The Michelin Guide just added four new Orlando venues to its growing list of Florida restaurants, including Coro Restaurant, Sorekara, UniGirl, and the always fun to spell ÔMO by JÔNT.
Visit Florida launched a partnership with the French tire manufacturer turned restaurant guide back in 2021 to highlight Florida restaurant rockstars.

Coro Restaurant (Facebook | Instagram) led by Chef Tim Lovero made the list after being open for less than a year. We told you HERE when it was soft-opening in June 14, that the former Luke’s Kitchen chef had split off to open a New American-ish small plates restaurant and he and his team have been making waves in the local culinary scene ever since. There’s no waitors at Coro, just the chefs who deliver their dishes tableside to watch you enjoy their hard work.
Michelin says, “Chef Tim Lovero has fashioned a singular take on the neighborhood gem at this contemporary spot in Audubon Park. Step inside and feel instantly at home, thanks in part to a warm, first bite from the kitchen delivered moments after arrival. It’s just the beginning of an enjoyable meal crafted from their ever-changing, shared plates-style menu. Warm potato naan is served with whipped chicken skin butter and marmalade; impossibly tender lamb shoulder is even better with butternut squash purée and sautéed greens; but dessert is the scene stealer, taking the classic fries and a milkshake combination and turning it on its head with panna cotta, crispy sunchoke, cocoa nibs, and diced French fries.”

Sorekara (Instagram), led by Chef Wiliam Shen, also scored a mention. The upscale Japanese restaurant moved into the former Galeria Restaurant space at 4979 New Broad Street [GMap] in Baldwin Park in 2023, seemingly breaking the longstanding curse on the property by staying open more than a year.
Michelin says, “In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you’ve been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Chef/owner William Shen’s tasting menu highlights Japan’s 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a 7-Eleven snack run or the “nigiri”). Whether it’s madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours. Another hint that this is far from typical? Sorekara is open for one seating, only a few nights a week.”

UniGirl (Instagram), the onigiri vendor in Mills Market specializing in nori-wrapped rice with savory fillings was also mentioned. Which shouldn’t be a surprise as it is another project influenced by the aforementioned Chef William Shen, in cooperation with the Mills Market ownership team. The name is a nod to Zaru business partner William Chen’s dog, a shiba inu he calls “Uni girl.”
Michelin says, “Set within the Mills Market, this casual concept from Chef/owner William Shen (and named for his pup, Uni) draws a line before it’s even open. It’s no wonder, as everyone is here clamoring for a taste of their onigiri, on offer until they sell out. The menu is a moving target, with ever-changing availability alongside a host of daily specials like a Japanese curry hash brown (if you’re lucky). Made and served in sealed bags, the classic triangles are best eaten immediately while the filling and rice are still warm. It’s all spot-on, whether filled with a crispy fried chicken thigh or tuna enlivened with mustard. Unagi is a fan favorite, with cubes of barbecued freshwater eel enhanced with a sweet sauce complemented by the well-seasoned rice.”

And finally, Winter Park gem ÔMO by JÔNT (Website) scored a mention too. The 15-seat restaurant is the latest concept by award-winning chef, Ryan Ratino, who is behind the Michelin-starred Bresca (Website) restaurant and two-star concept, JONT (Website). It features three dining areas that guests move through during their dining experience and the name is derivative of Omotenashi, the Japanese word for “hospitality,” which goes beyond simply being helpful, but rather providing more care than is expected.
Michelin says, “Chef Ryan Ratino’s lauded D.C. restaurant, Jônt, is more than just the inspiration for this offshoot. This Winter Park restaurant echoes that spirit and sensibility (think classic French techniques married with pristine Japanese ingredients), albeit with a few Florida touches. The larger space allows for discrete moments at each meal, while three tasting menus run the gamut from tightly edited and more affordable to loaded with luxury ingredients. No matter the selection, expect refined dishes punctuated by the seasons, as in chawanmushi with an autumnal twist of braised sweet potato, kombu, and brown butter sauce. Scallop prepared two ways demonstrates the kitchen’s deft hand while chocolate and hazelnut kakigori is an elegant tribute.”
Click HERE to see the Miami additions to The Michelin Guide Florida as well.