Pins matching dining:acclaim

Korean bibimbap restaurant serving stone-pot or bowl bibimbap with sauces matched to each topping, including a signature mala version.

Chef Serigne Mbaye opens a Senegalese fine-dining restaurant tracing the West African roots of Louisiana Creole cooking; in 2026 it moved to a larger space.

Chef Hooni Kim opens a small, fermentation-focused Korean restaurant at the back of a banchan shop in Long Island City, Queens.

Counter-seat pasta bar in Jeonpo making fresh pasta in an open kitchen, known for bottarga and bisque pastas paired with wine.

Gomtang house using heifer (unbred) Korean beef, offering clear or milky broths, boiled beef plates and stews near Gwangalli beach.

Pyongyang-style cold noodle shop that began as a 100-day pop-up in autumn 2023 and opened as a permanent restaurant in March 2024.

Casual yakitori bar in Jeonpo serving binchotan-grilled chicken skewers by the course or à la carte, finishing with a clear chicken soup.

French-rooted contemporary tasting restaurant by chef Kim Jae-hoon, on Dalmaji Hill with floor-to-ceiling sea views.

Hotel Japanese restaurant with a private-room autumn matsutake course (to Oct 31) and a Chef Shinji Kanesaka guest-chef sushi omakase on Nov 12-14, 2026.

Chef Anh Sung-jae reopened Mosu in Yongsan on 22 March 2025 after closing the Hannam-dong restaurant; dinner-only tasting menu, MICHELIN Two Stars in 2026.

Small tasting-menu restaurant run by chefs Lee Dong-ho and Kim Ji-hye, making fresh pasta and ferments with vegetables from the family farm; holds a MICHELIN Green Star.

Chef Bill Briand opens a coastal Southern restaurant in a two-storey house in Fairhope, near Mobile, cooking Cajun-leaning dishes such as a dark-roux gumbo.

Buckwheat noodle shop milling and cutting its own 100% Korean buckwheat noodles; new to the MICHELIN Bib Gourmand list in 2026.

Charcoal-grilled tteokgalbi (shaped short-rib patty) set meals in a converted two-storey house; second branch of Sonnaehyangmi; new to the Bib Gourmand list in 2026.

Chef-owner Kari Shaughnessy opens a polished, seasonal restaurant in Carlton, a town of about 2,100 in Oregon's wine country.

Molly Mitchell turns her East Side diner into a dinner restaurant with a Polish-leaning menu of pierogi, kluski and kielbasa, keeping its sourdough burger.

Chef Joey Baldino reopens Bomb Bomb, a South Philly red-sauce bar dating to 1951, restoring it rather than gutting it.

Kaiseki restaurant run by a Korean chef trained in Japan and his Japanese wife, serving seasonal Busan seafood and produce in a small counter-style room.

A small Filipino tasting-menu restaurant on Nob Hill, with chef Patrick Gabon in an open kitchen and Celine Wuu running wine and the room.

Five of Raleigh's chefs, restaurateurs and bar owners open a neighbourhood restaurant and bodega on Brookside Drive, with Cheetie Kumar as executive chef.

Jon Sybert and Jill Tyler replace Tail Up Goat with a counter-service New American restaurant in the same space.

Chef Nicholas Dixon opens a Spanish restaurant in South Boston that treats Spanish cooking as a starting point, cooking over Basque grills in a multi-room dining space.

Chef Theo Adley opens a Basque-leaning bistro in Denver's Five Points, sister to Marigold in Lyons, Colorado, with a rotisserie and a counter by a roll-up door.

Johnny Curiel opens a small corn-centred Mexican tasting-menu restaurant in Denver, his sixth opening in three years; the menu runs to 18 courses.