Though more influential abroad, the Michelin restaurant guide is still kind of a big deal for NYC restaurateurs and chefs, who take great pride in receiving a star ranking from Michelin. (The guide only started reviewing NYC restaurants in 2005.) The new edition hits shelves tomorrow, and contains some noteworthy news for the fine dining world. With Michelin, receiving one star is a sign of achievement, not mediocrity, so Chef Michael White is surely tickled pink to see that his new seafood-centric restaurant Marea debut with a star, his Convivio also receives one star, while his Alto has been upgraded to two stars.
Michelin's star system ranges up to three, a stratosphere now occupied by Jean Georges, Le Bernardin, Masa, Per Se, and new addition Daniel. A Voce, chef Andrew Carmellini's former home, has received its first star under new chef Missy Robbins, though it seems unlikely that the Michelin inspectors visited A Voce's sleek new location in the Time Warner Center. Losers include Adour and Del Posto, which both saw stars stripped away, and Cru and Allen & Delancey, which disappeared from the guide entirely.
Perhaps the biggest success story is the anointment of DUMBO's River Café, which has survived arboricide to debut with one star. We're also glad to see Rouge Tomate, the gorgeous, fresh, and delicious restaurant near Central Park get some love, because we hear they've been struggling to keep their cavernous space profitable. And owners of the swank Financial District restaurant SHO Shaun Hergatt must also be relieved to see their ambitious new venture snag a star as well.
For more on this year's guide, tomorrow night there will be a free panel discussion at 6:30 p.m. at the Borders bookstore in the Time Warner Center. Jean-Luc Naret, the Director of the Michelin Guides, will dish about the NYC dining scene with Chef Jean-Georges Vongerichten, Danny Meyer, Lee Schrager (Founder/Director New York Wine & Food Festival), and Times critic Mimi Sheraton, who last year wondered, "How can New Yorkers take Michelin's judgment seriously?" Kick the new rankings' tires below:
2010 MICHELIN Guide New York City Starred Restaurants
(“N” notes the new starred restaurants)
Three Michelin stars mean exceptional cuisine, worth a special journey. One always eats here extremely well, sometimes superbly. Distinctive dishes are precisely executed, using superlative ingredients.
Daniel (N)
Jean Georges
Le Bernardin
Masa
Per Se
Two Michelin stars mean excellent cuisine, worth a detour. Skillfully and carefully crafted dishes of outstanding quality
Alto (N)
Corton (N)
Gilt
Gordon Ramsay at The London
Momofuku Ko
Picholine
One Michelin star means a very good restaurant in its category. A place offering cuisine prepared to a consistently high standard
Adour
Annisa
Anthos
Aureole
A Voce (N)
Blue Hill
Bouley (N)
Café Boulud
Casa Mono (N)
Convivio (N)
Del Posto
Dressler
eighty one
Eleven Madison Park (N)
Etats-Unis
Gotham Bar and Grill
Gramercy Tavern
Insieme
Jewel Bako
Kajitsu (N)
Kyo Ya
L’Atelier de Joël Robuchon
Marc Forgione (N)
Marea (N)
Minetta Tavern (N)
Modern (The)
Oceana
Perry Street
Peter Luger
Public
Rhong-Tiam (N)
River Café (N)
Rouge Tomate (N)
Saul
Seäsonal (N)
Shalizar (N)
SHO Shaun Hergatt (N)
Soto (N)
Spotted Pig
Sushi Azabu (N)
Sushi of Gari
Veritas
Wallsé
wd~50
