Where to Eat in 2024

What's opening up in New York City in the New Year (and one special place in Paris!)

Friends,

Here we are at the edge of 2023, starting down the New Year, and with it, a mix of excitement, anxiety, anticipation, and a raft of resolutions to be made and forgotten, like the exact location of your morning cup of coffee.

The Strong Buzz will be on holiday (that sounds properly British, doesn’t it?) through the end of the year; my brother and his family are visiting from California and I’m going to try to lean into the idea of taking time off.

But before we go, I’ve got a little taste of what’s yet to come with a sneak peak at what’s in store for 2024. (Oh look, I made a rhyme!). Cheers, my dears. (Another one!) Okay, I’ll stop now. 😂 ❤️ Here’s to you!!!

xx

andrea

JANUARY

Wayward

Akhtar Nawab, my dear friend and the fabulous chef of Alta Calidad, is opening a new spot in Brooklyn at 554 Vanderbilt Avenue in Prospect Heights. He hasn't committed completely to a name, but he’s thinking of calling it Wayward, so stay tuned for confirmation on that. The concept is wood burning oven, a reflection of his experiences in Mediterranean, French, American cuisine.

You may recall that Akhtar has some serious cooking chops; he worked with Loretta Keller at Bizou, with Roland Passot at La Folie, and here in NY with Tom Colicchio at Gramery Tavern, and Marco Canora when he opened Craft and then Craft Bar, so he’s got a lot of skills. His menu at Wayward will bring back some Akhtar signatures including his uni pasta with jalapeno and stewed garlic (seriously one of my favorite dishes ever made), as well as pork shoulder braised in milk and lemon with fresh cheese agnolotti and greens; sweetbreads with grapefruit, vanilla beurre blanc, turnip confit and leaves; roasted chicken with nantua, mushrooms, and pearl onions; merguez sausage with poached eggs and roti; and roasted sardines with fregola, fennel pollen, roasted tomatoes, and mint. This is gonna be great. Wayward is at 554 Vanderbilt Ave in Brooklyn.