Our Most Searched MICHELIN Bib Gourmand Restaurants in the U.S. and Canada

Enoteca Maria

Enoteca Maria is just blocks from St. George Terminal and brought to you by Joe Scaravella, whose cookbook, Nonna’s House, has been earning him (and this tiny gem) much applause. This is the kind of place where the phone is always ringing and it's perpetually packed with guests eager to sample the cooking, which changes nightly depending on which nonnas are cooking. There is a clear adoration for these stars of the show.

Inspector notes: "Expect soul-soothing dishes like Nonna Zoraida from Paraguay's traditional vori vori, a dish of chicken soup with cheese and cornmeal dumplings, shredded chicken, and vegetables. Meanwhile, if Nonna Yumi from Japan is in the kitchen, you'll find a Hokkaido kombu seaweed salad with house-made yuzu-ginger vinaigrette."

Dumpling Home

A prime corner location in the Theater District lures in the crowds, who clearly work up an appetite by walking by table after table of bamboo steamers stacked to the sky. From open till close, chefs in the back wrap and fold everything by hand, and unlike most kitchens that are content to offer just a typical pork variety, fillings here include chicken, beef, and our favorite, a Sichuan-inspired numbing pork.

Inspector notes: "You can try the pan-fried baos, poke at the crispy green onion pancakes and sample the hand-pulled noodles, but please, read the room—and the awning that wraps around the building. This casual eatery excels in the delicate art of soup dumplings, which arrive with supple skins and spoonfuls of delicious broth far clearer and more distilled than most. "

Little Bear

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.

Inspector notes: "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."

Bungalow

Chef Vikas Khanna has struck out on his own at this warm and welcoming dining room where pale pink walls, colorful murals, and a bar with carved panels set a stunning tone. It's always bustling and securing a reservation may be difficult, with diners eagerly lining up early to snag a walk-in spot.

Inspector notes: "Once you've found a seat, start with one of their unique cocktails (think turmeric-infused tequila and chili-infused mezcal), then tuck into contemporary Indian cuisine that showcases the diverse culinary traditions of India's 28 states. The kitchen's talent shines in standout dishes like the five cheese kulcha (stuffed flatbread) and yogurt kebabs wrapped in crispy kataifi pastry and served with a bright pickled cabbage puree and spicy mango coulis."

Read More: Chef Vikas Khanna’s Favorite New York City Restaurants

L’Ardente

Many diners walking into East End's shiny Capitol Crossing development already know what they’re ordering. Chef David Deshaies' 40-layer lasagna has captivated the city’s attention and rightfully so.

Inspector notes: "Tender short rib, truffled mornay, and razor-thin sheets of pasta make for a delicious trinity that tastes as good as it looks. With soaring ceilings and windows to match, this Italian kitchen has plenty more to offer. A wood-burning grill and pizza oven allude to its other strengths—sit at the counter to watch them fly out. Bucatini cacio e pepe or gnocchi with meaty lamb ragu are just a few of the dishes that satisfy. Do save room for dessert, especially the seasoned lime mousse with black currant sauce."

Ciccio Mio

The Hogsalt restaurant group isn’t known for restraint and this is certainly true of its latest venture—a saucy, Italian-American looker that goes full-speed ahead in its charming, throwback setting, with bold flavors and hearty portions.

Inspector notes: "Pastas are made in-house, and first timers will want to sample the lasagna Bolognese rotolo, a creative riff on the classic and far lighter than it sounds. Chicken Parmesan is another favorite, but groups should also consider the vesuvio, a Chicago preparation that promises a juicy half-chicken with crisped skin and a moat of impossibly crispy potato wedges in white wine sauce. Stuffed? There must be dessert, especially that towering swirl of fior di latte gelato dusted in fennel pollen and drizzled with chestnut honey."

LOLA 55

There may be plenty of taquerias around town, but this East Village gem is of a slightly different breed. The airy space, with its high ceilings, concrete floors and a full bar with lounge, reads über-cool. 

