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3 weeks ago | 
guide.michelin.com | Kevin Chau
Bar Miller was born from a desire to carry forward the spirit of omakase that first took shape at Rosella—without compromise. When Rosella initially closed its own tasting counter in September 2022, it left behind not just vacant stools, but a vision for something more intimate, more refined.
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3 weeks ago | 
guide.michelin.com | Kevin Chau
Travel 5 minutes Is there a better time of year to explore the capital than when the sun is shining and the temperatures are soaring? Discover our Inspector-approved list of things to do in London during the warmer months.
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4 weeks ago | 
guide.michelin.com | Kevin Chau
The restaurant world never stands still—chefs are on the move, kitchens are being transformed, and menus are reinvented by the week. That whirlwind of creativity can make it tough to know what’s worth your table reservation though. That’s where we come in: we’ve scouted the city’s most buzzed-about newcomers, their signature dishes, and laid out exactly what you need to order (and why).
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4 weeks ago | 
guide.michelin.com | Kevin Chau
The restaurant world never stands still—chefs are on the move, kitchens are being transformed, and menus are reinvented by the week. That whirlwind of creativity can make it tough to know what’s worth your table reservation though. That’s where we come in: we’ve scouted the city’s most buzzed-about newcomers, their signature dishes, and laid out exactly what you need to order (and why).
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2 months ago | 
guide.michelin.com | Kevin Chau
It's rare for restaurants today to be passed down from one generation to the next. However, Tampa's Ulele bucks convention as it's now under fifth generation family owned leadership. Focused on local ingredients, vibrant flavors, and a convivial dining experience, Ulele is becoming a local favorite for its distinctive personality and flavor. It also helps that it's located with views of the Hillsborough River, an outdoor sculpture garden, and features its own brewery.
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2 months ago | 
guide.michelin.com | Kevin Chau
Tucked in downtown Tampa is MICHELIN One Star Ebbe. Here, Scandinavian influences combine with Chef Ebbe Vollmer's Swedish background into a hyper-focused tasting menu filled with hard hitters like braised oxtail with seared foie gras and fermented white asparagus beurre monté. "We want to create a unique evening for our guests that is exciting and deeply personal," explains Chef Vollmer. "No front or back of house—just pure, flavor-driven cooking.
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Mar 25, 2025 | 
guide.michelin.com | Kevin Chau
Once the designated hangout spot for legends like John Lennon and Yoko Ono, this 19th-century townhouse has since gone through a delicious transformation. From a seasonal tasting menu to sourcing ingredients from their upstate farm, One MICHELIN Star One White Street and Chef Austin Johnson have become a pillar of sustainable gastronomy in New York. "Sustainability is our identity," explains Chef Johnson.
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Mar 20, 2025 | 
guide.michelin.com | Kevin Chau
Chefs Norma Listman of Mexico's Masala y Maíz, a MICHELIN Bib Gourmand, and Lis Hernandez of Atlanta-area Arepa Mia, a MICHELIN Bib Gourmand, have not only redefined "good value" food with innovative techniques and bold flavors—they have also reshaped the narrative of an industry long dominated by men.
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Mar 13, 2025 | 
guide.michelin.com | Kevin Chau
The culinary world is continually evolving: from menu changes and renovations, to chefs finding new homes, it's an exciting time in the gastronomic landscape. But with so much change, it can be hard keeping track of it all. That's why we took it upon ourselves to round up the most delicious restaurants that you should have on your radar, what to order, and everything in between.
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Mar 6, 2025 | 
guide.michelin.com | Kevin Chau
Chef Suzette Gresham of Two MICHELIN Star Acquerello's love of food comes from family, traveling, and the ingredients themselves. "They all just seemed to intertwine," Gresham explains. That love, along with Gresham's tenacity and desire to create new culinary combinations, is Gresham's main inspiration today. But before all the accolades and Stars, being a chef for the California native seemed out of reach—maybe even impossible.
