NEW YORK, Dec. 9, 2024 — The second annual MICHELIN Guide Ceremony bringing together New York, Chicago and Washington, D.C., was a night of excitement with a new three MICHELIN Starred restaurant and three new two Stars.
New York’s Jungsik New York was awarded its third MICHELIN Star and New York restaurants César, Chef’s Table at Brooklyn Fare and Sushi Sho were each awarded two Stars. New York’s One White Street received a MICHELIN Green Star, as did Oyster Oyster in Washington, D.C.
“Tonight marked a trifecta of excitement as we joined together to announce exciting news for the restaurant selections across these three great cities,” said Gwendal Poullennec, the International Director of the MICHELIN Guides. “Our anonymous Inspectors uncovered several extraordinary culinary gems, further solidifying these restaurant communities as some of the most inspiring and talented destinations in the world. We are thrilled to welcome a new three Star restaurant, Jungsik New York to the esteemed MICHELIN Star family, and look forward to what is to come for the passionate chefs and restaurateurs in these three selections.”
“The Inspectors were unanimously impressed with Chef Norman Fenton’s creations, which celebrate Mexican cuisine in an ambitious manner,” Poullennec said. “Our Inspectors were delighted by the bold and creative tasting menu in addition to the diligent and engaging service from the restaurant’s staff.”
Here is the new one MICHELIN Starred restaurant, with Inspector notes (Inspectors’ comments in full on the MICHELIN Guide website and mobile app):
Cariño (Mexican cuisine)
In a cozy corner of Uptown where the train rumbles overhead, Chef Norman Fenton mines his history and his travels to celebrate Mexican cuisine in a distinct, ambitious manner. Quickly, the courses compound: a stunning huitlacoche ravioli with fried corn silk, then a queso truffle quesadilla, and at some point, a lamb tartare tostada seasoned in the style of al pastor. Indeed, this tasting menu features boldness and creativity in spades, starting with “chips and salsa” in the form of salsa verde jelly and a tortilla crumble.
Special Awards – Chicago
In addition to the new Bib Gourmand restaurants and Stars, the Guide announced four special awards:
“The originality and impeccable presentation at Jungsik New York created a distinct experience for our Inspectors collectively,” Poullennec said. “These new restaurants joining the MICHELIN Star family showcase some of the best talent across the culinary world, while bringing about each Chef’s unique flavor and individuality.”
Here are the new MICHELIN Starred restaurants, with Inspector notes from each (Inspectors’ comments in full on the MICHELIN Guide website and mobile app):
Jungsik New York (Korean cuisine)
Cool and polished, this dining room bears that perfectly downtown nexus of low-key yet elegant; with its dark and light color scheme and intimate proportions. Chef/owner Mr. Yim Jung Sik and Executive Chef Daeik Kim’s Korean meal starts like many do, with an array of banchan; however, the presentation here is unlike any other; and it’s just that creativity that makes dining here so distinctive. From there, the tasting menu unfolds to reveal delights such as slivers of raw striped jack with white kimchi and chilled fish bone broth; gorgeously crisped octopus with gochujang aioli; and dry-aged Arctic char in a pool of kimchi and red curry sauce. This is cooking that is highly original, impeccably executed, and enormously satisfying; a meal that makes you involuntarily nod to yourself while you’re eating.
César (Contemporary cuisine)
César Ramirez is one of the few chefs who, night after night, has the difficult task of meeting his own singular standards of high-wire precision. His new downtown restaurant brings a sleek, minimal look to a century-old address. As might be expected, world-class seafood plays a large role in his tasting menu which features such delights as a morsel of blackthroat seaperch from Chiba, crudo of fluke from Jeju Island, and langoustine from Norway dressed with caviar and smoked trout. A masterful hand with sauces and a sense for harmonious, exacting combinations demonstrate both creativity and maturity. An eager service team oversees the spacious room where counter and table seating alike offer a prime vantage point for watching this kinetic kitchen.
