Michelin's 2024 Atlanta Guide Adds Four New One-Starred Restaurants

The Guide includes 52 restaurants representing 25 different cuisines

The second annual Atlanta Michelin Guide was just announced with four new restaurants earning a One Star rating. In addition, four new Bib Gourmand restaurants were added to the Guide, bringing the total number of establishments in the Atlanta Michelin Guide to 52.

O by Brush, Omakase Table, Spring, and Staplehouse were each awarded one Michelin Star, bringing the city’s total to nine. In addition, Masterpiece, Superica, Table & Main, and Whoopsie’s were added to the Bib Gourmand list, bringing the city’s total to 14.

Michelin also announced four special awards in Atlanta. The Michelin Exceptions Cocktails Award was presented to Miles Macquarrie of Kimball House; the Michelin Sommelier Award was presented to Ashleigh McFaddden of Nàdair; the Michelin Outstanding Service Award was presented to Daniel Crawford of Spring; and the Michelin Young Chef/Culinary Professional Award was presented to Nolan Wynn of Banshee.

Gwendal Poullennec, the International Director of the Michelin Guides, said of the second year of Michelin’s Atlanta relationship, “The passion and talent of the local gastronomy community continues to impress the anonymous Inspectors.”

Here are the new One-Michelin Star restaurants, with Inspector notes from each:

Atlanta’s New One Michelin Star Restaurants

O by Brush (Sushi-Japanese cuisine)

Brush Sushi is located in a fashionable shopping center with the likes of Rolex and Dior, but step inside this stylish space to discover O by Brush, a separate omakase counter helmed by Chef Jason Liang. The extensive procession will begin with several starters before moving into nigiri such as beautifully rich shima aji, warayaki sawara that is hay smoked over coals then sliced and filled with rice, and anago tempura temaki finished over binchotan coals. A tasting of dry-aged hirame and kanpachi is a delightful surprise, as is the tamago tasting, featuring the classic style alongside a tender, cake-like version. The wide-ranging sake selection, also available by the glass or carafe, is the perfect complement.

Omakase Table (Sushi-Japanese cuisine)

Here at this serious counter-focused setting, Chef Leonard Yu and his small team presiding over a multicourse experience that leans traditional while offering a nice balance of variety and seasonality. A smattering of otsumami begin the evening on a strong note with shaved Waygu beef lightly poached in sukiyaki sauce with a quail egg. The chef's signature dish, uni gohan with otoro, is decadent, while corn potage delivers an impressive depth of flavor. Meanwhile, nigiri showcases character without any flash: Kawahagi is topped with flash-frozen liver paste that melts on the tongue, while sharkskin sole with engawa is given a fantastic sear. Not to be outshined, vanilla ice cream is taken to new heights with the addition of aged shoyu.

Spring (Contemporary cuisine)

Find your way to this small but well-appointed restaurant in Marietta where exposed brick and a vaulted ceiling done in dark wood create an endearing charm. Chef Brian So oversees a tightly edited, contemporary American menu with a strong focus on seasonality. Skillful but simple cooking is the dictum here, where ingredients speak for themselves, and plates are stunning without ever being showy. The house-made sourdough with garlic chive butter is delicious, but don't fill up, as the pan-seared wild king salmon topped with Hollandaise sauce and trout roe is equally appealing. A maple-glazed cruller with sliced almonds in an amaretto crème anglaise is a bold and distinctive dessert, and the wine list is especially impressive.

Staplehouse (Contemporary cuisine)

Open two nights a week for dinner (Friday-Saturday) and located in the Old Fourth Ward, Staplehouse promises a convivial evening of conversation and talented cooking. An open kitchen, exposed brick, and a high ceiling lend a rustic/industrial vibe to this charmingly attended-to place. Here, a contemporary tasting menu flips the script with a hearty, far-from-fussy offering. You won't find foie gras or caviar here, but you will discover a cabbage course that sings with character and flavor. A thick slice of grilled sirloin steak with a crispy morel mushroom is sided by a wedge of grilled gem lettuce with tiny florets of sprouting cauliflower. Finally, a citrus tart with honeycomb candy is spot on.

Here is the full list of current Atlanta restaurants in the Michelin Guide, along with inspector notes.