Dining

The 2020 Michelin Stars for New York City Are In

A handful of new eateries have made the cut, joining dozens of perennial favorites.
IMAGE THE WASHINGTON POST / GETTY IMAGES
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It's finally here. The Michelin Guide, perhaps the most respected arbiter of culinary achievement, has released its New York City recommendations for 2020.

Among the 76 restaurants that received a coveted star (or two, or three) are a small group of newcomers. The much-celebrated Blue Hill at Stone Barns, Westchester's farm-to-table eatery was awarded two stars for 2020, the first year it was eligible, per Grub Street. Estela, The Four Horsemen, Crown Shy, and other more recently established spots also made the cut.

Still—as has been the case since 2012—no new New York City restaurants were added to the prestigious three-star club. (The Guide uses a three-star grading system, with one star meaning "high-quality cooking, worth a stop"; two stars conferring "excellent cooking, worth a detour"; and the ultimate honor praising the "exceptional cuisine, worth a special journey.")

See the full list for New York City and Westchester County below, with the new additions in bold.

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THREE STARS

Chef’s Table at Brooklyn Fare
Eleven Madison Park

Le Bernardin
Masa
Per Se

TWO STARS

Aquavit
Aska
Atera
Atomix
Blanca
Blue Hill at Stone Barns
Daniel
Gabriel Kreuther
Ichimura at Uch?
Jean-Georges
Jungsik
Ko
L’Atelier de Joël Robuchon
The Modern

ONE STAR

Agern
Ai Fiori
Aldea
Bar Uch? (Closed)
Bâtard
Benno
Blue Hill
Bouley at Home
Carbone
Casa Enrique
Casa Mono
Caviar Russe
Claro
The Clocktower
Contra
Cote
Crown Shy
Del Posto
Estela
The Finch
The Four Horsemen
Gotham Bar and Grill
Gramercy Tavern
Hirohisa
Jeju Noodle Bar
Jewel Bako
Kajitsu
Kanoyama
Kosaka
L’Appart
Le Coucou
Le Jardinier
Marea
Meadosweet
The Musket Room
Nix
Noda
NoMad
Odo
Okuda
Oxalis
Oxomoco
Peter Luger
The River Café
Satsuki
Sushi Amane
Sushi Ginza Onodera
Sushi Inoue
Sushi Nakazawa
Sushi Noz
Sushi Yasuda
Tempura Matsui
Tuome
Ukiyo
Uncle Boons
Wallsé
ZZ’s Clam Bar

*This story originally appeared on Townandcountrymag.com

*Minor edits have been made by the Townandcountry.ph editors

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