Occasionally, I’ll find a restaurant on Google Maps with a sparsely populated Instagram and no website whatsoever. Last month, that was Late Night Frog, a Sunset Park restaurant specializing in frog legs cooked in red chili oil. Before that, it was Mongolian Momo King, which I recently covered for Edible Manhattan. This month, I was very pleased to learn about ChowShan Bull Demon King, a beef hot pot restaurant that’s all but common in the southern China region of Chaoshan. Beyond this, there are plenty more restaurants to try this month including a playful Red Hook diner, a self-described “bar made by bartenders” in Williamsburg, and a New Orleans- and French-inspired Greenpoint restaurant that hopes to be both fancy and unfussy.
ChowShan Bull Demon King
4612 7th Ave, Brooklyn, NY 11220
@chowshan_bulldemonking
Opened August 2026
I count Chaoshan food among my favorite Chinese cuisines, but it is rather difficult, if not impossible, to find this southern Chinese cuisine in the US. In Sunset Park, ChowShan Bull Demon King solves my insatiable craving and puts this less-talked-about region on the map. This compact restaurant specializes in fresh beef hot pot—not the fiery chili broths or tame medicinal soups you might otherwise see, but one that stars beef in all its glorious forms: sliced meats, springy beef and tendon balls, and offal. Expect a lot of shacha, a savory dipping sauce with garlic, shallots, chilies, and dried shrimp. You can also purchase fish or beef balls to-go, and recreate this experience at home.
Susu’s
229 Kent Ave, Brooklyn, NY 11249
https://www.sususnyc.com/
@sususnyc
Opened September 23
“A bar made by bartenders” is how brothers Michael Bishop-Myers (formerly of the Pencil Factory) and Steven Bishop describe Susu’s, their Williamsburg waterhole opening in the revamped Grand Ferry Tavern corner. Eschewing reservations completely, Susu favors drop-ins and a simple, well-executed beverage list with classics, house cocktails, and a nice selection of beer and natural wines. On the food side, expect late-night fare, including the signature Susu Smash Burger.
Bebo
145 Atlantic Ave, Brooklyn, NY 11201
@bebo_nyc_
Opened September 23
Named after the Georgian word for “grandmother,” Bebo brings the spirit of a communal Georgian table to Brooklyn Heights. The restaurant draws from age-old family recipes, including a traditional menu centered on multiple styles of khachapuri (Georgian cheese-filled breads), plump khinkali (soup dumplings), roast chicken, and of course, the country’s famous orange wine. The dining room is extra cozy too, featuring traditional tapestries, vintage plateware, and tassel table lamps.
148 Noble Street
148 Noble St, Brooklyn, NY 11222
https://148noblestreet.com/
@148noblestreet
Opened September 24
tomato vinaigrette.
Chef-owner Gabriel Borges wants 148 Noble Street to be both a neighborhood gem and a dining destination. He worked at Golden Diner, Estela, and more recently, served as chef de cuisine at Chez Ma Tante. Now he’s composed a menu inspired by New York, Paris, and his native New Orleans: Oysters with green-tomato vinaigrette, Louisiana crab claws in Cajun butter, crisp potato paillasson, grilled pork, red snapper, and duck with honeynut squash and pickled ají dulce are among the dishes. His goal is to make you feel both fancy and at home in this white table-clothed dining room, where wines and vermouth round out the menu.
Val’s Diner
347 Van Brunt St, Brooklyn, NY 11231
@valsredhook
Opening Sept 30
In the former Pitt’s and Fort Defiance space, three Red Hook hospitality veterans (Victoria Viscusi, chef Allie Gassaway, and Laine Pelka) are opening a diner they’ve always wanted for the neighborhood. They’ll serve the classics, because how could they not, but also a few inventive spins: fermented blue-corn pancakes with whipped spice butter, Denver omelets, and spaghetti specials. Don’t skip out on the nostalgic sweets like Funnel cake, milkshakes, and banana-chocolate-malt icebox cake. At the bar, you can order all the staples, along with a boozy Baja Blast and the “Wait List” special (fries with a small martini), made especially for guests waiting on a seat at Red Hook Tavern. (I’ve been there before.)
