Eater: The 40 Most Anticipated Restaurant Openings of 2013

Source: Eater

An almost overwhelming number of notable restaurants will be opening up across the United States in 2013. Here are forty of the most important ones that have been announced so far. Among the selection: the largest Nobu in the world, a New York City collaboration between chef Tien Ho and restaurateur Gabe Stulman (Montmartre), Paul Qui's long-awaited flagship in Austin (Qui), a second outpost of a beloved Chicago burger spot (Kuma's Too), former Momofuku operative Peter Serpico's collaboration with Philadelphia restaurateur Stephen Starr (Serpico), the project taking over L.A.'s dearly departed Campanile (Republique), and much, much more. Here we go:


Location: Atlanta, GA
Chef: Kevin Gillespie
Projected Opening: February

Former Top Chef contestant Kevin Gillespie has left Woodfire Grill to open up his own restaurant, tentatively named Gunshow. Gillespie promises to fulfill his vision of what Southern food is. It "isn't the type of stuff you see in magazines," he recently told Eater Atlanta. "It's a little rougher around the edges."

King + Duke

Location: Atlanta, GA
Chef: Ford Fry
Projected Opening: March

King + Duke is the next project from chef and restaurateur Ford Fry, who seems to open a new restaurant every day. He explained to Eater National that King + Duke would have "a 24-foot wood-burning hearth, an actual fireplace, where [they'll] have tons of coal and burning wood moving around. It's primitive but exacting food. We may have ducks spinning or hanging from the hearth, and beneath it we'll have potatoes or other ingredients catching the juices of the proteins roasting above. They're going to be simple flavors, but you won't be able to find that kind of taste at other restaurants."


Location: Austin, TX
Chef: Paul Qui
Projected Opening: TBD

The eponymous flagship from beloved and crazy talented chef Paul Qui is one of the most anticipated openings in the entire country. In a recent Eater Interview, Qui described the project as consisting of a 50-seat, no-reservations dining room ("probably 12-14 items, more family-oriented, with whatever I can get in Texas") and a smaller 12-seat tasting menu experience. You can see renderings of the space here.

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To see the rest of the list visit Eater.

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