Chef’s Table at Brooklyn Fare (Contemporary cuisine)
This famed address hidden in the back corner of a Hell’s Kitchen grocery store has entered a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase skill and refinement. Highlights include sea scallop in a lush brown butter sauce, turbot with firefly squid and herb-oil swirled buttermilk, and buri tartare with smoky creme fraiche and finger lime.
Sushi Sho (Japanese/Sushi cuisine)
In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. An omakase like no other, the progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables, and more—all aged, fermented, and pickled for weeks, months, and sometimes years. Rice is treated with reverence; seasoned to suit and complement the range of fish. The setting is its own marvel and features a spacious, eight-seat Hinoki counter flanked by towering ice boxes fronted with carved wood doors, while all around, the kitchen and service teams work in perfect tandem. In total, the pace, breadth, and persistence of excellence that unfolds here will impress even the most experienced sushi enthusiasts.
Bar Miller (Japanese/Sushi cuisine)
This diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details. Chef Jeff Miller delivers an omakase that is a showpiece of sustainable sourcing, much of it local—even the rice is sourced from New York state. Their personality is evident in dishes such as daikon vichyssoise with wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts, like the amazake and the corn gelato with caviar, round out the singular experience.
Café Boulud (French cuisine)
A new and improved Café Boulud has been beautifully reborn on the storied corner of 63rd street and Park Avenue with Chef Daniel Boulud and Executive Chef Romain Paumier at the helm. Enjoy this unique prix fixe menu which highlights four inspirations: classic French cuisine; “La Saison;” vegetarian farmers’ market dishes; and “Le Voyage,” offering an international focus. Choose one style of menu or handpick for a multicourse meal that is on-point with sharp execution and a soigné presentation. The array of impressive cooking here includes the likes of the signature black sea bass wrapped in crispy potatoes and sauced with a red wine reduction; seared scallops with Champagne beurre blanc; or lobster ravioli dressed with a vivid lobster bisque as well as preserved lemon curd.
Corima (Mexican cuisine)
On the edge of Chinatown, Chef Fidel Caballero is not holding anything back. Whether you sit at the kitchen counter for the ambitious tasting menu or order à la carte in the boisterous dining room, the cooking is a singularly original and bold celebration of Mexican cuisine. If anything, there must be an order of sourdough tortillas somewhere on the table. Made with Sonoran wheat and chicken fat, these delicate, perfectly griddled discs served with recado negro butter will lock in a return visit. Better yet, this won’t be the only course worth returning for. The likes of lobster nicuatole, black cod with salsa Veracruzana, and sweetbreads with bitter almond foam make for lasting impressions.
La Bastide by Andrea Calstier (French cuisine)
Head to this modern farmhouse in Westchester where a soothing design perfectly complements sweeping views of the pastoral landscape. Husband and wife duo Chef Andrea Calstier and General Manager Elena Oliver are at ease in their intimate dining room, a space fit with only a few tables and perfectly calibrated for the tasting to come. The menu draws on their upbringing in the south of France. A simple-sounding salad is so much more with grilled gem lettuce paired with poached celtuce, cured egg yolk, and an olive oil sabayon. Squab with rosemary and fig leaf is as accomplished as grilled black sea bass with artichokes and razor clams. Dessert is a particular strength, and the combination of chocolate with goat cheese is a thrilling finale.
Joo Ok (Korean cuisine)
This Seoul transplant has an unusual entrance—via freight elevator up 16 floors—but the elegant space is instantly inviting. Echoing a traditional Korean home, guests are welcomed with savory crackers and drinks before being escorted to the dining room, where a minimalist design is juxtaposed with views of the Manhattan skyline. Joo Ok delivers a Korean tasting menu that is rooted in tradition but presented through a modern lens. Dishes are stunning, as in the jat jeup chae – tender lobster and Korean pear tucked inside salted cucumber slices. Makgeolli bread topped with freshwater eel is a dramatic single bite, but their signature deul gi reum with diced geoduck, spotted shrimp, and a whole quail egg in house-pressed perilla seed oil is equally memorable.
