Introducing: Michelin’s Star-studded NY Restaurants 2019

Le Bernardin has held Michelin’s highest honor—three stars—since 2006, the year of its inception in New York City. This sensational fine dining restaurant celebrates seafood and is helmed by the immeasurably talented Eric Ripert, a technically-driven French chef who has devoted the larger part of his career to this restaurant alone.

Since the moment master sushi chef Eiji Ichimura took the helm of Uchu the restaurant was certain to be a hit. Here, he crafts an elegant and traditional omakase utilizing the choicest cuts of fish and ingredients sourced from the restaurant’s rooftop garden.

With direction from astute operator Danny Meyer and executive chef Abram Bissell, The Modern showcases brilliant contemporary American cuisine in the form of artful plates that do justice to its location (read: adjacent to the Museum of Modern Art). A wine list, courtesy of Master Sommelier Michaël Engelmann, is equal reason to visit this timeless institution.

While Basement at Tetsu recently pivoted to a new concept—Masa’s Raw Bar, where the famed chef Masa Takayama prepares first-rate sashimi, beautiful seafood cocktail platters, and delectable nigiri a la carte—the luxury, meat-centered omakase that won two shining stars is still up for grabs. Ask and you shall receive.

The first solo venture of chef T.J. Steele, Claro is a cozy Gowanus locale evocative of Oaxaca. For starters, perfect tortillas are made from imported heirloom corn and nixtamalized in-house. Memelas and moles, prepared with ingredients smoked on the wood-burning hearth, star. And at the bar, an impressive selection of mezcal rounds out the offerings.

At The Musket Room, chef-owner and New Zealand native Matt Lambert charts the evolution of his home country’s cuisine—from Old World traditions to Asian influences, and a dedication to local and seasonal ingredients. And then there’s the wine list, which boasts a deep roster of hard-to-find New Zealand varieties.

Mind-blowing handmade pastas steal the show at Faro—the industrial-chic Bushwick restaurant run by husband-and-wife team, Debbie Adey and chef Kevin Adey. After just one bite of the squid ink spaghetti with peekytoe crab, uni cream, and Calabrian chile, you’ll understand that when a gifted team champions practices such as whole animal butchery, milling whole grains, and cooking with a wood-burning… magic happens.

Cloistered and design-forward, just like its sushi-focused counterpart, Uchu Kaiseki Bar is where chef Samuel Clonts presents an ever-changing tasting menu inspired by traditional kaiseki. Best of all, pair it with rare whiskeys and artisanal cocktails, courtesy of bar manager Frank Cisneros.

From the outside, The Finch is a seemingly quaint neighborhood bistro tucked within a peaceful block of Clinton Hill, Brooklyn. Inside, it has a sprawling townhouse feel, a gorgeous modern-rustic design, and a serious open kitchen where chef Gabe McMackin and team create intricate and inventive plates, boasting flavor profiles you never expected.

Chef Douglas Kim honed his chops in fine dining, with a resume that includes stints at Per Se, Bouley, Chef’s Table at Brooklyn Fare, and Morimoto. Just over a year ago, he turned his attention to mastering an innovative take on ramyun (the Korean equivalent of Japanese ramen) and opened Jeju Noodle Bar. Lucky for us, he’s never looked back.

Helmed by chef Shion Uino, who mastered his expertise at Tokyo’s highly acclaimed Sushi Saito, the focus is on the fish at sushi AMANE. Located just downstairs from Mifune—a destination in and of itself for traditional Japanese cuisine—dining at this restaurant-within-a-restaurant is a splurge you won’t regret.

Crafted to resemble an intimate dinner party, L’Appart is an experience worthy of a special occasion. Executive Chef Nicolas “Nico” Abello oversees a rotating tasting menu that embraces seasonality and spontaneity. Opt for the wine pairing and achieve pure bliss.

Come for whole roasted chicken for two (stuffed with foie gras, black truffle, and brioche), stay for the signature milk & honey dessert. Beyond the refined American cuisine, wonderful iterations on classic cocktails, a stunning glass-enclosed atrium, and impeccable service add to the enduring appeal of Daniel Humm and Will Guidara’s essential restaurant.

Everything is cooked over open fire at this destination Mexican joint in Greenpoint, Brooklyn. The diverse menu takes inspiration from all over the country, with highlights including hamachi gooseberry aguachile and lamb barbacoa tacos. Having just opened its doors to the public this past summer, Oxomoco is notably the youngest member of the Michelin-star club.

At Satsuki, veteran sushi chef Toshio Suzuki serves a traditional, Edomae-style omakase to diners seated at his intimate, eight-seat bar. Beginning with small plates and including the signature sashimi, seasonal nigiri, and dessert, a meal here is exquisite from start-to-finish.