Month: August 2024

미쉐린 가이드 선공개는 공식 발간 행사에 앞서 미쉐린 가이드에 새로이 추가될 레스토랑의 일부를 사전에 공개하는 자리이다. 미쉐린 가이드 2025 에디션에 소개될 레스토랑 선공개는 미쉐린 가이드 서울 홈페이지와 글로벌 모바일 앱을 통해 공개되며, 신규 레스토랑명에는 ‘New’라는 아이콘이 함께 표기될 예정이다. 이번에 공개되는 레스토랑의 선정 결과 — 미쉐린 스타, 빕 구르망, 그리고 미쉐린 그린 스타 — 는 미쉐린 가이드 공식 발간 행사에서 확인할 수 있다. 선정 결과가 나오기 전, 다른 미식가들이 움직이기 전에 발 빠르게 방문해 볼 것을 권한다. 세계적인 미쉐린의 평가원들이 선정한 신규 레스토랑을 공개한다.

8월 미쉐린 가이드가 소개한 8곳의 새로운 서울 레스토랑은 단순한 식사를 넘어, 다채로운 문화를 맛보는 특별한 경험을 선사합니다. 평양냉면의 깊은 풍미부터 숙성 소고기의 육즙이 터지는 짜릿함, 토종닭 야키토리의 이색적인 조합, 미나리 곰탕의 향긋함까지, 전통과 현대, 동서양을 넘나드는 다양한 요리가 한자리에 모였습니다. 제철 재료를 활용한 일식 코스는 계절의 변화를 오감으로 느끼게 해주고, 콜라겐 사골 곰탕은 깊은 국물 맛으로 건강까지 챙길 수 있습니다. 태국 음식의 매콤한 향과 비건 중식의 담백함까지, 각기 다른 매력을 지닌 8곳의 레스토랑은 미식가들의 기대를 충족시키기에 충분합니다. 독특한 맛과 분위기는 미쉐린 가이드가 추천하는 최고의 미식 경험을 선사합니다.

곰탕랩 (출처: 곰탕랩)

곰탕랩

곰탕랩은 그 이름처럼 곰탕을 연구하고 다양한 조리법을 개발하는 곳이다. 임정식 셰프는 평화옥 시절부터 국물 연구에 줄곧 매진해 왔다. 사골과 스지, 우족, 꼬리를 10시간 넘게 고아 걸쭉하게 만든 콜라겐 사골 곰탕이 그의 시그니처 메뉴이다. 먹고 나면 콜라겐의 점성이 입술에서 꾸덕꾸덕하게 느껴지는 게 특징이다. 식감이 쫄깃하고 부드러운 고기와 밑간이 잘 된 국물이 한 끼 식사로 제격이다. 고기만 넣은 맑은 고기곰탕과 매운 양곰탕 등 메뉴 선택의 폭도 넓다. 콜라겐 사골 곰탕은 하루 20그릇만 판매하니 개점 시간에 맞춰 방문하기를 추천한다.

키라메키 (출처: 키라메키)

키라메키

밥을 메인으로 코스 요리를 선보이는 일식당이다. 원래 밥이 메인 아닌가 했지만 여러 가지 코스를 직접 먹어 보니 다양한 요리가 맞다는 생각이 들었다. 키라메키는 일본식 와쇼쿠를 바탕으로, 따뜻한 가이세키 요리를 제철 재료를 사용해 다양하게 선보인다. 솥밥이 나온 뒤에는 흰 쌀밥 위에 올린 작은 요리들이 다채롭게 제공되는데 쌀의 향미와 함께 입안을 맴도는 감칠맛을 느낄 수 있다.

능동미나리 (출처: 능동미나리)

능동미나리

능동미나리의 곰탕은 초록색 미나리가 수북하게 쌓여 있어 얼핏 보면 이게 탕인지 분간이 가지 않는다. 맑고 깔끔한 국물에 미나리의 알싸한 맛이 시원함을 배가시키는 이 곰탕은 그날그날 도축한 신선한 한우와 맑은 물에서 키운 미나리를 사용하여 담백하고 잡내가 없다. 입장하려면 늘 대기를 해야 하지만 한입 맛보면 기다림이 아깝지 않을 맛이다.

마나오 (출처: 마나오)

마나오

마나오에 처음 들어서면 태국에서 직접 가져온 갖가지 소품과 세련된 인테리어가 이국적인 분위기를 자아낸다. 코스에 들어가는 메뉴를 작은 포션으로 구성해 다양한 요리를 한꺼번에 맛보는 재미가 있다. 태국 본토의 맛과 특유의 매운맛을 잘 살렸다. 고기와 해산물을 숯불 그릴에서 바로바로 구워 내는 것도 특징이다. '마나오(Manao)'는 태국어로 '라임'을 뜻하는데 그 이름처럼 깔끔한 태국 음식을 맛볼 수 있다.

