New York City Michelin Guide celebrates 10 years with three new 2 stars
Michelin have released their latest guide for New York City as the American Guide celebrates their tenth edition with the announcement of three restaurants going from one to two stars.
With new Michelin-starred restaurants located in Brooklyn, this year’s selection finds more starred restaurants than ever before across the borough scene.
The three restaurants going from one to two stars are:
- Blanca, located in Brooklyn, where the Chef Carlo Mirachi -a culinary genius- serves quite a unique cuisine.
- Aquavit, a Nordic inspired restaurant in the use of flavours and ingredients. The chef Emma Bengtsson, who has solid European cooking technique, is celebrated as the first woman chef in New York gaining two stars!
- Ichimura, a very special Japanese restaurant where genial chef Eiji Ichimura does his own creative sushi and sashimi expressions.
Michael ELLIS, The International Director of the MICHELIN guide, comments: "We are very pleased today to celebrate the 10th edition of the MICHELIN guide New York City. This guide has a special meaning for us since it marked the first MICHELIN guide for any country outside of Europe and the beginning of our worldwide development.
"Today, Michelin publishes guides in the US for San Francisco and Chicago, 24 editions in 24 countries and four continents!"
In the one-star category, there are 17 new restaurants, of which two are in Queens: Casa Enrique, a very charming Mexican restaurant with the best mole in town and M. Wells Steakhouse with its distinct French-Canadian culinary influence.
This year’s edition also highlights the exciting and diverse culinary expressions our inspectors found in a variety of Brooklyn neighbourhoods reaffirming that stars are no longer concentrated in a few areas.
There are a number of new starred restaurants:
- Delaware and Hudson, with its American menu and use of local seasonal ingredients;
- Meadowsweet, where Chef Polo Dobkin once again earns a star
- Pok Pok Ny with its product-driven Northern Thai cuisine
- Take Root, an eatery that offers a unique personal dining experience of homemade charm
- La Vara that represents a creative view on tapas with Sephardic and Moorish influences
- Luksus at Tørst, which offers a tasting menu of Scandiminded snacks
- The River Café, where owner Buzzy O’Keefe and Chef Brad Steelman and their loyal team brought this amazing spot back to its wonderful self.
Commenting this evolution of the culinary scene, Michael ELLIS says: “This is an exciting development as good quality cuisine of all different styles continues to spread across the most populous borough in New York City”.
This year, Michelin inspectors embraced 60 different cuisines in the guide, reflecting New York’s rich history of cultural diversity.
The MICHELIN guide New York City 2015, which listed a total of 874 restaurants, goes on sale today.
The selections of all restaurants in the guide are made by Michelin's famously anonymous inspectors who dine in the New York City area regularly. These local inspectors are trained to scrupulously 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, preparation and flavours, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu.
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