MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and their discoveries are too good to keep secret.
And with New York's ever-growing list of over 350 MICHELIN restaurants, it's only right for us to share our latest finds.
So whether it's Crane Club enjoyed by Taylor Swift or Chef Daniel Boulud's La Tête d’Or, wet your appetite with a sneak peek of the 2025 MICHELIN Guide New York selection, featuring 16 new additions spread across New York City.
Bon appetit!
Cafe Commerce
Cuisine: American
If the name sounds familiar, that's because it is. Cafe Commerce, a beloved West Village spot that closed a decade ago, is back, though now with a new location on the Upper East Side. Chef/owner Harold Moore whips up contemporary American dishes with French and Italian influences. In addition to dishes like sea scallops, beef carpaccio, and steak Diane, expect a few fan favorites from the previous iteration (the fantastic sweet potato tortellini, for one), as well as daily specials like fried chicken and rack of lamb. It's the kind of menu where there's always something for everyone, and the vibe makes it a classic weeknight outing. Don't even think of skipping the coconut cake, which has earned a loyal fan base. It's four layers of pure delight.
Chalong
Cuisine: Thai
From its Hell's Kitchen location to its shared plates-style menu, Chalong is ideal for the post-work or pre-show crowd. The space is simply designed with dark wood and touches of blue at the bar, while rattan lighting fixtures are breezy-beautiful and eye-catching. Traditional Southern Thai flavors are celebrated and on display in the kitchen's selection of curries, rice and noodle dishes, and seafood plates. Don't skip the baerng golae, or grilled shrimp tossed in coconut curry and topped with fried coconut. Garlic-braised ribs are fried and served with a side of rice for a satisfying plate, but don't fill up, as the mango sticky rice, topped with a scoop of coconut ice cream and diced mango, is non-negotiable.
Chez Fifi
Cuisine: French
From its posh address and classic French menu to its elegant wood-paneled dining room, Chez Fifi has quickly become the Upper East Side's hottest reservation, and it's easy to see why. The intimate space has room for a dozen or so tables, all draped in white tablecloths, and the kitchen echoes that traditional bent with time-honored favorites (think escargots a la Bourguignonne with garlic parsley butter and a baguette on the side). Lamb with carrot puree and braised lentils in a red wine sauce is spot on, while the baba au rhum steals the spotlight. The cake filled with caramelized pineapple is given a spirited tableside pour.
Crane Club
Cuisine: Steakhouse
With the backing of the global Tao Group Hospitality, Chef Melissa Rodriguez brings her refined touch to this ritzy steakhouse. A handsome bar leads into a sweeping dining room with banquettes galore and matching dark scarlet curtains that reach for the sky. Dinner begins with an impressive selection of breads, followed by must-order pastas like the squash tortellini. A custom-designed grill sears steaks from edge to edge and chars a lengthy roster of vegetable sides as well. Generously portioned desserts, like the banana farro layer cake with guava jam or the apple croissant crumble with malted oat gelato, set a new standard for steakhouse sweets. All the while, a fantastic wine list, smart cocktails, and suave servers keep dinner moving at a smooth pace.
Crevette
Cuisine: Seafood
From the team behind Lord’s and Dame comes this breezy, seafood destination inspired by the coasts of Spain and France. Dressed head to toe in white tablecloths and cream-colored walls, the wide dining room is a hive of activity, while the bar courts its own crowd. Vibrant, colorful dishes like Sicilian sashimi or peekytoe crab agnolotti with tomato butter feature top-quality ingredients and bright, satisfying flavors. Saffron rice with razor clams and lobster is ideal for solo diners, while the whole Dover sole with bearnaise is a feast for two. All of the desserts tempt, but fior di latte soft serve strikes a comfortably nostalgic chord. Cocktails keep the party going with a pointed selection of martinis and negronis.
