Michelin Restaurants in New York City Jean-Georges verliert seine 3 Sterne
Jean-Georges Vongerichten hatte seine 3 Sterne über 10 Jahre durchgehend verteidigt, nun das Aus. Daniel Humm's Eleven Madison Park, Eric Ripert's Le Bernardin, Thomas Keller's Per Se, Masa Takayama's Masa und César Ramirez's Chef's Table at Brooklyn Fare (umgezogen nach Manhattan) halten ihre 3 Sterne.
Chef's Table at Brooklyn Fare, Eleven Madison Park, Le Bernardin, Masa, Per Se
Aquavit, Aska, Atera, Blanca, Daniel, Jean-Georges (downgraded from three stars), Jungsik, Ko, Marea, The Modern, Ginza Onodera (upgraded from one star)
Der Trend geht hin zu Asia-Restaurants, besonders zu japanischen Restaurants:
The latest selection promotes Sushi Ginza Onodera to the esteemed two-star category. Debuting in the 2017 Guide as a one-star, the New York location is the only Japanesedesignated restaurant in the U.S. to currently hold two stars.
"Our inspection team enjoyed their initial visits to Sushi Ginza Onodera, and return visits this year confirmed it is on par with two-starred sushi restaurants around the globe," said Michael Ellis, international director of the MICHELIN Guide. "New York has great influences from the international culinary community, and that is evident in the supreme level that chefs here are preparing not just Japanese cuisine, but Italian, French, and 55 total cuisine types represented in the current Guide."
New York is home to 56 one-starred restaurants, an achievement held by only 127 restaurants in the country. It also boasts five three-starred restaurants, a category with only 116 worldwide, including Chef's Table at Brooklyn Fare, relocated to Midtown, and Eleven Madison Park, which has reopened this year after renovations.
Six new restaurants, spread across Manhattan's sundry neighborhoods, join this year's star selections for the first time, including three that feature Japanese cuisine.
Satsuki is a 10-seat sushi counter from Yuta Suzuki, son of maestro chef Toshio Suzuki. The freshness of the fish and mastery of the technique transform this omakase experience. A few blocks away, in Midtown East, Sushi Amane, chef Shion Uino delivers nigiri of astonishing depth and complexity of flavors. The Lower East Side earns its second Michelin-starred restaurant with Bar Uch, a high-end concept with a kaiseki-inspired tasting menu. Head chef Samuel Clonts, formerly of Chef's Table at Brooklyn Fare, brings his talents for crafting remarkable seafood dishes to the tasting menu.
In the Flatiron, Korean steakhouse concept Cote earns a star under owner Simon Kim and chef David Shim. It's the perfect spot for prime meat cuts with an array of Korean dishes, sauces and spices. The Clocktower in the former Metropolitan Life Insurance Co. tower built in 1909, now home to boutique hotel Edition, combines traditional and contemporary dishes thanks to chef Jason Atherton. In Chelsea, Rouge Tomate finally reopened in a historic carriage house, much to the delight of locals and tourists. Now under the direction of chef Alan Wise, the restaurant serves quality food with an emphasis on nutrition and health.