Our latest monthly recap of the hottest new food and beverage openings from around the world on TrendHub is live, spotlighting six highlight openings from December here on the blog.
In no particular order, six highlights from the comprehensive foodwatching and drinkswatching new opening reports are:
The Bar at Quarters, New York
Billed as the posh new NYC wine bar, you can shop as you drink. The Bar at Quarters is a natural wine bar and café, and is an experiential space from Nick Ozemba and Felicia Hung. They collaborated with Jennifer and Nicole Vitagliano on the food and drink menus. During the dar, the café served tea, coffee, wine, beer and pastries, from 4-5pm is aperitivo hour, serving house snacks. In the evening, they will serve sweet and savoury dishes. The wine list is focussed on women and BIPOC owned organic and biodynamic labels from across Europe.
Everything, not just food and drink, is for sale, from dinnerware to utensils, lighting, furniture, even the tiles in the bathroom. They also have a Quarters shoppable pantry, selling many of the ingredients used in the kitchen and bar.
Find out more here.
Ikea, London
The new Ikea standalone restaurant is a fast-food operation, furnished with Ikea items. Food is ordered on screens and then picked up at the counter. The menu is focussed on the brand's iconic meatballs, with mash or chips, Idea cream sauce, peas and lingonberry jam. They also serve fish, pasta and a cooked breakfast.
Find out more here.
Quill Wine Bar, London
From the team at Plume in Covent Garden and Finch in Brixton, the new wine bar Quill has opened in Borough Yards. Quill is billed as an elegantly eccentric wine bar and restaurant. The bar is steel topped and downstairs there is a dining area. The wine list has plenty of English wines and a list of lesser-known varieties, they also have a list of reduced margin wines, meaning it is slightly more affordable fancy booze. There's also a cocktail list to choose from. Food is by Rob Wade, formerly of Michelin Starred Chez Bruce, with a mainly British menu, featuring a touch of more global influences.
Find out more here.
Dulse Seafood Restaurant, Edinburgh
Dean Banks has opened a second restaurant, called Dulse and like the first restaurant the second will also feature a menu focused on Scottish seafood sourced directly from independent, local suppliers. Dishes will include lobster crumpets, trout pastrami with rye bread and Katy Rodgers creme fraiche. Scallops come from Orkney and are served on the half shell with wild mushroom stroganoff and puffed rice.
Find out more here.
Bar Julius, Sydney
The new Bar Julius at The Eve Hotel, from Liquid and Larder, will be open early until late and will stay true to the Liquid and Larders ethos of experience-led hospitality using food and beverage as a vehicle to inspired eating and drinking. The venue touts a European style, no rules eating and drinking, whether you fancy a cappuccino in the afternoon or an All Day Mary. Other cocktails include a mimosa served tableside out of a champagne bottle, house bottled Negronis and Whisky Highballs. Many of the wines are sourced from small, family-owned wineries with an emphasis on sustainable practices and traditional methods.
Find out more here.
Carlotta, Canberra
Chris Lucas has opened his first Canberra venue, Carlotta, a Mediterranean restaurant inspired by his travels around the Med and the European coastline. The restaurant is decked out in high-end fixtures, with a marble top and two private dining spaces. Lucas and Head of Culinary, Mark Glenn, designed the menu, which is based around seasonal and local produce. The kitchen will be led by Head Chef Brendan Hill. The menu is based on sharing dishes with antipasti, small plates and larger mains such as a King George whiting a la parrilla or Bistecca alla Fiorentina T-bone steak.
Find out more here.
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Every month we compile more comprehensive lists of the most noteworthy openings across both food and drink from around the world over on the tfp TrendHub. Subscribers can see these lists for December 2024 in full over on our foodwatching and drinkswatching reports. If you're not yet subscribed but are interested in receiving our regular reporting service then get in touch.
Image credit - Bar Julius