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Michelin NYC 2014

Momofuku Ko **

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    1. Babo Ristorante is back with *

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      1. GR @ the London loses both stars per ryan suttons twitter.

        Jungsik first US korean rest with two

        2 Replies
        1. re: tex.s.toast

          Glad to see Jungsik received 2 stars - well deserved!

          1. re: tex.s.toast

            Congrats Jungsik, I'm really happy they got 2 stars. It's well earned and well deserved.

          2. What a boring, stale list.

            Three Stars:
            Chef's Table at Brooklyn Fare
            Eleven Madison Park
            Jean Georges
            Le Bernardin
            Per Se

            Two Stars:
            Momofuku Ko

            One Star:
            Ai Fiori
            A Voce Columbus
            A Voce Madison
            Blue Hill
            Breslin (The)
            Café Boulud
            Café China
            Casa Mono
            Caviar Russe
            Danny Brown Wine Bar & Kitchen
            Del Posto
            15 East
            Gotham Bar and Grill
            Gramercy Tavern
            Jewel Bako
            Kyo Ya
            Lan Sheng
            Le Restaurant
            Minetta Tavern
            Modern (The)
            Musket Room (The)
            Peter Luger
            Rouge Tomate
            Spotted Pig
            Sushi Azabu
            Sushi of Gari
            Tamarind Tribeca
            Tori Shin
            Torrisi Italian Specialties

            17 Replies
            1. re: loratliff

              boring is what the michelin guide is about though i think that the 3 star restaurants are all great.

              1. re: loratliff

                Here's the Bib Gourmand for reference:

                Noticeably missing from BOTH lists:
                Mission Chinese
                Pearl & Ash
                Empellon Cocina

                1. re: loratliff

                  What 'exciting' restaurant(s) would you like to see added to the list???!!!

                  1. re: Charles Yu

                    Kathryn's list above is a good start.

                    1. re: loratliff

                      -I'm real happy also to see Jung Sik got recognition it deserves and it will surely help them pick up more business, which they need. I will be there in 2 weeks.
                      - I was going to go thru the whole list, but there are too many.
                      I can't believe 15 East doesn't get 2 stars. Kyo Ya gets 1 star and Brooklyn Fare gets 3, what the heck!
                      Louro didn't make the list but Tamarind did . Sheeesh!
                      Ok enough, this new Michelin list is stupid. I now place Michelin in with Zagat. Chowhound is the only good list.

                      1. re: foodwhisperer

                        15 East has a problem that most sushi restaurants in NYC have, you have to sit in front of the head chef. Many 2-3 star places night in night out, can easily be fairly consistent in execution when a chef, sous chef takes a night off. When Masa isnt working, takes vacation, or you eat at the table, its like a very different restaurant.

                        Tamarind is a head scratcher, that place is awful.

                        Food at Louro is generally good to very good, but sometimes theres a few duds. Had this one dish that was basically pre made pre packaged banchan from woorjirip with some uni on top, and few squirts of yuzu juice.

                        1. re: Shirang

                          There's too many head scratchers on the list. I also had a bad shrimp dish at Louro.
                          Anyway, at Soto you need Soto-san to execute the good dishes. Without him no good. Yet Soto got more stars than 15 East. Ichimura same story, well almost. Ichimura is the only chef you will ever get, as he works solo. Maybe Michelin should give chef awards instead of restaurant awards. Do they do that?

                        2. re: foodwhisperer

                          I don't think 15 East can get two stars the way it's set up. I think for it to get two stars they'd have to separate the sushi bar from the restaurant, the way that both Brushstroke and Ichimura are on the list. I think 15 East as a restaurant is a solid 1 star and Shimizu@15E would be 2 stars as a sushi bar.

                          I also think his sushi leans a bit too traditional to make 2 stars the way the NYC list is composed. Except for Marea, the entire 2 star list (including Corton had it still been open) of restaurants feels like they could be classified as more modern, unique, or experimental.

                          I think Louro's food (especially the creativity and constant menu change) is deserving of 1 star, but I also see that almost every restaurant on the 1 star list is in theory fancier than Louro (prices, tablecloths, etc). Louro should have gotten at least a Bib Gourmand.

                          Regardless of the actual selections, I actually find this year's list to be the most consistent in theme in quite a while. 3 stars are the untouchables, 2 stars are the fine dining "adventurous" places, and 1 star are the myriad of nice, high end restaurants that aren't special enough. They took the lower end good ethnic restaurants and dumped them all into the Bib Gourmand.

                          1. re: fooder

                            I agree with most of what you say. The 3 stars are deserving choices ( except for Brooklyn Fare) which lacks the service and ambiance and cooking skills of a 3 star. Although three menu recently changed to more cooked dishes. So I'll have to go back.
                            As far as 15 East goes, there sushi is the best. Deserves all the stars possible. When Massa was at Jewel Bako he got them a Michelin Star with his style of sushi. Michelin Stars should be for excellence, not for putting a fancy foam or a chanterelle mousse on top of a fish. So I disagree on the point of only the more modern sushi would be awarded stars. Massa is separate from the restaurant. When you get omakase with him, it has nothing to do with what is going on in the separate back room. This is not so different from Ichimura. Also Ichimura serves traditional sushi like 15 East does. So I don't see how you justify one and not the other.

