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Jan 22, 2024

New Additions to MICHELIN Guide New York May 2023

17 remarkable spots causing a scene in the city that never sleeps.

17 remarkable spots causing a scene in the city that never sleeps.

Editor's Pick New Additions California

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MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and their discoveries are too good to keep secret. Whet your appetite with a sneak peek of the 2023 MICHELIN Guide New York selection featuring seventeen new additions spread across New York City.

The Big Apple needs no introduction and our Inspectors' latest finds have us in love with parts of town typically associated with traffic and transit woes. Midtown marvels include Jupiter, the all-female led spot marrying Italian flair with Manhattan polish, and fellow Rockefeller Center resident Naro. Spearheaded by Junghyun and Ellia Park of Two Star Atomix and Atoboy, Naro elevates the commuter-centric hub with their elevated take on Korean. Head south and you'll experience a United Nations of flavor—contemporary French with Asian cues from Chef Christophe Bellanca, traditional European by Chef Nate Ashton, and tasty, lo-fi Thai by Intira and Norapol Youngphitak.

Alicia Keys sang that New York is the concrete jungle where dreams are made of, and our Inspectors' latest spots prove these chefs are turning them into a reality.

Foul Witch (East Village)Cuisine: Contemporary

More fair than foul, this East Village spot is from the same folks behind Blanca and Roberta's. From the open kitchen and wood-burning oven to the exposed brick and glass chandeliers, this restaurant has a cozy charm. Its look may lean vintage, but its menu skews contemporary. The sake lees cake is the stuff of sweet dreams.

MayRee (East Village)Cuisine: Thai

Spice levels are far from timid, and all of the dishes, including Isan specialties, showcase great personality. Park mor plates rice crepe dumplings with a sweet chopped peanut filling topped with coconut milk and fried garlic. Kua kling is a dry, southern-style roasted curry made with ground pork that really brings the heat and displays incredible flavors. After a fiery meal, refresh your palate with coconut ice cream served in a coconut shell.

bōm (Flatiron)Cuisine: Contemporary

bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. This team has it down to every last detail, with elegant service and well-executed dishes. The dishes display a tight narration, and the presentations are stunning.

Gab's (Greenwich Village)Cuisine: European

Owner Gabby Madden and Chef Nate Ashton have fashioned a quirky, lovable space. The modern European menu with small and large plates brims with depth and balance.

Heartwarming favorites include house-made spätzle tossed with roasted mushrooms, Comté cheese and shaved black truffle. Pork ribs are a specialty, but the poulet roti is a delight.

Moody Tongue Sushi (Greenwich Village)Cuisine: Sushi

Moody Tongue Sushi is from the folks behind Moody Tongue Brewing in Chicago, albeit with Hiromi Iwakiri's sushi taking center stage. There is an à la carte menu, but the way to go is their nigiri sets creatively paired with beer. Some of the standouts include ora king salmon paired with the Sour Watermelon Saison and madai with orange zest matched with Orange Blossom Blonde. Oak Barrel Aged Flanders Red Ale is paired with sweet jumbo shrimp topped with Hokkaido uni and a dot of caviar for an impressive duo.

Pranakhon (Greenwich Village)Cuisine: Thai

This restaurant from Intira and Norapol Youngphitak celebrates Bangkok's street eats scene. Dishes are well-executed, especially the hor mok hoy mang phu, a vibrant dish of tender mussels stuffed with curry paste custard and sweet coconut milk sauce. Namtok kor moo yang plates grilled marinated pork jowl tossed with spices and a Thai chili-lime dressing, but khao yum is a knockout dish with its flurry of ingredients.

The Dining Room at The Guesthouse (Meatpacking District)Cuisine: Contemporary

What happens when a home design brand dynamo opens a hotel and restaurant? You get this swanky spot, of course, just around the corner from Restoration Hardware's flagship. The focused menu is carefully curated, with a small selection of contemporary dishes with live fire elements and unfussy flair. Though far from inexpensive, dishes are executed with precision and utilize quality ingredients.

