The restaurant world never stands still—chefs are on the move, kitchens are being transformed, and menus are reinvented by the week. That whirlwind of creativity can make it tough to know what’s worth your table reservation though. That’s where we come in: we’ve scouted the city’s most buzzed-about newcomers, their signature dishes, and laid out exactly what you need to order (and why).
From John Fraser’s latest collaboration with Juan Santa Cruz to chef Jiho Kim breathing new life into previous One MICHELIN Star Joomak Banjum, these MICHELIN Guide alumni prove that their sophomore efforts are every bit as thrilling as their debuts. Read on to discover the freshest openings, the stories behind their kitchens, and the dishes that are already making waves.
Le Fleur Rouge, Owner Aric Ao
392 5th Ave, Brooklyn, NY 11215
The idea behind Le Fleur Rogue, according to owner Aric Ao (the same time behind Bib Gourmand Hupo), came from a desire to blend two rich cultural legacies—French refinement and Chinese tradition—into a single immersive experience. “We were inspired by the jazz clubs of 1930’s Shanghai. It’s not just a restaurant, it’s a story told through food, sound, and atmosphere,” explains Ao. For Le Fleur Rogue, that inspiration takes life in the form of a bold and modern menu, live jazz music, and intimate interiors.
Courtesy of chef Jiwon Kim (One MICHELIN Stars Kochi and Mari) the food here is a blend of classical French techniques with regional Chinese flavors and ingredients. Items like shrimp French toast, beef and broccoli (au poivre with American wagyu and peppercorn fries), and Tai Chi fried rice (duck confit, foie gras, and squid ink) puts chef Kim’s culinary creativity and mastery on full display. “This isn’t your typical fusion—it’s a cultural conversation on the plate,” adds Ao.
“We want you to feel like you are stepping into a hidden club in 1930’s Shanghai—with every plate, pour, and performance contributing to the atmosphere,” says Ao.
What are some lessons you’ve learned from Hupo?
One key lesson we’ve learned from Hupo is the importance of cultural diversity in our offerings. While Hupo has a strong foundation in Asian cuisine, it taught us not to limit ourselves to one culinary tradition.What led to the decision to focus on French-Chinese fusion?
Our original concept was inspired by the history and culture of Shanghai’s golden era of jazz and French Concession. We decided to deepen that connection by developing our own creative fusion of French and Chinese cuisine.What are some crowd favorites from the new menu?
The “Beef & Broccoli” au poivre, our shrimp French toast, and Tai Chi fried rice have been some items from the menu that stand out. Our Shanghai 75 cocktail is another crowd favorite—oral, sparkling, and slightly unexpected.
What is one thing your audience should know about Le Fleur Rogue?
In the 1930’s, Shanghai was known as the “Paris of the East”. It was a glamorous and international hub of jazz, fashion, and culinary experimentation. The French Concession influenced everything—from architecture to cafe culture; while Shidaiqu (a unique blend of jazz and Chinese melodies) defined the city’s soundtrack. Le Fleur Rogue pays homage to that rich cultural moment, reimagined for Brooklyn today.
Guests can expect weekly jazz nights every Wednesday and Thursday, along with upcoming brunch and happy hour menus, and exciting collaborations with local Park Slope businesses—such as Breadivore Bakery, operated by Cixiu Gao (former sous chef at Bouchon Bakery and Three MICHELIN Star Per Se).
Our beverage program, led by Joo Lee, features French wines alongside funky orange wines from a new generation of natural winemakers. It’s all about balance: elegant enough to pair with duck confit and foie gras, yet casual and expressive enough for shrimp French toast and spicy fried chicken.
Joomak, Chef Jiho Kim
401 West St, New York, NY 10014
Joomak is chef Jiho Kim’s (former One MICHELIN Star Joomak Banjum and Two MICHELIN Star The Modern) new iteration of Joomak Banjum. Instead of Koreatown, however, the new restaurant finds itself tucked inside the Maison Hudson. “I’ve always wanted a presence in Koreatown, but the high real estate and operation costs prompted me to create a new, more sustainable concept with Joomak,” explains chef Kim.
