We're compiled our monthly recaps of the best food and beverage new openings in July from across the globe on TrendHub, spotlighting six of these here on the blog.
In no particular order, six highlights from the longer foodwatching and drinkswatching new opening lists are:
The Hook, Sydney
The Hook is a new 80's inspired oyster and cocktail saloon in Kings Cross from hospitality veterans Dave and Amy Spanton. The duo have turned their attention to cocktails, oysters and jazz piano tunes, creating a venue that is adorned with mementos from Dave's international travels. The whisky and Guinness-led drinks list reveals influences from Ireland, Scotland and England. As for cocktails, they lean towards the nostalgic with highlights including the 1940s Hurricane, the Black Velvet and French 75 which is made with Champagne rather than prosecco. And of course, to accompany this selection is the option of oysters from freshly shucked to grilled variations.
Find out more here.
The River Café, London
Very quietly, The River Café has opened a new café, its first new opening in 37 years. It is found right next door to the original, tucked into a small space that comes with its own terrace. Given its location, it's perhaps not surprising that its Italian menu is prepared by The River Café chefs, so expect great things. Open all day, diners can enjoy brioche, melon and peaches for breakfast whilst the all-day menu includes plates of prosciutto and mozzarella alongside seasonal vegetables like grilled peppers and courgettes. If you have a sweet tooth, there are ice cream coupes specials as well as River Café's desserts which are served all day. And come the evening, aperitivos and wines served by the glass come with homemade crisps and Italian olives.
Find out more here.
Dragonfly, Singapore
Hong Kong's Dragonfly has made its debut in Singapore, landing within Vibe Hotel Singapore Orchard. It mirrors the original famed branch with its iconic gilded bar counter and intricate glass-stained wings that spread out to flank the shelves of spirits. Whilst the design is breathtaking, it's the cocktail list that really impresses. Pulled together by experienced bartender Morgan Raelin Barron, she has split the menu into seven sections with each focused around a specific spirit category. Highlights include the gin-based Rose Stained with sakura vermouth and rose, and the tea-based cocktails served by the pot for sharing in shot-sized portions.
Find out more here.
Skof, Manchester
Skof, the hugely anticipated restaurant from Tom Barnes has opened its doors in Manchester's Noma district. Barnes has made a name for himself working with Simon Rogan and his influence is evident in Barnes' cooking style and the menu he has created. Dishes include scallops in a broth flavoured with garum with spring vegetables, roast duck with fig leaf and celeriac and fried oyster and dulce seaweed. But it's not all about Rogan's influence. Barnes has very much put his own stamp on the restaurant, commissioning artwork, picking out music for a playlist and including tiramisu on the menu in memory of his father for whom he frequently made the dish towards the end of his life.
Find out more here.
House Party, London
Award-winning rapper Stormzy and leading hospitality company Cream Group have created Soho's newest bar on the block. Called House Party, it has taken over the seven floors on Poland Street that was Milk & Honey and has been designed to look and feel like a typical adolescent house party with each floor replicating a different room. Expect big slices of pizza, comfy sofas and beer pong as well as some of the most sought after DJs and artists. As for drinks, cocktails include the Dark & Stormzy made with Havana Especial, ginger beer and lime.
Find out more here.
Il Totano, New York
Chef Harold Dieterle, the first winner of the debut season of Top Chef and owner of the now closed Perilla in the Village, has teamed up with Alexandra Shapiro, owner of Hoexters and Flex Mussels, to open Il Totano. The focus here is Southern Italian which is reflected in the restaurant's 1970s Italian holiday vibes interior. The centrepiece of the menu has come from the time Dieterle spent fishing during the pandemic which came with a lot of dry-aging. In addition to crudos, he has revived Parilla's spicy duck meatballs whilst pastas include a play on linguine and clams with ramps and guanciale.
Find out more here.