Michelin Guide 2023: New York city’s Top Restaurants Revealed
Manhattan remains the peak of fine dining, at least according to the anonymous inspectors of the Michelin guide. More than a dozen Manhattan restaurants earned new accolades at the guide’s awards ceremony in Hell’s Kitchen on Monday night, along with a handful from Brooklyn and one in Westchester County.
Jungsik, in Tribeca, became the first Korean restaurant to earn three Michelin stars in the United States, and the only awardee to gain three stars for the first time.Four existing restaurants retained their three-star status, including Eleven Madison Park, Le Bernardin, Masa, and Per Se.
In a moment that drew gasps and shocked laughter from the audience,two of the three New York restaurants earning two stars included the SoHo restaurant César,founded by chef César Ramirez,and Chef’s table at Brooklyn Fare,which lost all three of its stars after Ramirez parted ways with ownership in an acrimonious split last year.
Eight New York restaurants earned their first Michelin star, including the reimagined Café Boulud on the Upper East Side; Bar Miller, a 15-course omakase restaurant in Alphabet City; and La Bastide by Andrea Calstier in Westchester County.
New York added 16 new “Bib Gourmands,” a special designation for restaurants offering “good quality food for a good value.” Bib Gourmands are often fondly regarded as favorites by the anonymous Michelin inspectors.
Michelin stars are awarded by anonymous diners known as inspectors, and the system has faced criticism for decades regarding its secrecy, limited diversity in selections, and the pressure it places on chefs to pursue prestige.
despite the critiques, chefs and restaurateurs still regard Michelin accolades with great importance. Amanda McMillan, general manager of the Four Horsemen group in Williamsburg, commented, “Thay matter a lot. It’s such a nice feather in our caps for our cooks to state that they work at a Michelin-starred place. It’s legitimizing to all the hard work we do.”
Complete List of New York Awardees
Three-Star Restaurants
- Eleven Madison Park, daniel Humm
- Le Bernardin, Eric Ripert
- Masa, Takayama Masayoshi
- Per Se, Thomas Keller
- Jungsik, Jungsik Yim & Daeik Kim
New Two-Star Restaurants
- César, César Ramirez, Manhattan
- Chef’s Table at Brooklyn Fare, Max Natmessing & Marco Prins, brooklyn
- Sushi Sho, Keiji Nakazawa, Manhattan
- Bar Miller, Jeff Miller, Manhattan
- Café Boulud, Daniel Boulud & Romain Paumier, Manhattan
- Corima, Fidel Caballero, Manhattan
- joo Ok, chang-ho shin, Manhattan
- La Bastide by Andrea Calstier, Andrea Calstier (Westchester County)
- Nōksu, Dae Kim, Manhattan
- Shota Omakase, Cheng Lin, Manhattan
- Yingtao, Jakub Baster, Manhattan
- Bayon (Manhattan)
- Bonnie’s (Brooklyn)
- Bungalow (Manhattan)
- Cecily (brooklyn)
- Cervo’s (Manhattan)
- CheLi (Manhattan)
- Coqodaq (Manhattan)
- Falansai (Brooklyn)
- ishq (Manhattan)
- Little Myanmar (Manhattan)
- LORE (Brooklyn)
- Lungi (Manhattan)
- Odre (Manhattan)
- Tha Phraya (Manhattan)
- Tolo (Manhattan)
- untable (Brooklyn)
- extraordinary Cocktails Award: Suwincha “Chacha” Singsuwan, Bangkok Supper Club (Manhattan)
- Sommelier Award: Chase Sinzer & Ellis Srubas-Giammanco, Penny (Manhattan)
- Service Award: Tina Vaughn, Eulalie (Manhattan)
- Young Chef Award: Joseph Rhee, Jean-Georges
- Mentor Award: James Kent, Saga (posthumous)
- Michelin Green Star Award: One White Street, chef Austin Johnson
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Interview Between Time.news Editor and Michelin Guide Expert
Time.news Editor (T.E.): Welcome! Today we have the pleasure of talking to renowned food critic and Michelin guide expert, Julia Lang. Thank you for joining us, Julia!
Julia Lang (J.L.): Thank you for having me! It’s an exciting time in the culinary world, especially with the latest Michelin Guide revelations.
T.E.: Absolutely! The 2023 Michelin Guide for New York City has just been released, and it sounds like there are quite a few surprises. Can you share your thoughts on Manhattan’s continued status as the peak of fine dining?
J.L.: Manhattan has always been a culinary epicenter, and the Michelin Guide reflects that. with more than a dozen new recognitions this year, it’s clear that the city’s diverse dining scene remains vibrant and innovative. The combination of talent, creativity, and an ever-evolving restaurant landscape keeps it at the forefront.
T.E.: That leads us to Jungsik in Tribeca! It’s a historic moment for Korean cuisine in the U.S., with them receiving three Michelin stars for the first time. What does this mean for the perception of international cuisines in the Michelin Guide?
J.L.: This is groundbreaking! Jungsik’s achievement not only elevates Korean cuisine in America but also emphasizes the Michelin Guide’s commitment to recognizing excellence irrespective of cuisine. It’s a testament to how diverse and elegant American dining has become. Chefs like Jungsik’s leader, chef Jungsik Yim, are pushing boundaries and setting new standards.
T.E.: It’s engaging how much evolution we see in these awards.Speaking of which, four established restaurants maintained their three-star status. what does it say about longevity and consistency in the fine dining scene?
J.L.: Retaining three stars is no small feat; it signifies unusual talent and relentless dedication to quality. Restaurants like Eleven madison Park and Le Bernardin not only serve astonishing food but also create an unforgettable dining experience. Their ability to maintain high standards year after year sets a benchmark for all restaurants, new and old.
T.E.: There was quite an audible reaction during the ceremony when César and chef’s Table received two stars. Why do you think those restaurants stood out?
J.L.: Both restaurants represent a strong sense of place and personality. César, under chef César Ramirez, embodies creativity and has a warm, intimate atmosphere that resonates with diners. Chef’s Table,meanwhile,has an innovative approach that turns dining into a unique culinary journey,making each experience memorable. Their distinction of earning two stars reflects a remarkable execution and vision that captures the attention of inspectors.
T.E.: With the culinary landscape changing so rapidly, what trends are you noticing in new York’s dining scene?
J.L.: One major trend is the focus on sustainability and local sourcing. Chefs are increasingly considering their environmental impact and creating dishes that reflect seasonal ingredients. moreover, there’s a solid movement towards inclusivity and accessibility within fine dining—transforming high-end food experiences to be more welcoming and approachable.
T.E.: Exciting times ahead for food lovers! Before we wrap up, any final thoughts on the future of the Michelin Guide in New York?
J.L.: As the culinary scene continues to evolve, I believe the Michelin Guide will to. The focus will likely shift towards a broader recognition of emerging chefs and diverse cuisines. With dining habits changing, the guide will need to adapt, but I’m confident it will remain a hallmark of culinary excellence.
T.E.: Thank you, Julia, for sharing your insights. The 2023 Michelin Guide has certainly given us plenty to discuss and celebrate in the world of fine dining!
J.L.: Thank you! I’m excited to see how the dining scene unfolds this year.