These 8 NYC Restaurants Recently Found Their Way Onto The Michelin Guide
A Michelin star restaurant emanates an air of luxury, and New York City is no stranger to the Michelin Guide. Though there are already tons of NYC restaurants on the Guide, more continue to find their way onto the list, and if you’re looking for a new place to dine we certainly can trust the recs of someone whose job is to travel all over the country with one purpose: finding the best restaurants.
Earlier this summer the 2024 Michelin Guide New York was released, and eight NYC restaurants made the cut! The restaurants offer an array of cuisines, ranging from from Indian and Korean to Mediterranean and Mexican, and together they bring NYC’s total number of Michelin-recommended restaurants to 399.
To clarify: the addition of these restaurants doesn’t mean they’ve received a star, rather they’re recommended by the Michelin Guide team.
The eight NYC restaurants recently added to the Michelin Guide are as follows:
1. Corima -Here’s How NYC Transportation Will Be Affected This Labor Day Weekend Mexican
The concept for Corima–which translates to “circle of sharing”–was born out of a desire for the northern region of Mexico, specifically the states of Sonora and Chihuahua, to be represented in New York’s culinary scene. Chef Fidel Caballero showcases his hometown in Northern Mexico through ingredients and techniques with the rough minimalism of the Chihuahuan desert as inspiration.
The guide writes how Chef Caballero “is not holding anything back” with cooking that is “singularly original and bold celebration of Mexican cuisine.” It suggests ordering the sourdough tortillas, Lobster Nicuatole, Black Cod with Salsa Veracruzana, and sweetbreads. And of course you’ll want to pair your meal with something from their selection of Mexican spirits and natural wines.
3 Allen St.
2. Four Twenty Five – Contemporary
If you need a reason to go to Midtown let it be this: the elevated, contemporary restaurant that is Four Twenty Five. Jonathan Benno and Jean-Georges Vongerichten are the ones behind the restaurant, which emphasizes and devotes significant resources to work with local farmers at the Union Square Greenmarket, sustainable seafood suppliers, ethically raised poultry, and meat and local artists.
Influences from all over, from Italy and France to Asia, make their way onto the menu. Dishes include Foie Gras Terrine, Charred Marinated Jurgielewicz Duck Breast, Maine Lobster, Corn Agnolotti, and Silken Tofu & Coddled Egg.
425 Park Ave.
3. Foxface Natural – Creative
Foxface Natural is a natural continuation of Foxface sandwiches with wine, a wood burning kitchen, and a creative menu that changes daily. The Michelin guide writes, “There are few rules at this easygoing East Village standout, which has no trouble taking risks. The eclectic menu sources local, watches the seasons carefully, and does what it pleases.”
Some of its out-of-the-box dishes have included Percebes (Goose Barnacles), Kangaroo Tartare, BBQ Boer Goat, Oven Roasted Quenelles, Purple Clams, and Apricot & Sichuan Peppercorn Sorbet.
189 Avenue A
4. Vert Frais – Japanese
This menu at this white-walled, botanical-themed Long Island City café certainly does not seem like it fits the aesthetic of the space, but one thing is true: you’ll be pleasantly surprised by its menu of Japanese bites.
The guide writes, “The classic shio ramen is a must, the broth fragrant and deep with smoky, charred slices of cha-shu and crunchy bamboo shoots. Thin slivers of sushi-grade salmon laced over a mound of warm rice with scallions and topped with poppy ikura are also a source of easy comfort.”
43-10 Crescent St.
5. Tolo – Chinese
Tolo comes from Ron Yan, a Chinese chef that has spent the past decade working in NYC’s culinary scene. The menu features a range of familiar Chinese dishes from raw seafood to noodles and Typhoon Shelter style chicken amidst vintage furniture and the backdrop of an open kitchen.
The Michelin Guide refers to it as “one of the most exciting restaurants in Chinatown in recent memory,” adding, “With so much to order, your small table fills up quickly, and the small dining room gets busy in a hurry. It’s all part of the charm.”
28 Canal St.
6. Kanyakumari – Indian, Regional Cuisine
In a sea of coastal Italian restaurants dotted around NYC, Kanyakumari specializes in coastal Indian. The restaurant is named for the city at the southernmost tip of India and features a menu of bold flavors that emphasizes seafood, putting their own personal spin on tried-and-true dishes.
Dishes include Mussels Koliwada, Steamed Prawns, Slow-Cooked Black Gold beef, Baby Goat, and much more.
20 E. 17th St.
7. Café Carmellini – Mediterranean Cuisine, American
Situated inside the Fifth Avenue Hotel, Café Carmellini is the signature restaurant of James Beard Award-winning chef Andrew Carmellini. Here, the fine dining menu is a modern, sophisticated marriage of Italian and French cooking with a classic New York sensibility.
The guide writes, “dishes…whiff of the Mediterranean, as in the Crab Mille-Feuille, a neatly arranged tower of delicate wafers and sweet crabmeat in a golden-yellow Meyer lemon sauce. Scallops Cardoz…features beautifully seared bivalves with a turmeric-tinted and warmly spiced coconut milk sauce. The Squab en Croûte pairs rich and rosy breast meat and seared foie gras in a thin layer of pastry.”
250 Fifth Ave.
8. Coqodaq – Korean
COQODAQ is your newest chance to try fancy fried chicken right here in NYC. Visionary and award-winning restaurateur Simon Kim brings his Korean heritage and philosophy as inspiration to “start [a] journey towards creating better fried chicken.”
Their star item known as “The Bucket List” which almost seems like an upscale version of an American KFC bucket. The $38 menu item comes with Chef SK’s two favorite styles of crispy chicken–original and soy sauce garlic glaze, along with a Gochujang glaze add-on option, along with an assortment of delectable treats like pickled seasonal vegetables, scallion salad, cold perilla soy sauce noodles, and a soft-serve frozen yogurt dessert.
12 E. 22nd St.
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