Miranda Priestly’s return passes through the business lunch: the New York restaurants where she would have lunch according to the Michelin Guide

The sequel to David Frankel’s film – expected in Italian cinemas on April 29, 2026 – brings back to the screen Meryl Streep, Anne Hathaway, Emily Blunt and Stanley Tuccistill immersed in the ruthless (and impeccable) codes of fashion publishing.
And, while fiction resumes telling a world made up of decisions made between one “business lunch” and another, reality seems to follow it: in New York, the business lunch regains centralitytransforming set tables into real places of negotiation. The Michelin Guide has also intercepted this trend, having collected a selection of restaurants (two of which are Italian-inspired) where it would not be difficult to imagine Miranda Priestly sitting. Here is the complete list.

«Aquavit»
Among the addresses that embody the strategic elegance of a “Miranda-style” lunch, “Aquavit” stands out, two Michelin stars and pioneer of Nordic cuisine in the city. Opened in 1987 – well before the Scandinavian trend transformed into a global trend – the restaurant has built its identity on a current reinterpretation of Swedish classics, today entrusted to the sensitivity of the chef Emma Bengtsson. At lunch, the proposal remains accessible, with two or three-course formulas that include dishes such as «matjes» herring (matured in brine) with rye brittle and sour cream, the classic meatballs with mashed potatoes and cranberry sauce, or «kroppkakor», rustic dumplings seasoned with mushrooms and hazelnut butter. For those who want a more structured experience, two tasting itineraries are available, with five or seven courses.
Info: aquavit.org

«Cafe Carmellini»
Located inside The Fifth Avenue Hotel, «Café Carmellini» is part of the return of a New York with a taste of yesteryear, with a room that recalls the aesthetics of the «historic city» between wood paneling, warm lights, and an almost cinematic atmosphere. The chef leads the kitchen Andrew Carmelliniwhich intertwines French techniques and Italian roots with an American twist. Lunch, in particular, is thought of as a “fluid” moment, suitable both for operational meetings and for important tables: on the menu, the lightness of a lemon crab millefeuille coexists with more indulgent proposals, such as the agnolotti with Modena ragù, the lobster omelette or the famous “chicken under a brick” – a legacy of the Tuscan “chicken al mattone”, traditionally flattened and cooked under a weight, for a juicy and crunchy result – served whole, perfect for sharing.
Info: cafecarmellini.com

«Crown Shy»
Sandwich with pork cutlet and béarnaise curry; prawn cocktail with yuzu juice and Thai chilli pepper; Indian bread – stuffed with potatoes or beef – cooked in a tandoori oven: the (starred) cuisine of chef Jassimran Singh he moves freely between cultures and registers, working on clear and recognizable stratifications of taste. The “lunch menu” offers a fixed price formula with a choice of two courses and dessert included, accompanied by a selection of wines by the glass for 12 dollars. Alternatively, à la carte ordering is also available.
Info: crownshy.nyc

«Here we are»
In the Manhattan West district, «Ci Cerchio» establishes itself as the manifesto of open-fire cooking. The restaurant, welcoming and functional at the same time, bears the entrepreneur’s signature Danny Meyertogether with chef Hillary Sterling. The proposal focuses on substance and immediacy: fried gnocco with gouda cheese, pappardelle with beef cheek amatriciana, cavatelli with seafood, grilled ribeye, grilled trout with mustard and pine nuts. Many preparations are designed for sharing, in line with socializing at a large and informal table. Among the most recognizable creations, the caramelized onion cake (garnished with two types of pecorino, and cooked in a wood-fired oven): a dish which, on its own – observe the inspectors – would be enough to justify a return.
Info: cisiamo.com

«Le Bernardin»
With a refined atmosphere – worthy of the lunch break of a Midtown version of Miranda – and a three Michelin star gastronomic offerSince 1986, «Le Bernardin» has been an absolute point of reference for seafood cuisine in the city. The hand is that of chef Éric Ripert; at midday, the experience is divided into a three-course meal, organized according to a progression that reflects the philosophy of the house: “almost raw”, “slightly seared” and “just cooked”. The menu alternates with preparations that enhance the raw material without overloading – sashimi and oysters, scabbard fish with miso, smoked salmon trout served warm – and more structured shades, from turbot with tamarind glaze to poached lobster in Bourguignonne sauce with red wine. As a backdrop, a discreet jazz musical background.
Info: le-bernardin.com

«Le Pavillon»
On the second floor of the One Vanderbilt skyscraper, a few steps from Grand Central Terminal, «Le Pavillon» (one Michelin star) conceives its spaces as «an indoor natural landscape», among lush vegetation, olive trees, high ceilings, and a rarefied atmosphere that attenuates the rhythm of the city. The project, with directed by the chef duo Daniel Boulud and Will Nacevdevelops a contemporary cuisine with global influences, with a marked attention to the vegetable component. In the daytime service, the offer is divided between an à la carte menu, fixed price formulas of two or three courses, and a more extensive tasting itinerary. Among the proposals highlighted by Rossa: the Vidalia onion tarte with Époisses cheese emulsion, the seared scallops with baby lettuce, almonds, Amalfi lemon and aioli sauce, the grilled avocado with einkorn grains, black cabbage and yogurt.
Info: lepavillonnyc.com