Restaurateur Steven Cook and chef Michael Solomonov have struck much success with Zahav, Percy Street Barbecue, and Federal Donuts. Riding the wave of success, they open Dizengoff and Abe Fisher next door to each other. Dizengoff, named after a famed boulevard in Tel Aviv, will offer an array of hummus while Abe Fisher will concentrate on shared plates and a tasting menu. Keep an eye out for their grand openings this summer. 1605 Sansom St.
The Hattery Stove & Still fits right in with the quaint Doylestown Inn.
On May 27, The Doylestown Inn opened The Hattery Stove & Still, with chef Hakeem Otenigbagbe cooking brunch, dinner, and late night bites all week long. Tucked inside the quaint 11-guestroom boutique hotel, the industrially-designed restaurant will offer an array of modern-American dishes such as a chicken potpie with a cheddar biscuit top, and the grilled filet mignon with Kennebec potato puree, watercress, crispy bone marrow, and sauce au poivre. 18 W. State St., Doylestown, 215-345-1527
Mamou, which opened in Midtown Village on May 31 in the former space of The Corner, is already renowned for its soulful cooking. The restaurant, named after a small town in Louisiana, emulates the rustic properties of the South, thanks to executive chef Paul Martin. Diners can expect Cajun food, a whiskey and cocktail bar, and an exclusive roof deck seating up to 35 guests. Be sure to check out the selection of Po Boys and wash them down with a spicy oyster shot paired with house-made pepper vodka. 102 S. 13th St., 215-735-7500
Chef, restaurateur, and Food Network star Guy Fieri will open his newest restaurant, Guy Fieri’s Chophouse, in Bally’s Atlantic City during July Fourth weekend. The spot will overlook the Atlantic City boardwalk and will feature unique twits on classic dishes. Diners can expect rib eye, filets, clams casino, jumbo shrimp cocktail, and more. 1900 Boardwalk, Atlantic City, 609-340-2000
PHOTOGRAPHY COURTESY OF ABE FISHER RESTAURANT; THE HATTERY STOVE & STILL; GLOSS PR (MAMOU); DENISE TRUSCELLO.