All the MICHELIN Stars and Bib Gourmands in Atlanta in 2025

One Stars

Atlanta

Hayakawa
Cuisine: Japanese

Rotating with the seasons and changing weekly, the meal is a procession of small courses and hews toward the structure of kaiseki. After items such as an appetizer trio with clear fish soup, scallop sashimi with miso-mustard sauce and simmered monkfish, it's time for sushi. The chef crafts nigiri from imported fish that needs little embellishment and is amply sized in the tradition of Hokkaido style in deference to the chef's hometown.A local legend for his Japanese cuisine on Buford Highway, Chef Atsushi Hayakawa has begun a new chapter in West Midtown. Located in a sparkling office structure, the slick lair hosts a mere handful of diners per seating. His stage is a backdrop of dark-streaked stone and a silken wood counter; and the use of a microphone to banter with guests amplifies Hayakawa's buoyant personality.

Lazy Betty
Cuisine: Contemporary

Now located in Midtown, Chef Ron Hsu and Chef/co-owner Aaron Phillips oversee a contemporary tasting menu with clever combinations that highlight regional ingredients. The tuna roll is a stunner, made with feuille de brick and filled with lemon, crème fraîche, and wrapped in paper-thin sheets of bluefin tuna. Cod, poached in a ham hock broth, rests atop fava bean and zucchini succotash with a green tomato relish for an especially flavorful plate, while crown-roasted duck with a caramelized miso sauce is another strong savory course. Finished with a blackberry banyuls reduction at the table, it's a beautiful dish. Lemon panna cotta, surrounded by mint granita and covered with a coconut foam is a refreshing finale.

Mujō
Cuisine: Japanese

Located in West Midtown, Mujō is an intimate setting with a moody elegance. A U-shaped counter crafted of Southern cypress pops in this square room with dark walls and low lighting. This is the domain of Chef J. Trent Harris and his skilled team who make all feel well cared for. Here, tradition has been replaced with a rollicking good time, where the always-surprising interpretation of omakase begins with an array of zensai like a morsel of Florida cobia grilled over binchotan, dressed with a red miso sauce and some local pattypan squash. After some cooked bites, it's time for the raw. Nigiri needs little to impress, while supplemental dishes offer the likes of Hokkaido hair crab, tosazu and mozuku. Regulars know dessert isn't an afterthought; so save room.


O by Brush
Cuisine: Japanese

Brush Sushi is located in a swish shopping center with the likes of Rolex and Dior, but step inside this stylish space to discover O by Brush, a separate omakase counter helmed by Chef Jason Liang. The extensive procession will begin with several starters before moving into nigiri such as beautifully rich shima aji, warayaki sawara that is hay smoked over coals then sliced and filled with rice, and anago tempura temaki finished over binchotan coals. A tasting of dry-aged hirame and kanpachi is a delightful surprise, as is the tamago tasting, featuring the classic style alongside a tender, cake-like version. The wide-ranging sake selection, also available by the glass or carafe, is the perfect complement.

Omakase Table
Cuisine: Japanese

Here at this serious counter-focused setting, find Chef Leonard Yu and his small team presiding over a multicourse experience that leans traditional while offering a nice balance of variety and seasonality. A smattering of otsumami begin the evening on a strong note with shaved wagyu beef lightly poached in sukiyaki sauce with a quail egg. The chef's signature dish, uni gohan with otoro, is decadent, while corn potage delivers an impressive depth of flavor. Meanwhile, nigiri showcases character without any flash: Kawahagi is topped with flash-frozen liver paste that melts on the tongue, while sharkskin sole with engawa is given a fantastic sear. Finally, Japanese panna cotta finished with fresh strawberries alongside a flavorful musk melon is a light, refreshing finale.

Marietta

Bib Gourmands 

Antico Pizza Napoletana
Cuisine: Pizza

Located in Home Park, with owner Giovanni Di Palma's other concepts like Gio’s and Café Antico tucked into that same corner, Antico Pizza Napoletano promises exactly that. Walk through two sets of doors right up to a counter with the menu posted overhead—it's where you'll decide between rosso and bianche pizzas. After picking your preference, find a seat in the cavernous dining room which shares space with the prep kitchen. It's lively here, as the dough is shaped and baked in one of three ovens. The show will whet your appetite for delicious pizzas like the lasagna, topped with deconstructed "meatball," garlic, ricotta and basil and served on a sheet tray. Soft and chewy, it's a delicious treat. Sweet tooth? Swing by next-door Café Antico for gelato and coffee.

Bomb Biscuit Co.
Cuisine: Southern

Once a pop-up and a food stall, this popular breakfast and brunch restaurant has moved down the street from their original brick-and-mortar location in Grant Park. The new space may be larger and more contemporary, but that freshly baked vibe remains.
The menu shows off simple but successful plates ranging from breakfast sandwiches to brunch plates with fried chicken and other staples. Baked goods, like cinnamon rolls with a thick, tangy cream cheese glaze, are exceptional, but given the name, biscuits, ranging from traditional to jalapeno and cheddar, are an absolute must. Go for broke with a hearty biscuit sandwich stacked high with egg and cheese or hot honey chicken with pickles.

Estrellita
Cuisine: Filipino

It's a tiny space, but Owners Hope Webb and Walter Cortado have fashioned a likable space with a modern bent at Estrellita. Equally small but mighty is the kitchen, which turns out Filipino classics and meat-forward dishes. There are always specials to keep an eye out for, and patience is key, as the kitchen team is often handling to-go and catering orders simultaneously. It's walk-in only, so pull up a chair to enjoy roasted pork belly lechon cooked Cebu-style, with crispy skin and rolled with lemongrass, green onion and garlic. Vegetable and beef versions of lumpia are available; the beef delivers three crispy lumpia filled with Angus beef sautéed with green beans, bean sprouts, celery and onions for dish that is both unexpected and tender.