The neighborhood concept features a more refined and focused eight-course tasting menu ($230 per person); with dishes like the three-bite Amuse Bouche (inspired by iconic NYC bites), Norwegian king crab, and a langoustine dish influenced by both bouillabaisse and Korean maeun-tang.
“I’ve always dreamed of opening my own restaurant with food that reflects my personal journey and cultural fusion,” says chef Kim. “Inspired by Korean flavors and infused with classic French culinary techniques, along with pastry arts, we hope to provide guests with a memorable and exceptional dining experience where they feel genuinely valued and appreciated.”
What was the starting point/inspiration behind the menu?
Our menu is driven by seasonal ingredients, which we reinterpret through a fusion of classic techniques and contemporary creativity. We incorporate pastry methods to add innovation, and our bar tasting menu serves as a platform for research and development, exploring new flavor pairings for future menus.You’ve been part of several MICHELIN-STARRED establishments (Joomak Banjum, The Modern). What lessons have you learned?
Consistency and attention to detail are crucial. Achieving and maintaining a Michelin star is incredibly demanding, but sustaining that level of excellence is even more challenging. Success hinges on a balanced approach to both creation and execution.Are there any ingredients that the team is highlighting or celebrating with the menu?
Yes, we’re currently sourcing small batch artisanal Korean ingredients such as Gochujang and Deanjang from local Korean families. These exclusive supplies allow us to showcase authentic flavors and support local producers.
What is one thing your audience should know about Joomak?
Our approach to hospitality is rooted in the belief that treating people well is fundamental. Throughout my life, I’ve learned that genuine hospitality is the cornerstone of a memorable dining experience.What is your favorite dish from the new menu?
Caviar with dill custard, asparagus, and Meyer lemon beurre monté. My chef de cuisine, Truman Parsons, and I collaborated on this dish, combining classic French techniques with pastry artistry to create something truly special.Fish Cheeks, Co-founder of 55 Hospitality (Fish Cheeks, Bangkok Supper Club) Jennifer Saesue
661 Driggs Ave, Brooklyn, NY 11211
Fish Cheeks, one of Noho’s most popular Thai seafood eateries, is coming to Brooklyn! The starting point behind the focus on seafood, according to Saesue, stems from the desire to showcase seafood dishes from across Thailand.
“We wanted to create something different, a place that was more than just pad Thai, pad see ew, and rainbow curry,” explains Saesue. “Seafood, specifically, was underrepresented in Thai restaurants, even though seafood plays a major role in our food culture.” The Brooklyn location will share the same philosophy and menu, along with new exclusive dishes like marinated raw crab and mama tom yum noodles.
“We want to show people that Thai cuisine is so much more than just a one-page menu,” adds Saesue. “There are endless dishes, ingredients, and regions to explore, and we’ve only just begun to scratch the surface.”
What was the starting point/inspiration behind the menu?
One of our chefs made this incredible coconut crab curry, and it was so delicious that we decided to build the menu around it. We knew how important curry is to Thai cuisine, but what really sets a curry apart is how it’s made. We committed to doing it our own way—no canned products, and curry paste made from scratch.What are some lessons you’ve learned from Bangkok Supper Club and Fish Cheeks’ (NoHo location) success?
I’ve learned that people are a lot more open-minded than we sometimes give them credit for. If you present something in an approachable way, people are more willing and even excited to try it. For example, take the new marinated raw crab dish at Fish Cheeks in Williamsburg. We had wanted to put it on the menu for a long time, but we knew the timing wasn’t right—people just weren’t ready for it yet. Now, with the popularity of Korean soy-marinated crab, there’s a reference point. We use a different sauce, but the idea feels a little more familiar. Even if it’s something people might normally shy away from, they’re much more open to trying it now.Is/Are there any ingredient(s) that the team is highlighting/celebrating with the menu?
