New MICHELIN Starred Restaurants Shine Across the American South

October 22, 2026

The MICHELIN Guide revealed the second annual restaurant selection for the 2026 MICHELIN Guide American South, featuring 10 One-MICHELIN-Star restaurants from Atlanta. The ceremony was full of celebration as three new restaurants were awarded One MICHELIN Star: Dakar NOLA in New Orleans, So. Fox in Atlanta and Uberto Restaurant in Gay, Georgia.

The full selection for 2026, including Bib Gourmand restaurants and Recommended eateries, totals 265 restaurants, spanning 44 cuisine types. Chefs and restaurant teams were honored onstage during the ceremony.

“In its second year, the MICHELIN Guide American South continues to reveal the remarkable talent and diversity of the region’s culinary landscape,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “As our anonymous Inspectors continued to explore the South, they found not only exciting momentum in established dining destinations, but also exceptional restaurants in smaller communities and unexpected corners of the region. We are delighted to celebrate the talented restaurant teams recognized in this year’s selection.”

Atlanta welcomed two new Bib Gourmand and two new Recommended restaurants this year, totaling its Michelin Guide to 64 restaurants.

Below is Atlanta’s MICHELIN Star restaurants, (Inspectors’ comments in full can be found on the MICHELIN Guide website and mobile app):

One Star Atlanta Restaurants

• Atlas
  Chef Freddy Money
  Atlanta, Ga
• Bacchanalia
  Chef Anne Quatrano, Clifford Harrison and Kai Nalampoon
  Atlanta, Ga
• Hayakawa
  Chef Atsushi Hayakawa
  Atlanta, Ga.
• Lazy Betty
  Chef Ron Hsu and Aaron Phillips
  Atlanta, Ga.
• Mujō
  Chef J. Trent Harris
  Atlanta, Ga.
• O by Brush
  Chef Jason Liang
  Atlanta, Ga.
• Omakase Table
  Chef Leonard Yu
  Atlanta, Ga.
• So. Fox (new)
  Kinship Butcher & Sundry Team
  Atlanta, Ga.
• Spring
  Chef Brian So
  Marietta, Ga.
• Uberto Restaurant (new)
  Chef Ryan Smith
  Gay, Ga.

Bib Gourmand

• Antico Pizza Napoletana
• Arepa Mia
• Bomb Biscuit Co.
• The Busy Bee
• Estrellita
• Fishmonger
• Fred’s Meat & Bread
• Heirloom Market BBQ
• Little Bear
• Summerland (new)
• Tipsy Thaiger (new)
• Whoopsie’s

Recommended Restaurants

• The Alden
• Avize
• Banshee
• Best BBQ
• BoccaLupo
• Chai Pani
• THE CHASTAIN
• The Deer & The Dove
• Delbar
• Fawn Wine & Amaro Bar
• Food Terminal
• The General Muir
• Georgia Boy
• Han Il Kwan
• Hen Mother Cookhouse
• Home Grown
• Kamayan ATL
• Kimball House
• Lanzhou Ramen
• Little Sparrow
• Lucky Star
• Lyla Lila
• Madeira Park
• Miller Union
• Nam Phuong
• Pho House
• Pink Lotus (new)
• Poor Hendrix
• Ryokou
• Snackboxe Bistro
• Southern Belle
• Spring 2nd Branch (new)
• Staplehouse
• Storico Fresco Alimentari
• Superica
• Table & Main
• Talat Market
• Ticonderoga Club
• Tomo
• Twisted Soul Cookhouse and Pours
• Woo Nam Jeong
• Xi-an Gourmet House

Mindful Voices – a tribute to inspiring concepts

New for 2026, the Mindful Voices platform brings together inspirational voices from across the hospitality industry – an editorial space where chefs, hoteliers, and winemakers can share their stories and pioneering practices, both with one another and the rest of the world.

“Mindful Voices will give a platform to all those who are rewriting the rules in their respective fields,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “This new framework draws directly from what our Inspection teams witness firsthand: encounters and experiences that are transforming how things are done and that deserve to be shared. Staying true to its identity and values, the MICHELIN Guide will amplify and give full resonance to these voices from the worlds of gastronomy, hospitality and wine so that they can be heard, wherever they may be.”

During this year’s ceremony, the MICHELIN Guide highlighted the initiatives of two chefs featured in its Mindful Voices editorial series.

Chef Sam Diminich from Restaurant Constance in Charlotte, North Carolina, works with a team committed to sourcing ingredients from over 30 local farms within a 50-mile radius of the restaurant. This approach supports the local farming community while allowing the team to create a menu that reflects the seasons.

Chef Ryan Smith from Uberto Restaurant in Gay, Georgia, sources over 90% of the restaurant’s produce from its on-site regenerative farm, which operates entirely on solar energy and uses no chemical pesticides or herbicides.

Learn more about the new Mindful Voices for the American South here.