Nine New York City restaurants joined the Michelin Guide on Wednesday, April 15, 2026, and Brooklyn outpaced Manhattan in the count.
That’s not a small thing.
The Guide released this batch as potential Bib Gourmand and Star candidates, folding them into a broader round that’ll be celebrated at a full ceremony alongside other Northeast cities and Chicago. Michelin hasn’t announced a date or location for that event yet. When it happens, the finalists will learn which designations they’ve actually earned.
Brooklyn drove the additions this time, and the restaurants doing the work aren’t expense-account rooms. They’re neighborhood spots, the kind New Yorkers actually line up for on a Tuesday.
In Clinton Hill, Entre Nous sits at 39 Clifton Place, a 55-seat bar built around low-intervention wines and French-leaning small plates. Michelin singled out the chicken liver parfait with cornichons, the crisp mushroom croquettes with truffle aioli, and a Jonah crab salad where the seafood doesn’t get buried. Husband-and-wife team Allie Prater-Besset and Clement Besset opened the place in 2024 as a companion to their Fort Greene restaurant, Fradei. It’s earned its own identity fast.
A few blocks away on Myrtle Avenue, Los Burritos Juárez at 354 Myrtle Avenue has been doing something the rest of the city hasn’t caught up to yet. Owner Alan Delgado works from a tradition rooted in El Paso and Ciudad Juárez, where slow-cooked stews go into flour tortillas and the result is nothing like what most New Yorkers think of when they hear the word burrito. Eater NY flagged the recognition first. Michelin’s own write-up said the “flavors are deeply comforting, offering a regional burrito tradition rarely found in New York.” That’s accurate. It’s also the kind of food that won’t stay a secret much longer.
Crown Heights got a nod with Bong, a Cambodian spot at 724 Sterling Place from owners Chakriya Un and Alexander Chaparro. Michelin described it as a neighborhood fixture, which is a generous but seemingly earned label for a restaurant that’s still relatively new. The whole crisp fish with green mango sauce is the dish people photograph, but the plea satch ko, a Cambodian beef salad with razor-thin slices of meat in a spicy, funky sauce, is what regulars said they can’t stop ordering.
Park Slope’s addition comes from a team with Manhattan roots. Vato at 226 Seventh Avenue shares kitchen DNA with Corima and the recently opened Bar Chucho. The Guide highlighted the breakfast-style burnt ends burrito, which combines tender pulled meat, scrambled eggs, and cheddar into something that doesn’t need a category, and the verde burrito with braised pork shoulder, salsa verde, and diced potatoes. The program is specific and it’s working.
Williamsburg rounds out the Brooklyn entries with I Cavallini at 284 Grand Street, where chef Nick Curtola runs a kitchen that doubles as an Italian sibling to the Four Horsemen. His nervetti and onion salad, built on braised beef tendons shaved thin and paired with sharp, acidic onions, is the dish that’s gotten people talking. It’s a technically demanding preparation that could easily go wrong, and it doesn’t. Michelin also flagged the handmade pastas.
Across the 15 entries from both Brooklyn and Manhattan combined, the 2026 additions reflect a Guide that’s tracking where the city’s restaurant energy actually lives right now. It won’t be downtown tasting menus or hotel dining rooms leading the conversation. It’s a 55-seat wine bar in Clinton Hill and a burrito counter on Myrtle Avenue.
The full Stars and Bib Gourmands ceremony, covering New York alongside other Northeast cities and Chicago, will settle who gets what. Michelin hasn’t said when.