New Additions to MICHELIN Guide New York April 2024

Bangkok Supper Club
Cuisine: Thai

This spot with Chef Max Wittawat at the helm is very chic and on trend with a contemporary Thai menu pulling from family recipes while adding a touch of refinement. The product quality and execution are exacting, and even dishes that seem simple, as in the fiery scallop ceviche with watermelon chili granita, are impactful and play on dramatic contrasts. The deep-fried pork cheeks served sliced over savory garlic-baked rice are highly recommended. Loaded with flavor, each bite alternates between the sweet-tender pork and the savory-delicious rice. For dessert, cubes of a coconut chiffon cake topped with a pandan custard are nestled inside a young coconut. A creative cocktail menu showcases as much care as the food. 

Bar Miller
Cuisine: Sushi

From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter). These confident chefs deliver an omakase that is a showpiece of local sourcing—even the rice is sourced from New York. Their personality is evident in dishes such as daikon vichyssoise with Wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts like the amazake, or fermented rice porridge, as well as corn gelato with caviar round out the singular experience.

Barrio
Cuisine: Puerto Rican

Barrio may not be directly accessible by subway, but that doesn't stop the locals and those in the know from making their way over to this Puerto Rican hot spot. Inside, it's hip and colorful, with plush banquette seating, pendant lights and an ever-busy bar. Start with the hummus made from gandules and chickpeas. Chunky and a bit tart and sided by crisped plantain chips, it's a nice twist on the classic. Tuck in to a heaping plate of barbecue tamarind-glazed, slow-cooked pork ribs. Tender and well-spiced, they're slightly sweet and utterly delicious. Carne con papa plates a ribeye steak with garlic mashed potatoes and charred Brussels sprouts for a satisfying meal.

Cecily
Cuisine: American

What happens when alums from Estela and The Four Horsemen come together under one roof? Only good things. This little restaurant in Greenpoint has all the makings of a neighborhood essential, thanks to its relaxed staff, an impressively lengthy and thoughtful wine list, and food that goes far beyond the usual meat-and-cheese offerings of a bar. Boldy seasoned and perfectly pitched, the no-nonsense cooking is at once hearty and satisfying. Fried rabbit with ramp agrodolce is a meal on its own, but you’ll also want to order some thick toast piled on with mussels and pancetta and served in a knockout Calabrian chili butter. Any lingering appetites can finish off with a very shareable and very satisfying pan-roasted Berkshire pork chop.

Chef's Table at Brooklyn Fare
Cuisine: Contemporary

This famed address hidden in the back corner of a Hell’s Kitchen grocery store now enters a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase a refined, Japanese-French style. Recent highlights include langoustine with yuzu and koshihikari rice, a large sea scallop in a lush brown butter sauce, and a slender block of turbot with firefly squid sauce and herb-oil swirled buttermilk. All the while, a faultless service team keeps close watch from all corners of the room.

L’abeille à Côté
Cuisine: French

This jewel box of a restaurant is something of a rarity, as small dining rooms with even smaller menus are harder and harder to come by these days. To describe this as a bistro or remotely casual makes sense only in comparison to its next-door, tasting-menu-only sibling. Otherwise, this is a refined operation with handsome wood floors and tables, marble finishes, and a French-Japanese cooking style that makes the most of high-quality product. Think croquettes but filled with plump lobster meat or risotto finished with a runny Jidori egg and shaved white truffles. Nothing here is inexpensive or everyday, but for those who appreciate intimacy, privacy, and quality, it is a welcome addition to the neighborhood.

Moono
Cuisine: Korean

The front doesn’t look like much, but the latest opening from the talented Jua team on the edge of Koreatown captivates from the start. No need to rush: Start at the intimate bar, where Korean spirits are blended beautifully into sophisticated cocktails. Further in, find a two-story dining room washed over in warm, honeyed tones with stained glass windows and ceilings that reach for the sky. The Korean cooking is elegant without being fussy: Think twice-fried chicken and beef tartare alongside a brilliant, dry-aged branzino that’s grilled until the skin is as chip-crisp and served with soy mustard sauce. Bubbling hotpots, a picture-perfect bowl of Queen’s Gold rice topped with a mountain of uni, and noodles round out the selection.

