Photograph by BOOCYS via Adobe Stock
After releasing its inaugural MICHELIN Guide Great Lakes Edition in early April, the coveted travel guide creator is expanding its reach to include the Queen City.
Many chefs and restauranteurs across the region responded to the news with excitement.
Cristian Pietoso, owner of Nicola’s and Via Vite, says he’s been waiting two decades for this.
“The MICHELIN Guide shines a spotlight on culinary destinations, and having Cincinnati included validates the incredible work being done by chefs, restaurateurs, and hospitality professionals throughout the region,” he adds. “It will inspire restaurants to continue raising the bar while attracting new visitors who may not have previously considered Cincinnati a dining destination. Ultimately, it is a win for the entire city and our hospitality community.”
Pietoso arrived on Cincinnati’s culinary scene from Italy in 2004 and like many, he has seen it grow and change exponentially in the last 20-plus years.
“The restaurant scene is much more vibrant today, so this recognition is well deserved,” he notes. “I firmly believe it will bring more notoriety to our city from travelers across the U.S. and beyond.”
When the initial guide covering the Great Lakes region was released, it only featured Cleveland, Detroit, Indianapolis, Milwaukee, Minneapolis and Pittsburgh. Given how notable the Queen City’s culinary landscape has become, Cincinnati’s exclusion was palpable, but better late than never.
“It’s incredibly exciting to see Cincinnati receive this kind of recognition,” says Heather Brady, co-owner of Spanish steakhouse Etxe. “MICHELIN has the ability to shine a spotlight on the talent, creativity, and hospitality that have been growing here for years, and that’s a win for everyone in our restaurant community.”
Anonymous MICHELIN Guide inspectors are currently assessing restaurants across the tri-state to determine if any will receive a one-, two-, or three-starred review—which “identify establishments serving exceptional cuisine that’s rich in flavor, remarkably executed and infused with the personality of a talented chef”—or Bib Gourmand designation, given to restaurants that “offer good quality food for a good value.” Restaurant selections for the region will be unveiled during an official MICHELIN ceremony in 2027.
Having worked at a MICHELIN starred restaurant in New York before coming to Cincinnati, Longfellow/Mid City Restaurant owner and 2025 James Beard Award finalist Mike Stankovich says the recognition is hard to gain and more importantly, maintain.
“It’s a lot of pressure but I think at the very least, we’ll get some just MICHELIN acknowledgment,” he says. “Hopefully, some places will get put in the guide. Let’s just keep the focus on our town is what I say.”
Even with all of the hype, Brady notes that she hopes chefs and restaurateurs continue to “stay true to who they are.”
“The best restaurants aren’t built by chasing stars,” she adds. “They’re built by creating genuine connections with guests, telling your own story, and delivering an experience that people remember long after they leave. If we focus on taking care of people and doing our craft well every single day, the recognition will follow naturally.”
The MICHELIN news comes on the heels of the 2026 James Beard Awards, which took place last Monday in Chicago, where three Cincinnati chefs—Jeff Harris of Nolia Kitchen, Sarah Dworak of Sudova, and David Willocks of The Baker’s Table—were finalists.
“Securing a spot in the newest expansion of the MICHELIN Guide is a huge opportunity for our region,” Julie Kirkpatrick, president & CEO of MeetNKY and interim president & CEO of Visit Cincy, said in a press release. “National and international food critics have already begun tuning in to the unique culinary energy across our community, but this recognition officially solidifies the incredible momentum that has been building here for years.”
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