Three Philadelphia restaurants earn Michelin Stars in First Northeast Guide

Philadelphia entered the Michelin system for the first time as the 2025 Northeast Cities Guide was announced at the Kimmel Center on Nov. 18, 2025. The event drew hundreds of culinary professionals from Chicago, Washington, D.C., New York, and Boston, all gathered to learn which restaurants across the region — including Philadelphia, appearing in the guide for the first time — would receive distinctions. The exterior of the Kimmel Center was lit in Michelin’s red color, and prominent figures in attendance included chefs Thomas Keller, Jean-Georges Vongerichten, Greg Vernick, Marc Vetri, Omar Tate, Chutatip “Nok” Suntaranon, Jesse Ito, and Ellen Yin.

Philadelphia received three one-star restaurants: Friday Saturday Sunday, Her Place Supper Club, and Provenance. Friday Saturday Sunday, located in Rittenhouse and operated by Chad Williams and Hanna Williams since 2016, serves a set multicourse menu described by Michelin as relying on skilled technique, calibrated innovation, and an understanding of luxury ingredients. Her Place Supper Club, also in Rittenhouse and founded by Amanda Shulman after its origins in her Penn campus apartment, received a star for its supper-club format, in which all diners are served at the same time. Provenance, across from Headhouse Square and led by Nicholas Bazik, earned a star for a tasting menu shaped by Korean and French influences, using elements such as special soys, oils, sauces, Japanese tuna, whipped tofu, puffed sorghum, chili oil, brown butter hollandaise, country ham, caviar, and cauliflower.

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Philadelphia did not receive any two- or three-star ratings, an outcome consistent with expectations for a first-year city. Boston, also making its Michelin debut, received one star for Three 1 One Omakase, while Tampa’s initial evaluation in 2022 resulted in no starred restaurants. With Philadelphia now part of the system, Michelin inspectors will return each year to conduct ongoing assessments for future guides.

Beyond its starred selections, Philadelphia received recognition across several Michelin categories. Pietramala, a vegan restaurant in Northern Liberties led by Ian Graye, received the city’s first Green Star for sustainability and also appeared on the Michelin Selected list. Graye’s approach includes minimizing environmental impact, reducing waste, operating as a vegan kitchen, and working with farms in Philadelphia and surrounding towns.

Ten restaurants received the Bib Gourmand designation for offering strong food at good value: Angelo’s, Dalessandro’s, Del Rossi’s, Dizengoff, El Chingón, Famous 4th Street Deli, Fiorella, Pizzeria Beddia, Royal Sushi & Izakaya, and Sally. The selections span cheesesteaks, Israeli cuisine, Mexican cuisine, pizza, casual pasta, Japanese cuisine, and deli fare.

Twenty-one restaurants were included on the Michelin Selected list: Ambra, Forsythia, High Street, Hiroki, Honeysuckle, Illata, Kalaya, Laser Wolf, Laurel, Little Water, Mish Mish, My Loup, Pietramala, River Twice, Roxanne, Southwark, Suraya, Vedge, Vernick Food & Drink, Vetri Cucina, and Zahav. Laurel’s final night of service is scheduled for Nov. 21. Michelin classifies these restaurants as serving high-quality food made with good ingredients.

The ceremony represented Philadelphia’s most visible culinary moment since 2018, when the James Beard Foundation held its finalist announcement at Parc. Throughout the evening, many chefs expressed strong reactions as they walked onstage for their distinctions.

Tourism leaders detailed how Michelin’s arrival could influence the city. The Philadelphia Convention and Visitors Bureau referenced an Ernst & Young study commissioned by Michelin showing that 74% of travelers consider Michelin’s presence a decisive factor when choosing a destination, 76% extend trips to dine at recommended restaurants, and 80% are willing to pay more for a dining experience they associate with Michelin standards. In other U.S. markets, Michelin participation has influenced restaurant demand. Charlotte’s 18-seat Counter sold about 900 reservations within days of earning a star at the 2025 American South ceremony on Nov. 3, booking fully through mid-February, with about half of those reservations coming from out-of-town guests, including international travelers.

A 2018 analysis by Carly Shin of George Washington University found that one Michelin Star correlates with an average 15% increase in menu prices, while two stars correlate with a 55% increase and three stars with about an 80% increase. Michelin reports that 82% of chefs experience increased revenue after receiving distinctions, 60% add new staff, and 58% report improved team motivation.

Philadelphia’s participation in the Michelin Guide stems from a paid partnership. According to tourism leadership, the cost is considered a marketing expense intended to attract visitors, fill hotels, and support local restaurants. In a comparable example, the states included in the Michelin American South edition collectively pay $5 million over three years. Philadelphia has not released its partnership cost.

Michelin’s presence in the city has also been connected with workforce development efforts. The PHLCVB Foundation is sponsoring the Philabundance Community Kitchen program — a 16-week culinary and life-skills training program for adults with low or no income — and plans to link Michelin-recognized chefs and restaurateurs with the program. Participants receive hands-on kitchen instruction, ServSafe certification, and job placement support.

Michelin’s international director, Gwendal Poullennec, described Philadelphia’s debut as the beginning of an ongoing evaluation, with inspectors returning annually. Examples from other cities demonstrate how restaurants may progress over time. Joo Ok in New York advanced from a Bib Gourmand to one star and now holds two. Tampa, which began with no Michelin-starred restaurants in 2022, now has five Michelin-starred restaurants.

The complete list of Philadelphia distinctions in the 2025 Northeast Cities Guide is:

Red Star: