The MICHELIN Guide—widely considered the world's foremost guide to exceptional dining—has just announced the Raleigh-area restaurants to be included in the second annual Guide to the American South.

Unveiled on Oct. 21, the newest MICHELIN Guide to the American South features 15 Raleigh-area restaurants:

• Four restaurants received a Bib Gourmand designation
• Eleven restaurants were selected as Recommended

In the MICHELIN Guide system, Bib Gourmand highlights spots where diners can enjoy remarkable meals at a great value; and recommended restaurants showcase establishments that Inspectors feel are truly worth a visit.

The MICHELIN Guide American South covers six states—North Carolina, South Carolina, Tennessee, Alabama, Louisiana and Mississippi—plus the city of Atlanta. Raleigh's 15 selections rank among the most for any destination in the Guide. 

Below, you can read more about: 

• What is the judging criteria?
• What does Bib Gourmand mean?
• Will more restaurants be added in the future?

But without further ado, these are the 2026 MICHELIN Guide American South selections from the Raleigh area!

Ajja

^{Bib Gourmand}

If you polled Raleigh’s food obsessives on the biggest omission from the inaugural 2025 Guide, Ajja would have won in a landslide. Consider that corrected.

Cheetie Kumar—the rock star chef who brought Indian-inspired cuisine to the forefront in Raleigh with the 2013 opening of her now-closed restaurant Garland—reemerged in 2023 with a smaller footprint and a sharper focus. Now cozied up in Raleigh's Five Points neighborhood, Ajja (roughly “come over” in Hindi and Urdu) is exactly that kind of invitation: a vibrant, eclectic, fine-casual neighborhood spot drawing on the spices, herbs and grilling traditions of the Mediterranean and Middle East.

The kitchen turns out skewers of grilled lamb and chicken, charred vegetables, puffy flatbread and a parade of dips and sauces (so trying some of everything is the way to go). Snag a seat on the patio, which sneaks a peak at the downtown Raleigh skyline and comes with a fire pit—and don’t let the calendar scare you off, as it’s fully enclosed and heated once the weather turns.

• Reservations
• 209 Bickett Blvd., Raleigh, NC 27608

^{Ajja; photo by Baxter Miller}

Mala Pata

^{Bib Gourmand}

The most recently opened restaurant on this list, Mala Pata introduced a masa-driven menu to the masses in Raleigh upon its debut in May of 2025.

A Latin American restaurant from a supergroup of chefs and restaurateurs—including Angela Salamanca of downtown Raleigh's beloved eatery, Centro—Mala Pata's menu is rooted in traditional masa production, sourcing heirloom corn from Oaxaca, Mexico, before cooking, soaking and grinding it to make fresh dough.

The payoff is tortillas with real corn flavor and texture, wrapped around tacos, flautas and enchiladas—plates best paired with one of the bar’s mezcal flights or a citrusy house cocktail. Finish with the tres leches, and you’ll understand why Mala Pata has quickly become the newest local obsession.

• Reservations
• 2431 Crabtree Blvd., Ste. 102, Raleigh, NC 27604

^{Mala Pata; photo by Matt Ramey}

Prime Barbecue

^{Bib Gourmand}

Champion pitmaster Christopher Prieto knows that good things come to those who wait. Good barbecue, after all, is all about patience. 

Prieto racked up a myriad of awards and trophies while traveling the competitive barbecue circuit in the 2010s. He then broke ground on his first restaurant in Knightdale—a 20-minute drive from downtown Raleigh—in 2018, ultimately opening the long-awaited Prime Barbecue in early 2020. 

Having grown up in Texas and moved to the Raleigh area as a teenager, Prieto's barbecue offering blends Texas and North Carolina philosophies: source the best quality meats, cook it the right way and sell out every day.

You'll find pulled pork, yes, but also brisket, house-made sausages, smoked turkey, beef ribs (Fridays) and even whole-hog lechon (Saturdays, an ode to the pitmaster's Puerto Rican heritage).

• No reservations but you can pre-order food for pickup
• 403 Knightdale Station Run, Knightdale, NC 27545

^{Prime Barbecue; photo by ©AzulPhotography}

Sam Jones BBQ

^{Bib Gourmand}

If you want to understand Eastern North Carolina barbecue, start at Sam Jones BBQ. A legendary pitmaster and fourth-generation barbecue icon, Sam Jones keeps his family’s whole-hog tradition alive right here in the City of Oaks. Opened in 2021 in downtown Raleigh, the same whole hog principles are in place that have made up the "Jones barbecue gospel" for a century now: 

The meat is chopped, not pulled; it's not a sandwich unless there's slaw on it; and if it's not cooked over wood, it's not barbecue (because that smoke makes all the difference).

