But guide inspectors cannot go to all restaurants in a region. I hope they look at the less immediately obvious candidates: the excellent, the battery of the Asta and Brassica Kitchen + Cafe battery; slightly distant chickadee; Kiaa fairly new Achiever; And some who fly under the radar. Here are some of the deserving restaurants that could be overlooked for Michelin recognition, whether it is a star or other head.
Muriri and once again
In recent years, a crowd of Omakase restaurants has opened in the Boston region, from 311 to Wa Shin. Everyone has their own flavor but more or less adheres to tradition with the tasting menus of their leader focused on sushi. Akame Nigiri and Saké stand out for his distinctive point of view. The Sushi Bar lexington has only six seats, serving tasting menus from Thursday to Saturday. It is really an individual show. The chief-owner Michael Monaco does everything himself, from negotiations with the Toyosu fish market sellers of Tokyo to the development of dishes through the many components that enter it. The native of Côte-Nord learned to prepare fish for the Wulf’s Fish seafood dispenser, then continued to work in Uni, the Ken Oringer Back Bay restaurant specializing in sushi and sashimis. He opened Akame in 2022. The fish here is virgin and perfectly cut, the rice just to the right. The flavors are composed and balanced. They are also in a free, unique wheel, drawn as much from the convergence of cultural influences of rever as Japan. Associated with your Hiramasa, Ishidai and your Sakura Masu, you will find ingredients such as Soppressata, Houmous, Jacfruit, Roasted Broccolini and Dorito Powder. It is not a gadget. Each combination has an excellent and original taste.
1707 Massachusetts Ave. # 2, Lexington, 781-538-6581, www.akamenigiriandsake.com
Glustazo
With branches in Cambridge and Waltham, Gustazo is so friendly and delicious, all those who visit are charmed. It is thanks to the owner of chef Patricia Estorino and the staff, serving as beautiful iterations of dishes from Estorino Native Cuba. You will find modernized classics, from Arroz Con Pollo to Ropa Vieja, as well as brilliant cevices, small plates full of flavor, many vegetarian offers and an excellent rum list.
2067 Massachusetts Ave., Porter Square, Cambridge; 240 Moody St., Waltham; 855-487-8296; www.gustazo-cubancafe.com
Small sage
To what extent is it new for Michelin consideration? Are previous lives taken into account for reincarnated restaurants? Little Sage opened its doors in the north end in March, a tribute to the original sage, which made its debut in 1994 at the corner of the street. Chef Tony Susi ran there there, then at the southern end until 2009. Now, he’s back, and the little sage is exactly what we want a restaurant in the North to be in 2025. The food is so good, simple and balanced salads with homemade pasta (do not miss the Gnocchi Ricotta Pilowy) with fish with seasonal vegetables for the Basil Panna. It is a pleasure to see Susi in the district of this intimate restaurant and at the top of his game.
352 Hanover St., North End, Boston, 617-742-9600, www.littlesageboston.com
Moon
CAPE COD does not seem to be considered Michelin this year, but they should make an exception for the wonderful moon. Started as a pop-up, the brick and mortar restaurant opened in 2024 in Dennis Port, in an old service station with green walls and black and white tiles. The best seats in the house are at the counter, where the guests can watch chef Mick Forchella and the crew prepare for tasting of local seasonal ingredients. (An à la carte menu is offered on Sunday.) A meal could take you from Corcini and consumed wild onion with foie gras tart lined with brilliant green charteruse for confit the withdrawal with a ragout of fava beans. Homemade sourdough bread with cultivated butter is a worthy course in oneself. Mick and his wife Charlotte Fordichella direct moon together; She is CAPE COD, he grew up spending summers here. After a visit to Portland, Oregon, they returned to open this love work which makes the guests cape feel in a neighborhood restaurant in Paris.
587, rue Main, Dennis Port, 508-237-6597, www.lunecapecod.com
Mahaniyom
I would not be surprised if this Thai restaurant in Brookline obtains a little Michelin love, but just in case: Dang, Mahaniyom is good. Led by a team of expatriates (they are also behind the excellent bar nearby Mérai), it serves dishes that make the taste buds sing – salty, sweet, salty, spicy, based on plants and lush. Do not miss the Rambutane salad, the crab curry, the beef massaman or the whole fried fish, as well as excellent cocktails.
236 Washington St., Brookline, 617-487-5986, www.mahaniyomboston.com
Sushi sang Lee
Another Omakase restaurant, this one in Gloucester. At a counter nestled at the back of a wine store, the chef sang Hyun Lee created what he calls a “Gloucester / Edomae Omakase Sushi” bar. Sushi applies a deep Japanese tradition with seafood drawn from neighboring waters. The red vinegar of the old school is used in rice, the root of the grated wasabi on the skin of sharks. While they appreciate the winter crab at the top of the salty gushi of pastry cream, local monkfish liver cubes with a marinated squash and beautifully buttered tuna nigiri, the guests were friendly in a way that tends not to occur in the city’s sushi bars. In addition to Omakase dinners with several courses, Lee offers day bento boxes. What could better taste on the beach?
76 Prospect St., rear suite, Gloucester, 978-381-3818, www.sushisanglee.com
Winsor house in Island Creek Oyster Farm
I call this restaurant which realizes the ethics of the oysters from Island Creek in a very elegant dining room but also very in New England, but really the whole Island Creek package deserves the head sign. At the siege of Duxbury of the Shellfish Company, customers can visit the hatchery, make boat trips to find out more about industry, oyster slurp and hot dogs at the top of caviar while gambling at the raw bar by the water, or sit here for a stellar meal. Many restaurants in the Boston region serve local ingredients, but few give you the opportunity to travel with them production at the table. The oysters here are incredible, of course; Everything else is good too.
390 Washington St., Duxbury, 781-934-0991, www.winsorhouse.islandcreekysters.com
Yafa Bakery & Cafe
This Palestinian bakery in Somerville is special and it serves the most beautiful candies. Most of the recipes are traditional and old, from Jerusalem, where the family of the owner Abdulla Awad has lived for years. In the kitchen on the back, the staff make Mamoul cookies filled with dates and puff pastry in the shape of a spinach or potatoes. The pastry affair is plush dates in a myriad of flavors. Pistachio and honey know everything. There is also creamy houmous and labneh, hot bread from Jerusalem and Manaqeesh at the top of Za’atar, and a refreshing lemonada with ginger, mint and orange flower water. Michelin recognition for a bakery / coffee? Of course, why not?
594 Somerville Ave., Somerville, 617-616-5310, www.yafabakerycafe.com
Yume Ga Arukara
Udon. Nothing but Udon. But not just any udon. Yume Ga Arukara serves a perfect and significant. The name means “because I have dreams”. Japanese noodles are made internally. There are only a few ways to eat them, but not a bad way: hot or cold, regular or spicy. The noodles are wonderful, soft and slippery. The Japanese founder Tsuyoshi Nishioka opened this restaurant and the restaurant of Sister Ramen Yume Wo Katare (“Talk about your dreams”) to help young people after the death of a friend by suicide. “I’m going to make young people have a dream,” he said in a 2018 interview. “I’m going to give them a reason to live.” The dream propagates: there is also a branch of the Udon store in the sea port.
1815 Massachusetts Ave., Porter Square, Cambridge; 70 Pier 4 Boulevard, sea port, Boston; www.yumegaarukara.com
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