MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and their discoveries are too good to keep secret. Whet your appetite with a sneak peek of the 2024 MICHELIN Guide New York selection featuring twelve new additions spread across New York City and the surrounding areas.
If New York is known for anything, it's the diversity. And with a list of over 400 restaurants spread across the city and beyond, it's easy to see why. And with September's latest additions, that list is getting even bigger.
Looking for high end Chinese? Check out YingTao in Hell's Kitchen, where doubanjiang and nian gao with a twist are center stage.
Want to eat like a royal? Try Tadhanà, a Filipino restaurant with a head chef who previously cooked for the royal family of the United Arab Emirates.
Craving French? Taste different takes on the cuisine, from Le B in West Village to La Bastide by Andrea Calstier in Westchester County to Eulalie in Tribeca.
Never tried Nordic? Enjoy eco-chic ILIS, which offers Scandinavian-style wild-caught seafood and wild game.
For more on the latest additions and everything our Inspectors liked, keep reading below. Bon appetit!
Blanca
Cuisine: Contemporary
This Bushwick counter has finally returned, and some things have not changed. You still have to walk through Roberta’s, past the roaring pizza ovens and through the backyard, to find this lofty space. The playlist is as high-energy as ever, and the mood is collectively lighthearted. As for what’s new, the kitchen is now under the command of Chef Victoria Blamey, who brings her own style and story to this robust tasting menu. Oyster with kalamansi cream, Dungeness crab empanadas, and surf clams with nixtamalized sweet potato reflect wide-ranging inspiration; and something is always grilling, like dry-aged pheasant or grass-fed lamb.
Eulalie
Cuisine: French
New York loves a good throwback and Chef Chip Smith and wife/general manager Tina Vaughn have leaned into that vibe at Eulalie, where reservations are required and made exclusively by phone, the menu is handwritten, and guests are buzzed in at the door. If this all sounds a bit formal, it's not. It's very warm and welcoming. Chef Smith's four-course, French-leaning prix fixe may begin with a delicious opener of duck liver terrine dotted with green pistachio and peppercorns, followed by a savory tart with caramelized onions, Gruyère, and prosciutto. Golden-brown, crispy flounder atop a green tomato beurre blanc is a lovely main dish. Wine pairings, a cheese course, and dessert are also available—do get the coconut cake.
ILIS
Cuisine: Scandinavian
Chef Mads Refslund is behind this ambitious, idiosyncratic operation. The striking, moody space has an "eco-chic" vibe calibrated to match a sustainable cuisine that reflects his Nordic pedigree. Diners opt between a shorter "Market Menu," where they select from a list of ingredients, each representing an individual dish, or leave things in the kitchen's hands with the "Field Guide Menu," a surprise tasting. Spanning wild-caught seafood like Jonah crab and deep-sea scallop, to game like squab and wild duck, products are of singular quality, with pure flavors accented by diverse accoutrements, from mandarinquat to hoja santa. A seat at the counter gives unhindered views of the at-times frenetic kitchen, matching the bustling feel of the room.
La Bastide by Andrea Calstier
Cuisine: French
Head to this chic, modern farmhouse in Westchester where a soothing design perfectly complements sweeping views of the pastoral landscape. Husband and wife duo, Chef Andrea Calstier and General Manager Elena Oliver, invite guests to enjoy a multicourse French tasting menu where each dish is more imaginative and creative than the next. A simple-sounding salade vert is so much more with grilled gem lettuce paired with poached celtuce finished with cured egg yolk, nettle puree, and an olive oil sabayon. Squab breast cooked in a Dutch oven with rosemary and fig leaf plated with a puree of smoked eggplant along with figs served two ways is a convincing dish from start to finish. Finally, a dessert of three distinct peach-centered dishes is a beautiful tribute.
Le B
Cuisine: French
Chef Angie Mar presents a celebration of haute French cuisine married with her Chinese heritage in this luxurious Greenwich Village location. The intimate and opulent space glimmers in sapphire hues and velvet banquettes, while white tablecloths and jacketed staff set the tone for a celebratory night out or an intimate date. Chef Mar weaves together reverence and personality in dishes such as terrine of pork, duck, and kumquat confit. The "rabbit drowned in wine" is an unctuous pasta dish enriched with bone marrow. Lamb chops Roy or halibut and Dover sole soufflé anchor the meal. End with crêpes Suzette, set aflame tableside. Additionally, some of Chef Mar's hits from the past reappear, as in the 45-day aged burger, only available at the bar.
