The Michelin Guide adds 25 new restaurants to its New York selection

Your to-do list just got longer. On Wednesday, July 15, the Michelin Guide announced 25 additions to its New York selections, a predecessor to the revered Bib Gourmand and Star Award restaurant guide’s announcement later this year. The list is intended to help foodies and adventurous diners explore these restaurants before any potential rewards (and potentially sold out tables, if not already booked).

“By unveiling some of the novelties brought by our inspectors throughout the year, we are enriching our digital tools to further strengthen the ties that unite us with foodies,” said Gwendal Poullennec, international director of the Michelin Guides. “We hope that these revelations and regular updates of the selection throughout the year will be an opportunity to highlight the profession and invite everyone to discover and support the restaurants around them.

Ranging from regional Mexican cuisine to contemporary Korean cuisine to New York steakhouses and beyond, these select restaurants are diverse in flavor, ownership and price.

Here is the list of Michelin New York City additions, with overviews of the inspector’s ratings for each restaurant:

Tulix Bar

Baja-inspired dishes meet SoHo elegance at Bar Tulix, a John McDonald and Justin Bazdarich hotspot. The food straddles a very relaxed line between casual Mexican fare and Mexican haute cuisine, and the seafood-based menu is ready for indulgence.


After closing its original location, this chef Jonathan Waxman favorite has reopened just a few blocks away. The feel of the space is much the same, with the likes of a buzzing kitchen and arched windows with views of the Hudson.


Inside, the look is a retro Hong Kong restaurant, but chef Calvin Eng cooks up regional Cantonese cuisine with modern interpretations.


Chef Qiling Wang and his wife/pastry chef Fang Fang are clearly in charge of this in-depth study of Shanghai cuisine. There’s wine-soaked chicken to get things going, while a stew of minced crabmeat and peach resin deserves its specially marked mention.


Felipe Donnelly and chef/co-owner Tamy Rofe have resurrected their beloved SoHo spot, now at the Freehand Hotel. This iteration seduces diners with its warm interior and tantalizing dishes that blend Latin American influences from Brazil to Mexico.


Imagined by Patricia Howard and Ed Szymanski, this brick-and-mortar pop-up is all the rage. It’s a quaint space, and the seafood-focused menu rotates by season, though the fish and chips was the dish that catapulted it to fame.

Esora Omakase

Esora is a counter within another Japanese restaurant, J-Spec, owned by Tomoe Food Services, a local specialty meat distributor. In preparing the omakase menu, chef Koichi Endo incorporates wagyu throughout the progression of the dishes.

Gauge and toll

Seafood towers, big steaks, crab cakes and a superb fried chicken platter with cornmeal fritters are inspired by the legendary Edna Lewis, who ran the kitchen in the late 80s.


Three decades later, longtime pastry chef Ron Paprocki now runs the show at this time-tested institution. Gotham exudes old-school New York, as does classic American cuisine with continental accents.


Chef’s counters are a treat, but a spot in front of Chef Kazushige Suzuki feels like a best-kept secret. The room has its own presence, notable for its scale and hidden behind a cocktail bar.

Joomak Banjum

Chef Jiho Kim and pastry chef Kelly Nam fuse global flavors in their accessible tasting that draws inspiration from familiar dishes, like jajangmyeon, prepared here with sourdough noodles and squid ink.


Chef Sol Han has created a menu that offers freedom of choice in his contemporary à la carte compositions, all of which offer endless surprises – and many Korean ones.


Run by chefs/partners Jay Kumar and John Kim, this unique corner store at the foot of a residential building in Park Slope offers creative and very enjoyable Indian and American-inspired cuisine.

by Mel

Salads and vegetable dishes kick things off; and then there are the pizzas. Chef Melissa Rodriguez has the skills to make a really good pie (think paper-thin crust with chewy and char).


The former pop-up of two Ssäm Bar alumni, chefs Victor Xia and Jeff Kim, Nudibranch has found its way into its East Village space, offering 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 co-owner Michelle Lobo-Hawley’s Indian heritage. From garlic cilantro naan to maple-sweetened crumbly cornbread, the Fresh Bread Basket is a marvel.


In a vintage space that was once the set for a Martin Scorsese movie, big flavors and big portions fly with abandon. The menu’s approach to Asian cuisine is bold and has no sections – it’s a traveling, borderless range.


By day, the storefront is a bakery and bodega. At nightfall, the room turns into a spacious cocktail bar. An adjoining space also comes to life when a roaring wood-fired grill bathes the room in shimmering amber hues and signals the start of dinner service.

Sushi Ikumi

This rather modest sushiya is simply equipped; the best seat in the house – naturally – is at the counter, where diners can watch the master in action, as he prepares his finest fish and seafood with purity and delicious simplicity.


Sweetbriar is chef Bryce Shuman’s widely appealing second act. Here, he offers New American cuisine kissed by the flames of a wood-fired grill and a seasonal menu that has something for everyone.


On the second floor of the ModernHaus hotel, the decor is dramatic but airy. Accompanied by this convivial setting, a range of accessible dishes, such as ‘nduja with bechamel, burrata and honey accompanied by fresh flatbread.


This beautiful Mediterranean comes to Gowanus thanks to well-known chefs, Ian Alvarez and Ryan Angulo. It is cooking that optimizes the wood-fired oven and is best eaten with friends. Dishes are seasonal, take a modern approach and harness bold flavors.


The facade of this Salil Mehta operation is meant to evoke the hawker stalls of Singapore; and fortunately, the chef’s creations are just as unique and delicious.


Chef Eric Sze and his partner Andy Chuang bring the vibrant flavors of Taiwanese cuisine to Greenpoint with Wenwen.


Celebrity Tokyo chef Tadashi “Edowan” Yoshida named his New York business for the city in Nara Prefecture where his father is from. This meticulousness is found in the room, and again in the presentation of the dishes.

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