🚕 16 New Michelin Spots in NYC

Good Morning NY!

Today, we’re diving into a Taiwanese street food-inspired fine dining spot that’s making waves in NoHo.

Plus, get ready to check out 16 new Michelin-recognized restaurants that are redefining what it means to dine in NYC.

Also, we’ve got a luxury twist on fast food with Pizza Hut’s exclusive “Pizza Caviar.”

And if you’re hungry for something new, we’ve got the latest restaurant openings to spice up your dining calendar.

Finally, we’ll explore how Indian cuisine is evolving in the city, making its mark with bold, authentic flavors.

It’s a lot to chew on so let’s dive in.

Taiwanese Street Food Gets a Fine-Dining Glow-Up in NoHo

A new Taiwanese fine-dining restaurant is coming to NoHo, and it’s not your typical noodle shop.

Chef Tony Inn is opening JaBä, his debut solo project, where he reimagines the street food of his childhood.

Inn, who trained at Michelin-starred spots like Masa and Taru, brings his precision and polish to the vibrant flavors of Taiwan.

Born in Taiwan and raised in Queens, Inn didn’t fully reconnect with his heritage until a return trip in his 30s sparked culinary inspiration.

Now, he’s honoring those roots with a menu that’s both nostalgic and inventive.

Expect dishes like stinky tofu, sweet potato crème brûlée, and even a tomato granita with plum powder and soy sauce.

There’s also a $75 dry-aged beef rib served with traditional Taiwanese condiments—one of the many high-end touches on offer.

Still, some items will hover around $10, keeping the experience grounded and approachable.

Inn says he’s not trying to reinvent the cuisine, just elevate it.

His mother wasn’t convinced at first, but he’s determined to show that Taiwanese flavors belong on New York’s most refined plates.

16 New Michelin-Recognized Spots to Watch in NYC

The Michelin Guide just added 16 new restaurants to its New York City selection, spotlighting some of the most exciting openings across the boroughs.

On the Upper East Side, Cafe Commerce brings contemporary American cooking with French and Italian influences, courtesy of Chef Harold Moore.

Signature dishes include sea scallops, beef carpaccio, and sweet potato tortellini.

Also uptown is Chez Fifi, a cozy French spot serving classics like escargots and lamb with carrot purée in a warmly elegant dining room.

In Hell’s Kitchen, Chalong offers bold Southern Thai flavors with dishes like grilled shrimp in coconut curry and garlic-braised ribs.

Dessert there means mango sticky rice done right.

Downtown, Crane Club—led by Chef Melissa Rodriguez and backed by Tao Group—combines steakhouse luxury with house-made pasta and a custom-designed grill.

And Daniel Boulud has entered the steakhouse arena with La Tête d’Or, blending French technique and classic cuts in a refined setting.

These additions reflect the diversity and constant evolution of NYC’s dining scene.

Pizza Hut Drops “Pizza Caviar” — Yes, Really

Pizza Hut is leaning into luxury with a surprising new twist: plant-based "Pizza Caviar."

The brand has created smoky, pepperoni-flavored pearls made from agar agar and seasoned water.

They’re designed to resemble traditional caviar in look and texture, but with the nostalgic flavor of pepperoni.

Inspired by the “caviar bump” trend, these pearls can be eaten straight from the hand or sprinkled on pizza and fries.

Pizza Caviar is being offered exclusively in New York City at the Pizza Hut on 932 8th Avenue.

The limited-edition item comes as part of the Pizza Caviar Bump Box.

That includes a cheese Personal Pan Pizza, your choice of boneless wings or fries, and a generous serving of the faux-roe.

It’s available only from April 10 through April 12, between 4 p.m. and 8 p.m., and only while supplies last.

The promotion mixes fast food fun with highbrow flair—perfect for the curious eater or the viral food hunter.

Don’t expect it to last, though.

Once it’s gone, it’s gone.

4 New NYC Openings to Know This Month

New York’s spring dining scene is off to a strong start with a fresh batch of restaurant debuts across the city.

In Williamsburg, Reverie Brooklyn is a dessert and cocktail bar that’s fully vegan and kosher.

Standouts include the “rainbow” dessert with rosewater meringue, blueberry cotton candy, and ube streusel.

They also serve savory bites like salt potatoes and fondue Suisse.

In the West Village, Wild brings a health-focused, gluten-free menu made with fresh, organic ingredients.

The vibe is laid-back but mindful, perfect for clean eaters looking for flavor-forward dishes.

Turkish Cuisine in Hell’s Kitchen delivers traditional Turkish fare with a modern touch.

Expect authentic flavors and a menu that honors the country’s rich culinary roots.

Finally, Moko Omakase in the East Village offers a refined, intimate sushi experience.

Their seasonal tasting menu highlights pristine seafood and classic Japanese technique.

Each spot brings something unique, whether you’re craving cotton candy-topped sweets or omakase precision.

How Indian Restaurants Took Over NYC’s Dining Scene

Indian restaurants in New York City are now some of the hottest spots for food lovers.

Once relegated to takeout and buffets, Indian cuisine is now taking center stage with bold, authentic regional flavors.

Unapologetic Foods, led by Chef Chintan Pandya and restaurateur Roni Mazumdar, is at the forefront of this movement.

Their restaurants, like Semma, Dhamaka, and Adda, have redefined Indian dining with daring dishes and upscale settings.

No longer catering to Westernized tastes, these spots focus on regional specialties, from goat brains to snails.

New arrivals like Chatti, specializing in North Kerala toddy shop fare, and Bungalow, helmed by Chef Vikas Khanna, are expanding the range of Indian flavors in the city.

These restaurants serve up traditionally named dishes and fiery curries, often in nontraditional yet stylish venues.

This evolution reflects a shift away from generic Indian fare, embracing India’s diverse culinary traditions.

As Indian cuisine continues to thrive, NYC's food scene shows that authenticity and innovation go hand in hand.

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