알트에이 (출처: 알트에이)

알트에이

100% 식물성 재료와 대체육을 사용해 중식을 만드는 곳이다. 중식인데 비건식이라니? 고기를 넣지 않은 중식은 대체 어떤 맛일까 궁금했는데 비건식이 낯선 사람도 즐길 수 있는 맛은 기본이고 기름기가 적어 소화도 잘되는 음식이 준비되어 있었다. 탕수육과 유린육 등 대체육을 사용했다고 말하지 않으면 모를 쫄깃한 튀김 요리는 물론 비건 짬뽕까지 맛볼 수 있다. 비건식으로서도, 중식으로서도 훌륭한 식당이다.

야키토리 키유 (출처: 야키토리 키유)

야키토리 키유

닭을 굽는 셰프들의 분주한 손놀림과 은은하게 익어 가는 토종닭 야키토리의 향이 그윽하게 공간을 채우는 곳. 토종닭의 다양한 부위를 그 특성에 맞게 구워 내는 셰프들의 능숙한 솜씨가 음식의 또다른 매력을 느끼게 한다. 한약재를 먹여 자연 친화적으로 키운 닭을 사용하기 때문에 건강하고 질 좋은 부위를 맛볼 수 있다. 특히 뱃속에서 계란이 만들어지고 있는 암탉을 잡아야만 얻을 수 있는 미숙란 쵸친(일본어로 ‘호롱불’을 뜻한다)에서 재료의 신선함을 확신하게 된다. 토종닭의 특성을 연구해 야키토리의 맛을 발전시키고자 하는 우진명, 전주환 셰프의 키유는 야키토리를 즐기기에 더없이 훌륭한 선택지가 될 것이다.

옥돌현옥 (출처: 옥돌현옥)

옥돌현옥

오로지 메밀만을 사용해 씹을수록 메밀의 구수함이 느껴지는 순면에 고소하고 진한 육수와 풍부한 메밀향을 느낄 수 있는 옥돌현옥. 생긴 지는 그리 오래 되지 않았지만 평양냉면 마니아들 사이에서는 호평을 받는 곳이다. 두부가 많이 들어가 구수한 만두를 비롯해 어복쟁반과 가자미식해도 인기 메뉴이다. 콜키지를 지불하면 와인과 함께 즐길 수도 있다. 슴슴하지만 깊은 맛을 즐겨보시길.

RMW Carne (출처: RMW Carne)

개조한 구옥의 2층에 위치한 RMW Carne는 장소가 넓지는 않지만 아늑하고 아담한 장소에서 음식을 즐길 수 있는 곳이다. 스테이크의 굽기 정도를 표시하는 레어(Rare), 미디움(Medium), 웰던(Well-done)에서 머릿글자를 딴 RMW는 다양한 소고기 품종과 부위를 건조 숙성하여 손님상에 올린다. 직접 만든 살라미, 쵸리조, 파스트라미, 소시지 같은 샤퀴테리도 매장에서 구매가 가능하다. 고기 외에도 가볍게 먹을 수 있는 야채 구이, 파스타 요리가 준비되어 있어 부담 없이 즐길 수 있다.

가겐 (출처: 가겐)

가겐

니시무라멘 (출처: 니시무라멘)

니시무라멘

리알토 (출처: 리알토)

리알토

면서울 (출처: 면서울)

면서울

미필담 (출처: 미필담)

미필담

산로 (출처: 산로)

산로

에스콘디도 (출처: 에스콘디도)

에스콘디도

주052 (출처: 주052)

주052

출처: Michelin Guide

Tonight sees California's selection increase with ten new Bib Gourmands, one new Green Star, three new Two Stars, and seven new One Stars. It's easy to see why our Inspectors have taken a shine to the Golden State with innovative cuisine, buzzy chefs, and oodles of flavor.

This year, Chefs Justin Cogley, Harrison Cheney, and Jordan Kahn are rising to new heights. Known for their easygoing luxury, Cogley and the team at Aubergine balance classic techniques with a sleek and modern aesthetic, resulting in captivating dishes. Cheney's new Nordic style is clearer than ever in an elegant tasting menu. Kahn, on the other hand, is returning from a hiatus with dramatic effect at Vespertine—with a tasting menu that moves between floors as the meal progresses.

For more on what our Inspectors liked and everything in between, keep reading below for the 101 on the newest MICHELIN Guide Stars in California.

