These are the hottest new restaurants in New York City, according to food insiders

L'Antagoniste / Yelp

New restaurants are opening in New York City all of the time, so it can be difficult to know which are worth trying — before they become filled with crowds. 

RoundTable is an online restaurant guide powered by local experts, where you can discover great new places to eat. Award-winning chefs, internationally acclaimed sommeliers, and popular food writers curate lists of the best places to dine and drink in New York City and beyond.  

Here, some of those food professionals share the restaurants they think are poised to make it big.

Seamore's

390 Broome Street, Nolita

"If you're looking for an exciting new restaurant, Seamore's is it! The ambience is very energetic and laid back at the same time. Great open space with an open kitchen to have lunch and brunch during summer. They work with local fishermen and bring in catch of the day that's varied each day. Tuna Poke is a must. And, you can't go wrong with crispy fish taco and avocado fritters. The staff are very friendly and helpful too." — Nick Phongmekin, sous chef at Buddakan

Llama Inn

50 Withers Street, Williamsburg

"Maybe not technically that new (it's already received a nice-but-not-glowing review from the New York Times), but still poised to blow up. Erik Ramirez, from Eleven Madison Park by way of Peru, has put together a collection of updates to classic Peruvian ingredients and cooking styles. The menu is tiny, the upside is that every dish is a flavor bomb. Sure to get even more popular when the rooftop opens for the summer. Scenic views overlooking the BQE sound like a joke now, but you'll be drinking Pisco Sours there all summer." — Levi Jones, assistant general manager at The Dutch

Le Coq Rico

30 East 20th Street, Flatiron

"Le Coq Rico is a noble and creative bistro for the love of birds. Chef Antoine Westermann brings us his NYC outpost of his Paris original, Le Coq Rico (The Bistro of Beautiful Birds) showcasing a passion for responsibly raised whole-animal poultry and the expression of American terroir through the natural flavors and textures of wild and farmed birds. He offers an Offal Platter of duck and chicken liver, hearts and wings and four different Eggs preparations to seduce your taste buds then presents a Poultry Consommé with duck liver ravioli which is destined to be paired with a young Sauternes, as well as four Foies & Terrines before presenting the main attraction, The Wholebirds, from varying farms in the New England and Tri-state regions. Chef Westermann’s creativity and emotion doesn’t stop there! He pairs Roasted Cod and Smoked Duck Breast on a seasonal bed of carrot gnocchi, asparagus puree and green peas as well as marrying Maine Lobster & Chicken in a Fricasseee with a puff pastry grissini. And every day has its very own loving Plat du Jour. Chef Westermann finishes with seasonal, classic sweets including a Rhubarb Souffle with vanilla ice cream and rhubarb sauce. A meal at Le Coq Rico wraps your heart, palate and mind in a grand poultry affair!" — Carrie Lyn Strong, wine director at Aureole