Field Guide
Cuisine: Contemporary
Relaxed, yet sophisticated, Field Guide is perfectly at home in Williamsburg. The dining room shares a rustic-chic look with wood plank flooring, painted exposed brick, and linen-draped tables set with Shaker-style chairs. Meanwhile, Chef Tim Meyers's à la carte offers an ingredient-driven approach in a contemporary manner. Dishes reflect a hint of Mediterranean influence and feature nicely calibrated flavors. A tartlet shell filled with finely chopped fava bean and dressed with fresh mint leaves, lightly pickled shallot, and a dab of preserved lemon is a lovely start. Then, creamy saffron rice grits are a bold creation accented with white asparagus, toasted pine nuts, and a dollop of Jimmy Nardello pepper “jam” for a touch of sweet heat.
Heroes
Cuisine: Contemporary
From the team behind Air’s Champagne Parlor comes this SoHo hit where fashionable diners scooch into cozy, purple banquettes. The atmosphere is electric, but easy-going servers keep their cool, ever personable and attentive. Rows of Spanish turbot dangling in a dry-aging locker at the front signal ambition in the kitchen. Pulling inspiration from all over, the cooking can be a touch erratic, but there’s joy to be found in the brioche popover with black garlic butter or the crispy rice with eggplant puree and glazed maitake mushrooms. Dry-aged fish is an obvious order as well. There’s also no shortage of wine: The team has curated a dreamy, thoughtful selection that deserves extra attention.
Hyderabadi Zaiqa
Cuisine: Indian
Don't come with a big group expecting a seat, as this tiny Theater District spot only has a few tables and counter seats, but Mohammad Tarique Khan and Jayesh Naik deliver food with a big personality. Service is a rare cross between attentive and efficient, and the food comes out just as quickly. This is Indian cooking with a focus on Hyderabad, though regional favorites from the north and south also make an appearance on the menu. First up is the unmissable samosa, that flaky, golden-brown pyramid filled with a comforting blend of potatoes, peas, and spices. Then, opt for the goat fry biryani with an oval silver tray piled high with rice studded with tender, stewed bone-in goat meat. Fragrant and flavorful, it's served with a side of raita.
il Gigante
Cuisine: Italian
Tucked away in Ridgewood, Queens, this neighborhood gem has quickly become a local favorite for its Italian-American dishes served in a cozy setting. The offerings are simple but hit all the right notes, with daily specials, appetizers like cured meats and cheeses, fried calamari, and salads like arugula with pears, goat cheese, and caramelized walnuts dressed with balsamic, plus pastas like Bolognese and cacio e pepe. Main dishes include branzino and breaded pork cutlet. One dish not to miss? Lasagna alla Bolognese, a perfect rendition of a classic that's sided by a small mug filled with grated parm for sprinkling on top. End with tiramisu, of course.
La Dong
Cuisine: Vietnamese
From the team behind Pranakhon comes this handsome new restaurant just off Union Square. Wooden arches, private booths, and lotus-shaped lamp fixtures make for a colorful, Colonial-era stage to match the kitchen’s soul-satisfying Vietnamese cooking. Of course you will find the expected banh mi and summer rolls, but consider corralling a group of friends and digging deep on the chef’s special menu. A fantastic, clever riff on the Vietnamese turmeric crepe arrives with plucky shrimp and a basket of fresh herbs. Little steamed rice cakes arrive garnished with shallots and garlic. Best of all? Thin slivers of Miyazaki A5 wagyu adorn a superb, fragrant bowl of pho that’s poured tableside and capable of brightening up the dreariest of days.
La Tête d’Or
Cuisine: Steakhouse
Glamorous and grand, this Flatiron district looker is a reminder of what steakhouses can be in their most satisfying and beautiful form. Thank Chef Daniel Boulud, who brings his signature French flair to this classic genre. Start in the bar, a striking stage with leather-paneled walls and smart cocktails, before heading to the table. The setting is expansive with soaring ceilings, walnut floors, and servers positioned like turrets, ready to swoop in at any moment. Indeed, this is a room where deals get done. Caesar salads made tableside and prime rib sliced on roving trolleys up the charm on a menu that covers all the bases with dry-aged steaks, prime seafood, and ice cream sundaes. Expense accounts will take to the top-shelf Bordeaux and private dining rooms.
