New Additions to The MICHELIN Guide New York 2025

Brooklyn-Bay Ridge
Yemenat

Located in Bay Ridge, a neighborhood known for its vibrant Middle Eastern community, Yemenat is a cozy, family-style spot. This local gem shares an appealing a la carte of Yemeni cuisine, featuring classic appetizers like hummus and shafoot and hearty entrees like lamb sughar and shakshoka Adeni. Main dishes like the standout lamb haneeth, or braised lamb shoulder over golden-tinted hadrami rice, are unapologetically generous in portion and perfect for sharing. Even the sides like sahaweq, or grated tomato with spices intended for drizzling over the rice or dipping into with a piece of rashoosh, are sized for a crowd. Heaping plates aside, dining here is more than just a meal; it's a soul-nourishing experience.

Brooklyn-Carroll Gardens
Hungry Thirsty

Hungry Thirsty breathes new life into the space formerly occupied by the popular Ugly Baby and now draws lines of its own for its standout southern Thai cooking. From the bright yellow facade to the orange walls and blue-and-green bar, this place doesn't pull any punches when it comes to bold design, and the vibe is equally upbeat. And then there's the food, with a range of likeable dishes like salads, curries, stir-fries and sides turned out by Chef Prasert "Tee" Kanghae. Pla Kra Pong Tod Nam Pla is a beautiful, fried branzino served with dipping sauce that impresses with each bite, and thirteen eggs, a plate of soy sauce-marinated eggs, is a worthy accompaniment. For dessert, a coconut houses jelly with strips of sweetened coconut flesh for an intriguing ending.

6 Restaurant

From its six-seat tasting counter to the six-course menu, this cozy, concept-driven spot in Carroll Gardens takes its name to heart. The space is intimate and warm, with exposed brick, dark blue walls and brown leather booths, but the open kitchen commands attention from the moment you walk in. It's equally good for date night or an evening with friends.
Executive Chef Nico Bouter leads the way with a tasting menu at the counter and a full à la carte menu for the rest of the room. Hamachi crudo in whey broth, gnocchi with braised duck confit, and passion fruit custard with meringue and elderflower exemplify the chef's contemporary cooking style inflected with European and South American touches available here.

Brooklyn-Fort Green
Glin Thai Bistro

This charming spot just steps from Fort Greene Park has an inviting tropical ambience and an even more enticing menu. Showcasing dishes from northern and southern Thailand, Glin Thai Bistro is the real deal, with unique offerings using high quality ingredients, all with a distinctively Thai look and feel. Begin with an order of gui chai, or crispy, golden-fried chive pancakes that balance sweet and savory. Fried rice studded with crabmeat, egg, and vegetables is ramped up with cilantro chili lime sauce and chili fish sauce, while the kra pow nuer, or 24-hour braised short ribs, will linger in your memory for their caramelized crust and fork-tender meat.

Mango Bay

Chef/owner London Chase has fashioned a new take on Afro-Caribbean cuisine at Mango Bay. Tucked inside a Fort Greene brownstone, the look hints at the islands (hello, floral wallpaper) blended with city chic (leather booths and exposed brick walls). Casual and welcoming, it's the sort of place you want to go again and again with friends. Snack on starters like a char-grilled octopus tentacle with jerk gremolata over braised collards tossed with burrata, then move on to main dishes like braised oxtail with roasted rainbow carrots. Sides like spicy-sweet mango chow or tender, fried plantains round out the meal in the very best way.

Brooklyn-Red Hook
Café Kestrel

Café Kestrel occupies a diminutive space in Brooklyn's Red Hook neighborhood, but what is lacks in size it more than makes up for with thoughtful culinary executions and warm, refined service. At once casual and elegant, the tightly edited menu sports French leaning, pan-European selections with small bites like baguettes and chilled shrimp to larger terrines, salads and a broad list of entrées. The menu offers many delights, as in the sage-infused fried halloumi served over honey. Main dishes include duck leg confit with rich, creamy rutabaga puree and candied kumquats or a seafood terrine with crème fraîche and crispy, golden gaufrettes. Dessert is non-negotiable, especially the apricot cake with caramel sauce.

Brooklyn-Williamsburg
Enso

Located in the heart of Williamsburg, Enso is sleek and modern. Most guests are here for Chef Nick Wang's omakase, comprised of edomae-style sushi, though à la carte offerings are available in the bar and garden. It all begins with otsumami like anago, crispy and golden-fried, garnished with yuzu zest and served with green tea sea salt. Nigiri courses feature the likes of blue mackerel from Chiba that has been cured with Okinawan sea salt and marinated in aged vinegar. Sea urchin from Hokkaido, simply served with a sprinkle of salt over rice, is as sweet and meltingly tender as hoped.

