91ÃÛÌÒß¹

The annual calls notifying chefs of their star status went out on Monday as restaurants around New York City posted announcements and congratulatory captions. One of the finest honors for a culinary professional, Michelin stars denote the ultimate balance of food, service and ambiance execution. Likewise, Bib Gourmand recommendations indicate restaurants offering great value: food and service that live up to New York diners' expectations without prices that demand a special occasion.

This year's recommendations include L’Appart's fourth consecutive one-star review, calling the "mini praline soufflé matched with praline ice cream" from Pastry Chef Mina Pizarro (Pastry, ‘02), "always on point." The guide also bestows a star on Uncle Boons for a fifth year, noting the "transporting little gem — compliments of talented husband-wife duo Matt Danzer and Ann Redding — brings the Northern Thai experience stateside with creative cuisine and whimsical drinks." 

Many other 91ÃÛÌÒß¹ grads contribute to the success of NYC's Michelin-starred restaurants, including Karen McGrath (Pastry/Management, ‘02), pastry chef at one-Michelin-starred The River Café in Brooklyn; Victoria Vilardi (Pastry/Management, '17), pastry sous chef at one-Michelin-starred Del Posto; and Shari Tanaka (Pastry, ’12), pastry sous chef, and Joy Cho (Pastry, '19), pastry cook, at one-Michelin-starred Gramercy Tavern. 

Michelle Palazzo (Pastry, '09) is the pastry chef at Frenchette, which received The Plate designation in a review that recommends diners "savor a flaky mille feuille before bidding this delightful kitchen adieu." Chef and co-owner Sohui Kim (Culinary/Management, ‘02), also earned The Plate symbol at The Good Fork, where "her cuisine emphasizes locality as well as Korean and other international flavors."

New Bib Gourmand recipient, Violet, debuted in January with press from Eater, Grub Street and The New York Times. The Michelin Guide review credits Matt and Emily Hyland with introducing Rhode Island-style pizza to the city's saturated pizza scene, where they've built a reputation for New Haven and Detroit styles of pizza at Emily and Emmy Squared respectively. Charm, talent and "too good to be true" pizzas are commended.

"It is a huge honor to be recognized by Michelin, and I am very proud of everyone on the team who has worked so hard to make this happen," Matt says. "Congratulations to all my fellow alumni for their inclusion in the guide."

Bunker, where Jimmy Tu (Culinary, '97) is chef/owner, and Prune, where Ashley Merriman (Culinary, ’03) is co-executive chef, returned to the Bib Gourmand list.

Meet 91ÃÛÌÒß¹ alumni at restaurants in the California Michelin Guide and pursue your culinary career here.