Nōksu (Contemporary/Korean cuisine)
Eating underground in the subway system may not sound appealing, but that hasn’t stopped Chef Dae Kim. In the heart of Koreatown at Herald Square behind a code-locked door, find a black marble counter that stretches the length of the room. Every chef is armed with tweezers to manage and primp gorgeous dishes that are largely contemporary in their design. Seafood is a serious focus with the likes of crab, fluke, clams, and mackerel. The restaurant’s signature is obvious once you spot the squab dry aging in a fridge. Against the backdrop of 80s hits playing overhead, a chef holds the bird up and repeatedly ladles hot oil over it in the style of Peking duck. It’s a defining reminder that in New York City, anything can happen anywhere.
Shota Omakase (Japanese/Sushi cuisine)
Far from the subway stop on a quiet street in Williamsburg, find this welcoming omakase counter hidden away near Domino Park. Chef Cheng Lin sets the tone as a friendly, relaxed guide for the night’s proceedings. And whereas some chefs practically take vows of silence with regards to sourcing and technique, he is quick to share where in Japan the fish is from, why he uses Inochi-no Ichi rice, and what it took to find his special aged soys and vinegars. His intentionality delivers in the form of excellent, seasonal product and a fine-tuned parade of nigiri, for which the rice is refreshed repeatedly. Prepared dishes like binchotan-seared sawara with citrus sauce, shiso, and nori or even a restorative cup of dashi with mushrooms also show distinction.
YingTao (Contemporary/Chinese cuisine)
Owner Bolun Yao’s beloved grandmother serves as both the namesake and culinary inspiration for this stylish Hell’s Kitchen hideaway, an unassumingly ambitious project that aims to reinterpret Chinese cuisine through the lens of Western fine dining. Chef Jakub Baster lends his experienced hand to the effort, composing elegant dishes that blend a wide array of Chinese flavors and ingredients with elements of French technique and a contemporary style. The results are simultaneously inventive and familiar. Flavors tend toward subtlety, with careful attention paid to textures, as in a silky soy milk custard matched with celery root, and savory, mildly spiced doubanjiang, or rich crab noodles with egg yolk and smoked tobiko. To finish, a reimagining of nian gao (sweet rice cake) is sure to delight.
One White Street (Contemporary cuisine)
Chef Austin Johnson operates a truly “farm to table” restaurant by working closely with their partner farm in the Hudson Valley, Rigor Hill Farm. Rigor Hill Farm supplies the restaurant with as much seasonal produce as possible. A supportive ecosystem of relationships allows the farm to practice progressively sustainable farming techniques and build an organization that is able to invest in and support the lives of its farmers, in addition to the restaurant’s Tribeca community. Rigor Hill takes pride in cultivating a system of growing food that can be as good at producing flavorful, nutrient-dense food as it is at ameliorating its impact on a changing climate.
Special Awards – New York
In addition to the new Bib Gourmand restaurants and Stars, the Guide announced five special awards:
“The MICHELIN Guide Inspection team is delighted to add both Mita and Omakase at Barrack’s Row to the MICHELIN Star family,” Poullennec said. “In addition to these restaurants, it’s evident the culinary scene in Washinton, D.C. continues to focus its passion on sustainable gastronomy, with a new MICHELIN Green Star being awarded to Oyster Oyster.”
Here are the new MICHELIN Starred restaurants, with Inspector notes from each (Inspectors’ comments in full on the MICHELIN Guide website and mobile app):
Mita (Vegetarian/Latin American cuisine)
Latin American cuisine, only plant based. That’s the premise behind this contemporary space set in the Shaw neighborhood. It’s tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit here, where influences span from Brazil and Bolivia to Colombia and dishes sport originality. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Watermelon crudo with fermented carrot in a cucumber leche de tigre sauce is inventive and bold, while a slice of mushroom terrine wrapped in greens with layers of potato delivers on umami, bite after bite.
Omakase at Barrack’s Row (Japanese/Sushi cuisine)
Chef Yi “Ricky” Wang, who trained under Chef Nakazawa before running a series of pop- ups, is now settled in at this counter, located up a set of metal stairs in an industrial-chic space. Take special note of the paintings that line that staircase—they’re nods to a longstanding tradition of fishermen brushing their catch with ink and pressing it into rice paper—and you may be presented with a similar piece at your meal. Chef Wang’s omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri. It’s all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that’s bold but balanced.