Jupiter (Midtown West)Cuisine: Italian

The team behind SoHo's beloved King has headed uptown to Rockefeller Center with Jupiter. The menu is clearly defined and concise. Starters include a wonderfully hearty mozzarella plate arranged with crushed chickpeas and roasted radicchio. The delightful pasta offerings include luscious strands of spaghetti alle vongole and paccheri verdi dressed with a light-bodied sugo of slow-roasted pork, sage and lemon zest.

Naro (Midtown West)Cuisine: Korean

The group behind Atomix and Atoboy continue to show no signs of slowing down with their latest opening in bustling Rockefeller Center. Named after South Korea's first successful rocket to space, the restaurant offers a more traditional view of Korean cuisine dating back to the Joseon dynasty. Choose between two tasting menus, one of which is vegetarian, and expect familiar dishes like mandu, bibimbap and shrimp pancake to be reimagined and refined.

Essential by Christophe (Upper West Side)Cuisine: French Contemporary

Chef Christophe Bellanca's dishes echo a simple elegance, evidenced by plump white asparagus on a fragrant bergamot-flavored crème with a refreshing herb vinaigrette and paper-thin slices of watermelon radish. French technique is married with Asian flavors in a dish of three blue prawns with genmaicha tuille, and braised black sea bass with shiitake chutney, razor clams and a turmeric emulsion is memorable.

Kebab aur Sharab (Upper West Side)Cuisine: Indian

A versatile menu offers snacks, small plates and main courses, all designed for sharing (though you may want to keep them to yourself).

Do as the name suggests and order a kebab—the baby goat one is exceptional. Finely minced goat is formed around a skewer held together by thread, which is then unspooled tableside to deliver the juicy meat with just a whisper of spices and a hint of smokiness. Kerala fish curry is exquisitely spicy and does the Southern Indian classic proud.

Inga's Bar (Brooklyn Heights)Cuisine: American

There is immediate and irresistible warmth to this restaurant, once a tavern and now beautifully reborn. The energy and charm are palpable, and equally so, the food warrants repeat visits. There is no culinary North Star beyond a commitment to total satisfaction. Duck poutine croquettes are mozzarella sticks in their most delicious, adult form. Trout with beurre blanc or fork-tender braised rabbit with lardon showcase a more serious, nonetheless satisfying, side. Want something easy? A popular burger and blackout cake with lemon curd will close out the night with ease.

Gus's Chop House (Carroll Gardens)Cuisine: Steakhouse

Far from the stuffiness of typical steakhouses, the candlelit dining room has its charms, and neighbors are sure to crowd around the bar and order the off-menu burger. As for on-menu, the kitchen showcases surprising creativity in winners like "leek a la wedge" or hash brown with smoked trout roe. Pork porterhouse is the main attraction, though all proteins from lamb loin to the NY strip are finished with a compelling brown butter sauce.

Flora (Park Slope)Cuisine: Italian

If it seems difficult to find good food at a good price in Brooklyn's South Slope, then you haven't been to Flora. Emiliano Cammardella and Rossella Episcopo are behind this welcoming, light-filled spot that retains many of the rustic touches of its former incarnation, and the food is as winning as the ambience.

House (Williamsburg)Cuisine: Japanese

Tucked behind sliding doors, lucky diners will discover House. Chef Yuji Tani reveres French and Japanese techniques and ingredients and gives both equal billing at this spot, where a multicourse tasting menu delivers big, elegant and memorable flavors. This is food that will leave you wanting to return.

Laser Wolf (Williamsburg)Cuisine: Middle Eastern

Michael Solomonov's and Steve Cook's skewer house is especially buzzy, with a menu that is festive and focused.

It all begins with salatim including the likes of babaghanoush, mushrooms with Swiss chard and sour cherry, pickles, gigante beans with harissa and more. Meat and vegetable skewers are next, with lamb kofta a winning choice.

TobaláCuisine: Mexican

Tobalá is one of the most exciting spots to hit the Bronx in years, and the food is as dreamy as the setting. Served piping hot in a folded napkin, blue and yellow corn tortillas are made to order and served with spicy salsa verde and a smoky salsa de chile d'arbol. For tacos, the succulent lamb barbacoa piled high atop two blue corn tortillas, is a no-brainer.

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