New York now has 73 Michelin-starred restaurants

New York just won a lot more Michelin stars. In a glittering ceremony 101 floors above Manhattan, 19 restaurants won Michelin stars for the first time, The Peak Restaurant host Neil Patrick Harris announced.

In total, seventy-three restaurants received a Michelin star in the 2022 Michelin Guide New York.

“New York’s culinary landscape is definitely back on its feet, getting bigger and bigger, offering ever more innovative offerings, ready to take on new challenges and reach greater heights,” said Gwendal Poullennec, International Director of Michelin Guides. “We are delighted to honor all restaurant teams for their hard work, resilience and never-ending creativity. With 465 restaurants in this 2022 selection, including at least 62 different types of cuisine, from Bib Gourmand to starred restaurants, we have no doubt that every food lover will find their own cut gem and experience not only an exciting , exciting and dynamic Big Apple, but also incredibly delicious!”

New Manhattan restaurants Al Coro (helmed by chef Melissa Rodriguez in the former Del Posto space) and Saga (helmed by chef James Kent in an Art Deco financial district building) earned two stars. All five New York restaurants with three stars, including Eleven Madison Park, Masa and Le Bernardin, retained their status. Here are the young Michelin-starred restaurants, with inspectors’ notes from each:

Two MICHELIN stars

Al Coro (Chelsea, Italian cuisine)

Chef Melissa Rodriguez is back at this highly anticipated spot. The dining room sets the stage for a cuisine that dances behind the curtain, relishing the unexpected and side-stepping tradition for a solid menu of contemporary Italian dishes with subtle New York nods.

Saga (Financial District; Contemporary cuisine)

Saga is the crown jewel of 70 Pine Street, a landmark tower that rises over 60 stories. However, chef James Kent never lets his kitchen be overshadowed by the setting. Together with his talented team, he presents restaurants with compositions that embrace luxury, seasonality and urban inspiration.


63 Clinton (Lower East Side, contemporary cuisine)

Under the calm leadership of chef Samuel Clonts, 63 Clinton is anything but ordinary. In fact, guests can expect a wonderful and amazing meal with an eye for finesse.

Clover Hill (Brooklyn Heights, Contemporary Cuisine)

On a quiet, residential street in Brooklyn Heights, talented chef Charlie Mitchell cooks with irresistible simplicity and confidence, making the most of premium ingredients, delicious sauces and thoughtful combinations.

Dirt Candy (Lower East Side, vegetarian cuisine)

Chef Amanda Cohen championed vegetable and plant-based cooking long before it was cool, and her Lower East Side flagship continues to thrive as a pioneer of ethical food with sophisticated technique. A single tasting menu delivers a range of dishes that are never disguised as meat.

Frevo (Greenwich Village, contemporary cuisine)

Frevo is that rare restaurant that flies just under the radar, but deserves to be in the spotlight, as chef Franco Sampogna and his team have serious resumes. It’s a tasting-only place that doubles as a gallery. The small scale only adds to its exclusivity. Watch as the crew prepares contemporary French dishes with a keen eye for texture.

Icca (Tribeca; Japanese/Sushi)

The chef’s counters are a treat, but a seat in front of chef Kazushige Suzuki is like a best-kept secret. The room has its own presence, remarkable in scale and hidden behind a cocktail bar. The chef sources fish entirely from Japan and keeps his nigiri traditional.

Joomak Banjum (Midtown West, Asian cuisine)

What started as a domestic pop-up has grown into this beautiful business on the edge of Koreatown. Chef Jiho Kim and Pastry Chef Kelly Nam combine global flavors with their approachable taste that combines familiar dishes such as jajangmyeon, made here with squid ink noodles.

L’Abeille (Tribeca, French cuisine)

Chef Mitsunobu Nagae is a calm, collected presence in the open kitchen and his years working at Joël Robuchon restaurants worldwide are evident. A harmonious union of French cooking with Japanese sensibilities, Nagae’s food is instantly approachable.

Le Pavillon (Midtown East, French cuisine)

Chef Daniel Boulud has done it again, creating a room that makes the well-dressed feel right at home. Chefs Michael Balboni and Will Nacev lead the kitchen, which skillfully prepares a modern, global carte, dominated by seafood and vegetables.

Mari (Midtown West; Korean cuisine)

Mari, which means “roll” in Korean, is the latest Hell’s Kitchen destination from talented chef Sungchul Shim, who made a name for himself in Kochi, just down the road. The chef redefines the genre as a tasting menu filled with premium ingredients and Korean flavors.

Noz 17 (Chelsea, Japanese/Sushi)

This little hideaway is run by chef Junichi Matsuzaki, and the chef’s precise, seasonally driven omakase offers an array of robust otsumami, sashimi and nigiri.

Oiji Mi (Gramercy; Korean cuisine)

Practice makes perfect, as evidenced by Chef Brian Kim and his team, who honed their modern Korean cuisine at the now-closed Oiji before moving across town to open Oiji Mi. This time, they’ve delivered a notch higher, with a stylish space tended to by a fleet of staff. There’s a finesse and a more nuanced approach to flavors in this five-course set menu.

One White Street (Tribeca; Contemporary Cuisine)

This 19th century mansion has been transformed into a destination of culinary excellence, thanks to Chef Austin Johnson and Master Sommelier Dustin Wilson. The lower level functions more like a wine bar with a relaxed menu and ample crowd, while the upper floors offer a seasonal tasting menu starring the produce from their mountain farm.

Red Clip (Greenwich Village, Contemporary Kitchen)

Chef Kevin Chen, Blue Hill at Stone Barns, made a name for himself with a string of pop-ups before establishing this stylish Asian-inflected delight. The team’s steadfast commitment to local farms is a cornerstone of this cuisine, and seasonal dishes showcase the young chef’s Taiwanese heritage and Queens upbringing through an exquisite lens.

Semma (Greenwich Village, Indian cuisine)

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

Shion 69 Leonard Street (Tribeca, Japanese/Sushi)

Now under the command of Chef Shion Uino, this quiet sushi-ya features precious, beautiful seafood sourced primarily from Japan. The product is whole and mouth-watering every time, which is all the more reason why nigiri sees nothing beyond a dot of wasabi and double nikiri.

Torien (Greenwich Village, Japanese/Yakitori cuisine)

This brother of Torishiki in Tokyo arrives in New York via NoHo. Chef/owner Yoshiteru Ikegawa can be found working his skills like a master pianist – turning, fanning, sauce and brushing. It’s a pristine workspace and the menu is a tribute to the yakitori tradition.

Yoshino (East Village, Japanese/Sushi cuisine)

Revered Tokyo chef Tadashi “Edowan” Yoshida has landed in New York. Dinner here serves an element of theater, so much so that diners will find themselves leaning forward to absorb every detail. The main event though may be the nigiri.

Michelin Guide inspectors also added 18 restaurants to the Bib Gourmands list, which recognizes restaurants for great food at great value: Antoya, Chick Chick, Chutney Masala, Covacha, Dhamaka, Dumpling Lab, Jiang Nan, Le Fanfare, Porcelain, Rolo’s , Runners-up, Sami & Susu, Sobre Masa, Soda Club, Szechuan Gourmet, TVB by: Pax Romana, Yellow Rose and Zaab Zaab.

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