Beginning a new chapter, Chef Jordan Kahn's singular operation emerges from a lengthy hiatus with a renewed creative vision. Situated inside a strikingly futuristic edifice of red steel ("the Waffle"), diners enjoy a tasting menu that is likewise out of the ordinary, moving between floors as the meal progresses. Each dish is visually stunning, with cuisine that is not only daringly inventive (at times downright whimsical), but also marshals finely honed technique and impeccably balanced flavors. as in an artful dish of scallop with passionfruit, ají amarillo, and petals of horseradish tuile, or an "obsidian mirror" of smoked mussel cream with salted plum. The meal ends as strong as it begins, with a mesmerizing dessert that features kaleidoscopic flavors.

Together with their sister restaurants, Vespertine works to ensure all ingredients are used in their entirety.

Easygoing luxury and refinement strike a harmonious note within L’Auberge Carmel, where every element seems designed to delight. Chef Justin Cogley balances classic technique with a sleek, modern aesthetic, and his cooking captures a sense of place that feels wholly his own. Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye, as in a surprising "cabbage" taco filled with shallot jam, Madeira-braised treviso, Kaluga queen caviar and cabbage chips. The hits keep coming, like the rice roulade with Dungeness crab finished in a white dashi and butter sauce or the triple-seared dry-aged ribeye brushed in wagyu XO. Fabulously accommodating sommeliers are ever present to help navigate a wine list of real distinction.

Offering an abundance of poise, polish, and charm, this cozy Nob Hill jewel box remains quietly impressive. Chef Harrison Cheney's cleanly minimalist new Nordic style is clearer than ever in an elegant tasting menu that deftly weaves together a variety of preserved fruits and vegetables, flawless seafood, and aged meats. Meals are off to an impressive start with the likes of a refreshing cured California trout dressed with a chilled fish bone broth drizzled with herbed oil. Rutabaga is transformed into thin, flat strands mimicking pasta and comes dressed with a creamy-textured smoked pork fat sauce. The applewood roasted quail features crisped-skin breast plated with a luscious jus and bouquet of Napa Valley greens, while the leg and thigh are glazed with fermented blueberry.

Offering what may well be the Bay Area’s most creative and ambitious take on brunch, this disarming passion project from co-owners Kristina Compton and Rachel Sillcocks gets its extra shine from the pair’s extensive fine dining experience—each also contributed a grandparent for the restaurant’s name. The hospitality is cheery and warm, matched by a winsome space that calls to mind a modernist diner, and happily the cuisine is every bit as finely tuned. There is nothing precious or manicured about the cooking here. It is often bold and brash, a total riot of flavors mixed with stellar ingredients, and dishes are equal parts unexpected and undeniably satisfying. At dinner, find a rotating, seasonal multicourse menu with a few optional add-ons.

Its namesake is a Caribbean island just off the coast of the Yucatán Peninsula, but this beloved counter, located inside the Mercado La Paloma, is a distinctively Angelino phenomenon. Chef Gilbert Cetina, who previously cooked with his father at neighboring stall Chichen Itza, draws from Mexican coastal cuisines in dishes whose simplicity belies remarkable flavor. Spectacular quality seafood of unassailable freshness leaves an impression, whether in electrifyingly vibrant aguachiles and ceviches, excellent tacos served on house-made heirloom corn tortillas, or skillfully grilled lobster—a panoply of exceptional house salsas gilds the lily. The frequently changing menu offers no shortage of delights, and a tasting menu, offered by reservation only on Thursdays and Fridays, is hotly sought-after.

Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu (either full experience of some twenty courses, or an abbreviated bar tasting) leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.

This whimsical, immersive space is a touch otherworldly, with its tangled greenery, moody lighting, and trance-y soundtrack, but guests will be happy to fall under its spell when they taste Chef Jordan Kahn’s singular cuisine. Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious. Charred yam with a buttery sauce accented with smoked trout roe and grilled hazelnuts is more than the sum of its parts, and a dish of raw scallops with a vivid macadamia nut leche de tigre, banana, and crunchy kombu manages to both surprise and delight. Drinks, from cocktails made without refined sugars, to wild-harvested herb teas and single-origin coffees, follow the same compelling ethos.

Tucked away in a modest little shopping center, this serene and striking spot feels a million miles away from the hustle and bustle. As its name suggests, omakase is indeed the name of the game here, where two seatings per night are available by reservation and overseen by Chef Jordan Nakasone. Rooted in tradition, the meal skews contemporary with a focus on seasonality and product quality. In addition to standout sushi such as Japanese white salmon and shima aji, there are a surprising number of kitchen dishes, including gindara, a rectangle of cod set in a memorable cauliflower dashi and garnished with tonburi and a delicious, comforting chawanmushi topped with firefly squid and shaved bottarga.

