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Welcome to Deep Dish, a weekly compilation of food and entertainment updates. Last week, we talked about the union workers striking at Starbucks nationwide.
This week, Michelin, in one of its eagerly awaited annual events, welcomed a fresh batch of starred dining establishments to its listings in the Northeast and Chicago. Some fresh faces joined the esteemed group, while others experienced a downgrading of their stars. What a spectacle!
In addition, United Talent Agency has signed Parmesan cheese—of course. The protein trend is infiltrating the bar scene, sneaking its way into popular cocktails. Furthermore, in charming cocktail news, some bartenders are transforming food scraps into drinks.
Every year, restaurant owners and patrons hold their breath to discover which establishments secured or lost Michelin stars, revealed during regional events and subsequently featured in the organization’s worldwide guides. This year, a Northeast category merged New York, Washington D.C., and, for some inexplicable reason, Chicago, with fresh additions for Philadelphia and Boston.
New York’s Sushi Sho celebrated the acquisition of three prestigious stars for the first time; Korean eatery Joo Ok advanced from one star to two. Meanwhile, restaurants Bridges, Muku, Huso, and Yamada garnered their inaugural Michelin recognitions. The notoriously pricey Masa forfeited one of its three stars.
In Chicago, the trendy fine dining venue Alinea also dropped from three to two stars. Filipino establishment Kasama (notably highlighted in the initial season of The Bear) achieved two stars, and Feld, recognized in Bon Appétit’s Best New Restaurants of 2025, captured one star as well.
Philadelphia’s inaugural Michelin collection—Friday Saturday Sunday; Her Place Supper Club; and Provenance—comfortably resides in the one-star category, typical for a novice Michelin city. One of Bon Appétit’s Best New Restaurants of 2023, Pietramala, received a green star for its dedication to sustainability.
In Boston, one restaurant achieved the distinction with one star: omakase counter Three 1 One. Washington D.C. saw no new stars added or removed from its roster. —Li Goldstein, associate newsletter editor
Protein is everywhere right now—it’s in Starbucks cold foam, it’s infiltrating the snack aisle, it’s appearing in cleverly branded, VC-backed portable bars. It was merely a matter of time before protein found its way into our alcoholic drinks. As former Bon Appétit staff writer Ali Francis notes in VinePair, a prime example is MATE! Vodka Protein Water, containing 8 grams of pea protein. While this category isn’t booming yet, it signifies a logical fusion of American consumption habits. “All of these products connect to a broader American fantasy that has taken root in recent years—that every decision we make, even the indulgent ones, should somehow contribute to self-improvement,” Ali states. “But whether these beverages evoke progress or contradiction depends on how convinced you are that wellness and pleasure can coexist in the same can.” —L.G.
Parmesan—the genuine cheese—inked a deal with United Talent Agency this week in what we can confidently assert is the first instance of fermented dairy collaborating with such a high-profile talent agency (or any talent agency for that matter). The Parmigiano Reggiano Consortium and UTA formalized the agreement aiming to secure the cheese’s appearance (roles? co-stars? single episode cameos?) in film, television, and streaming productions. This arrangement prompts the question: if Parmesan becomes a film star, where does it lead? Brie on Broadway? Gruyere at the Grammys? Mimolette on the moon?! — Sam Stone, staff writer
They’re crafting milk punch from stale croissants out there. And martinis from leftover feta brine. And Rob Roys with drippings from aged leg of lamb. Yes, imaginative bartenders from coast to coast are exploring how they can minimize food waste by repurposing spent ingredients. One person’s food waste is another innovative bartender’s cocktail canvas. Discover how bartenders are creating drinks that are as inventive as they are environmentally conscious. —S.S.
