How These Top Restaurants Got Their Michelin Stars

The marathon starts in New York with the iconic three-Michelin-starred French restaurant Le Bernardin. Helmed by chef Eric Ripert, Le Bernardin has made a name for itself serving incredible seafood prepared with the freshest ingredients — it got its first Michelin star back in 1976. Next up is the much newer Francie in Williamsburg. Opened in the middle of the pandemic by chef Christopher Cipollone, Francie scored itself a Michelin star just months after its debut. Mise then turns its attention to Essential by Christophe on the Upper West Side, where executive chef, partner, an in-house butcher Christophe Bellanca creates simple dishes with meticulous French culinary techniques. Finally, fried chicken hotspot Coqodaq closes out New York City: The second concept by the team behind Korean steakhouse Cote, Coqodaq dares to ask the question: “Can fried chicken be fine dining?” The answer: yes.

After exploring some of New York’s top dining destinations, Mise en Place heads to D.C., where Minibar by José Andrés awaits. A two-Michelin-starred restaurant, Minibar is known for its theatrics and avant-garde dishes. Finally, Eater takes a trip across the pond to London to visit Ikoyi, headed by chefs Jeremy Chan and Iré Hassan-Odukale, and A. Wong, lead by chef Andrew Wong. One of London’s hottest restaurants, Ikoyi is best known for its dry-aged beef dishes, while A. Wong, London’s only two-Michelin-starred Chinese restaurant, ambitiously serves two separate menus every day.

Watch Mise en Place: A Michelin-Starred Marathon for an inside look at what it takes to capture Michelin’s attention.