While Thai has been labeled a tired cuisine in this city, Betel’s Adam Woodsfield has creatively proven his “modern Southeast Asian” Thai will shake things up. Not to be missed in this sexy new resto are the heavenly West Coast Oysters with nahm jim, their namesake appetizers, the Chicken Betel Leaf with roasted shallot and eggplant relish, or the Smoked Sea Trout Betel Leaf with trout roe, shrimp galangal and chili. Entrees are prepared and priced to be shared so be sure to bring company to help you finish their Poached Chicken and Crab Salad served with a mountainous side of white rice or try the Caramelized Braised Beef Rib or Jungle Curry of Snapper.  The menu’s creativity doesn’t end with dinner. A long list of unique cocktails such as the refreshing and superbly balanced Blackberry Passion fruit Caipiroska are just in time to bless your summer by the glass or by the liter. A newly added $40 tasting menu also allows you to sample smaller portions of several dishes and lunch service will soon be offered on weekends.

Bohemian, a well-hidden restaurant, is well worth the search.  Located in the back of a Japanese butcher shop, down the hallway, and through a glass door a small new world is immediately unveiled. With only 25 seats and adorned with Japanese minimal furniture and brush paintings, the mood is set for a calm and enjoyable meal. Chef Kiyo executes some wonderful dishes such as the Waygu sliders and the whole roasted branzino with roasted seasonal vegetables.

Another Jean Georges hit finds its home in ABC Carpet Department store located in the booming Flatiron District. As with most of Jean Georges’ ventures, ABC Kitchen has a gimmick—sustainability. The menus executed by chef Dan Kluger are made out of recycled paper and placed on cardboard from the store’s delivery boxes, and all leftovers are sent to compost. Most of the menu is sourced from local vendors, such as the fried calamari dusted with crushed pretzels from the Union Square Market. The split pea soup with carrots and mint is wonderful on the palate and light enough to save room for your main course. Highly recommended are the steamed halibut with shitake mushrooms, avocado and asparagus juice, and—not to be discounted—the akaushi cheeseburger with herbed mayo and pickled Japanese jalepeños.

Nightlife and hospitality gurus Paul Sevigny and Joey Campanaro bring you Kenmare, the latest hotspot in the NoLIta dining scene. Designed by Fernando Santangelo, Kenmare’s upper floor features pink stuccoed walls, while the marbled bar and bronze palm leaves add quiet luxury to the space. Chef Campanaro’s contemporary Mediterranean-American menu is market-driven, combining local freshmarket ingredients with imported flavors. His upscale comfort food selection includes Campanaro’s signature Gravy Meatball Sliders, but also with updated options such as Basil Gnocci with Short Rib Ragout and freshly made pasta, and Sea Scallops with Spinach Strawberry Salad and Buerre Noisette Vinagrette, all made exclusively for Kenmare.