6 Brooklyn Restaurants Make It To The Michelin Guide

BROOKLYN, NY — Quick, before it's impossible to get a reservation, here are the six inventive Brooklyn restaurants that have just landed on Michelin New York's ever-growing list of recommended eateries.

For the uninitiated, the Michelin Guide is the international dining review organization that periodically awards stars and other accolades to the most delectable and refined eateries in the world.

The new edition of the guide, which was released earlier this week, includes more than 50 Brooklyn restaurants. Here are the six newest additions below.

Daphne's

Daphne's in Bed-Stuy, which opened a little less than a year ago at 299 Halsey St. and serves fresh pasta made by hand, as well as seasonal share plates and entrees.

Daphne's chef and owner Jamie Tao, who grew up in Bensonhurst, has unique dishes on the menu, like Spicy Tuna Cannelloni and Fluke Crudo served with green tomato dashi, as well as classics like Caesar salad and pappardelle served with chanterelle and maitake mushrooms and herbed butter.

Theodora

The next Brooklyn restaurant new to the guide, Theodora, is nearby in Fort Greene, where it serves Mediterranean fare with an emphasis on dry-aged seafood and wood-fired cooking.

Theodora opened in February at 7 Greene Ave. and is the third Brooklyn restaurant owned by chef and owner Tomer Blechman, who also owns Miss Ada in Fort Greene and Nili in Carroll Gardens.

Standouts like red snapper ceviche, Florentino cauliflower, and black cod with charred leeks grace the menu, which also has a natural wine selection. A Miss Ada favorite is also on the menu at Theodora: A sourdough toast with whipped ricotta, brown butter, honey, and sage.

Sawa

The next Brooklyn addition to the list is Sawa, a modern, intimate Lebanese restaurant in Park Slope at 75 5th Ave.

Opened by Brooklynite Samaya Boueri Ziade in April, the restaurant is on a mission "to share our knowledge and love for Lebanese cuisine in the best way possible, through a shared, beautiful meal in a lovely, open space that is full of reminders of home," according to its website.

The menu has classic Levantine mezze like tabbouleh and hummus, which can be topped with pomegranate-glazed beef cheeks, and swoon-worthy entrees like the mudardra made with crispy onions, perfectly complimented with an Arak mojito or a mint lemonade.

Lingo

Over in Greenpoint, two different Japanese restaurants join the list — Lingo, on 27 Greenpoint Ave., right next to the WNYC Transmitter Park, and Uzuki, on 95 Guernsey St.

Lingo blends American and European comfort food with elegant Japanese influences under executive chef Emily Yuen.

On the menu, standouts include the roasted bone marrow steak tartare with black sesame and the beef pie made with Hokkaido-style braised beef curry and a golden puff pastry crust. Save room for dessert, since you'll want to finish with a condensed milk panna cotta or an oolong tea ice cream.

Uzuki

Uzuki, owned by chef Shuichi Kotani, is all about the earthy subtlety of soba noodles, seasonal vegetables, and handmade pottery.

On the menu, check out the red tosaka salad with cucumber, tomatoes, and daikon radish tossed in a yuzu dressing, as well as the many cold and hot soba preparations, which feature hand-cut noodles.

Each meal arrives in a ceramic bowl made by the chef himself. Oh, and the whole restaurant is gluten-free.

Okonomi

The last Brooklyn addition to the Michelin Guide is called Okonomi and it's over in Williamsburg at 290 Graham Ave.

It's possibly the most "Brooklyn" addition to the list, since the whole restaurant is in the small backroom of a long-standing market that, by day, sells bento boxes and fish.

The restaurant itself is an experience: It has just six seats at the bar, where diners are served by chef Daniel Lee and his sous chefs. They serve a contemporary Japanese tasting menu of finely prepared locally sourced fish that rotates daily, and beverages are BYOB.

Can't decide on where to eat next? More information about the rest of Michelin’s latest New York additions is available here.

This article has been updated with Emily Yuen's correct title.