RedFarm's beef tarts.   (Photo: Michael Allin/New York Magazine)

Calyer
Because the owners of nearby Anella have promoted from within, appointing a chef who incorporates his Puerto Rican heritage in dishes like chicharrón panzanella with romesco, beans, and tomato vinaigrette. 92 Calyer St., at Franklin St., Greenpoint; no phone yet; Aug. 29.

RedFarm
Because every New Yorker has a moral duty to personally verify partner Ed Schoenfeld’s bold claim that this will be the best Chinese restaurant in America. And because he has a point: Taste trumps authenticity every time. 529 Hudson St., nr. Charles St.; 212-792-9700; Aug. 30.

Catch
Because while many former Top Chef contestants are content to seek their fortunes flipping burgers, Hung Huynh’s seafood menu sounds fairly ambitious. 21 Ninth Ave., nr. 13th St.; 212-392-5978; Sept.

Crostini at Frankies 570 Spuntino   (Photo: Danny Kim/New York Magazine)

Frankies 570 Spuntino
Because who doesn’t love the Franks, not to mention their meatballs, their cavatelli with hot sausage, and their BLTs? 570 Hudson St., at W. 11th St.; 212-924-0818; Sept.

Il Buco Alimentari & Vineria
Because on those rare occasions when you don’t feel like stopping in for prosciutto croquettes and spit-roasted porchetta, you can stock up on housemade salumi, fresh-baked bread, and pantry provisions to go. 53 Great Jones St., nr. Lafayette St.; 212-837-2622; Sept.

Isa
Because architect turned restaurateur Taavo Somer invests his personality in every detail, and because we’re curious how his notion of “primitive modernism” translates to chef Ignacio Matto’s menu. 348 Wythe Ave., at S. 2nd St., Williamsburg; 347-689-3594; Sept.

Mas (la grillade)
Because parentheses-happy chef Galen Zamarra plans to source everything for this grill-centric restaurant locally, including oak, apple, and quince hardwoods. And we’d like to see what his smoked ice cream tastes like. 28 Seventh Ave. S., nr. Leroy St.; 212-255-1795; Sept.

Milk Bar
Because now you can take your Crack Pie one block east and eat it in Central Park, plus there’s a brand-new pork bun with an optional deep-fried soft-poached egg. 561 Columbus Ave., at 87th St.; no phone; Sept.

Pane Panelle
Because the namesake specialty of the house at this takeout kiosk is one of the finest sandwiches known to man, plus there are two variations on the theme, and a smart take on the seldom-seen Sicilian street snack vastedde. 305˝ Church St., nr. Walker St.; 212-219-2357; Sept.

Parm
Because Torrisi Italian Specialties’ Rich Torrisi andMario Carbone, a.k.a. the hottest chefs in town, can do no wrong, and the menu (meatball Parm, fried-chicken cacciatore, and a Sunday-night “Chinese” special) is making us drool like a St. Bernard. 48 Mulberry St., nr. Prince St.; no phone yet; Sept.

Talde
Because it’s about time someone (serial Top Cheffer Dale Talde) took on pad Thai, the dish universally scorned by food snobs, amped up here with Benton’s bacon and crispy oysters. 367 Seventh Ave., at 11th St., Park Slope; no phone yet; Sept.

Zoë
Because Zoe Feigenbaum made a name for herself at the National, and will continue in that playful vein in a space she’s furnished with Danish Modern décor and bars meant for dining. Think tongue tacos, eggplant Parmesan, and shrimp congee with hundred-year-old duck egg. 245 Eldridge St., nr. Stanton St.; 646-559-5962; Sept.

Aamanns/Copenhagen smørrebrød.   (Photo: Courtesy of Aamanns)

Aamanns/Copenhagen
Because Danish smørrebrød should be as big here as it is in Copenhagen, where consulting chef Adam Aamann is credited with reviving and elevating the open-face sandwich. 13 Laight St., at St. Johns Ln.; no phone yet; Oct.

Al Mayass
Because Lebanese-Armenian is one culinary mash-up New York is lacking, and we might never make it to the Beirut flagship. 24 E. 21st St., nr. Park Ave. S.; 212-473-3100; Oct.

Allswell
Because we liked what Spotted Pig alum Nate Smith was doing at Dean Street during his brief tenure, and he’s bringing back his burger late-night. Wife Sophie Kamin’s baking all the bread and morning pastries in-house. 124 Bedford Ave., at N. 10th St., Williamsburg; 347-799-2743; Oct.

Corkbuzz Wine Studio
Because Laura Maniec is one of only four master sommeliers in New York State, and she’ll share her know-how in a homey setting that’s part school, part wine bar, with a variety of Champagnes by the glass, shareable plates, and a cheese cart. 13 E. 13th St., nr. Fifth Ave.; no phone yet; Oct.

Don Antonio
Because this is New York’s number-one pizzaiolo (Kesté’s Roberto Caporuscio) and his mentor from the old country (Antonio Starita) and therefore not a case of the student surpassing the master, but rather the two teaming up and kicking ass. 309 W. 50th St., nr. Eighth Ave.; no phone yet; Oct.

Jaunty’s
Because if any place needs a holding pen, it’s Vinegar Hill House. But this adjacent wine bar will also offer hay-baked-ham-and-Cheddar breakfast sandwiches, Cornish-style pasties, and shellfish platters at night. 70 Hudson Ave., nr. Water St., Vinegar Hill; no phone yet; Oct.

Kutsher’s
Because we liked Mark Spangenthal’s cooking at the Dining Room way back when, and if a race-car driver (Alan Wilzig), a Catskills hotel heir (Zach Kutsher), a “branding maven” (Richard Kirshenbaum), and Jeffrey Chodorow (who needs no introduction) cannot make a “modern Jewish bistro” concept work, no one can. 186 Franklin St., nr. Hudson St.; no phone yet; Oct.