions he places on pricier ingredients (no lobster, no squab) at Olmsted to keep prices low. The 65-seat spot will serve breakfast through dinner. 30 Rockefeller Center, Midtown

(Corrects address of Milady’s and previous position of Chef Sherman.)

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