47 NC Restaurants Featured in Inaugural MICHELIN Guide American South

RALEIGH, NC — Charlotte’s Counter- tops the list of NC restaurants recognized in the inaugural MICHELIN Guide American South, which was revealed Monday in Greenville, SC. In addition to the star rating for Counter-, Colleen Hughes of Charlotte’s Supperland received a Michelin Exceptional Cocktails Award, and Counter- and Asheville’s Luminosa earned Green Stars for their inspiring visions. Seven restaurants were designated as Bib Gourmands for good food and good value.

“We are excited that the new MICHELIN Guide American South will showcase some of the culinary excellence that North Carolina residents and travelers have long savored,” said Scott Peacock, director of marketing and communication at Visit NC. “Beyond taking pride in our culinary prowess as a state, we can expect an economic boost from travelers influenced by the globally recognized MICHELIN name. They’re known to stay longer and spend more as when they visit destinations featured by MICHELIN.”

The inaugural American South Guide covers North Carolina plus Alabama, Louisiana, Mississippi, South Carolina, Tennessee and the pre-existing Atlanta Guide. It represents a partnership between the Travel South USA, Visit NC and other state tourism entities. Explore Asheville, the Charlotte Regional Visitors Authority, Discover Durham and Visit Raleigh are supporting partners.

Find a map and basic information at this link.

Star celebrations

In its praise of chef Sam Hart’s achievement at Counter-, MICHELIN called the experience “boldly immersive” and praised Hart’s use of concepts that reflect his “multifarious passions and creativity, drawing on themes of nostalgia, music personal history and more.” In adding a Green Star to the honor, MICHELIN noted the restaurant’s sourcing of ingredients from more than 20 local farms and its fermentation and preservation program to reduce waste.

At Luminosa, a Bib Gourmand designee for chef Graham House’s marriage of modern Appalachian roots and Italian wood-fired tradition, the Green Star recognition noted the restaurant’s commitment to local sourcing, supporting local farmers, and using all trim from the kitchen in sustainable ways. Luminosa, located at the Flat Iron Hotel, is also known for its artful plating and refined ambiance.

Supperland’s Colleen Hughes is beverage director for the Tonidandel-Brown Restaurant Group, which also includes the MICHELIN Guide-recommended Ever Andalo and Haberdish. Hughes , made the 2025 James Beard semifinals for Outstanding Professional in Cocktail Service.

More Bib Gourmands

In addition to Luminosa, restaurants from Asheville to Knightdale achieved Bib Gourmand status.

• Lang Van, Charlotte. Dan Nguyen’s Vietnamese restaurant, which is known for its extensive menu, cozy vibe, thoughtful presentation and generous portions.

• Little Chango, Asheville. Casual Hispanic kitchen specializing in arepas and other Latin American-inspired dishes. The business is owned by chef Iris Rodriguez with husband Jose Busto and business partner Luis Betances.

• Mala Pata, Raleigh. Masa-fueled ode to Latin American street food with freshly nixtamalized heirloom corn transformed into tortillas, tamales and tlayudas. Angela Salamanca serves as culinary ambassador.

• Mother, Asheville. Brett Watson and Heidi Bass’s European-style café specializing in its namesake sourdough specialties and natural wines.

• Prime Barbecue, Knightdale. Featuring pitmaster-owner Chris Prieto’s distinctive style, drawn from wood-smoke techniques and seasoning rooted in North Carolina, his native Texas and his Puerto Rican heritage.

• Sam Jones BBQ, Raleigh. Whole-hog barbecue that honors wood-smoke tradition and extends the possibilities. There’s a sister location in Winterville.

Recommended restaurants

Thirty-nine restaurants received MICHELIN recommendations.

