Issue link: http://papercitymagazine.uberflip.com/i/1540685
Teruko: Hotel Chelsea's Sultry New Sushi Den J u s t w h e n y o u t h o u g h t t h e Hotel Chelsea couldn't get any cooler, Teruko emerges — an underground Japanese restaurant b l e n d i n g To k y o g l a m w i t h downtown grit. Named for Japanese- born painter and Hotel Chelsea resident Teruko Yokoi, this intimate space pays homage to her boundary-pushing artistry and completes the hotel's revival, alongside El Quijote, Café Chelsea, and Lobby Bar. Chef Tadashi Ono (formerly of Matsuri at The Maritime Hotel) leads a kitchen steeped in tradition but with an edginess that has made NYC infamous. Highlights include smoked and seared kampachi with scallion and jalapeño, whole Dover sole karaage with ponzu, and robata-grilled Ozaki Wagyu served simply with fresh wasabi. Head sushi chef Hideaki Watanabe runs one of the city's finest raw bars, with a full edomae- style sushi menu. The beverage program dazzles with North America's largest Japanese whisky collection, curated by George Padilla and Hotel Chelsea's director of bars, Brian Evans, alongside a refined sake and wine list. Pastry chef Paty Zamarripa's desserts add the perfect finishing touch. The space embraces the underground setting with antique limestone floors, salvaged wood walls, indigo-dyed denim panels, and the stunning backbar from Tokyo's Orchid Bar at Hotel Okura — a true altar to Japanese elegance. Original works by Yokoi punctuate the space. hotelchelsea.com Borgo: Andrew Tarlow's Manhattan Debut O n a tranquil stretch of East 27th Street, Andrew Tarlow — the Brooklyn restaurateur who helped define a grounded, personal dining ethos — debuts his first Manhattan project, Borgo. This isn't a statement but a quiet refinement — a warmly lit, sculptural space with curved ceilings, white linens, and art that feels intimate and personal. Chef Jordan Frosolone leads the kitchen with a precise approach to Italian cuisine with such dishes as bronzed, blistered focaccia stuffed with Fontina and robiola and flame- darkened chicken-liver mousse topped with fig. At the bar, the Martini No. 2 is crafted with old-world hand-cut ice and pickled aji dulce peppers — thoughtful but never theatrical. The vibe is calm and refined, with a low volume and unhurried pace. Borgo is a space for stillness, elegance, and care in a city that often rushes by. borgonyc.com. D owntown newcomer Bridges has quickly become a standout with its warm, elegant atmosphere and a menu Bridges: A Basque-Parisian Bistro Emerges balancing Basque cuisine with a Parisian ode. Chef/owner Sam Lawrence, formerly of Michelin-starred Estela, crafts dishes layered with texture and personality — from anchovy-forward snacks to a sumptuous whole king crab served in the private dining room. Operator/owner Nicolas Mouchel brings sophistication without pretense. Designer Billy Cotton's restaurant debut celebrates rich cherry wood, leather banquettes, and brutalist-inspired glass bricks to craft a space that's timeless. Creative director Josephine Stuart's cohesive visual identity ensures every detail — from menus to mood — aligns with Bridges' confident spirit. In a city saturated with options, Bridges invites you in for an experience that lingers long after the last bite. bridges-nyc.com. ANNIE SCHLECTER ANNIE SCHLECTER MARTIEN MULDER ANNIE SCHLECTER ADRIANNA GLAVIANO ADRIANNA GLAVIANO ADRIANNA GLAVIANO ADRIANNA GLAVIANO Nigiri . Dover sole . Million Dollar cocktail . Interiors by Billy Cotton . Comté tart with chanterelles Sardines with anchovies and peppers 84