Restaurants & Bars
Here Are NYC’s 19 New Michelin-Starred Restaurants
Heads up, gourmands — 17 city restaurants also received the prestigious guide's "Bib Gourmand" honor, which highlights affordable meals.
NEW YORK CITY — A fresh serving of new Michelin stars is out — and New York City restaurant scene is stuffed with them.
Nineteen restaurants across Manhattan and Brooklyn were added to the 2022 Michelin Guide, the company announced last week.
The prestigious prize honors restaurants that — even among the city’s thousands of eateries — are a cut above in terms of culinary experience.
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And while one recent ranking found the Big Apple is not a top foodie destination because of its astronomical prices, the new Michelin honors shows other cities shouldn’t yet sharpen their knives. Indeed, 18 New York City restaurants also received the guide’s Bib Gourmand honor, which goes to eateries that offer a three-course meal at a reasonable price.
Here are the 19 new Michelin-starred restaurants, along with excerpts from their blurbs from the guide:
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Two MICHELIN Stars
Al Coro (Chelsea)
Cuisine: Italian
“The dining room sets the stage for a kitchen that dances behind the curtain, reveling in the unexpected and sidestepping tradition for a fixed menu of modern Italian dishes with subtle nods to New York.”
SAGA (Financial District)
Cuisine: Contemporary
“Chef James Kent never allows his cuisine to be overshadowed by the setting, however. Along with his talented team, he presents diners with compositions that embrace luxury, seasonality and urbane inspiration.”
One MICHELIN Star
Clover Hill (Brooklyn Heights)
Cuisine: Contemporary
“On a quiet, residential street in Brooklyn Heights, talented chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations.”
Dirt Candy (Lower East Side)
Cuisine: Vegetarian
“A single tasting menu yields a breadth of dishes that never masquerade as meat.”
Frevo (Greenwich Village)
Cuisine: Contemporary
“It's a tasting menu-only spot that doubles as a gallery. The small scale only adds to its exclusivity. Watch as the crew plates contemporary French dishes with a keen eye toward texture.”
Icca (Tribeca)
Cuisine: Japanese/Sushi
“Chef counters are a treat, but a seat in front of chef Kazushige Suzuki feels like a best-kept secret.”
Joomak Banjum (Koreatown)
Cuisine: Asian
“Chef Jiho Kim and pastry maven Kelly Nam merge global flavors on their approachable tasting that riffs on familiar dishes like jajangmyeon, made here with squid ink-sourdough noodles.”
L'Abeille (Tribeca)
Cuisine: French
“A harmonious union of French cooking with Japanese sensibilities, (Chef Mitsunobu Nagae’s) food is immediately approachable.”
Le Pavillon (Midtown East)
Cuisine: French
“Chef Daniel Boulud has done it again, fashioning a room that makes the well-heeled feel right at home.”
Mari (Hell's Kitchen)
Cuisine: Korean
“The chef reimagines the hand roll genre as a tasting menu primed with top-notch ingredients and Korean flavors.”
Noz 17 (Chelsea)
Cuisine: Japanese/Sushi
“This little den is helmed by Chef Junichi Matsuzaki, and the chef's precise, seasonally driven omakase offers an array of robust otsumami, sashimi and nigiri.”
Oiji Mi (Flatiron)
Cuisine: Korean
“There is a refinement and a more subtle approach to flavors on this five-course prix fixe menu.”
One White Street (Tribeca)
Cuisine: Contemporary
“This 19th-century townhouse, has been transformed into a destination of culinary excellence, thanks to chef Austin Johnson and Master Sommelier Dustin Wilson.”
Red Paper Clip (Greenwich Village)
Cuisine: Contemporary
“The team's steadfast commitment to local farms is the cornerstone of this kitchen, and seasonal dishes showcase the young chef's Taiwanese heritage and Queens upbringing through a fine-dining lens.”
Semma (Greenwich Village)
Cuisine: Indian
“Chef Vijay Kumar, most recently of San Francisco's Rasa, switched coasts to run the show at Semma, where regional south Indian cuisine is on full display.”