• Addissae Ethiopian Restaurant, Asheville. Traditional dishes with grass-fed lamb and beef plus vegetarian and vegan options served on gluten-free injera.
• The Admiral, Asheville. Fine dining in a modest setting with a changing global menu and innovative dishes. Co-owned by Drew Wallace and chef Austin Inselmann.
• All Day Darling, Asheville. Jacob Sessom’s market-focused eatery featuring baked goods, bowls and plates, seasonal specials and snacks. With indoor and patio options.
• Brewery Bhavana, Raleigh. Patrick Woodson’s Belgian-inspired brewery, taproom, flower shop, bookstore, dim sum house and Chinese restaurant with fare from chef Chun Shi.
• Brodeto, Raleigh. Chef-owner Scott Crawford’s homage to the Adriatic featuring the culinary traditions of Southern Italy and Croatia with a sea-inspired, seafood-centric menu.
• Crawford & Son, Raleigh. Chef-owner Scott Crawford’s casual neighborhood restaurant combining familiar fare and the unexpected in historic Oakwood.
• Cúrate, Asheville. Colorful Spanish restaurant serving traditional tapas with an expansive wine list. From Katie Button, one of Ferran Adrià’s “Sorcerers' Apprentices.”
• Customshop, Charlotte. Chef-owner Andres Kaifer’s straightforward fare with an elevated modern touch and a focus on NC produce, seafood and specialty items.
• Dampf Good BBQ, Cary. Texas-style brisket, ribs and smoked turkey breast from brothers Nick and Bryce Dampf.
• Ever Andalo, Charlotte. Cozy NoDa neighborhood spot specializes in chef Sam Sheehan’s cured meats, cannoli and other Italian-inspired favorites. From the Tonidandel-Brown Restaurant Group.
• The Fearrington House Restaurant, Pittsboro. Signature restaurant at the Relais and Châteaux Fearrington House Inn with chef Paul Gagne’s upscale American menu drawing on French techniques and seasonal considerations.
• Golden Hour, Asheville. Jacob Sessoms concept with wood-fired flavors, bold tastes and visual appeal. Inside The Radical Hotel in the River Arts District.
• Good Hot Fish, Asheville. Counter-service fish fry concept driven by Black Appalachian culinary specialist Ashleigh Shanti’s love of Southern fish camps.
• Haberdish, Charlotte. Chef Lex Falardeau’s Southern fare inspired by the NoDa neighborhood’s mill town ties and heirloom recipes. From the Tonidandel-Brown Restaurant Group.
• Hello, Sailor, Cornelius. Chef-owner Joe Kindred’s Southern-leaning fare of fish and fried favorites with views of Lake Norman.
• Herons at The Umstead Hotel and Spa. Cary. Five-star hotel’s signature restaurant, where chef Steven Devereaux Greene infuses classic concepts with seasonal ingredients, many of them grown on the hotel’s own farm.
• Jolie, Raleigh. Chef-owner Scott Crawford’s lively French bistro, featuring classic dishes and modern adaptations. Seating includes a rooftop option.
• Kindred, Davidson. From chef-owner Joe Kindred, global influences, Southern tradition and innovative takes on American classics with Japanese milk bread as a signature.
• Leo’s House of Thirst, Asheville. Cozy destination for food and cocktails with inventive pairings and stylish design. Co-owned by Drew Wallace and chef Austin Inselmann.
• Little Bull, Durham. Chef-owner Oscar Diaz’s community-minded spot featuring elevated Mexican-American fusion and live-fire cooking with a homey bar and cozy outdoor patio.
• Little Mama’s, Charlotte. Frank Scibelli-owned restaurant featuring Italian-American classics and brick oven pizzas.
• Nanas, Durham. Legendary special-occasional restaurant reimagined by chef-owners Matt Kelly and Nate Garyantes with modern sophistication and timeless Southern flavors.
• Nikos, Durham. Prolific restaurateur Giorgios Bakatsias’ lively Mediterranean eatery pays homage to his upbringing in Greece with small meze and larger plates. Douglas Rodriguez is culinary development officer.
• Omakase Experience by Prime Fish, Charlotte. Exclusive experience from Robin Anthony of Prime Fish (see below) that also highlights Anthony’s status as a certified sake advisor.
• The Pit, Raleigh. Owner-pitmaster Greg Hatem’s whole-hot, pit-cooked barbecue joint with traditional sides boasting gourmet flair.
• Poole’s, Raleigh. James Beard Outstanding Chef Ashley Christensen’s modern diner with reimagined comfort food built on local ingredient sourcing and playful presentation.
• Prime Fish, Charlotte. Chef-owner Robin Anthony’s sushi restaurant with traditional Tokyo-style specialties and French and Southern influence.
• Rada, Charlotte. A shooting star on the Queen City dining scene with elevated American fare and global touches from owner Eloy Roy and chef Callan Buckles.
• Restaurant Constance, Charlotte. Sam Diminich’s community-connected, concept-free, seasonally inspired restaurant. In 2020, Diminich bested Bobby Flay in a battle of Lobster Risotto.
• St. Roch Fine Oysters + Bar, Raleigh. Chef-owner Sunny Gerhart’s feast of shellfish, seafood and produce with a dash of Creole from his native New Orleans.
• Seraphine, Durham. Approachable spot that serves chef Christopher Garrett’s Louisiana-style fare in relaxed elegance. Owned by brothers Brad and Graham Weddington.

• Soprana, Asheville. Embassy Suites’ casual rooftop restaurant where Appalachia meets Alps.

• Stanbury, Raleigh. Specializing in modern American cuisine with global influences with a menu built on local and seasonal ingredients. Owned by Will and Joseph Jeffers and chef Drew Maykuth.

• Sunny Point Café, Asheville. Upscale comfort food with a farm-to-table, made-from scratch commitment. From the mother-daughter team of Belinda Raab and April Moon Harper.
• Supperland, Charlotte. Southern steakhouse with chef Joe Hutton’s whimsical menu inspired by the former church building it occupies. From the Tonidandel-Brown Restaurant Group.
• Table, Asheville. Jacob Sessoms’ New American restaurant known for inventive fare with a seasonal menu inspired by traditions from across the South and elsewhere.
• Tall John’s, Asheville. Chef/owner Trevor Payne neighborhood tavern with a diverse menu with a spotlight on classics.
• Tamasha, Raleigh. Featuring chef Bhavin Chhatwani’s take on modern Indian fare, built on bold flavors blended with modern sophistication. Owners are Manoj Kathrani and Tina Vora.
• Ukiah Japanese Smokehouse, Asheville. Chef-cofounder Michael Lewis’s take on Japanese soul food and Southern barbecue.

“These restaurants already contribute to state and local economies as a result of visitor spending,” Peacock said. “Credit card data shows that travelers who visit these well-loved dining spots spend more than those who do not. Given affluent culinary travelers’ high regard for MICHELIN, we’re excited to see even greater interest and additional spending throughout North Carolina.”

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Visit North Carolina, the state's official destination marketing organization, is part of the Economic Development Partnership of North Carolina, a private nonprofit corporation that serves as North Carolina’s economic development organization. The EDPNC focuses on business and job recruitment, existing industry support, international trade, tourism and film marketing.

The mission of Visit NC is to unify and lead the state in positioning North Carolina as a preferred destination for leisure travel, group tours, meetings and conventions, sports events and film production to maximize economic vitality statewide. Each year, North Carolina welcomes about 40 million visitors who spend nearly $37 billion during their visit. The tourism industry employs more than 230,000 people and generates nearly $2.7 billion in state and local tax revenues. For more information, travel ideas and inspiration, go to VisitNC.com.

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