Your to-dine list just got a lot longer. On Wednesday, July 15, the Michelin Guide announced 25 new additions to its New York City menu, a prelude to the respected guide’s announcement that it would be awarding Bib Gourmand and Stars to restaurants later this year. The list is designed to help foodies and adventurous diners explore these restaurants ahead of potential awards (and possibly sold-out tables if they’re not already booked).
“By unveiling some of the new additions our inspectors have added throughout the year, we are enhancing our digital tools to further strengthen the ties that bind us with foodies,” said Gwendal Poullennec, International Director of Michelin Guides. “We hope these regular reveals and selection updates throughout the year will provide opportunities to highlight the profession and invite everyone to discover and support the restaurants in their area.”
Ranging from regional Mexican cuisine to contemporary Korean food to New York steakhouses and beyond, these select restaurants vary in flavor, ownership, and price.
Here’s the list of Michelin New York City’s new additions, with a preview of the inspector’s notes for each restaurant:
Baja-inspired dining meets sophisticated SoHo at Bar Tulix, a hotspot from John McDonald and Justin Bazdarich. Food walks a very relaxed line between casual and upscale Mexican, and the seafood menu is designed for indulgence.
After closing its original location, this favorite has been reopened just a few blocks away by chef Jonathan Waxman. The sense of space is similar, with a buzzing kitchen and arched windows overlooking the Hudson.
Inside, the look is thoroughly retro Hong Kong diner, but chef Calvin Eng serves Cantonese regional cuisine with modern interpretations.
Chef Qiling Wang and his wife/pastry chef Fang Fang are clearly responsible for this thorough examination of Shanghai cuisine. There’s chicken soaked in wine to get things going, while a stew of minced crabmeat and peach gum deserves its special appellation.
Felipe Donnelly and Chef/Co-Owner Tamy Rofe have revived their popular SoHo spot, now at the Freehand Hotel. This iteration woos diners with its warm interiors and enticing dishes that blend Latin American influences from Brazil to Mexico.
Conceived by Patricia Howard and Ed Szymanski, this pop-up building is all the rage. It’s a quaint spot, and the seafood-centric menu revolves around the season, though fish and chips is the dish that made it famous.
Esora is a counter at another Japanese restaurant, J-Spec, owned by Tomoe Food Services, a local and specialty meat vendor. When preparing the omakase menu, chef Koichi Endo integrates Wagyu into the course of the courses.
Gage & Toller
Seafood towers, large steaks, crab cakes and a particularly outstanding platter of fried chicken with cornmeal donuts are inspired by the legendary Edna Lewis, who helmed the kitchen in the late ’80s.
Three decades later, longtime pastry chef Ron Paprocki now helms the show at this tried and true institution. Gotham exudes old-school New York, as does classic American cuisine with continental accents.
Cooking counters are a treat, but a seat in front of Chef Kazushige Suzuki feels like a best-kept secret. The space has a presence of its own, remarkably large and hidden behind a cocktail bar.
Chef Jiho Kim and master pastry chef Kelly Nam fuse global flavors in their accessible tasting, reminiscent of well-known dishes like jajangmyeon, made here with squid ink sourdough noodles.
Chef Sol Han has created a menu that offers free choice in his contemporary à la carte compositions that delight everyone with endless – and plenty of Korean – surprises.
Owned by chef/partners Jay Kumar and John Kim, this unique corner shop at the base of a Park Slope apartment building offers creative, highly entertaining Indian-tinged and American dishes.
Let’s start with salads and dishes with a focus on vegetables; And then there’s the pizzas. Chef Melissa Rodriguez has the skills to make a really good pie (think paper-thin crust with bubblegum and char).
Nudibranch, a former pop-up owned by two Ssam Bar alumni, chefs Victor Xia and Jeff Kim, has taken root in its East Village and offers a three-course Prix fixe (or four, if you’re looking for dessert – and you do).
Chef Jackie Carnesi’s menu is deliciously inspired by the Indian heritage of co-owner Michelle Lobo-Hawley. From cilantro-garlic naan to sweet, crumbly maple cornbread, the fresh bread basket is a wonder.
In a vintage space that was once the set of a Martin Scorsese film, big flavors and large portions fly with abandon. The menu’s approach to Asian cuisine is bold and has no sections – it’s a roving, limitless lineup.
During the day the front is a bakery and bodega. As night falls, the space transforms into a spacious cocktail bar. An adjoining room also comes to life as a roaring wood-burning grill bathes the room in flickering amber tones, signaling the start of dinner.
This rather humble sushiya is simply furnished; Of course, the best seat in the house is at the counter, where guests can watch the master prepare his superb seafood with purity and delicious simplicity.
Sweetbriar is Chef Bryce Shuman’s universally appealing second act. Here he offers New American cuisine kissed by the flames of a wood-fired grill and a seasonal menu with something for everyone.
On the second floor of the ModernHaus Hotel, the decor is dramatic yet airy. Accompanying this convivial environment is a range of affordable dishes such as ‘Nduja with béchamel, burrata and honey paired with freshly baked flatbread.
This Mediterranean beau comes to Gowanus courtesy of renowned chefs Ian Alvarez and Ryan Angulo. This is cooking optimized for the wood-fired oven and best enjoyed as a couple. The dishes are seasonal, take a modern approach and make use of bold flavors.
The façade of this Salil Mehta operation is designed to evoke Singapore’s street vendor stalls; and luckily, the chef’s creations are just as unique and delicious.
Chef Eric Sze and partner Andy Chuang join Wenwen to bring the vibrant flavors of Taiwanese cuisine to Greenpoint.
Revered Tokyo chef Tadashi “Edowan” Yoshida has named his New York company after the city in Nara Prefecture where his father is from. This meticulous approach is evident in the space and also in the presentation of the food.