Housed in a former mechanic shop just a few blocks from the North Carolina State Capitol, the menu, of course, is highlighted by whole-hog barbecue—180-pound hogs cooked in a wood-fired pit for 16 hours or so, skin blistered to a shatteringly-crisp texture and all chopped together with a couple of meat cleavers. Salt, pepper, cider vinegar and hot sauce finish things off for the ultimate taste of the state's most iconic food.

• No reservations
• 502 W. Lenoir St., Raleigh, NC 27601

^{Sam Jones BBQ; photo by Baxter Miller}

Brewery Bhavana

^Recommended

Opened to rave reviews in 2017—even named one of Bon Appetit's 10 best new restaurants in America that year—this brewery-bookstore-flower shop-dim sum restaurant concept has anchored the Moore Square district of downtown Raleigh ever since. They also added a second location in Cary's Fenton district in 2025. 

Brewer-owner Patrick Woodson has earned national recognition for his Belgian-inspired beers, and the restaurant's signature dim sum—dumplings, egg rolls, steamed buns and more—are widely recognized as one of the Raleigh area's best shareable dining experiences (though you'd be wise to spring for the Peking Duck for a truly special occasion).

• Reservations
• 218 S. Blount St., Raleigh, NC 27601

^{Brewery Bhavana; photo by Anna Carlson Media}

Brodeto

^Recommended

Chef Scott Crawford—a six-time James Beard Award nominee—opened his third Raleigh restaurant, Brodeto, within the booming live-work-play Raleigh Iron Works district in 2024.

A dreamy date-night restaurant inspired by the Adriatic coast, Brodeto's namesake dish (a warm, brothy concoction of monkfish, prawns, octopus and more) anchors a menu built for sharing, from crudos and bright salads to hand-crafted breads.

House-made pasta options are in no short supply, with the linguine al nero—served with sea urchin butter and a chile pangrattato topping—nearly stealing the show as both a palate and a presentation pleaser. 

If you're like us and live for dessert, we have good news: a single serving of the silky, rich gelato is enough for two people to finish off an incredibly satisfying meal.

• Reservations
• 2201 Iron Works Dr., Ste. 137, Raleigh, NC 27604

^{Brodeto; photo by Jessica Crawford}

Crawford and Son

^Recommended

When chef Scott Crawford opened his eponymous restaurant in 2016, it didn't just mark a turning point for Raleigh's culinary identity—it kicked things into overdrive. 

The highly anticipated Crawford and Son—the chef's first solo restaurant opening—brought fine-dining pedigree with none of the pretense to a humble but cozy corner of downtown Raleigh. And it delivered on the hype.

Seasonal offerings, rooted in Southern ingredients and plated with precision, has been an award-winning formula for a decade now. A look at a recent menu reveals a buttermilk fried quail and bourbon pecan pie (paired with sweet potato ice cream) that would spark joy, to put it lightly.

Of course it's all a team effort. Culinary director Conor Delaney and chef de cuisine Aaron Salita lead a team whose graciousness is as memorable as the food—an approach that earned Crawford and Son a 2024 James Beard Award finalist nod for Outstanding Hospitality.

• Reservations
• 618 N. Person St., Raleigh, NC 27604

^{Crawford and Son; photo by Jessica Crawford}

Dampf Good BBQ

^Recommended

In Cary, just beside the family-friendly bustle of Phillips Farms, brothers Nick and Bryce Dampf are serving up some of the most talked-about barbecue in the state out of their 32-foot trailer and fleet of offset smokers.

Offset smokers? Yes, this is the second Texas-style 'cue joint to be recognized on this list—where meats are smoked next to, not directly over, the fire.

The pitmasters have turned their backyard hobby into a bona fide destination, earning recognition from Texas Monthly (among the "best Texas-style barbecue found outside of Texas") and other outlets for their dedication to the craft. A peppery brisket is the undisputed star—juicy, tender, edged with perfect bark—but the menu runs deep: turkey breast, ribs, pulled pork, pork belly ("bacon brisket") and house-made sausages that range from jalapeño Muenster to a fiery ghost pepper blend.

As with all good barbecue, the slides are no slouch, either (don’t skip the loaded mashed potato salad or smoked Brussels sprouts), rounding out an offering that draws long lines at the area's favorite 'cue truck.

• No reservations
• 6800 Good Hope Church Rd., Cary, NC 27519

^{Dampf Good BBQ; photo via Dampf Good BBQ/Facebook}

Herons

^Recommended

Set within The Umstead Hotel and Spa—a Five-Star hotel in Cary—Herons has long stood among the South’s most celebrated fine-dining destinations. It's one of just 82 Forbes Five-Star restaurants in the country and a perennial AAA Five Diamond award-winner.

