New York City’s culinary scene is witnessing a wave of notable openings and distinctive new ventures this September, ranging from storied delis to international bakeries and specialized chocolate ateliers.
A much-anticipated reopening is set for the Carnegie Deli, which will relaunch on September 15 in the former Stage Deli location at 834 Seventh Avenue. This move marks a return to the neighborhood for the iconic deli, originally established in 1937 by Izzie and Ida Orgel. Sarri Harper, granddaughter of Milton Parker who acquired Carnegie Deli in 1976, is leading the revival. The restaurant aims to preserve its traditional menu featuring corned beef, pastrami, knishes, and cheesecake, prepared following original recipes, and seeks to recreate the informal ambiance of the original deli with a no-reservations policy.
In Gramercy, the restaurant Amphora opens on Wednesday at 43 East 20th Street under the stewardship of Jack Logue and Chris Miller, former executive chef and wine director of the Lambs Club. Their concept integrates an extensive wine collection of over 5,000 bottles with a refined food menu, including dishes such as scallops with corn and truffles, black bass in minestrone sauce, and duck breast with chanterelles. The setting, designed by Bentel & Bentel, emphasizes understated elegance to complement the focus on Burgundy, Northern Rhône, and Piedmont wines.
Williamsburg’s new restaurant Ferguson’s Country (Ferg’s), opening this Saturday at 732 Lorimer Street, channels Southern hospitality and flavors. Co-owner Scott Ferguson, a native of Alabama, alongside consulting chef Felipe Saint-Martin and partner Gabriella Mann, offers regional specialties such as baked oysters, shrimp and grits, blackened catfish, spare ribs, and a “front porch fritto” featuring okra and green tomatoes. The menu will expand to include brunch beginning in October, and the beverage selection highlights a house take on “moonshine” and a Low Country iced tea inspired by the Long Island iced tea.
SoHo will welcome Rye by Martin Auer on Thursday at 285 Lafayette Street, an extension of the Austrian family bakery founded in Graz in 1946. The bakery specializes exclusively in 3.3-pound organic rye sourdough loaves, sold whole or in portions, baked onsite in an open kitchen. Their offering includes open-faced sandwiches topped with smoked salmon and dill, Liptauer cheese, roe, and chocolate-hazelnut spreads, complemented by natural Austrian wines available for dine-in or takeout.
Upper West Side diners will find Wu’s Dynasty, a spacious establishment at 210 West 70th Street serving an extensive Cantonese menu anchored by dim sum. Owner Derek Wu, previously of Wu’s Wonton King in Chinatown, features classic items such as crystal dumplings, siu mai, BBQ pork buns, and soup dumplings alongside more specialized dishes including geoduck, whelks, razor clams, pork neck, and chicken feet. The traditional décor and dim sum cart service reinforce the authentic experience.
Additionally, a new chocolate-focused venue, Óol, will debut on Wednesday at 178 Spring Street in SoHo. Founded by Ilana Gutierrez, whose background in Mexico City inspired a dedication to cacao, the studio offers customizable chocolate drinks made with bases from Ecuador, Belize, or Colombia. Visitors can also purchase tasting kits and handcrafted Mexican ceramics. The space reflects a collaboration with Silver Street Hospitality and Jorge Campos Estudio.
Looking ahead, the James Beard Foundation’s Platform program will host a special dinner on September 25 at Pier 57 to explore culinary connections between the Afro-Caribbean diaspora and West African food cultures. The event will feature Oklahoma City chef Andrew Black and Top Chef contender Nina Wilmot, showcasing dishes that highlight shared culinary roots. Tickets range from $185 to $210.
Collectively, these openings and events underscore the diverse and evolving nature of New York City’s food landscape, blending tradition with innovation across a wide spectrum of global influences.