Nōksu
Cuisine: Contemporary

Eating underground in the subway system may not sound appealing, but that hasn't stopped Chef Dae Kim. In the heart of Koreatown at Herald Square behind a code-locked door, find a black marble counter that stretches the length of the room. Every chef is armed with tweezers to manage and primp gorgeous dishes that are largely contemporary in their design. Seafood is a serious focus with the likes of crab, fluke, clams, and mackerel. The restaurant’s signature is obvious once you spot the flock of pigeons dry-aging in a fridge. Against the backdrop of 80s hits playing overhead, a chef holds the bird up and repeatedly ladles hot oil over it in the style of Beijing duck. It’s a defining reminder that in New York City, anything can happen anywhere.

Shota Omakase
Cuisine: Japanese

Far from the subway stop on a quiet street in Williamsburg, find this welcoming omakase counter hidden away near Domino Park. Chef Cheng Lin sets the tone as a friendly, relaxed guide for the night’s proceedings. And whereas some chefs practically take vows of silence with regards to sourcing and technique, he is quick to share where in Japan the fish is from, why he uses Inochi-no Ichi rice, and what it took to find his special aged soys and vinegars. His intentionality delivers in the form of excellent, seasonal product and a fine-tuned parade of nigiri, for which the rice is refreshed repeatedly. Prepared dishes like binchotan-seared sawara with citrus sauce, shiso, and nori or even a restorative cup of dashi with mushrooms also show distinction.

Untable
Cuisine: Thai

This cozy, Thai newcomer in Cobble Hill lists a “What the Hell” fried rice on the menu with 12 chili symbols. True to its name, the entrée is ferociously spicy, but this restaurant is so much more than a fiery dare. Entrees are where chef Rachanon Kampimarn shines brightest as he takes core flavors and delivers them with a certain level of flair. The soupless khao soi with beef tossed in a Chiang Mai-style curry is arguably the most successful riff on the menu, followed closely by a very light yet bold green curry that comes paired with a strikingly tender grilled chicken thigh and a bowl of purple rice berry. Pay close attention to specials: Fried branzino with fried garlic and chili sauce was a bone-in affair worth all the fuss and more.

Last update (October 2023):

Agi's Counter
Cuisine: Creative

You have room for one more dish, right? It’s a question that will come up often at this sweet little diner in Crown Heights. Chef Jeremy Salamon takes inspiration (and the restaurant’s name) from his Hungarian grandmother for a delightfully casual but fine-tuned effort. With walls painted cupcake pink, the kitchen has a real talent for bread. The cheddar-flecked biscuit sandwich with speck is an explosive first bite thanks to an expertly fried egg. It’s a good start to any morning, while the confit tuna melt on a superb Pullman loaf hits the spot come afternoon. Yes, there are crepes — thin, delicate and none too sweet — but there’s also cheesecake, chocolate babka and toast smeared in whipped farmer’s cheese and topped with market tomatoes.

Apropos Restaurant at The Abbey Inn
Cuisine: American

The Sisters of Saint Mary's certainly didn't eat like this, but if you take a one-hour train ride from Grand Central to Peekskill's Apropros Restaurant at The Abbey Inn, you will. This 120-year-old abbey perched high above the Hudson River has been painstakingly restored and transformed into a lovely inn and restaurant. The grounds, and the views, are worth the trip alone but the wine cellar boasting an impressive collection and the farm-to-table kitchen are equally rewarding.

The menu leans traditional, with dishes ranging from rich lamb ragù atop tangles of thick pappardelle to grilled petite filet of beef finished with a textbook green peppercorn sauce. Pannacotta flavored with moscato and finished with an apricot and chili preserve is a lovely send-off.

Fasano
Cuisine: Italian

With its restaurants and hotels worldwide, the São Paulo-based Fasano hospitality group will be familiar to discerning travelers; and the setting will be familiar to savvy diners as the short-lived home of the relocated Four Seasons. However, New York's own Fasano restaurant looks poised for longevity offering a dose of sophistication to Midtown's dining scene. The spacious, elegantly arranged dining room looks luxe and feels soothing. The menu honors the gastronomic legacy of northern Italy and offers a range of highly enjoyable preparations. Excellent pasta, like the cappellacci di granseola with its squid ink-tinted pockets stuffed with King crab and saffron-spiked "fumetto," is offered along with Milanese di vitello and ossobuco.

