The MICHELIN Guide today announced four additions to The MICHELIN Guide Washington, D.C., selection. These establishments are highlighted as “New” on guide.michelin.com to help food lovers identify new discoveries before the annual announcement of Bib Gourmands and Stars.
“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. “As the restaurant industry continues to face unprecedented challenges and uncertainties, 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 inspector notes from each restaurant:
There is an ace lineup of sips; while the Caribbean fare by ex-Maydān duo (Gerald Addison and Chris Morgan) and Jamaican-born Chef Nico Leslie is spot on. Red snapper escovitch was a recent high point — perfectly tart from the marinade that permeated its crisp skin. Rice and peas are wonderful for spicy sauce mopping; while collards get a gulp of coconut milk to offset the heat.
There is no denying Chef Kristen Essig’s immense skill, as she prepares a delicious tapestry of New Orleans dishes — with zero fuss and maximum flavor. Dive into a platter of silky oysters Dauphine, tailed by blackened soft-shell crab (when in season) with creamed Prairie Ronde rice.
Chef Kevin Tien draws on personal inspiration to create eye-catching, sophisticated plates like scallop crudo with tom kha and pickled patty pan squash, or skewered grilled prawns with Thai basil and garlic butter. Portions are designed for sharing, especially the show-stopping lemongrass pork blade, which could feed an army, thanks to a forest of lettuce wraps, fresh herbs, crispy scallions pancakes, and house-made sauces.
Chef Rob Rubba’s creations are delicious insights into what is possible with vegetables. Thin strands of fried celery root weaved around smoked tofu and garnished with onion powder is delicate and replete with umami. Roasted lion’s mane mushroom with spring onion mole and black eye peas is a combination you didn’t know you were craving.
The new selections will be available on The MICHELIN Guide iOS and Android app. Download the app to explore all the Michelin-rated restaurants across the globe and book the world’s most unique and exciting hotels. App users can also create and share their own restaurant and hotel wish lists.