In this city, finding a five-course menu for under a hundred dollars is a tall order. Chefs Serena and David Fisher make it seem effortless, though, bringing their signature magic to this second act in a sleek new space. The cuisine keeps an unfussy Californian simplicity, featuring solid technique and thoughtful flavor combinations that allow quality seasonal ingredients to shine. Think carefully shaped caramelle pasta that pairs a filling of sweet and nutty kabocha squash with buttery chanterelles, or crisp-skinned black cod with sunchoke confit and a finely tuned shellfish broth. Desserts never fail to end the meal on a strong note, as in a perfectly tender, moist apple crumb cake dressed up with an orange bay leaf ice cream and satsuma granita.

Chef Yoshitaka Mitsue and Chef Shingo Kato (both formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured or aged in-house. Products are sourced locally for the best quality. It's all part of the kaiseki dining experience at Uka, where guests are invited to savor six or nine courses. Most of the menu leans traditional, as in the kabutamushi, a dumpling made with shredded turnip and filled with Japanese sea bream, while French influences make their way into dishes like grilled abalone with a butter ponzu sauce and wagyu with a red wine jus and miso butter sauce.

Mélisse (Santa Monica) Cuisine: Modern French

Protégé (Palo Alto) Cuisine: Contemporary

Hero image: Bonjwing Lee / Aubergine Thumb image: Yellow Nguyen / R|O-Rebel Omakase

Source: Michelin Guide

Kicking off the 2024 MICHELIN Guide California are ten new Bib Gourmands. Our intrepid Inspectors traveled the Golden State from top to bottom seeking out the best of the bunch. We know it's hard work, but someone has to do it. Along the way, they uncovered hidden gems bursting with flavor that won't break the bank.

From fan favorites to a food stall-turned-noodle house, this year's class of Bib Gourmands is full of good vibes and delicious food. At Little Fish, diners can expect a seafood-focused menu with dishes like fish tartines and fish and mushroom congee in the morning and their signature fried fish for lunch. At Grá, natural fermentation meets sourdough pizza and seasonal pickled vegetables. Want something different? Head on over to Quarter Sheets, where Aaron Lindell and Hannah Ziskin turn flavorful sauces and quality ingredients into decadent and mouthwatering inch-thick, pan-style pizzas.

Whether it's authentic Italian flavors or casual Chinese bites, these spots will have your stomach (and wallet) feeling good.

Wine country certainly has no shortage of this sort of casual Italian eatery, with a menu featuring the expected wood-fired pizzas and house-made pastas—but few of them manage to hit their mark quite so dead on as they do here. They may not be reinventing the wheel, but those pizzas are ideally blistered and feature simple but compelling toppings like squash blossom with fontina and balsamic, and the pastas, like a satisfying take on bucatini amatriciana topped with crunchy breadcrumbs, offer an ideally al dente chew. On one of Healdsburg’s not-infrequent balmy days, the enclosed patio, complete with bocce court, is indeed an excellent spot to gather with “many friends,” as suggested by the name.

Three Italian friends banded together to open this welcoming spot, named for their grandparents' love for cedro, or citron, plants. Don't let the strip mall location fool you—this place is especially inviting, and the food is authentic Italian in both technique and flavor. Skillfully made by hand, pasta dishes rank high. Tagliatelle topped with a ragu sauce, grated parmesan, and a drizzle of high-quality olive oil is proof positive that good ingredients and extra care always deliver the best results. Ossobuco served over a bed of saffron risotto is wonderfully tender and flavorful, and sized for sharing. End on a sweet note with their tiramisu or panna cotta—neither will disappoint.

Grá Cuisine: Pizza

There's a welcoming vibe at this hip spot where the focus is on natural fermentation with sourdough pizza, seasonal pickled vegetables, and fermented drinks such as tepache. Grá has indoor and covered patio seating, but all eyes will be on the cooks preparing pizzas in their wood-fired oven. It's all about the thin and crispy sourdough crust with high quality toppings. Classics like pepperoni will always rule, but hard hitters like stracciatella and prosciutto with basil and a drizzle of coffee-infused honey are worth noting. While pizza is certainly the scene stealer, don't ignore their salads or appetizers, including grilled maitake with pickled green peppercorn and agretti in a flavor-packed broth. For dessert, go for the soy-sauce caramel sundae or chocolate tart.