Oyster Oyster (Vegetarian/Contemporary cuisine)
Chef Rob Rubba delivers a focused vegetarian/vegan cuisine, with ingredients sourced locally from small organic and regenerative farms. The restaurant also boasts a rooftop garden, which supplies herbs, flowers and tender greens for the menu. The kitchen recycles spent cooking oil by turning it into candle wax and their menus are printed on recycled paper embedded with wildflower seeds. The kitchen operates on induction and electric cooking equipment with zero waste cooking techniques and no single use plastics.
Special Awards – Washington, D.C.
In addition to the new Bib Gourmand restaurants and Stars, the Guide announced four special awards:
The MICHELIN Guide Ceremony is presented with the support of Capital One.
Hotels
The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in New York, Washington, D.C., Chicago, and throughout the world.
Each hotel in the selection has been chosen by MICHELIN Guide experts for its extraordinary style, service, and personality — with options for all budgets — and each can be booked directly through the MICHELIN Guide website and app. Standouts from the selection include the rejuvenated Hotel Chelsea (one MICHELIN Key) in New York, the character-filled Riggs (one MICHELIN Key) in Washington, and the iconic Soho House in Chicago.
The MICHELIN Guide is a benchmark in gastronomy. Now it’s setting a new standard for hotels. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel.
Chicago’s 2024 MICHELIN Starred restaurants
Chicago’s 2024 MICHELIN Green Starred restaurants
Chicago’s 2024 Bib Gourmand restaurants
New York’s 2024 MICHELIN Starred restaurants
New York’s 2024 MICHELIN Green Starred restaurants
New York’s 2024 Bib Gourmand restaurants
Washington’s 2024 MICHELIN Starred restaurants
Washington’s 2024 MICHELIN Green Starred restaurants
Washington’s 2024 Bib Gourmand restaurants
The MICHELIN Guide in North America
Michelin announced its first North American Guide in 2005 for New York. Guides have also been added in Chicago (2011); Washington, D.C. (2017); California (San Francisco in 2007, statewide 2019); Miami/Orlando/Tampa, Florida (2022); Toronto (2022); Vancouver (2022); Colorado (2023); Atlanta (2023), Mexico (2024), Texas (2024) and Quebec (2024).
About the MICHELIN Guide
Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants.
The MICHELIN Guide remains a reliable companion for any traveler seeking an unforgettable meal and hospitality experience. The Guide was first published in France at the turn of the 20th century to encourage the development of car mobility as well as tire sales by giving practical advice to motorists. Progressively, the Guide has specialized in restaurant and hotel recommendations. Michelin’s Inspectors still use the same criteria and manner of selection that were used by the Inspectors in the very beginning.
The restaurant selections join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an amazing hotel.
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently in more than 45 destinations, the MICHELIN Guide has become an international benchmark in fine dining.
All restaurants in the Guide are recommended by Michelin’s anonymous Inspectors, who are trained to apply the same time-tested methods used by Michelin Inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin Inspectors pay all their bills in full, and only the quality of the cuisine is evaluated.
To fully assess the quality of a restaurant, the Inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world.
About Michelin North America, Inc.
Michelin is the leading mobility company and manufacturer of life-changing composites and experiences. For more than 130 years, Michelin has made contributions to human progress and to a more sustainable world. Michelin is constantly innovating to manufacture high-quality tires and components for critical applications for demanding fields, including mobility, construction, aeronautics, low-carbon energies and healthcare and offer the finest experiences, from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Greenville, S.C., Michelin North America has approximately 23,500 employees and operates 35 production facilities in the United States (michelinman.com) and Canada (michelin.ca).
About Capital One
At Capital One we’re on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they’re passionate about, including dining, music and sports. Learn more at capitalone.com/dining and capitalone.com/entertainment.
For more information, contact:
Carly Grieff
Michelin North America
carly.grieff@michelin.com
