Our MICHELIN Inspectors are out dining in restaurants morning, noon, and night, so when it comes to trends, they’re often the first ones to spot them. And 2023 was brimming with distinctive flavors, innovative techniques, and just downright good food. While some trends come and go, we think these are here to stay.
Indian Cuisine is Hot
And we don’t mean spicy (though, bring it on). Indian restaurants are leveling up, and food-lovers are taking notice. No longer relegated to cheap date night spots with a curry-in-a-hurry style, these restaurants are sophisticated and nuanced. Semma was the first Indian restaurant to receive One MICHELIN Star in New York last year. In 2023, Chicago’s Indienne earned One Star, as did Washington, D.C.’s Rania. Authentic or inventive, these elegant restaurants deliver cooking with heart and style.
Fun is Back—in a Big Way
Restaurants are in the happiness business, but these days, having a very good time is top of mind. Lots of places have ratcheted up the fun factor. DJs spinning tunes, IG-focused décor, it’s all part of the feel-good vibe. Some of the places that do it best include New York’s Bad Roman, where a casual-cool attitude means it’s almost impossible to leave in a bad mood. Chicago’s EL Ideas still captures the essence of a cool kids’ dinner party, while DC’s Two MICHELIN Star Pineapple and Pearls has a flirty, festive flair.
Filipino Food Is In the Spotlight
By now, most food lovers are familiar with Kasama, Chicago’s One MICHELIN Star restaurant, run by husband-and-wife Tim Flores and Genie Kwon. They’ve become darlings of the media, in large part because of their creative takes on Filipino food. But they’re not the only ones bringing Filipino food to the fore. There’s Kaya in Orlando, with a tasting menu that also puts a sensational spin on things. And Atlanta launched this year with not one, but two, Filipino restaurants: Estrellita and Kamayan ATL.
Fermentation is Brewing
No longer relegated to kombucha or kimchi, fermentation is everywhere now. So much so that restaurants have started hiring specifically for that purpose. MICHELIN Three Star Eleven Madison Park has a fermentation sous chef. Chef Hooni Kim’s restaurant One MICHELIN Star Meju, named for fermented soybean paste, is so passionate about fermentation that he bases most, if not all, of his menu on it. Kelly Whitaker, the brains behind top restaurants in Colorado, hired a director of fermentation for the One MICHELIN Star and Green Star, The Wolf’s Tailor.