Taqueria El Chato

It's a simple space with a sprinkling of seats and counter space, but you're not here for ambience. You're here to eat well, and this concise menu of deftly executed tacos, vampiras, and quesadillas certainly delivers. Choose from delicious items like corn tacos with shredded al pastor layered with red salsa and sweet pineapple or a deeply flavorful, aromatic chorizo with raw onion and cilantro. Another can't miss? The vampira, a single fried tortilla with cheese and salsa verde topped with a mound of velvety beef lengua and a riot of fresh toppings.

East Village
Adda

Once located in Queens, this restaurant by Unapologetic Foods has found a new home in the East Village. A hallway of newsprint wallpaper, basket light fixtures and handsome wood tones set the stage for this perpetually packed operation. Those familiar with the group’s other restaurants will instantly recognize the fierce seasoning levels and stylish, ornate presentations, which often include large Le Creuset Dutch ovens. The commitment to quality is evident in highlights like roasted bone marrow with peppercorn sauce and coconut pao or the seabass fish curry. You’ll need to order plenty of rice and a few crispy parathas to soak up these powerhouse flavors.

Kabawa

Chef Paul Carmichael pens a deeply personal love letter to the Caribbean with Kabawa. From its elegant dark green dining room with subtle regional references to its sophisticated three-course tasting menu, expect an elevated take on the tropics. Meals begin with bread service comprised of roti served with curry chickpeas and eggplant, as well as butter. Then, fried sweet plantain is topped with crispy salt cod and sided by soft scrambled eggs with caviar for a memorable first course. Main dishes like seared black bass with yellow curry are served with sides like pineapple-glazed sweet potato and stewed pink beans before sweet send-offs like a coconut turnover. The cocktail list is packed with enticing selections.

Financial District
Maison Passerelle

Nestled within the luxe and glamour of Printemps is this stylish restaurant by Chef Gregory Gourdet, who pulls French, African and Asian influences into a tight menu teeming with personality. Striking tilework, an open kitchen and a green, patterned booth make for a distinct, photo-ready setting. Mature and composed, dishes like smoked beets with nuoc cham and pickled strawberries or asparagus soup with crab and grilled cucumber deliver flavor and finesse in spades. Duck glazed in cane syrup and finished with a tamarind jus is pure fireworks, while jasmine rice with red kidney beans is at once subtle, confident and deeply satisfying. Beautiful cocktails round out the experience.

West Village
Joomak

Hidden away on the second floor of a ritzy residential hotel in the West Village is this jewel box of a dining room. With just a handful of tables, the modern setting feels like a luxurious living room, one fit with a fireplace, marble accents, and finely suited servers. Chef Jiho Kim offers a contemporary tasting menu that has touches of whimsy. Playful riffs on an everything bagel with salmon or a tuna smashburger are interwoven with refined stunners like dill custard with white asparagus and Meyer lemon beurre blanc. From scallops to king crab, it must be said that the quality of seafood is notably high. Desserts are a particular strength. Intimate, confident, and relaxed, dinner here is an experience to savor.

Laliko

On a prime corner in the West Village, this welcoming restaurant radiates with Georgian pride. All of the classics are accounted for, starting with a selection of vibrant salads. Khachapuri is a must. The well-known, hearty adjaruli variation packed with melted cheese as well as the lighter imeruli made with mint both delight. Skewers and stews are available but consider crowding your table with several rounds of khinkali, large, plump dumplings filled with hot broth and the likes of ground lamb or beef and pork. Servers are quick to explain how to eat them. A long communal table anchors the center of this handsome room surrounded by murals and colorful touches. Adding to the fun is a wine list that’s entirely Georgian.

Midtown West
Papa San

Restaurateur Juan Correa and Chef Erik Ramirez are the brains behind Llama Inn and now this New York hotspot, where Nikkei cuisine blending Japanese and Peruvian influences is given a playful twist. Papa San's menu is cheeky in tone (there’s even a “best friend” section for your favorite sides) with dishes inspired by Ramirez’s heritage as well as travel to Tokyo. Zansai, or small plates, as well as robataya (grilled items), donabes and maki comprise most of the offerings. Don't miss the ceviche, especially the fluke atop an avocado leche. Seared wagyu tri-tip is even better with a dollop of yuzu bearnaise that's so good you'll want to bottle it and take it home.

Hero image: Alex Lau / Adda