                            1. re: foodwhisperer

                              I didn't mean that Michelin was right or justified. I just meant given the way it is composed (based on whichever inspectors are currently running the show) it doesn't feel like traditional style will make the 2 star list, regardless of deserving or not.

                              Yes he deserves as many stars as possible for NYC, and I really hope he even takes it to the next level with MMyumyum, whenever that starts. (you're a regular, you know what i'm talking about right?)

                              As far as what Michelin Stars "should" be for, in the end it's all about media and sales, whether Michelin or the San Pellegrino list. That's what I meant about Ichimura/Brushstroke. The separation is purely branding/sales, but they managed to get two different stars awarded.

                              1. re: fooder

                                I see what you're saying about Michelin. I am a regular at 15 East. Not sure what MMyum yum is , unless that's the new rooftop spot that is being planned for Spring.
                                Years ago, there were Grands Chefs. There weren't many that were awarded that title. The only Grand Chef in NY perhaps the US was Andre Soltner (Lutece). There were a few in France, Germany, Italy. Not many in the world. It was the ultimate title a chef received. I went to 3 restaurants that had a Grand Chef. They even had a special stamp ,like an autograph they would give you if you asked for it.I wonder if it still exists in France. It meant a lot more than these stupid stars, which are about the same as a Zagat rating lately.

                        3. re: loratliff

                          I've been to the 5 of the 6 that kathryn has listed (only not been to Acme) and I wouldn't give those restaurants a Michelin star. They're good (some are just OK) but I wouldn't travel to go to these restaurants.

                          I know many people will debate on the ones that have stars may not really "deserve" them. But one could argue that for any list anyone puts out.

                          I'm fine with the Michelin guide not being "exciting". I can check out the Eater Heatmap or Grubstreet Power Rankings for that. I just want a list of the best (fine dining) restaurants and it's directionally correct.

                          1. re: deepfry7

                            kathryn did say her list was notable missing for BOTH star and Bib Gourmand list.

                            1. re: villainx

                              Ha, duly noted, villainx. Bib Gourmand is just a weird category.

                              "..offer value for money, serving two courses and a glass of wine for $40 or less, plus tax and service."

                              It's just restaurants they think are solid.

                            2. re: deepfry7

                              Sure, not all of those necessarily deserve a star but there are plenty that have stars and DON'T deserve them—and there are plenty on the Bib Gourmand list that do.

                              Remember the year that Laut got a star? Seriously?!

                              1. re: loratliff

                                Lol. Hey Laut had a nice owner and hostess, that's worth half a star , No?

                        4. re: loratliff

                          It's about time Lincoln got some recognition.

                        5. I'm extremely happy for Jungsik. Glad they're getting proper recognition.

                          2 Replies
                          1. re: Cheeryvisage

                            Me too! Definitely need to plan a return visit very soon.

                            1. re: ellenost

                              Ditto. One of the best meals I've had this past year. Ready to repeat on my next trip to Manhattan.

                          2. Dont know about Jungsik getting 2, as much as I like the place.

                            Where the hell is Tocqueville's star?

                            1 Reply
                            1. re: Shirang

                              Jungsik was one of the best food I've had in a while and quite unique. Their 2 stars is well earned.

                              Been to Tocqueville's once and it was underwhelming.

                            2. Sushi Yasuda not on the list once again... weird.

                              1. I am really happy for Jungsik, as well as Caviar Russe.
                                Jungsik has been recognized on this board somewhat, but this year's Michelin list does Caviar Russe some justice now. It's my monthly go to place.

                                1. Good news for Jungsik indeed but I must say I'm a little surprised. Wheres Costata and Betony. The latter might be too new I suppose but Costata is still the meal of the year for us

                                  3 Replies
                                  1. re: Ziggy41

                                    I went back to Costata, and realize that the best side of the restaurant is the pasta dishes. White may not be in the kitchen, but his spirit is.

                                    1. re: ipsedixit

                                      What ever do you mean ipsedixit? Have you tried the gods gift to man, The Costata. That beast alone deserves a star. And we loved the crudo.

                                      I think its time for the Chowhound Stars.
                                      Each Chowhounder will list his favorite 5 meals of the year
                                      Results will be tallied and stars distributed accordingly (Top 3 - 3 stars, next 5 - 2 stars, next 10 - 1 star) Or something like that.
                                      Should be more interesting than the tired old Michelin guide

                                      1. re: Ziggy41

                                        If you have not tried the pastas, you owe yourself a favor and give them a look.

                                        The steaks are fine, nothing wrong with them, and I like them. Don't get me wrong.