Shion 69 Leonard Street (Tribeca)
Cuisine: Japanese/Sushi
“The product is whole and luscious every time, which is all the more reason why the nigiri sees little beyond a dot of wasabi and dab of nikiri.”
63 Clinton (Lower East Side)
Cuisine: Contemporary
“Under the calm leadership of chef Samuel Clonts, 63 Clinton is anything but ordinary.”
Torien (Greenwich Village)
Cuisine: Japanese/Yakitori
“Chef/owner Yoshiteru Ikegawa may be found working his skills like a master pianist—turning, fanning, saucing, and brushing.”
Yoshino (Noho)
Cuisine: Japanese/Sushi
“Dinner here serves up an element of theater, so much so that diners will find themselves leaning forward to absorb every detail.”
And here are the Bib Gourmand recipients, along with excerpts from blurbs in the guide:
Bib Gourmand
Manhattan
Antoya (Koreatown)
Cuisine: Korean
“With ties to Seoul’s long-established Samwon Garden, founded in 1976, this Midtown hangout now operates under a different name. Nevertheless, it continues to deliver a reliable roster of barbecue hits.”
Szechuan Gourmet (Midtown West)
Cuisine: Chinese
Noting that the restaurant reopened after a 2018 fire, the blurb states that, “Miraculously, the kitchen hasn’t missed a beat, and those who long for the tingly heat of Sichuan peppercorns and the burn of bright red chili oil will not leave disappointed.”
Chick Chick (Upper West Side)
Cuisine: Asian
“(Await) —with bated breath—the likes of piping-hot fried chicken, its crisp amber skin and ivory meat permeated with spicy gochujang and sweet peanut sauce.
Covacha (Upper West Side)
Cuisine: Mexican
“Every item offered here is an amalgam of smoky, sweet and unique flavors.”
Dhamaka (Lower East Side)
Cuisine: Indian
“This rousing Indian restaurant in Essex Market is refreshingly unapologetic with its complex flavors, fierce heat levels and inspired preparations.”
Sami & Susu (Lower East Side)
Cuisine: Middle Eastern
“Seasonal, bright and unfussy, the menu is small but endlessly tempting as it roams the Middle East for inspiration.”
Dumpling Lab (East Village)
Cuisine: Chinese
“There are flashy dishes, like uni dumplings made with squid ink-tinted wrappers and dusted with gold powder, though some of the best dishes are dressed down and offer amped-up flavor.”
Soda Club (East Village)
Cuisine: Vegan
“On the menu, house-made pastas are a focus. There are also natural wines to accompany the seasonal, deftly executed vegan dishes.”
Yellow Rose (East Village)
Cuisine: Tex-Mex
“Amidst this setting of weathered wood and stained glass chandeliers, diners can be found devouring Tex-Mex food with a focus on tacos and inspired cocktails.”
Queens
Jiang Nan (Flushing)
Cuisine: Chinese
Unlike its neighbors in One Flushing Square, “which stick to a single specialty like Sichuan and soup dumplings, Jiang Nan delivers hits from all regions of China.”
Porcelain (Ridgewood)
Cuisine: Asian
“Save room for the steamed egg, a triumphant square buried under a fiery mix of scallion oil, spiced granola, and chili oil.”
Rolo's (Ridgewood)
Cuisine: American
“By day, the front is a bakery and bodega. By nightfall, the room morphs into a spacious cocktail bar.”
Zaab Zaab (Elmhurst)
Cuisine: Thai
“It would be a mistake to show up without friends – or at least a very serious appetite.”
Brooklyn
Le Fanfare (Greenpoint)
Cuisine: Italian
“The communal tables encourage lingering, perhaps over the likes of on-site baked breads and fresh pastas.”
Runner Up (Park Slope)
Cuisine: American
The blurb states “Runner Up is likely number one in many Park Slope residents' hearts given its serious focus on fresh, seasonal produce anchored by savory heavy-hitters.”
Sobre Masa (Bushwick)
Cuisine: Mexican
“The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill, and knead heritage Mexican corn into beautiful, soft tortillas.”
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