Congratulations to these new Bib Gourmands, presented by San Pellegrino, joining the New York MICHELIN Guide selection this year! Here are the 30 new additions to the guide. Find every Bib Gourmand restaurant in New York here.
La Cueva Fonda (Longwood)The cuisine is warming and memorable. Dig into such soothing delicacies as chicken pozole, chilaquiles, or mole de Puebla.
Claudy's Kitchen (Fieldston)Peruvian chef Claudia Berroa serves up local and organic products in items such as savory empanadas.
Angel (Jackson Heights)At chef Amrit Pal Singh’s no-frills restaurant, plate after plate will demonstrate the real magic of going meatless. Singh, who grew up in Punjab, keeps his Indian menu small and everything arrives fresh and hot.
Hupo (Long Island City)A focused menu that features regional favorites like spicy mapo tofu, house-made cold noodles slicked in a sweet and spicy chili oil, as well as Chungking spicy chicken.
Via Vai (Astoria)Chef Antonio Morichini arrives early every morning to make the day’s pasta. The wood-burning oven turns out a range of thin, crackling pizzas.
Cardamom (Sunnyside)The chef here hails from Goa, so pack your table with everything listed under the “Indo Portuguese” section of the carte. Lamb vindaloo, for instance, is spicy, high-toned in both sweetness and acidity.
Phayul (Jackson Heights)This spot features comforting staples like Phayul noodle soup and stir-fried beef with laphing are plenty seasoned and amply delicious.
SaRanRom Thai (Elmhurst)The dizzyingly long menu features curries, fried rice, salads, and stir-fries. But look closely and you’ll find real gems, like yum pla duk, or a delicate weave of crispy catfish topped with tangy mango salad.
Caleta 111 Cevicheria (Richmond Hill)No need to debate what to order: leche de tigre is the main event, paraded out in a giant martini glass filled with thinly sliced octopus, scallops, shrimp, and set afloat in an electrifying elixir of lime juice and ginger.
Chavela's (Prospect Heights)Ordering guacamole may be a reflex for many, but at Chavela’s, what lands on the table is far from the norm. Mexico City native, Chef Arturo Leonar, is the brains behind this exceptional riff, which mixes smoked trout, pico de gallo, and morita chile salsa to thrilling effect.
Gordo's Cantina (Bushwick)Chef Reyna Morales, who hails from Mexico City, skillfully prepares enticing Mexican cuisine.
For All Things Good (Bed-Stuy)Corn here takes on several incarnations. Triangle-shaped tetelas are stuffed with black beans and wrapped in hoja santa leaves while tlayudas are toppled with hen of the wood mushrooms and salsa macha.
Rangoon (Prospect Heights)The delightful Burmese menu is limited to a handful of vibrant salads and soothing noodle and curries that reflect the country’s cross-cultural cooking influenced by neighbors like China, Thailand and India.
Mao Mao (Bushwick)Real-deal Thai, with heat that verges on ferocious and flavoring that never ends. Fried chicken laab arrives with herbs while tilapia is dressed with an electrifying mix of lime, chili, and garlic.
Winner (Park Slope)The breakfast sandwiches are a bestseller here, but return at lunch for seriously savory fare, like a vegetable banh mi with smoked portobellos. Headed by Daniel Eddy with pastry chef Ali Spahr and master baker Kevin Bruce.
Bolero (Williamsburg)The kitchen team straddles the line between subtle and savory with ease and creativity. Fried shrimp toast with jackfruit, lime juice, and fennel fronds is a flavor bomb.
hanon (Williamsburg)Noodles are the focus of this kitchen; a highlight is the zenryufun (whole wheat) udon.
Gentle Perch (Williamsburg)The style is Korean but with a playful edge. Think fried rice cakes submerged in a cheesy kimchi sauce or smoky bacon-studded fried rice. It’s all meant for sharing, unless you’re here just for a bowl of ramyun.
Pierozek (Williamsburg)A Polish pierogi spot from a husband-and-team appears to be exactly what the neighborhood needed.
Xilonen (Williamsburg)From chef-owner Justin Bazarich comes this plant-based-Mexican concept named for the Aztec goddess of young maize. Guacamole here is folded with pistachio salsa macha verde. Heartier items include purple potato tacos with salsa cruda and cashew queso.
Thai Diner (Nolita)From chefs Ann Redding and Matt Danzer (of dearly departed Uncle Boons) is this quaint spot serving the likes of chicken laab and stuffed cabbage. Breakfast runs all day, so go ahead and splurge on the Thai tea French toast.
Forsythia (Lower East Side)Every one of the pastas is made in-house, and shapes like maccheroni, spaghetti, rigatoni, and agnolotti lean on Roman preparations—like white pork ragù, carbonara, and amatriciana.
Samwon Garden BBQ (Koreatown)The quality of cooking and level of service here rises above other K-town stalwarts. Take the signature galbi, for instance, which the kitchen lightly scores to ensure that the meat sears up just right.
Nami Nori (Greenwich Village)Temaki or hand rolls are front-and-center, along with other items including a vegetable miso soup with fried tofu and shishito.
Burrata (Eastchester)Thanks to the use of top-shelf ingredients and a wood-burning oven, Burrata offers a menu of seasonal marvels. Squash soup with toasted pumpkin seeds is comfort in a bowl.
Badageoni Georgian Kitchen (Mount Kisco)Mount Kisco locals are rejoicing at the arrival of this impossibly delicious Georgian "kitchen" as well as the new culinary dialect that accompanies it.
Rafele Rye (Rye)Pastas are a worthy option, as in the seafood-studded schizzetto—a veritable ensemble of spaghetti tossed with white wine, garlic, as well as the pulp from sweet and tart cherry tomatoes.
Boro6 Wine Bar (Hastings-on Hudson)Westchester is clearly upping its culinary game and attracting real talent. Case in point: this gleaming gem of a spot, headed by Paul DiBari.
Macelleria Italian Steakhouse (Pelham) The instantly beloved steakhouse has quickly wooed neighborhood hearts by offering perfectly rendered steaks at reasonable prices, but it doesn’t stop there.
Tredici Social (Bronxville) The chef delivers a varied selection of dishes finished with flair. Nibble on a cool artichoke salad tossed with Sicilian olive oil, lemon, and coarse salt; before digging into a nourishing panko-coated, milk-fed veal Parmigiana.
Hero image: For All Things Good's tetelas. Photo by Star Chef, courtesy of All Things Good
Presented in partnership with S.Pellegrino
- Find every Bib Gourmand in the New York MICHELIN Guide here..
- Keep up to date on the 2021 MICHELIN Star Revelation in Washington, D.C., Chicago, and New York.
- Download the new MICHELIN Guide app and get ready to eat well. Available now in the App Store and very soon for Android.
- Meet 2021 New York Young Chef Award winner Suyoung Park.
- Meet 2021 New York Sommelier Award winner Miguel de Leon.
- Make crab fritters by chef Emma Bengtsson of Two Star Aquavit.