Fishmonger
Cuisine: Seafood

It's part fish market, part casual restaurant here, where a single communal table and stools lined up at the windows await guests. Order at the back counter from a compact, seafood-focused menu listing oysters, crudos, sandwiches and soups. This is not your typical fried fish shack, though, and many of the dishes have a Southern slant to them. Peel and eat shrimp is a good standby, while tuna melts level up. Specials are always a good bet, but the house staple—the blackened grouper sandwich—is a winner. A thick piece of generously spiced, blackened grouper is draped over a buttered, toasted seeded bun with Florida sauce, pickled peppers, ripe tomato and lettuce for something far from fussy but totally spot on. Gumbo is flavorful and hearty.

Fred's Meat & Bread
Cuisine: American

Located in the Krog Street Market, what this contemporary space lacks in size it makes up for in charm. The concept is straightforward: sandwiches of all varieties from burgers and oyster po'boys to bahn mi and cheesesteaks. Each one is messy-delicious and over the top in the best possible way, as in the pimento cheese club with house-made pimento cheese, roasted poblanos, fried green tomatoes and bacon sandwiched between bread and seared. Meanwhile, the Italian grinder with all the meats, melty provolone cheese, garlic aioli and cherry pepper relish knocks it out of the park. Of course, there must be fries, and the barbecue version, with barbecue seasoning and a white barbecue sauce for dipping, won't disappoint.

Heirloom Market BBQ
Cuisine: Barbecue

Co-Chefs Cody Taylor and Chef Jiyeon Lee have cooked up something entirely new at Heirloom Market. Blending their Southern and Korean heritage and flavors, they've created a mash-up that's nothing short of fantastic inside a small spot that happens to share space with a liquor store. What it lacks in size it delivers in flavor, though, and it's easy to see why the Korean pork, smoked and braised in a sweet-spicy sauce, is a signature dish. BBQ traditionalists will want to dig in to the brisket that's unfussed with but oh-so-tender and tasty. For a clever take on a Southern classic, try the green tomato kimchi mixed with sliced jalapeños and radish. Sauces, like the mustardy Hotlanta and pepper-vinegar Settler, are worth a shake.

Little Bear
Cuisine: Contemporary

Chef Jarrett Stieber pulls inspiration from around the globe at this restaurant, nestled within the Summerhill area. He presides over an open kitchen where an eclectic, contemporary menu is frequently changing and a prix fixe offering includes dishes not found on the à la carte. You may dine on items such as house-cured rainbow trout with kraut yogurt, shaved cured egg yolk, and everything bagel powder or pork döner sausage with hoppin’ john fried rice. Leave your expectations at the door, as evidenced in the mushroom soup with a warm, bitter chocolate broth, pickled zucchini, pak choi and a wallop of flavor. La Zi Ji-style chicken thigh with strawberry sauce delivers a spring twist on a classic Chinese dish, while citrus custard with a sweet cucumber relish is a perfect finish.

Superica
Cuisine: Tex-Mex

There's nearly a dozen of these popular spots around, but it's this original at Krog Street Market that started it all. There is a contemporary industrial feel here, with high ceilings, a large bar, and an open kitchen. A buzzy vibe adds to the amiable ambience, but it's the food that lures the crowds—Tex-Mex cooking that is as enjoyable as it is approachable. Start with the paper-thin tortillas and salsa that arrive almost immediately before moving on to shareable queso fundido that can be pumped up with vegetables, shrimp, or chorizo. Saucy, cheesy enchiladas served with rice and beans are a go-to order or opt for tacos al carbon with flour tortillas norteña, smoked onions, and flavorful protein selections. Ice-cold margaritas are the perfect accompaniment, naturally.

The Busy Bee
Cuisine: Southern

In the hospitality business, restaurants often come and go, but not The Busy Bee. Open since 1947, it's an Atlanta institution. Everyone has come through these doors, including Martin Luther King Jr. It may be big on heart, but this spot, with tile floors, booths, a stool-lined counter and walls hung with framed photos, is tiny. Still, they're making a big impression with old-fashioned Southern/soul food. Plenty come time and again for their favorites, but daily specials are worth a try. Pick a protein, like the fried chicken that's oh-so-crispy and juicy, then order a slew of slides, including the tangy-sweet beans. Wash it all down with a sweet tea or lemonade. Of course, there must be dessert; peach or blackberry cobbler are exactly what you need.

Whoopsie's
Cuisine: American

Make no mistake— Whoopsie's is a fun, quirky spot where you'll yearn to be a regular. If you do, you won't be bored, as their menu is a constantly evolving mix of cold dishes, hot dishes that also work well as sides, and a daily changing protein (think prime rib one day and roasted chicken thighs with golden-brown skin another), plus a sandwich of the day. You won't leave hungry, as the portions are generous, and the cooking is humble but well executed. Kick things off with the Southern snack tray, served on a plastic cafeteria tray with the various compartments filled with a collection of Southern Classics like pimento cheese spread, chow chow, pickled veggies, and pork terrine. One dessert is offered daily. If it's the pecan pie, it's a fitting finale.

Avondale Estates

Duluth

Roswell

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The Full List of All MICHELIN Guide Restaurants in Atlanta  

All the Stars in The MICHELIN Guide American South 2025

The Best Value Restaurants in the American South

Hero image: Brandon Amato / Omakase Table