Michelin Adds 25 Restaurants to its NYC Guide. See Who Made the Grade!

July 16, 2022, 4:48.35 pm ET  

Photo: Victor                                                                                               

Michelen is out with the 25 additions to its New York City restaurant guide with new players from Brooklyn, Queens and Manhattan included in the list.

Lore (Park Slope)

Lore is a stylish spot in Park Slope bringing together what it calls a “confluence of cultures.” Diners will discover things like Fermented Dosa, Smoked Steelhead Trout, Baked Puff Pastry Samosas and more.

Victor (Gowanus)

This wood-fired Mediterranean restaurant in Gowanu is full of tantalizing small plates for sharing like Smoked Paprika Prawns, Stuffed Date Croquettes and oysters, among others.

Bonnie's (Williamsburg)

Chef Calvin Eng’sCantonese-American restaurant is named after his mother and features dishes such as fish + shrimp wontons, jasmine rice congee, black pepper steak and more.

Nura (Greenpoint)

Located in a converted auto shop, Nura is a comfy spot by a former Roberta's chef. Look for things like Za’Atar Baby Back Ribs, Butter Chicken with Hollandaise, and  specialty cocktails.   

Wenwen (Williamsburg)

Modern Taiwanese awaits at Chef Eric Sze’s restaurant Wenwen. Think Seaweed Frites with Nori, Kewpie Mayonnaise and Garlic; Fly’s Head (ground pork or veggy) in Thai Curry, and Pork Belly & Cuttlefish.    

Porcelain (Ridgewood)

Porcelain brings Asian flavors to the table. That includes lively dishes of Double Cooked Pork Jowl, Black Pepper Prawns, DanDan Lasagna and Kimchi-brined Fried Chicken.    

Rolo's (Ridgewood)

Gramercy Tavern are offering seasonal dishes at Rolo offering a deep appreciation for simple cooking in a wood-burning oven. There’s also a café and grocery store.

Photo: Gage & Tollner/Cititour.com                                                                             

Gage & Tollner (Downtown Brooklyn)

The grandeur of Gage and Tollner returns to Downtown Brooklyn as this old-time oyster house is brought back to life, lovingly restored by three Red Hook restaurateurs.

Mel's (Chelsea)

Mel’s, a new pizzeria by former Del Posto and Daniel Chef Melissa Rodriguez, has opened in the Meatpacking District. It is part of a larger project planned by Jeff Katz and James Kent of Crown Shy. 

CheLi (East Village)

CheLi specializes in centuries old Shanghainese cooking is now open on Saint Marks Place in the East Village reinventing these ancient cooking methods for modern times.   

Nudibranch (East Village)

Nudibranch, which began as a pop-up, is serving up a prix fixe menu with dishes like frog legs with lemongrass, razor clams with red yuzu kosho, and pork jowl with aji panca and pineapple.

Esora Omakase (East Village)

Omakase is traditionally associated with sushi, but at Esora Omakase, high-end wagyu specialist J-Spec is serving a tasting menu that highlights wagyu beef, as well as tempura dishes.   

Yoshino (East Village)

Japanese Master Sushi Chef Tadashi "Edowan" Yoshida named Yoshino on the town his father was born. The food is built upon 4 pillars of Japanese cuisine: seasonality, beauty, balance, and comfort.

Photo: CheLi                                                                                                             


Cómodo (Gramercy)

Comodo, by husband-and-wife team, Felipe Donnelly and Tamy Rofe, is known for its Latin-inspired dishes from Donnelly’s childhood home kitchens with flavors from Mexico, Brazil and beyond.

LittleMad (Gramercy)

LittleMad from Executive Chef Sol Han in partnership with HAND hospitality combines Sol’s Korean-American background, with French and Italian culinary techniques with playful results.

Sweetbriar (Gramercy)

A sexy spot for food and drinks from Executive Chef Bryce Shuman (Betony, Eleven Madison Park) using farm-fresh seasonal vegetables along with charcoal, wood and smoke to draw out the natural flavors.

Barbuto (Greenwich Village)

Wildly busy, noisy and energetic are hallmarks of Barbuto, a Jonathan Waxman restaurant that packs in an attractive trending-young set in the West Village.

Dame (Greenwich Village)

The British have landed on MacDougal Street in Greenwich Village. Look for a seafood centric menu at Dame with fish & chips and grilled blowfish tails playing a starring role.

Gotham (Greenwich Village)

Gotham is the new juiced up version of Gotham Bar & Grill serving dishes like Veal Sweetbreads and Berkshire Pork Belly.

Joomak Banjum (Midtown West)

Joomak Banjum in Koreatown is focusing on Korean cuisine with French technique. Its Ugly Duckling Tasting features things like a Long Island duck plum tart, monk fish with Korean bouillabaisse, and more

Photo: Bar Tulix/Alexander Stein

Bar Tulix (Soho)

Bar Tulix - the coastal Mexican restaurant led by Michelin-starred chef Justin Bazdarich (Oxomoco) - offers a seafood-forward menu based on of his extensive Mexican travels.

Sushi Ikumi (Soho)

Sushi Ikumi honors the “blessings given to us from nature” with its Kaiseki cuisine.  Two price points are offered for the chef’s tasting menu. Reservations must be booked at least 2 weeks in advance.

Veranda (Soho/Nolita)

Chef George Mendes’ Veranda is a stylish restaurant at the Modernhaus SoHo Hotel featuring open-air dining and several terraces for sharing a cocktail or two.   

Icca (Tribeca)

Icca in FiDi is an Omakase by Michelin-starred Chef Kazushige Suzuki offering an experience meant to “open the flower of the heart” with seafood air-shipped from Tokyo’s Toyosu Market.  

Wau (Upper West Side)

From the team at Laut comes Wau serving the flavors of Southeast Asia with dishes like fried samosas, Nasi Lemak, the national dish of Malaysia, and Udang Panggang Harum with char-grilled prawns.


Latest Cititour News

Chef Greg Baxtromís Petite Patate Opens in Prospect Heights
February 9, 2023, 12:36 am ET
Get the details.

A Conversation with Celebrated Chef Bryce Shuman.
February 8, 2023, 11:44 pm ET
Get the details.

Moody Tongue Sushi Arrives in the West Village
February 8, 2023, 5:18 pm ET
Get the details.

Get Email Updates

Leave a Comment