Burg, Newark
Long-awaited, this hip burger joint in Military Park is on track for a late April opening. Chef Chris Siversen of Maritime Parc in Jersey City (an NJM Top 25) will offer appealing salads and fun burgers, like the Roy Rogers-inspired Cowboy, with sliced roast beef and griddled onions topping the beef patty. Also promised: wine, craft beer on tap and doughnuts. 55 Park Place; 201-413-0050; facebook.com/burgnj.
Cross + Orange, Asbury Park
The name refers to two streets in 19th-century Manhattan that featured in Martin Scorsese’s 2002 take on Irish toughs, Gangs of New York. Chef Sam Byrne, who worked at El Bulli in Spain, happens to have been born in Ireland, but his menu will be modern and upscale, ranging from wild boar meatballs to scallop carpaccio. C+O, which has a liquor license, will have a bar with 25 seats. 508 Cookman Avenue.
Gordon Ramsay, Atlantic City
In the space vacated by Mia, Caesars is installing the irascibly telegenic Gordon Ramsay—or rather, his Gordon Ramsay Pub & Grill. The concept, a winner at Caesars Las Vegas, is big on plebeian pleasures like fish & chips and bangers & mash; upscale cuts like London broil; and 30 beers on tap. La Tasha McCutchen, winner of Ramsay’s Hell’s Kitchen, Season 13, will be the Atlantic City chef. 2100 Pacific Avenue; 609-348-4411.
Rails, Towaco
Part of the sprawling Towaco Crossing development at the Towaco train station, Rails Steakhouse is pretty sprawling itself. Burly in design, with stone walls, fireplaces and huge timbers, Rails has dining rooms, private rooms, cocktail lounges and a wine cellar on three levels. Executive chef Frank Falivene (formerly of Moonshine in Millburn) will do pub casual to upscale food, featuring steaks dry-aged on site. 10 White Hall Road; 973-335-0006.
Raval, Jersey City
Chef Michael Fiorianti of Satis Bistro in Jersey City and his partners named this tapas restaurant and bar for the famously cool Barcelona ’hood. Expect vintage bullfight posters, decor saluting Barcelona’s ebullient architect Antoni Gaudi, several sangrias, sherries, gin-and-tonics (hugely popular in Spain), paellas, mariscadas and a host of small plates. 136 Newark Avenue.
Talde, Jersey City
Dale Talde, twice a Top Chef competitor, brings his take on Asian flavors from Brooklyn, where he opened the first Talde in 2012. He says the dim sum menu will be bigger than Brooklyn’s, “and later we’ll experiment with sashimi.” The space will have a long communal table and a long cocktail bar. “We don’t take ourselves too seriously,” he says, “but we take our food seriously.” 8 Erie Street.