Inspector notes: "Their tacos are what draw the crowds. The variations on offer here lean more sophisticated with creative combinations such as baby carrot adobada and squash blossom relleno. Ribeye carne asada cooked to order on the mesquite wood-burning grill or achiote-rubbed pork belly with grilled pineapple are just some of the winners. Posole verde is comfort in a bowl, while fried masa disks are plain delectable. Remember to save room for the Mexican mole-chocolate ice cream and addictively crunchy churros."

Gary’s

It's easy to be won over by this convivial neighborhood spot, which owes its easygoing charms to the combined efforts of partners Bailey Hayward and Mathew Bishop (who oversee the service and the kitchen, respectively).

Inspector notes: "To match the relaxed, friendly vibe, the cuisine is rustic and approachable, offering hearty dishes that draw inspiration from French country cooking, as in asparagus with saffron rouille, or pork collar with parsley sauce—and don't miss out on the fluffy, freshly baked rye rolls, served with green garlic butter. For a final slather of indulgence, do order dessert, like a rum baba soaked with chamomile-scented syrup and capped with a ribbon of decadent pistachio custard and a cloud of chantilly."

UniGirl

Set within the Mills Market, this casual concept from Chef/owner William Shen (and named for his pup, Uni) draws a line before it's even open. It's no wonder, as everyone is here clamoring for a taste of their onigiri, on offer until they sell out.

Inspector notes: "The menu is a moving target, with ever-changing availability alongside a host of daily specials like a Japanese curry hash brown (if you're lucky). Made and served in sealed bags, the classic triangles are best eaten immediately while the filling and rice are still warm. It's all spot-on, whether filled with a crispy fried chicken thigh or tuna enlivened with mustard. Unagi is a fan favorite, with cubes of barbecued freshwater eel enhanced with a sweet sauce complemented by the well-seasoned rice."

Read More: This Converted Supermarket is a MICHELIN Hot Spot

Cattleack Barbecue

If the line wrapped around the building doesn't clue you in, you'll know you've arrived at Cattleack Barbeque when the heady scent of wood smoke drifts along in the breeze. Owner and pitmaster Andrew Castelan highlights the classics, using oak and hickory wood for his barbecued meats, which change daily.

Inspector notes: Brisket and pork ribs are must-orders, but the specials, like a pork steak or wagyu pastrami brisket, are a close second. The meat is flavorful enough on its own, but bottles of their bright and tangy sauce are on every table. Of course, no barbecue spot worth its salt shirks the sides, and here, greens and burnt end beans or street corn are two winners. When they ask if you want cornbread, the answer is always a resounding yes."

Sunnys Chinese

In the belly of Kensington Market, down a hallway that nearly looks like a dead-end, you will find the door to this high-energy hotspot. There’s no turning back, as the packed-out room is constantly buzzing with groups huddled around Chinese homestyle dishes pulled from Sichuan to Guangdong. Spicy, fiery, crispy, smoky – the high-wattage cooking is a total delight, as the kitchen pulls no punches at every possible junction.

Inspector notes: "Tripe and beef shank coated in chili oil is a good start before launching into the charred silver needle noodles. Best of all might be the grilled chicken thigh coated in cumin, chili and pepper. To finish, the crispy Hong Kong French Toast with black sesame jam and oolong condensed milk short-circuits all manner of restraint."

La Diabla Pozole y Mezcal

This Larimer Street spot from chef Jose Avila is no fuss and no frills but all heart. Inside, it's equal parts cozy and colorful with dark, unpolished wood floors and vibrant walls. In case the name didn't give it away, pozole is the star of the show.

Inspector notes: "They feature the typical rojo and verde broths as well as white, black (with a smoky char from roasted chilies) and vegetarian—eschewing pork for mushroom and chayote. It's an impressive take on a Mexican staple. Customize the protein and opt for the tender and flavorful pork, and order a mezcal from their extensive selection. Should pozole not call your name, there are tacos and pambazos on offer, and on weekends, mornings are met with chilaquiles and a concha French toast that's worth an early wake-up call."

Hero image: Tara White / Ciccio Mio
Thumb image: Gabriella Valladares / Little Bear