The 2022 Michelin Guide New York Has Only One Black Chef On The List
Photo Credit: Guillermo Muro00

Photo Credit: Guillermo Muro00

The 2022 Michelin Guide New York Has Only One Black Chef On The List

Best Restaurants , Black-owned restaurants , Cuisine , New York , United States , restaurants
Brunno Braga
Brunno Braga Oct 13, 2022

New York has 19 new 2022 New York Michelin-Starred restaurants in Brooklyn and Manhattan, from a tiny tasting menu operation in Brooklyn Heights to pan-Asian with desserts in Midtown West. In total, 73 restaurants received Michelin Star status in the 2022 Michelin Guide New York. Michelin announced the list on October 07, 2022.

For the first time, the number of Michelin-starred restaurants went up to 73 from 68 last year. However, the Michelin Guide New York shows the lack of Black representation on its list in a city that is home to the world’s largest Black population of any city outside Africa.  Only one of the awarded restaurants is located outside Manhattan—Clover Hill in Brooklyn Heights. Chef Charlie Mitchell owns the restaurant. He is the first Black chef to be awarded a Michelin star in New York. 

The restaurant opened in 2019 but suffered starts and stops due to the pandemic. From Long Island, fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous.

“My initial inspiration for cooking came from my grandmother. She showed me how special cooking can be and how easily a good meal can change someone’s day. The time and effort she put into cooking for family and friends have always been impressive,” Mitchell told Michelin Guide.

Here are the 10 new 2022 New York Michelin-Starred restaurants:

Al Coro (Chelsea) - Two MICHELIN Stars

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Led by Chef  Melissa Rodriguez, Al Coro offers a fixed menu of modern Italian dishes with subtle nods to New York.

SAGA (Financial District) - Two MICHELIN Stars

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Located at 70 Pine Street, a landmark tower that rises over 60 stories, Saga is led by Chef James Kent who presents diners with compositions that embrace luxury, seasonality and urbane inspiration.

Clover Hill (Brooklyn Heights) - One MICHELIN Star

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Located in a residential street in Brooklyn Heights, Clover Hill is led by the talented chef Charlie Mitchell, the first Black chef to be awarded a Michelin star in New York.

He offers dishes with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations.

Dirt Candy (Lower East Side) - One MICHELIN Star

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Chef Amanda Cohen offers vegetable- and plant-based cooking at her Lower East Side flagship. Dirt Candy is known as a pioneer in ethical eating with refined technique. A single tasting menu yields a breadth of dishes.

Frevo (Greenwich Village) - One MICHELIN Star

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Chef Franco Sampogna and his team provide Frevo guests with a tasting menu of contemporary French dishes.

Icca (Tribeca) - One MICHELIN Star

Icca is the first Asian restaurant on the list. Led by Chef Kazushige Suzuki, the restaurant offers fish entirely from Japan and keeps its nigiri traditional.

Joomak Banjum (Koreatown) - One MICHELIN Star

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A Korean restaurant on the list! Located at the edge of Koreatown, Joomak Banjum is led by Chef Jiho Kim and pastry maven Kelly Nam who merge global flavors into their approachable tasting that riffs on familiar dishes like jajangmyeon, made here with squid ink-sourdough noodles.

L'Abeille (Tribeca) - One MICHELIN Star

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L’Abeille is led by Chef Mitsunobu Nagae, who offers a union of French cuisine with Japanese flavors.

Le Pavillon (Midtown East) - One MICHELIN Star

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Led by Daniel Boulud, Le Pavillion prepares a contemporary, globally inflected carte dominated by seafood and vegetable-focused items.

Mari (Hell's Kitchen) - One MICHELIN Star

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Located at Hell’s Kitchen, Mari is led by Chef Sungchul Shim. He reimagines the hand roll genre as a tasting menu primed with top-notch ingredients and Korean flavors.

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