The Haute Guide To The Latest Manhattan Restaurants That Earned Their Michelin Stars

VESTRY

Photo Credit: Courtesy of Vestry

In 2020, chef Shaun Hergatt opened Vestry, a sophisticated dining destination specializing in American seafood dishes with few authentic Japanese ingredients, in the heart of Soho. Hergatt quickly caught the eye — and palette — of many, impressively earning one Michelin star within the first year of opening. Known for his technically precise cooking and painterly presentations, chef Hergatt draws on the surroundings of the iconic Soho neighborhood to curate a culinary experience like no other. 246 Spring St, New York

KOCHI

Photo Credit: Couresy of Kochi

With dishes inspired by traditional festival cuisine of the Korean royal court, Kochi has mastered the highest form of dining. In a sleek space in Manhattan’s Hell’s Kitchen neighborhood, Kochi’s chef Sungchul Shim debuts a nine-course tasting menu of modern, skewered dishes, combining local and seasonal ingredients with French and Japanese techniques learned throughout his career. Royal-inspired delicacies include the steamed turbot with Korean mustard cream, gamtae, turbot mousse, and daikan, as well as the braised short rib made with soy mushroom broth, barley, and Korean pumpkin purée with the option of supplementing it with Périgord black truffle. 652 10th Ave, New York

DON ANGIE

Photo Credit: Courtesy of Don Angie

Don Angie is a West Village institution. Perhaps because of its acclaimed Lasagna for Two or its upscale take on Italian American comfort food, Don Angie has become a must-visit Michelin-starred restaurant in Manhattan. Founded by the husband-and-wife team of Angie Rito and Scott Tacinelli in 2017, the intimate space exudes familiarity, warmly welcoming guests to indulge in Rito and Tacinelli’s passion for challenging conventional Italian American cuisine. Incorporating global flavors in subtle yet exhilarating ways, the menu offers a unique array of dishes, including the Prosciutto & Papaya Salad with tamarind, hazelnut, and sheep’s cheese; the Sorpresine & Smoked Mussels with peroni, pimenton, and cilantro macho; the Sourdough Pasta Cacciatore featuring mezcal-braised chicken, nduja, and Sicilian olives; and the Don Angie’s Fior Di Latte Mochi and Black Cocoa Tiramisu to end on a sweet note. 103 Greenwich Ave, New York