MICHELIN Guide Inspectors spend the year on the road uncovering the best restaurants to recommend—and what they've found is too good to keep a secret. Whet your appetite with a sneak peek of the 2023 MICHELIN Guide New York—14 new additions across Manhattan, Brooklyn, and Westchester. Bon appétit!
C as in Charlie (Greenwich Village)Cuisine: Fusion
Chef Eric JaeHo Choi's spot flies under the radar, but with this wildly creative, cultural collision cooking, it deserves to be top of mind. They're having plenty of fun from start to finish with items such as Seoul’sbury steak with galbi jus and gruyere grits, shrimp toast rolls, and banana pudding with misugaru and meringue.
Lord's (Greenwich Village)Cuisine: English
Those longing for English cuisine would benefit from a stop by Lord's. The vibe is straight out of London at this meat-centric restaurant with a nose to tail ethos from Chef Ed Szymanski and Patricia Howard. Come on a cold day for hearty English classics with a touch of creativity (think curried lamb scotch egg).
Shmoné (Greenwich Village)Cuisine: Israeli
This small space punches way above its weight with dazzling neo-Levantine cuisine. Many kitchens boast about using fresh ingredients, however Shmoné takes that philosophy to another level, recreating the entire menu daily.
Claud (East Village)Cuisine: European
Owned by Chase Sinzer, who pours the wine, and Chef Joshua Pinsky, who mans the stoves, Claud is a sleek and stylish place a few steps below street level. A shared plates style informs the menu, and the cooking is ingredient-focused and values substance over style.
Coco Shack (Soho)Cuisine: Seafood
Restaurateur Pino Luongo and an ace kitchen team are behind this little spot that's more jewel box than shack. An open kitchen anchors the space, plating seafood rooted in the Mediterranean but bearing influences from around the world.
Ipanema (Midtown West)Cuisine: Brazilian
With a culinary history stretching back to 1988, the Pedro family continues to make their mark with this newly reborn and reimagined restaurant. Find Brazilian and Portuguese classics refreshed and fine-tuned with quality proteins, sharp plating, and keen sauce-work.
Le Rock (Midtown West)Cuisine: Contemporary
No stranger to crowds, the team behind Frenchette has quickly found its footing on the ground floor of bustling Rockefeller Center. This is one of the more refined restaurants to open in the area in years, and the crowds have caught on immediately.
53 (Midtown West)Cuisine: Asian
It is only fitting that this newcomer dazzles with all the style and smarts of next-door neighbor the Museum of Modern Art. Courtesy of the Altamarea Group, this Pan-Asian restaurant delivers familiar Chinese and Singaporean favorites with fantastic precision.
Joji (Midtown East)Cuisine: Japanese
Jōji has big expectations (and commensurate pricing) but this omakase spot where tradition reigns never feels stuffy and rises to the challenge. From the selection of fish (largely sourced from the Toyosu Market) to the variety of dishes, a meal here hits all the right notes.
Koloman (Gramercy)Cuisine: Contemporary
The Ace Hotel's latest dining outlet, Koloman, has a timeless appeal. It's old world-meets-new on the menu, where Chef Markus Glocker and his team take French and Viennese classics and render them with modern sophistication.
KRU (Williamsburg)Cuisine: Thai
Husband-and-wife Chefs Ohm Suansilphong and Kiki Supap are behind KRU, which means "guru." And with this pair at the helm, you'll get a lesson in traditional Thai dishes albeit ones that have been spruced up in a decidedly contemporary way.
Augustine’s Salumeria (Mamaroneck)Cuisine: Contemporary
Chef and co-owner Marc Taxiera takes full advantage of the proximity to Westchester's top farmers and fish at Augustine's Salumeria, a full-fledged restaurant with a part-time counter proffering charcuterie and cheese. There's plenty on this Italian-leaning locavore menu but the kitchen also offers a handful of nightly specials.
La Cremaillere (Bedford)Cuisine: French
Set within a 1750s farmhouse in the heart of well-heeled Bedford, La Crémaillère is supremely charming. Chef Thomas Frank's kitchen has a clear reverence for ingredients and brings delicious balance to the fore with imagination and razor-sharp execution.
Town House (New Rochelle)Cuisine: Contemporary
New Rochelle has upped the game with an enlivened dining scene and Town House is leading the charge. Chef Chris dos Reis delivers on the promise of American brasserie food with starters such as charred squid over a sunchoke-squid-ink puree.
Hero image: C as in Charlie
© Will Blunt/StarChefs/C as in Charlie