Five-time James Beard semifinalist Steven Devereaux Greene—along with chef de cuisine Spencer Thompson—leads a team that transforms seasonal bounty into modern American cuisine that lives up to the property's "best of the best" reputation. Many ingredients come from One Oak Farm, the hotel’s own sustainable garden, while the menu’s presentation mirrors the property’s focus on art and nature (the hotel's impressive art gallery is open to all, and the property is named for nearby William B. Umstead State Park).

Each dish—whether part of a multi-course tasting menu at dinner (highly recommended) or an à la carte selection at lunch or brunch—balances meticulous technique, backed by a wine program featuring more than 1,000 selections. 

But not every indulgence here wears a tuxedo. Herons’ lunch menu features a fan-favorite Caesar salad that Greene has been serving for more than 20 years, plus a super crave-worthy smash burger smothered in caramelized onions and black truffle aioli—proof that world-class dining can be plenty of fun.

• Reservations
• 100 Woodland Pond, Cary, NC 27513

^{Herons; photo via the restaurant}

Jolie

^Recommended

Since opening next door to Crawford and Son in 2019, Jolie has been one of the toughest reservations in Raleigh—for good reason. Channeling the spirit of a Parisian bistro—intimate and quite chic—Jolie seats guests at marble tables in the dining room and serves others by candlelight on the covered rooftop.

Chef Scott Crawford’s third and final MICHELIN honoree on this list features a menu that is classic French comfort through a Southern lens. Braised pork belly arrives over creamy farro, finished with a tangy mustard jus; steak tartare gets a playful twist with sour-cream chips; and pan-roasted halibut finds depth in a silken fennel soubise. The menu is ever-changing and seasonally appropriate, of course, but butternut squash gnocchi, onion soup, mussels with saffron and more are on the menu this fall.

If you have trouble scoring a reservation, the beloved champagne window—open Tuesday through Thursday evenings—allows patrons to grab seasonal drinks and truffle frites to enjoy on-the-go. Not bad at all for a backup plan. 

• Reservations
• 620 N. Person St., Raleigh, NC 27604

^{Jolie; photo by Jessica Crawford}

Poole's Diner

^Recommended

Chef Ashley Christensen—and her flagship Raleigh restaurant—are no strangers to big accolades. 

Opened in 2007, Poole's Diner is perhaps the most important restaurant in modern day Raleigh. It's the restaurant that earned Christensen a 2014 James Beard award for Best Chef: Southeast, and then again in 2019 when the Beard Foundation selected her for their highest honor—the Most Outstanding Chef award (Christensen remains the only North Carolinian to ever win the award).

Put simply, Poole's—with its retro-chic charm and unapologetic comfort food—put Raleigh on the map. 

The macaroni au gratin, one of a few items that never leaves the chalkboard menu, is undoubtedly the most iconic dish at one of the Tar Heel State's most iconic restaurants.

• Reservations
• 428 S. McDowell St., Raleigh, NC 27601

^{Poole's Diner; photo by Forrest Mason}

Stanbury

^Recommended

In 2014, just one year after opening on the northern edge of downtown Raleigh, the New York Times wrote, "The most exciting food being served in Raleigh right now is at Stanbury." 

And while Raleigh has gone through one heck of a food renaissance over the last decade, it's true what they say: the more things change, the more they stay the same. 

Stanbury and chef/co-owner Drew Maykuth have earned a cult-like following rarely seen before in the Raleigh area—they are the default recommendation for almost any occasion. Anniversary dinner? Stanbury. In town for just one night? Stanbury. Your weekly Tuesday night meal? Stanbury. Place to take mom and dad? Stanbury!

The menu is ever-changing, evolving with the seasons or even the mood of the day—so no visit is ever the same—yet somehow you know exactly what to expect: a show-stoppingly delicious feast that feels both new and deeply familiar (so you always feel right at home). 

• No reservations
• 938 N. Blount St., Raleigh, NC 27604

^{Stanbury; photo by Forrest Mason}

St. Roch Fine Oysters + Bar

^Recommended

The oysters are fresh, the beignets are pillowy and the hushpuppies are to die for at chef Sunny Gerhart's St. Roch Fine Oysters + Bar.

Gerhart's Raleigh resume runs deep. He helped fellow MICHELIN alum Ashley Christensen open Poole's Diner in 2007 and later took over the Wilmington Street space that housed her coffee shop, Joule. When he opened St. Roch—named for the New Orleans neighborhood his family has ties to—there in 2017, it was less a pivot and more of a homecoming. Which is to say this downtown Raleigh restaurant comes by its culinary roots honestly.