                                  2. Sad to see that Picholine is no longer on the list. I had a superb dinner at Picholine in early August.

                                    21 Replies
                                    1. re: ellenost

                                      It probably dropped from the list because of the flux that the place has been in for the past year or so. I could easily see it back on the list next year.

                                      1. re: ellenost

                                        That was one of the exclusions that really jumped out at me and I totally disagree Michelin.

                                        1. re: Spiritchaser

                                          Indeed. I had another dinner at Picholine last week and it was fantastic.

                                          1. re: kosmose7

                                            Thanks Spiritchaser and kosmose7 for agreeing with me! Just looked at the current tasting menu at Picholine, and it looks wonderful! I think I'll be moving Picholine up in my rotation of restaurants that I plan to return before long.

                                            1. re: ellenost

                                              Ellen, your post got me thinking, since I know you are a huge fan... Ma Peche is another restaurant that I feel like should be in Michelin contention, but is always excluded.

                                              1. re: loratliff

                                                Ma Peche should have gotten at least a "bib gourmand", but Michelin might consider the dinner prices too expensive. The kappo dinner at Ma Peche should have received at least a single star (maybe 2 since it is far superior to Blanca which received one star).

                                              2. re: ellenost

                                                We are actually planning a visit to Picholine just to show solidarity.

                                                1. re: Spiritchaser

                                                  Serious question for you: should I switch my Betony reservation for Picholine (to show solidarity)?

                                                  1. re: ellenost

                                                    Is this a return visit to Betony AFTER your first visit or have you been back since then? If it's the first return visit then keep Betony; if not I say give Picholine the show of support.

                                                    1. re: Spiritchaser

                                                      Given the Picholine's much publicized financial problems you should invest in the restaurant instead :)

                                                      1. re: Spiritchaser

                                                        This will be my third visit to Betony. Looks like I'll reschedule Betony for a week later, and have dinner at Picholine in 3 weeks. (Methinks Picholine needs more love right now).

                                                        1. re: ellenost

                                                          Dining plans update: Made a dinner reservation at Picholine, and had moved my reservation at Betony to the following week, but as I was checking OpenTable this morning, a reservation was available for the day before my new Betony reservation for EMP, so I took EMP and cancelled Betony. I'll reschedule Betony for later in November.

                                                          BTW, EMP is raising their dinner price to $225 in a few weeks. I think it's still a fair price considering that both Blanca and Atera have raised their dinner prices to $195. Momofuku Ko at $125 for a 10 course dinner and $175 for a 16 course lunch is a great bargain in comparison (but of course I won't be too surprised if those prices increase).

                                                          1. re: ellenost

                                                            Hole-ly cow, $225 is a lot of money.

                                                            1. re: Pookipichu

                                                              But still less expensive than $295 (+ $40 for foie gras) at Per Se and $255 at Chef's Table at Brooklyn Fare.

                                                              1. re: ellenost

                                                                With the tax and tip it's actually almost the same - Per Se would be... well, they don't say what percentage the service is, but assuming it's 20%, that's a $236 menu price pre-tip. Of course, you have to pay extra for the foie gras, which is stupid.

                                                                I bet Keller uses this as an excuse to raise the starting price to $350, plus $50 supp for the foie.

                                                            2. re: ellenost

                                                              When is your rez for EMP (if you don't mind me asking)?

                                                              1. re: Spiritchaser

                                                                Halloween--I confirmed that they're not doing a themed dinner as at The NoMad.

                                                                1. re: ellenost

                                                                  Oh okay, I thought you might be there the same night as us but that's not the case.

                                                              2. re: ellenost

                                                                Had another exquisite dinner at Picholine last night. It wasn't as crowded compared to prior visits (still about 80% full). Ordered the 8 course tasting menu, and the captain told me that I should feel free to substitute any dish from any of the menus if there was something that I wanted. That made my dinner a study in luxury. There were probably 3 amuses that were all great. Substituted the "fish and chips" for the first course. Lovely brandade with soft cooked egg, trout roe and potato chips. Second course was the seared foie gras on spice bread. Third course was lobster with mushrooms and pumpkin. Fourth course was another substitution: tagliatelle with a nice shaving of white truffles for a $45 surcharge. Fifth course was the ribeye that was very flavorful and tender. Sixth course was a Gorgonzola semifreddo . Seventh course was a delicious apple tarte tatin with caramel mousse and cinnamon ice cream. Last course was another substitution: foie gras pot de creme with oats and duck cracklings. Lovely selection of mignardises that reminded me of Per Se since a lovely box was brought to the table, and I was able to make my selections: two types of macarons: pineapple jalapeño and cinnamon; molasses marshmallows; pate de fruits; two types of chocolate-I chose the gianduja. Service was once again very attentive and friendly. Still have no idea why they lost their Michelin star.

                                                                1. re: ellenost

                                                                  I agree. Picholine is one of my favorites and I couldn't care less about their Michelin stars.

                                                                  1. re: ellenost

                                                                    I'm so glad that Picholine is getting such raves, I find it a grown-up, sophisticated restaurant - love the cheese cart!