The popular London steak house will switch from British to American dry-aged beef when they open near Gramercy Park. Chefs Matt Brown, who cooked at Restaurant Marco Pierre White, and Matt Bernero (a Minetta Tavern alum) will oversee the menu that will be anchored by rib-eyes, porterhouses, and T-bones, with accompanying sauces like bone marrow gravy and anchovy hollandaise. Along with a 146-seat dining room is a bar built for 50, which will showcase the franchise’s famous cocktails.
109 E 22nd St.
Zou Zou’s, West Side
The newest restaurant from the Quality Branded Group, whose spots include