Pins matching dining:value

Chef Mingoo Kang's contemporary Korean restaurant, Korea's only 3-star in the MICHELIN Guide Seoul & Busan 2026.

Chef Kwon Woo-joong's contemporary Korean restaurant; two MICHELIN stars in 2026.

Chef Jun Lee's contemporary tasting-menu restaurant at Sinsa Square; two MICHELIN stars in 2026.

Kim Jin-hyuk's seasonal Italian-influenced chef's-table restaurant; two MICHELIN stars in 2026 and on Asia's 50 Best (#61, 2025).

Contemporary Korean restaurant on the 81st floor of Lotte World Tower, run by the Gaon Society; the chef highlights Gyeongsang-do ingredients, with dry-aged Hanwoo sirloin and pork belly among the specialities.

Japanese eel and seafood rice-bowl restaurant famous for Nagoya-style hitsumabushi and kaisendon near Haeundae station.

Korea's first branch of the Fukuoka Nagahama ramen shop, serving thin-noodle tonkotsu ramen and crisp-skirt gyoza.

Nur-E Gulshan Rahman and her daughter Nur-E Farhana Rahman open a small Bangladeshi restaurant in Jersey City, starting out as a daily home-cooking buffet.

Tacos on house-made tortillas, seasonal fillings, and a full bar in East Village. MICHELIN Bib Gourmand.

Handmade pasta and a shaded courtyard in a converted Barrio Logan home. MICHELIN Bib Gourmand.

Chef Allen Suh's seasonal tasting-menu restaurant at Centerfield East; two MICHELIN stars in 2026.

Marine City tasting restaurant where chef Kim Chang-wook, formerly sous chef at Bicena, cooks Korean flavours with French and Japanese technique; chef Kim won the MICHELIN Young Chef Award 2026.

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.

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.

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.

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.

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.