Massara
Cuisine: Italian
This Southern Italian restaurant in the Flatiron District is helmed by Chef Stefano Secchi of Rezdôra. Here, the menu focuses on the regional cuisine of Campania and is designed with a shared plates mindset. The cooking is strong and clever. Kick off the meal with grilled ciabatta or tender pulpo before settling on pasta, the star of the show. Most is made in-house and the dishes are sized for sharing, so order several to sample their handiwork. Standouts include the whimsically named "If pasta fredda was eaten in Amalfi," a thicker noodle served cold and coated in a puréed tomato-based sauce and topped with raw red shrimp and lobes of uni. Cheesemakers raviolini, with six ravioli filled with burrata imported from Campania, is proof positive of this team's skill for pasta.
Penny
Cuisine: Seafood
Two cool marble counters stretch the length of the bar and kitchen and run parallel to mounds of ice stacked with bottles of Champagne and crisp white wines. The food is no less refreshing, celebrating mostly pristine seafood expertly sourced and astutely dressed and seasoned. Think razor clams with giardiniera, stuffed squid with fiery harissa, and wax beans dusted in katsuobushi. Dover sole set in an excellent bordelaise would satisfy a meatier appetite, but then again, how about just another round of freshly shucked oysters or maybe a vanilla bean and passionfruit ice cream sandwich? A small number of reservations are available, but most seats are reserved for walk-ins, so arrive early just before doors open.
Sailor
Cuisine: American
The determination required to score a table can almost feel excessive. Almost. With lines perpetually wrapped around this corner of Fort Greene, Chef April Bloomfield returns with familiar dishes that hew to the seasons and boast maximum flavor with minimum fuss. Who knew eggs with celery salt and mayonnaise could be this good? The Caesar salad, Swiss chard, and roast chicken all hit their marks. Some of these are only available during dinner when reservations are in limited supply. Lunch has its benefits too: The spring onion and goat gouda quiche is peerless, plus there’s a superb burger and a towering stack of French fries. All the while, sun beams through the skylight of a bistro that seems well on its way to becoming a neighborhood classic.
Sushi Sho
Cuisine: Sushi
In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. An omakase like no other, the progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables, and more—all aged, fermented, and pickled for weeks, months, and sometimes years. Rice is treated with reverence; seasoned to suit and complement the range of fish. The setting is its own marvel and features a spacious, eight-seat Hinoki counter flanked by towering ice boxes fronted with carved wood doors. All around, the kitchen and service teams work in perfect tandem.
Tadhanà
Cuisine: Filipino
From serving as the private chef to the royal family of the United Arab Emirates to appearances on TV, Chef Frances Tariga has seemingly done it all—except have her own restaurant. Now she's done that too, showcasing a multicourse tasting menu of regional Filipino cuisine with a reimagined and refined touch. Follow along on a regional tour of the 7,000-island archipelago, tasting rice from the mountain region and kinilaw from the central Visayas that appears traditional but is elevated by smoking raw yellowtail, aromatics, and aged coconut vinegar in a covered bowl. A chicken wing stuffed with annatto-seasoned ground meat is another winning dish, as is the grilled pork belly with banana ketchup glaze.
Tha Phraya
Cuisine: Thai
Is this the Upper East Side or the streets of Bangkok? Tha Phraya's interior pops with red lamps that dot the dining room, reminding one of a walk down Patpong Alley. There are a few familiar favorites like green curry and Thai iced tea, but that's where the typical offerings end. Instead, discover a unique variety of dishes from all over the Thai region including Northern Thai sausage spring rolls and khao soi to Southern Phuket-style curry served family style. Be sure to order the light and crispy sai-ua spring roll with flavorful Chiang Mai sausage and zabb hang, a bowl of rice noodles tossed with tender, sliced pork, meatball, and more in a homemade brown sauce. Specialty cocktails named after games played at Thai temple festivals are worth a visit alone.
YingTao
Cuisine: Chinese
Owner Bolun Yao's beloved grandmother serves as both the namesake and culinary inspiration for this stylish Hell's Kitchen hideaway, an unassumingly ambitious project that aims to reinterpret Chinese cuisine through the lens of Western fine dining. Chef Jakub Baster lends his experienced hand to the effort, composing elegant dishes that blend a wide array of Chinese flavors and ingredients with elements of French technique and a contemporary style. The results are simultaneously inventive and familiar. Flavors tend toward subtlety, with careful attention paid to textures, as in a silky soymilk custard matched with celery root, and savory, mildly spiced doubanjiang, or rich crab noodles with egg yolk and smoked tobiko. To finish, a reimagining of nian gao (sweet rice cake) is sure to delight.
Hero image: Evan Sung / ILIS