Ly Ly Vietnam Cookhouse
Cuisine: Vietnamese
Orange-and-white checkered floors, mustard-colored booths, and paper mâché flowers suspended from the ceiling—this Upper East Side spot is just plain charming. It's the kind of place you want to drop in on a cold winter's night to boost your mood but don't let the whimsical vibe fool you, as the Vietnamese dishes are seriously good. The concise offerings range from rolls and appetizers to larger plates like shaking beef. Kick off a meal with a plate of crispy spring rolls filled with pork, mushrooms, and glass noodles before moving on to a Vietnamese crepe with pork belly and nuoc mam sauce. Of course, pho is a must and the "UES" bowl doesn't disappoint with its complex 20-hour broth and meltingly tender five-spice smoked short rib.
Santi
Cuisine: Italian
Santi is Chef Michael White's paen to the Mediterranean in the heart of Midtown. There may be multiple spaces within, but this stunning spot feels intimate, making it a perfect date-night reservation. The menu draws on White's experience in the South of France and the Amalfi Coast with crudités di mare like prawns with pistachio, antipasti like butternut squash soup, primi including gnocchi and risotto, and secondi ranging from grilled steak to sea bass. Orecchiette tossed with blue crab and sea urchin is a highlight, as is the pan-roasted veal chop plated with pancetta-wrapped, charred radicchio. In a final bow, Delizie al Limone pays tribute to the Italian coast with white chocolate-covered sponge cake filled with limoncello cream and basil whipped cream.
Sempre Oggi
Cuisine: Italian
From its apartments to its restaurants, New York is well known for its diminutive spaces. And then there's Sempre Oggi. This Upper West Side spot is the exact opposite. Cavernous and contemporary with gold busts enhancing the space, it's Italian in every way, especially on the menu. While they have plenty of the usual suspects, these dishes are given a bit of flair (think fresh calamari with fresh herbs and crème fraîche). Order the rigatoni for a plate of house-made pasta interlaced with crispy guanciale and sauteed onion in a roasted tomato sauce, then for dessert, go classic tiramisu for an on-point iteration in all of its fluffy, creamy delight.
Sinsa
Cuisine: Korean
Dry-aged and salt-cured fluke is set in a striking chogochujang sauce is perhaps the first clue that something is afoot at this East Village wine bar. The credit belongs to a talented team that puts considerably more oomph and thought into a short, playful, Korean-inspired menu. Truffle gim risotto with mushrooms, donkatsu au poivre with lemon herb rice, and galbi bourguignon with crispy rice cakes deliver flavor and flair in spades. Everything is designed to be shared, except maybe dessert. Granita with candied Asian pear and date crème fraiche is an elegantly refreshing send-off you’ll want all to yourself. The room itself is a simple one with wine bottles lining the sides, and friendly servers keeping pace.
Smithereens
Cuisine: Seafood
In the style of a New England seafood joint, this subterranean restaurant in the East Village is cool in all the right ways. Tables and counters fill every nook and cranny of this cozy, dimly lit hangout where Chef Nick Tamburo delivers a tight menu that is light on meat and heavy on seafood. Think amberjack belly grilled over binchotan charcoal, Boston mackerel brightened with seaweed and ginger, or a hearty bowl of beans rich with shrimp, uni, and squid. Talented sommelier Nikita Malhotra has built a wine list to match, offering mostly white wines that are bright and high-energy. For dessert, take a chance on the celery root float. Original, sophisticated, and utterly delicious, it has all the makings of a brilliant signature finale.
Hero image: Evan Sung / Crane Club
Thumb image: Oliver Forti Jevremov / Field Guide
