{"id":310090,"date":"2025-10-17T06:53:21","date_gmt":"2025-10-17T06:53:21","guid":{"rendered":"https:\/\/www.europesays.com\/us\/310090\/"},"modified":"2025-10-17T06:53:21","modified_gmt":"2025-10-17T06:53:21","slug":"12-nyc-restaurants-added-to-the-2025-michelin-guide","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/310090\/","title":{"rendered":"12 NYC Restaurants Added to the 2025 Michelin Guide"},"content":{"rendered":"

Michelin has a new crush list\u2014and it\u2019s all New York. The tire company-slash-restaurant arbiter just dropped 12 fresh additions to its 2025 Michelin Guide New York<\/a> and this batch covers everything from moody kaiseki counters to buzzy Tex-Mex hangouts. These spots aren\u2019t yet starred, but they\u2019re officially \u201crecommended,\u201d which means inspectors were impressed enough to put them on the map\u2014and maybe in line for a shiny Bib or star later this year.<\/p>\n

In Manhattan, the additions read like a culinary passport. There\u2019s Muku<\/a>, an intimate 10-seat spot where each course follows Japan\u2019s \u201cgoho\u201d rule of five techniques, and Yamada<\/a>, a serene kaiseki restaurant where chef Isao Yamada crafts seasonal showpieces like King crab dumplings and lobster rice with maitake mushrooms. Chef Nikki Zheng, a Masa and Sushi Nakazawa alum, earns a nod for her Upper East Side omakase at Sushi Akira<\/a>. And at Gui Steakhouse<\/a> in Times Square, premium wagyu and USDA Prime cuts are seared to perfection with a Korean twist\u2014proving not all Theater District dinners<\/a> are tourist traps.<\/p>\n

The city\u2019s global pulse beats on at B\u00e1nh Anh Em<\/a>, where lines form early for brisket-and-tripe pho and b\u00e1nh m\u00ec built on perfect baguettes, and Bartolo<\/a>, a dimly lit West Village enclave for anchovy-topped cristal bread and slow-braised oxtails. In Chinatown, Lei<\/a> serves clever, wine-friendly Chinese plates like celtuce with red wine vinegar and scallops with ginger and lily buds, while Markette<\/a> in Chelsea blends Caribbean and European influences into dishes like salt cod fritters and oxtail with cheddar polenta.<\/p>\n

Brooklyn\u2019s scene got plenty of love, too. Williamsburg\u2019s Rose Marie<\/a>, the Tex-Mex-inspired sister of Yellow Rose, mixes playful Southern charm with comfort favorites like patty melts and saltine-crusted fish. Over in Fort Greene, Sal Tang\u2019s<\/a> reinvents Chinese American classics in a space glowing with red lanterns, while Olmo<\/a> channels Mexico City flavors through dishes like carne asada with chipotle b\u00e9arnaise and flan paleta.<\/p>\n

Beyond the five boroughs, North Salem\u2019s Cenadou<\/a> brings a Proven\u00e7al touch to Westchester, with French bistro favorites like rack of lamb over smoked eggplant pur\u00e9e.<\/p>\n

\u201cInspectors spend all year uncovering the best restaurants to recommend\u2014and what they\u2019ve found is too good to keep a secret,\u201d the guide teased in its announcement. The 2025 Michelin Guide Ceremony for the Northeast, honoring restaurants in New York and beyond, will take place on November 18.<\/p>\n","protected":false},"excerpt":{"rendered":"Michelin has a new crush list\u2014and it\u2019s all New York. The tire company-slash-restaurant arbiter just dropped 12 fresh…\n","protected":false},"author":3,"featured_media":310091,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,10634,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-310090","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-eating","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115388193634604966","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/310090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=310090"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/310090\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/310091"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=310090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=310090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=310090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}