Kingfisher
Cuisine: Contemporary

Owners André Hueston Mack and Phoebe Damrosch are building their hospitality portfolio one hotspot at a time, and Kingfisher is the latest installment. With whitewashed brick walls and bare tables, this restaurant has a Nordic-meets-Brooklyn vibe. Chef Nico Bouter is at the helm of this sustainable seafood-focused restaurant where simplicity reigns. One bite of the hamachi with Asian pear and house-made XO sauce and it's clear why this is one of the most ordered openers. Skin-on striped bass is as fresh as it comes, charred ever so slightly, then plated with grilled avocado and tender, springy fava beans. Sweets are limited (think chocolate or butterscotch varieties), but there's always the Farmstead cheese with local honey.

Little Myanmar
Cuisine: Burmese

Husband and wife Thidar Kyaw and Tin Ko Naing along with their daughter, Yun Naing, run this tiny spot with just 14 seats in the East Village. Despite its size, the hospitality is warm and the menu is surprisingly large. Here, Burmese cuisine takes center stage, and there is everything from soup and athokes, or salads, as well as hearty dishes including paratha chicken and curries. Kick off the meal with a delightfully crunchy Burmese pancake filled with vegetables and toasted sesame seeds. For a classic dish, order the fermented tea leaf salad, a vibrant blend of textures and flavors. From there, dig into a soup or noodles, all the while remembering that the flavors are bold and portion sizes are perfect for sharing.

Monsieur Vo
Cuisine: Vietnamese

Husband-and-wife duo, Chef Jimmy Ly and Yen Vo, keep things all in the family. Sister spot Madam Vo was dedicated to the women in their family, so it's only fitting that Monsieur Vo is a nod to their fathers, uncles and brothers. This corner spot in the East Village is a meat-centric, modern gastropub riffing on familiar favorites and reimagining them with a Vietnamese twist (spy the bahn mi board with pate and pickled veggies or dry-style pho noodles with shredded chicken thigh and crispy chicken skin). Bring the whole crew to tuck in to dishes like a beef shank sized for sharing, then enjoy exciting menu items like the decadent bone marrow finished with a tamarind glaze and a toasted baguette slice.

Peppercorn Station
Cuisine: Chinese

This particular stretch of road that runs along the southern edge of Bryant Park sports an unusual number of Sichuan restaurants. Among them, Peppercorn Station is easy to spot, standing out with its cheery, brightly lit interior. The menu runs a decent length and offers a comfortable collection of favorites designed for sharing. Fish fillet with pickled cabbage is a must-order with its golden, numbing broth, as is the mapo tofu that’s been turbo-charged with fermented black beans. Sliced pork belly with garlic-chili sauce is a classic starter. Far from aggressive, this efficient kitchen is fairly even keeled when it comes to chilis and spice levels, and seasons just enough to nudge the sinuses. The restaurant has a second location in Jersey City.

Potluck Club
Cuisine: Chinese

Chrystie Street wins big with this high-energy Chinese restaurant that is always down to have a good time. The stylish room leans on a Hong Kong cinema motif with posters and stills from famous flicks. Further down, a movie marquee hangs above the chef’s counter. Looks aside, the cooking offers a fresh take on Cantonese favorites using top-rate products. Pan-seared pot stickers get their boost from a Berkshire pork and chive filling. Fried tiger shrimp slicked in mayonnaise has never been more appealing. Also worth an order is the salt and pepper fried chicken. The platter comes with fluffy scallion biscuits and a chili-plum jam that should be bottled and sold commercially.

Torrisi
Cuisine: Contemporary

There is perfection in the details at Torrisi, where waiters are crisply dressed in dinner jackets and tables are draped in pressed linens, but the buzzy warmth is as charming as the good looks. Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they've all been revamped with panache. An armada of chefs caters to excited diners who feast on items like the escarole and endive salad and chicken stracciatella soup with textbook chicken broth, fluffy egg and savory meatballs. It's the boule, baked, finished on the grill and filled with dreamy clams, that's pure aromatic bliss.

Superiority Burger
Cuisine: Vegetarian

What began with a handful of seats and vegetarian burgers has evolved with a new location and new menu. Brooks Headley's first-come, first-served spot, with vintage diner vibes, is squarely in the middle of the East Village and the new menu is equal parts quirky and contemporary, and fully vegetarian (even sometimes vegan). It's very creative, as in sweet and sour beets over jalapeño cream cheese and pretzels. Yes, it sounds weird, but it works. Cabbage filled with sticky rice and oyster mushrooms has plenty of character, and the burger crafted from quinoa, chickpeas, carrots and walnuts is how they made their name. All of the desserts are worth trying, especially the peanut butter pie and the seared malt cake with house-made cream cheese gelato that punches way above its weight.

Hero image: Dan Ahn/Moono