Seven new restaurants in New York win Michelin stars

Michelin Guide announced seven new Michelin restaurants in New York in 2021. This year, the new New York restaurants that are on the list are Tsukimi, Rezdôra, Jua, Don Angie, Kochi, Francie, and Vestry.

“With 58 cuisine types, New York City and Westchester County continue to serve resiliently as global leaders with diverse and high-quality food, despite the challenges of the global health crisis,” said Michelin Directory International Director, Gwendal Poullennec.

Kochi. Photo by Will Blunt, courtesy of Kochi

Here is an annotated list of new Michelin star restaurants:


The name Tsukimi references the mid-autumn harvest festival honoring the moon at its fullest and brightest. With that seasonal approach in mind, Chef Takanori Akiyama has created a deeply personal interpretation of a proper kaiseki meal.


Rezdôra offers authentic, regionally focused Italian fare. The quality and execution continued to impress time and again thanks to Chef Stefano Secchi.

Don Angie

Wife-and-husband chef partners Angie Rito and Scott Tacinelli have created a modern Italian American menu with a true global flair. Think sourdough pasta and fior di latte mochi for dessert. They handle bold flavors with creativity and finesse.


Chef Hoyoung Kim worked at Jungsik, both in Seoul and New York, and he expertly weaves Western influences into his Korean prix-fixe menu.


With expertly grilled skewers, Korean ingredients, and bold, exciting compositions, Chef Sungchul Shim and his team craft a truly special experience where technique and personality go hand in hand.


Native New Yorker chef Chris Cipollone excels at balancing intriguing flavors and textures and his expertise on is on display in contemporary pasta dishes, his signature pithivier and the sauces that accompany each course.


Steering this kitchen’s reins is the talented Chef Shaun Hergatt whom New Yorkers know well from his previous ventures SHO Shaun Hergatt and Juni. This menu exudes elegance and the ethos continues to be a marriage of Asian ingredients with classic French technique.