Seafood in general. We use a lot of crab, fish, and shrimp. Focusing on seafood and how it’s used in each dish is something we pride ourselves on. Even in the way we prepare fish—for example, one of our original best-sellers was deep-fried fish with fish sauce and crispy garlic on top. What made it different was how we fabricated the fish: we cut it from the back instead of the belly. It took us a long time to find vendors who would do it that way for us. But now, if you look around, a lot of restaurants have adopted that method.How did the design/decor/music all come together? How does it relate to the menu/beverage list?
We were very intentional with the design for both locations. We didn’t want it to scream "Thai restaurant.” Instead, we wanted it to feel like a great restaurant that happens to serve Thai food. We included subtle nods to Thailand, like fish-scale patterns inspired by temple roofs and white paneling based on traditional Thai woodwork. The Thai elements are there, but they’re understated — meaningful to us, even if guests don’t immediately recognize them.What is one thing your audience should know about Fish Cheeks?
We want everyone to feel welcome to try our food, whether or not they’re experienced with Thai cuisine. Our menu has everything from oysters and crab fried rice to steamed fish and coconut crab curry. We’ve designed it so that even if it’s your first time trying Thai food, you’ll find something…and while there’s a common misconception that all Thai food is super spicy—that’s not the case here.
What is your favorite dish from the new menu?
It’s so hard to pick because they are so different. The Mama tom yum noodle dish we’re introducing is inspired by Thai instant noodles—it's super nostalgic and reminds me of childhood. We’re mixing the ramen noodles with real tom yum soup and lots of seafood, which is really exciting, and I hope people love it as much as we do. I also love the marinated raw crab — it’s a favorite of mine. It's one of those dishes that takes time to build trust with guests, but once they try it, they’re hooked. It’s similar to our shrimp in crab sauce–it started out as a hard sell, but now it’s becoming a favorite. Obvio, chef John Fraser
3 E 28th St, New York, NY 10016
Brought to you by Juan Santa Cruz and John Fraser (Ardor), Obvio might just be one of New York City’s hottest boîtes. The Latin-inspired space marks the second collaboration between the two, and will feature agave-based spirits for the bar program, along with a seasonal menu filled with floral and spices.
“We wanted to create a menu that could span the course of the evening and be great at 5:00PM, 9:00PM, and late night,” says chef Fraser. “Flatiron is such an exciting place, and we wanted the menu to reflect that vibrancy.”
The versatile menu, along with the bar program, courtesy of Amy Racine (Tatiana, One MICHELIN Star Lilac, The Times Square EDITION), and elegant interiors (yellow-light lamps and a giraffe print), were designed with one goal in mind: to be what a “new New York City downtown lounge” looks, sounds, and tastes like.
What are some lessons you’ve learned throughout your culinary career?
It's been a long one! As a younger creative, I was more interested in shock value. As I've matured as a chef and creative, however, my focus has become more on meeting people where they are and a focus on the quality inside of familiarity, as opposed to pulling people out of their comfort zone.How has it been to collaborate with Juan Santa Cruz?
This is our second collaboration with Juan, it's incredible to step inside his world, his obsession with quality and ability to see and design into the future is world-class.What led to the decision to focus on agave-based spirits for the bar program?
Agave-based spirits exhibit a range in a way that almost no other spirit does. For example, I had no idea there was an agave spirit with the profile of gin. We chose to create what I would consider “classic cocktails”, but using agave as the base spirit—and the results are incredible. It feels to me like agave does the job of being festive and upbeat at the same time while being innovative and full of life.Is/Are there any ingredient(s) that the team is highlighting/celebrating with the menu?
In response to the agave program, we are using a lot of floral and spice. This can be seen in our caviar with pineapple and cilantro as well as our chicken sando, where we are using aji Amarillo.
Desert island must-haves from the restaurant?
I think it's the Burger, Obvio. The beef is of the Piedmontese breed, with a large grind, in the form of a thick patty. We toast the brioche bun with rosemary and butter, and the burger is seasoned with bourbon-infused peppercorns and charbroiled. We then round it out with white cheddar and pickles.
One of my favorites right now though is the shrimp petals. It’s sweet Maine shrimp, ground and piped into shiso leaves, then flash tempura fried. They’re perfect for sharing, and pairs well with our signature Paloma Claro.
Hero image: Joomak