Grá

Once itinerant, Anna Sonenshein and Niki Vahle now welcome guests to their Echo Park location where they share space with a mini market. Come for breakfast or lunch—both are delicious. As their name suggests, the menu is seafood-focused, but steak and vegetarian offerings are also on offer. Mornings are met with items like fish tartines and fish and mushroom congee, while lunch features heartier sandwiches like their signature fried fish. The beer-battered Pacific striped bass is tender and sweet, then topped with American cheese, kewpie mayo and dill pickles on a potato bun for a midday meal that is as satisfying as they come. Not a fan of fish? The broccoli rabe melt with kabocha squash spread, provolone piccante cheese, and chili garlic is a standout.

Liu's Cafe is just the sort of casual spot you'll come to again and again. Arrive early, as seats fill quickly, then order at the wood counter, where you'll get a sneak peek into the bustling kitchen. You'll also spy their selection of pastries, which definitely shouldn't be overlooked. Order the house-made pork wontons for a tender, tasty treat, and be sure to get the extra egg noodles to soak up that wonderfully kicky chili oil. Braised pork belly rice is another dish of pure comfort, and no matter what you have, everything is complemented by a pot of tea, such as the milk oolong. Finally, the pastries grab attention from the very beginning and closing out with a dessert like the citrus curd tart with shaved fennel salad is everything you want it to be.

Just a short walk from their original food stall, this restaurant's strip mall digs are simple but it's a comfortable, welcoming spot with a tempting menu to boot. As the name suggests, their specialty is noodles, particularly boat noodles with a thick, intense broth and your choice of pork or beef, noodle type, and spice level. Fret not if you can't decide, as the bowls are small and ordering two or more varieties might just be the perfect compromise. Don't skip out on their stir-fried dishes, such as the boldly spiced chili holy basil with ground pork, bell peppers, and green beans. For dessert, choose from coconut ice cream or kanom tuay, a two-layer custard featuring a green layer infused with fresh pandan leaf, and a white layer with coconut.

Manohar’s Delhi Palace Cuisine: Indian

Manohar's Delhi Palace is a mainstay thanks to their delicious Punjabi cuisine, and there's a welcoming vibe about this place, where the waitstaff is especially friendly and attentive. Indicative of its north Indian focus, the food here leans on the milder side, so don't expect an onslaught of spices. Order à la carte or go all in on the tandoori dinner but be sure to get an order of the samosas, fried to a perfect crisp with that comforting filling of potatoes and peas. Chicken tikka masala features a generous amount of tender and juicy chicken that's skewered and seared before being added to the vibrant sauce. For dessert, the gulab jamun is a clear winner.

Manohar’s Delhi Palace

Peruvian in Koreatown? You bet, at least at this family-owned and run spot that has been at it for more than thirty years. Expect a casual neighborhood restaurant that's a touch warm on the inside from the heat of the live-fire cooking. All of the chicken is cooked over a wood fire that you can smell a block away and delivers smoky meat with a crispy skin that's marinated with their family secret. While there are a few options on the menu, make sure that you order the chicken by itself, or choose from their sides, but don't skip their twice-fried French fries and consider ordering a second container of their spicy green aji sauce.

Aaron Lindell and Hannah Ziskin's Quarter Sheets Pizza has nailed that haute hipster vibe with its casual styling and vinyl and cassette collection. The word is out on this Echo Park spot, so expect a wait, but one bite of their inch-thick, pan-style pizzas makes it all worth your while. Baked to order, they're prepared with flavorful sauce and quality ingredients. Pepperoni is a classic choice, or opt for the pimento grove, a vodka sauced pizza topped with olives, 'nduja and cheese. And, while you might not expect to get serious pastries at a pizza shop, don't leave without trying at least one of Hannah Ziskin's pastries. There are a few offerings that rotate often but the signature Princess cake is a staple that's worth every bite.

This gastropub in downtown Santa Ana isn't new but a post-pandemic reset and a trip to Mexico changed Chef Luis Perez's mindset—and menu. It's all about quality over quantity here, so expect a tightly edited menu featuring tacos, quekas, and churros, but it's all very good. Happy hour discounts make sampling it all a tempting proposition.

Tacos are made with handmade flour tortillas topped with a grilled tomato and dried chili salsa and filled with everything from sauteed shrimp to pork shank carnitas and suadero. Quekas feature hand-pressed masa and are served with a habanero salsa. While the vegan mushroom queka is worth ordering by itself with nicely sauteed mushrooms, confit potatoes, and guacamole, you can also opt to add cheese for a wonderful addition.

Hero image: Emma K Creative / Molti Amici Thumb image: Grá

Source: Michelin Guide