Posted on September 06, 2022

MICHELIN Guide Adds 30 New York Restaurants


The MICHELIN® Guide today announced 30 additions to the MICHELIN Guide New York City selection.

These establishments are highlighted as “New” on to help food lovers enjoy new discoveries before the full selection is revealed on Oct. 6. At the MICHELIN Star Revelation event, to be held at Peak at Hudson Yards, chefs will learn in real time which restaurant teams have earned MICHELIN Stars, Bib Gourmands or other Guide distinctions.

“By revealing some of the new additions made by our inspectors throughout the year, we enhance our digital tools to further strengthen the ties that bind us to food lovers,” said Gwendal Poullennec, international director of the MICHELIN Guides. “We hope that these regular revelations and updates to the selection throughout the year will provide opportunities to highlight the profession and invite everyone to discover and support the restaurants around them.”

Here’s the list of additions with previews of the inspector notes for each restaurant:

Al Coro       
Chef Melissa Rodriguez is back at this long-awaited spot. The dining room sets the stage for a kitchen that dances behind the curtain, reveling in the unexpected and sidestepping tradition for a fixed menu of modern Italian dishes with subtle nods to New York.

Restaurateur Christopher Reyes and Chef Gerardo Alcaraz have brought the music, mezcal and warm spirit of Mexico to Brooklyn. And the cooking here also delivers, reflecting deep (and delicious) ties with dishes that are creatively rendered.

The tiny space packs considerable charm but the kitchen is the one that shines, focusing on building flavors and creating dishes with seasonal vegetables rather than the usual meat alternatives. It’s one creative riff after another.

Master Sommelier Pascaline Lepeltier has built a wine program with adventure, back vintages and surprising affordability in mind. Meanwhile, the kitchen knows its boundaries, delivering seasonal, friendly dishes that never threaten to overpower what’s in the glass.

Clay is located on a charming brownstone-lined street just south of the cacophony of 125th Street. Pastas are the highlight of the menu, with offerings like squid ink calamarata with crab, Fresno chile and crispy garlic.

Clover Hill  
The talented Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations.

A concise, clever wine list is poured into Austrian crystal to accompany a range of sophisticated dishes that bear a Peruvian accent. Sample the ceviche classico revealing diced pieces of wild striped bass in a leche de tigre with cancha and slivered red onion.

The tequila selection is a perfect companion to the Jalisco cooking. It’s not your typical Mexican menu: think of everything from delicious and messy shrimp ajillo with hollandaise to torta ahogadas with birote salado, pork and oregano-spiked tomato sauce.

If the decor doesn’t give it away, the menu will. It’s all about seafood here, albeit with a Mexican bent. The aguachiles present a pick-your-own edible adventure, allowing diners to select seafood or go fish-free. 

Chef Flynn McGarry’s unabashedly ambitious techniques with seasonal ingredients result in a remarkably vivid culinary vision. He delivers confident, boldly creative tasting menus that shift with the seasons.

From co-owners Chef Telly Justice and Camille Lindsley comes this petite restaurant with just 14 seats that welcomes all with its inclusive ethos. Choose from two contemporary tasting menus; one vegan and one omnivore.

Chef/owners Masashi Ito and Kevin Kim have no interest in a quiet sushi temple, and in the shadow of One World Trade, their 14-seat counter is full-on revelry.

It’s not just looks that lean American bistro; the compact menu spans the classics from smoked trout to chicken Milanese. The dishes are straightforward with focused flavors and good-sized portions.

La Casa Bronxville           
Chef Victor "Erik" Lopez worked closely with Chef Cosme Aguilar at Casa Enrique, and his focused carte is an ode to fine Mexican cuisine. Tacos take on an especially delicious turn; while brisket with smoky onions is luscious and tender.

La Devozione: The Oval 
The first international outpost from Italy’s 110-year-old, family-run Pastificio Di Martino, this multi-concept space nestled within the Chelsea Market houses a pasta shop along with two dining spaces, including The Oval. The aptly named counter awaits diners who will twirl their forks through a seven-course pasta tasting menu.


Chef Mitsunobu Nagae is a calm, collected presence in the open kitchen, and years spent working at Joël Robuchon restaurants worldwide are evident.

The Lambs Club    
Housed within the stylish Chatwal Hotel, the restaurant brings genuine culinary chops to the neighborhood, thanks to Chef Michael White and his talented team.

Oiji Mi         
Chef Brian Kim and his team, honed their modern Korean cuisine at the now-shuttered Oiji before moving uptown to open Oiji Mi. This time, they’ve delivered a notch above, with a sleek space attended to by a fleet of staff. There is a refinement and a more subtle approach to flavors on this prix fixe menu.

One White Street
The lower level operates more like a wine bar with a casual menu and crowds aplenty, while the higher floors offer a seasonal tasting menu, starring products sourced from their upstate farm.

Dinner at Peak, next door to The Edge at Hudson Yards, stands above the competition in this high-end complex, and while the crowd of mostly tourists and business types is largely here for those views, the food is far from a concession.

Place des Fêtes    
This Clinton Hill hangout, courtesy of the talented team behind Oxalis, cooks as great as it pours. Both the food and the wines lean Spanish.

Proudly Californian, Chef Russell Jackson switched coasts and now commands Reverence. Set along Harlem’s historic stretch of Strivers’ Row, it is one of the most exciting restaurants in northern Manhattan.

A “Parisian rotisserie with a Brooklyn vibe” seems a perfectly apposite way to describe this affable escape from Chef/owner Boris Ginet.

Sami & Susu         
On busy Orchard Street, this neighborhood gem hides in plain sight, anchored by a kitchen that doesn’t even have a proper gas stove. Seasonal, bright and unfussy, the menu is small but endlessly tempting as it roams the Middle East for inspiration.

San Carlo Osteria Piemonte     
This osteria offers some of the most authentic regional Italian in town focusing on the Piemonte region bordering Switzerland and France. Naturally, dishes reflect a unique blend of influences.

Chef Vijay Kumar, most recently of San Francisco’s Rasa, switched coasts to run the show at Semma, where regional south Indian cuisine is on full display.

Sobre Masa           
Every meal at this Bushwick tortilleria must begin with a basket of chips and guacamole. The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas.

Chef Hari Nayak is the man in charge of Priyanka Chopra Jonas’ buzzy restaurant venture. With a few global operations under his belt, Chef Nayak turns out dishes with novel inflections.

The brick-and-mortar opening comes after operating as an online-only confections shop in 2019 and later pivoting to meal delivery. The plant-forward menu offers homey, comforting dishes from across all regions of India.

Zaab Zaab 
Elmhurst is rich with talented Thai kitchens, but this one stands out for its fiery Isan-style cooking and prowess with seafood. It would be a mistake to show up without friends – or at least a very serious appetite.

These restaurant selections will join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in New York and around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to book unforgettable hotels and make restaurant reservations through partners OpenTable, Resy and SevenRooms.

1 Comment

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