MICHELIN Guide Inspectors spend all 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 2022 MICHELIN Guide New York; Bib Gourmands and Stars will be announced later this year. Bon appétit!
Archie's Tap & Table (The Bronx)Cuisine: American
City Island is lauded for its fresh seafood, breezy style and classic New England vibe. Amidst this scene, discover Archie's—a small space that's simply decorated but ultra warm and inviting.
Carne Mare (Financial District)Cuisine: Steakhouse/Italian
High-quality steaks are seasoned and cooked deftly at restaurateur Andrew Carmellini's Italian chophouse, located at Pier 17 in the South Street Seaport.
SAGA (Financial District)Cuisine: Contemporary
Chef James Kent along with his talented team presents diners with compositions that embrace luxury, seasonality and urbane inspiration, in a dramatic setting.
Antoya (Midtown West)Cuisine: Korean
With ties to Seoul’s long-established Samwon Garden, founded in 1976, this Midtown hangout now operates under a different name. Nevertheless, it continues to deliver a reliable roster of barbecue hits.
Casa Dani (Midtown West)Cuisine: Spanish
Big groups like to swing for the pricey paella, but we suggest building a meal around a wide range of small dishes, starting with any one of the fantastic preparations of tuna.
Ci Siamo (Midtown West)Cuisine: Italian
Everything one comes to expect—and enjoy—from restaurateur Danny Meyer; Chef Hillary Sterling's food is equally inviting, with generously rich pastas and hearty proteins designed for sharing.
Mari (Midtown West)Cuisine: Korean
Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim.
Le Pavillon (Midtown East)Cuisine: Contemporary/French
Chef Daniel Boulud's kitchen team skillfully prepares a contemporary, globally inflected carte dominated by seafood and vegetable-focused items.
Chick Chick (Upper West Side)Cuisine: Asian
This delightful operation arrives courtesy of Chef Jun Park. Asian cooking with Korean leanings is what this team does best, like the piping-hot fried chicken.
Dagon (Upper West Side)Cuisine: Mediterranean
The menu is a clear and nuanced expression of Middle Eastern flavors bolstered by well-dressed salads and fresh-baked bread.
Noz17 (Chelsea)Cuisine: Japanese
This downtown sibling of the impressive two-room Upper East original exhibits focus and clarity. Chef Junichi Matsuzaki is highly skilled and talented.
The Commerce Inn (Greenwich Village)Cuisine: American
The venerated team of Rita Sodi and Jody Williams serve-up early American cuisine—imagine oysters raw, fried or pickled; rarebit; and hearty chowders.
Tacos Güey (Gramercy)Cuisine: Mexican
The menu is a veritable sensory thrill via ingredient combos that are seemingly familiar yet deliciously creative like tuna crudo with avocado crema.
Dumpling Lab (East Village)Cuisine: Chinese
The name tips off what they do very well, but dumplings (even really delicious ones) are only half the story. The menu also leans into seafood and Chinese-style tapas.
Reserve by Amor y Amargo (East Village)Cuisine: Vegan
For a fine drinking experience paired with food rather than the other way around, stop at this speakeasy, nestled within Amor y Amargo.
Soda Club (East Village)Cuisine: Vegan
On the menu, house-made pastas are a focus. There are also natural wines to accompany the seasonal, deftly executed vegan dishes.
Dhamaka (Lower East Side)Cuisine: Indian
This rousing Indian restaurant in Essex Market is refreshingly unapologetic with its complex spices, fierce heat levels and inspired preparations.
Mena (Chinatown)Cuisine: Contemporary
Chef Victoria Blamey, aided by a small but talented team, impresses diners with a range of unique cuisine that brims with personality.
Falansai (Bushwick)Cuisine: Vietnamese
Ambitious dishes with classic inspiration are the order of the day from Chef Eric Tran with winners like confit duck neck, rice paper handrolls and house-made pork-lemongrass sausages.
Fradei (Fort Greene)Cuisine: Contemporary
The kitchen team offers a single, concise tasting menu that is seasonally driven, and ergo, changes with remarkable frequency.
Chutney Masala (Westchester—Irvington)Cuisine: Indian
A flavor-rich carte from Chef/co-owner Navjot Arora features local, organic produce in such complex, boldly spiced dishes as bhindi masala.
Hero image: Ci Siamo. © Giada Paoloni/Ci Siamo