A star for Jason Atherton's The Clocktower in the Michelin Guide New York 2018

The Staff Canteen

Jason Atherton and his team at The Clocktower join the one star list in the Michelin Guide New York 2018.

The 90 seater restaurant is located on the second floor of the iconic Metropolitan Life building and is one of six new one stars in the 2018 guide.

The 2018 selection includes:

5 restaurants with three stars
11 restaurants with two stars
56 restaurants with one star
127 restaurants with a Bib Gourmand

See the full list here

Speaking to The Staff Canteen, Jason said: "It feels amazing! To think that we are the first Michelin-starred restaurant in the EDITION Hotel’s portfolio is incredible, a brand that I am very proud to be part of."

When we caught up with the chef he continued to express his delight at the win which came as a bit of a surprise for the Michelin starred chef.

"I can’t quite believe it when I found out, I could have cried I was so happy. We always aim for excellence, so the Michelin star really does mean a lot to us! It means that this has been recognised."

Chef Danila Bogdan leads the team at The Clocktower along with pastry chef Brian Yurko. Danila is no stranger to working in a Michelin starred environment having worked with Jason previously at his Michelin starred restaurant, Pollen Street Social and also Petrus.

"I’m so proud of Danila!", says Jason. "I couldn’t do this without James, Danila, Brian, Stephen and STARR Restaurants Executive Pastry Chef Sebastien Rouxel – they work tirelessly to produce a great product, and the effort has paid off."

Sushi Ginza Onodera was awarded two stars after debuting in the 2017 Guide as a one-star, the New York location is the only Japanese-designated restaurant in the U.S. to currently hold two stars.

“Our inspection team enjoyed their initial visits to Sushi Ginza Onodera, and return visits this year confirmed it is on par with two-starred sushi restaurants around the globe,” said Michael Ellis, international director of the MICHELIN Guide. “New York has great influences from the international culinary community, and that is evident in the supreme level that chefs here are preparing not just Japanese cuisine, but Italian, French, and 55 total cuisine types represented in the current Guide.”

New York is home to 56 one-starred restaurants, an achievement held by only 127 restaurants in the country. It also boasts five three-starred restaurants, a category with only 116 worldwide, including Chef’s Table at Brooklyn Fare, relocated to Midtown, and Eleven Madison Park, which has reopened this year after renovations.

Six new restaurants, spread across Manhattan’s sundry neighborhoods, join this year’s star selections for the first time, including three that feature Japanese cuisine.

Satsuki is a 10-seat sushi counter from Yuta Suzuki, son of maestro chef Toshio Suzuki. The freshness of the fish and mastery of the technique transform this omakase experience. A few blocks away, in Midtown East, Sushi Amane, chef Shion Uino delivers nigiri of astonishing depth and complexity of flavors. The Lower East Side earns its second Michelin-starred restaurant with Bar Uchū, a high-end concept with a kaiseki-inspired tasting menu. Head chef Samuel Clonts, formerly of Chef’s Table at Brooklyn Fare, brings his talents for crafting remarkable seafood dishes to the tasting menu.

In the Flatiron, Korean steakhouse concept Cote earns a star under owner Simon Kim and chef David Shim. It’s the perfect spot for prime meat cuts with an array of Korean dishes, sauces and spices. The Clocktower in the former Metropolitan Life Insurance Co. tower built in 1909, now home to boutique hotel Edition, combines traditional and contemporary dishes thanks to chef Jason Atherton. In Chelsea, Rouge Tomate finally re-opened in a historic carriage house, much to the delight of locals and tourists. Now under the direction of chef Alan Wise, the restaurant serves quality food with an emphasis on nutrition and health.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 31st October 2017

A star for Jason Atherton's The Clocktower in the Michelin Guide New York 2018