There’s a new wave of restaurants making noise across the country—and it’s not the clink of ice in their cocktail shakers. We’re talking about glammed-up dining rooms, high-concept kitchens, and menus that skip the expected. So here is what you can look forward to trying this year (if you manage to get a reservation, that is).
Côte, Las Vegas
Côte in Vegas is America’s first and only Korean steakhouse with a Michelin star. So naturally, it’s already turned heads in NYC and Miami. Now, the brand’s first West Coast concept will open at The Venetian Resort Las Vegas in 2025, and they’re not playing it safe. What you can expect is, a sleek, dimly lit dining room with gleaming brass details, and a soundtrack that leans more toward an after-party than background music.
Get ready for quality cuts of beef, ranging from A5 wagyu from Kobe, Sendai, and Miyazaki to 45, 90, and 120-day aged steaks. Of course, they’ll be grilled tableside and served with a parade of banchan. The cocktails are also alleged to be something to write home about, and the wine list is deep enough to get lost in, with over 1,200 labels. So, if you’ve ever wished your Korean barbecue came with a bit more pazzaz and neon glow-up, this will definitely be your place.
Elmina, Washington D.C.
Chef Eric Adjepong’s Elmina is one of D.C.’s most talked-about new openings—and for good reason. Besides reaching the finals of Top Chef Season 16, starring in Food Network’s Wildcard Kitchen, and co-hosting the James Beard Awards, this culinary titan is fulfilling yet another one of his dreams. So in February 2025, he opened his first restaurant, Elmina. It is named after the Ghanaian coastal town, and it is an intimate space where he combines West African culinary heritage with modern fine dining.
The interiors nod to Ghana’s design language. Each dining room is themed around commodities like cotton, sugar cane, and indigo, symbolising aspects of Ghana’s economy and history. And the menu reads like a love letter to West African cuisine. Fufu with braised goat in peanut soup, jollof rice with duck, and chofi (fried turkey tail) served with shito sauce—all rooted in tradition, but reimagined with polish. The drinks are equally intentional, with a cocktail list that riffs on African ingredients and a natural wine selection that feels right at home with the bold flavors. It’s serious food, serious flavor, and seriously buzzy. Come with friends, order the tasting menu, and let the night unfold with palm wine cocktails and mango pavlova.
Schezwan Club, Los Angeles
Two years ago, nobody knew who Avish Naran was in Los Angeles. Now, this first-time chef and restaurateur has a Michelin Bib Gourmand restaurant in his portfolio, and everyone is waiting for his next move. And it’s a big one. Next door to his famous Pijja Palace, he is set to open another smash-hit—this time in a 2,500-square-foot space. The renovation is already underway. You can expect Schezwan Club to serve its first plates of Manchurian chicken in the first half of 2025.
In charge of the design is Casandra Smith—the same person who gave the sports-bar-meets-Indian-restaurant feel to Pijja Palace. So, you can expect a bit of a darker, moodier vibe, with cherry woods and neon signs. As for the menu, Avish has spent months traveling to Indonesia, Singapore, and India for inspiration. Led by his famous no-rules cuisine, you can look forward to unapologetically bold fusions of Indo-Chinese-American dishes. Paired with cocktails that taste like they were designed by a mad scientist, and it’s going to be dramatic, loud, and a little unhinged (in the best way possible).
Nic & Junior’s, Chicago
Nic & Junior’s has been in the making for 10 years, and it’s a match made in culinary heaven. The two longtime friends teamed up to create a one-of-a-kind contemporary dining experience. Nicholas Yanes is the owner of the Excelsior Hospitality Group, and Junior Borges is a James Beard Foundation Award nominee. Unsurprisingly, the focus is on what they would like to cook and eat, so the menu will have global influence, with an accent on Italian and Brazilian cuisine. Yes, we’re talking house-made pasta, one-bite snacks, seasonally prepared dishes, and a forward-thinking aesthetic.
Nic & Junior’s will come with two different vibes. One is a lively, casual bar in the front with an à la carte menu. The other is an intimate 30-seat culinary playground in the back, with a six-course prix fixe menu. There’s a new player on Chicago’s world-class dining scene.
FAQs
Q: When did Elmina open?
A: Elmina opened in February 2025.
Q: Where will Schezwan Club be located?
A: Schezwan Club will be located in Los Angeles.
Q: Who is the chef at Elmina?
A: The chef at Elmina is Chef Eric Adjepong.
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