Recently in Richard Corrigan Category

Michelin has awarded 10 restaurants in New York with new stars bringing the total of Michelin-starred establishments in the city to 57.

The 2011 Michelin guide to New York awarded six restaurants their first star including Marlon Abela's second A Voce restaurant in the city, which launched at the Time Warner Center at Columbus Circus last autumn.

There are now 42 starred restaurants in New York offering 15 different types of cuisines ranging from Austrian to Thai, from Greek to Persian, from steakhouses to gastropubs.

Michelin promoted four restaurants in New York to two-star status including Japanese restaurant Kajitsu which serves "shojun" vegetarian dishes, prepared in the tradition of ancient Buddhist monasteries.

Other restaurants celebrating their second star were Chef Table at supermarket Brooklyn Fare; Italian seafood restaurant Marea, and Japanese eaterie Soto.

Gordon Ramsay's eponymous restaurant at the London hotel in Manhattan's Midtown retained its two stars, despite recent reports over unpaid supplier bills and food hygiene problems.

The number of restaurant's holding Michelin's top accolade of three stars remained unchanged at five: Daniel, Jean Georges, Per Se, Masa and Le Bernadin.

The 2011 Michelin guide to New York also identified 21 new restaurants as Bib Gourmands (offering two courses and a glass of wine or dessert for less than $40), bringing the total to 95. It also selected 127 restaurants offering a meal for less than $25.

This week's Restaurant of the Week is Corrigan's Mayfair, run by the Michelin-starred Irish chef Richard Corrigan.

The restaurant, which is located adjacent to the Grosvenor House hotel, opened last November in the site that once housed the iconic three-Michelin-starred Chez Nico at Ninety. Interiors are loosely based on a hunting lodge, a theme carried through by the menu which has a focus on wild foods and game at its core.

Crustacean and seafood play a central role at Corrigan's and the menu kicks off with native oysters and dishes including Cornish crab jelly with melba toast, octopus carpaccio and Corrigan's take on a bouillabaisse, a South Coast fish soup served with garlic mayonnaise.

Main courses are divided into meat and game, and fish sections, with the latter featuring dishes including butter poached smoked haddock with lobster and creamed parsnip; and steamed sole filet with ceps served in cooking juices.