Raw and flame-roasted oysters anchor the menu, backed by fried catfish, gumbo and crawfish hushpuppies, all paired with a killer wine and cocktail menu (not to mention a brunch offering that may take the cake as the city's best).

• Reservations
• 223 S. Wilmington St., Raleigh, NC 27603

^{St. Roch Fine Oysters + Bar; photo via the restaurant}

Tamasha Modern Indian

^Recommended

A dining experience that dazzles, one of the best new restaurants in the Raleigh area has more than delivered on its promise of producing an unforgettable culinary experience. 

Tamasha—which can translate to "a great performance" in Hindi—provides high-energy ambiance with the food to match (modern Indian cuisine with contemporary presentation that includes a dash of gastronomic illusion). 

Chef Bhavin Chhatwani was recruited by owners Mike Kathrani and Tina Vora to help put Tamasha on the map—safe to say: mission accomplished. Chhatwani has previous experience at San Francisco's Taj Campton Place—the world's only two-star Indian Michelin restaurant at the time—and in 2025 he was nominated in the James Beard Awards' Emerging Chef category. 

Tamasha is now one of just 53 Indian restaurants recognized by Michelin in the U.S.

• Reservations
• 4200 Six Forks Rd., Ste. 130, Raleigh, NC 27609

^{Tamasha Modern Indian; photo by Harsha Sipani}

The Pit

^Recommended

In the heart of downtown Raleigh’s Warehouse District, The Pit has carved a path as one of the city’s most recognizable modern barbecue landmarks—proof that traditional whole-hog cooking can shine in a sleek, urban setting. Opened in 2007, the restaurant helped bring Eastern Carolina 'cue to a broader audience, pairing pit-cooked pork shoulders with Southern classics and a bar packed with craft beer—a "fancy" concept at the time, by barbecue standards.

The menu celebrates all the regional staples—chopped pork with a bright vinegar bite, fried green tomatoes, fried mac & cheese and even deviled eggs. Behind it all, wood smoke remains the foundation: The Pit’s whole-hog barbecue is cooked low and slow over hickory and oak, carrying on a craft that’s deeply woven into North Carolina’s food story.

• Reservations
• 328 W. Davie St., Raleigh, NC 27601

^{The Pit; photo by Brian Strickland}

What is the MICHELIN Guide? 

Before it became the ultimate dining authority, the MICHELIN Guide started as a free road map from tire makers André and Édouard Michelin—a way to get people traveling (and driving). By the 1920s, the little red book added restaurants, inspectors and its legendary Star system. More than a century later, it remains the gold standard for finding trip-worthy dining around the globe.

What is the American South? 

Though more than a century old, the Guide didn't arrive in America until 2005, and in recent years has begun to take a more regional approach to new Guides. 

In April 2025 Michelin announced it would venture into new territory with its Guide to the American South. In this case, the American South consists of six states—North Carolina, South Carolina, Tennessee, Alabama, Louisiana and Mississippi—plus the city of Atlanta. This is the first time Michelin inspectors have ever rated restaurants in any of these states.

What does Bib Gourmand mean?

Named after the beloved Michelin Man, Bibendum, the Bib Gourmand distinction was introduced by the MICHELIN Guide in 1997 to recognize restaurants that deliver exceptional quality and great value.

Each year, Michelin Inspectors anonymously visit and evaluate restaurants, awarding Bib Gourmands to those that serve memorable meals at reasonable prices, celebrating restaurants that make outstanding dining accessible to everyone.

What does Recommended mean? 

Not every restaurant featured in the MICHELIN Guide carries a Star or Bib Gourmand distinction—but being MICHELIN-Recommended is an honor in itself.

These are restaurants that inspectors feel are truly worth a visit for their quality, creativity and consistency. While they haven’t yet earned a formal distinction, many MICHELIN-Recommended restaurants go on to receive Stars or Bib Gourmands in future editions of the Guide.

In short, a MICHELIN Guide selection signals a restaurant on the rise—already impressive, and well worth keeping an eye (and appetite) on.

What is the judging criteria? 

According to Michelin, the five universal criteria are: the quality of ingredients, mastery of flavor and technique, harmony on the plate, the personality of the chef in the cuisine and consistency across visits.

Michelin specifically says that service and decor are not part of the judging. 

Will more restaurants be added in the future? 

Yes, Michelin Inspectors visit will visit new restaurants every year in search of more places to add to the Guide. So we expect more Raleigh-area restaurants will be added to the Guide in the coming years.

In addition, inspectors also re-visit restaurants from the previous Guide to ensure they are still adhering to a high standard (and of course restaurants can be bumped up or down from their previous designation).