Change is the only constant in New York, and each season brings a host of new options for diners weary of the same old, same old. There are bigger, better food halls to lure the lunch crowd, and breweries and bars to tempt after work. Veteran chefs with solid reputations are taking risks, while unproven out-of-towners are making their first go of it in the city.

Among the most anticipated openings this season is a French-Mediterranean restaurant that pays homage to the Church of Rock ‘n’ Roll; a fancy sit-down restaurant, owned by the company behind Dig Inn; and a jewel box for Basque cuisine from an alumnus of Frenchette and Alinea.

Read more about the projects that Florence Fabricant is most excited about.