Search by city, state or restaurant name in the bar below. The directory runs on four tiers: award-verified entries from the MICHELIN Guide and James Beard Foundation, listings claimed and confirmed by restaurants themselves, paid featured listings which are always labelled, and imported records from the Overture Maps Foundation. Claiming a listing is free and there is no listing fee.
City, state, or the name of a restaurant. The directory loads only what you search for, so it stays fast on a phone.
Most directories hide the difference between an entry someone earned and an entry someone bought. We label it on every row.
| Tier | What it means | Verified by |
|---|---|---|
| AWARDED | Holds a MICHELIN distinction or James Beard recognition. Free, never sold, and we add these ourselves. | Verified against the published selection |
| CLAIMED | A restaurant has confirmed its own details. Free to claim, no payment required, no listing fee. | Confirmed by the operator |
| FEATURED | A written profile, photography and a booking link. Included with our marketing work or bought directly. Always labelled. | Paid or included with client work |
| LISTED | Imported from open map data. Name, address and category only. Searchable, but no page of its own. | Overture Maps Foundation |
No. Search results are not sold and a paid listing does not outrank an unpaid one. Payment buys a featured listing — a written profile, photography, a booking link and a page of its own — and it is labelled Featured every time it appears. The awarded tier is not for sale at any price, because it is simply a record of what the MICHELIN Guide and the James Beard Foundation have published.
A written profile, photography, your booking link and a permanent page of its own — not just a row in a search result. Labelled Featured wherever it appears.
The featured slot sits above search results on the page people arrive at when they are looking for somewhere to eat.
Ask what it costsThe awarded tier is only as national as the guides behind it, and those guides are not evenly spread across America. The MICHELIN Guide has arrived in the United States one region at a time over twenty years, and large parts of the country still have no coverage at all.
That is worth stating plainly, because a directory that quietly implies national award coverage would be misleading. If your city is not on this list, no restaurant there can hold a MICHELIN distinction — not because the food is worse, but because inspectors have never been sent.
The James Beard Foundation fills much of the gap. Its regional Best Chef categories cover all fifty states, and its national categories are open to anyone, which is how restaurants in places MICHELIN has never visited still appear in the awarded tier.
Below the awarded tier, imported coverage is genuinely national, because open map data does not care whether a guide has visited.
| Region | First covered |
|---|---|
| New York | 2005 |
| Chicago | 2011 |
| California | 2019 |
| Florida | 2022 |
| Washington DC | 2016 |
| Colorado | 2023 |
| Atlanta | 2023 |
| Texas | 2024 |
| American South | 2025 |
| Philadelphia | 2025 |
| Boston | 2025 |
| Southwest | 2026 |
The Southwest selection covers Arizona, Nevada, New Mexico and Utah. Colorado expanded from six named areas to the entire state for the 2026 edition, which is the kind of change that adds a large number of eligible restaurants overnight.
A directory tells you a restaurant exists. These tell you whether to go, what to order and when the kitchen is actually open. All of them are ours, written rather than imported.
Every Colorado restaurant holding a MICHELIN distinction or James Beard recognition, sorted by elevation.
Neighbourhood by neighbourhood through the city, plus brunch and what to actually order.
Nine pages covering the Honolulu restaurant scene across neighbourhoods and cuisines.
A single-category guide covering pizza across the Hawaiian islands.
Denver's taco truck scene, treated as its own category.
A 22-restaurant dataset covering Belize, from San Pedro to the mainland.
Editorial coverage of the Belizean cayes with verified contact details.
Bilingual English and Spanish coverage of Cabarete, Dominican Republic.
Restaurant coverage across the Puerto Plata region.
Tap-to-open menus built to be found by Google and AI search, not just scanned at the table.
A directory entry helps. It does not fix a Google Business Profile nobody claimed, hours that contradict your own website, or a menu that exists only as a PDF. Eye To Ad Media fixes those, and has done since 2012.
There are roughly seven hundred thousand restaurants in the United States. Sending that to a phone as a single file would be absurd, so the directory is split into shards by area and the search loads only the shard you ask for. Searching Denver downloads Denver.
The practical effect is that the directory can grow to national scale without the page getting slower, because the size of the whole dataset never affects the size of what any one visitor downloads.
Generating a separate web page for every imported record is technically easy and a genuinely bad idea. It produces hundreds of thousands of near-identical pages containing a name, an address and nothing a person could use.
Search engines treat that as exactly what it is. So imported records are searchable here but do not get pages. Pages exist where there is something to put on them: awarded restaurants, claimed listings and featured profiles.
Invent listings. Every entry traces to a published award, a restaurant that confirmed it, or an open dataset we name.
Publish details we cannot stand behind. Open map data is reliable for name, address and category and unreliable for hours and phone numbers. We show the first and ask the restaurant for the second.
Scrape Google or Yelp. Both prohibit using their data to build a competing directory, and doing it anyway would put the whole site at risk. The open datasets exist precisely so nobody has to.
Sell position. Covered above, and worth repeating because it is the thing that quietly ruins most directories.
The imported tier is being expanded from the Overture Maps Foundation release, city by city. The awarded tier grows whenever a new selection is published — the MICHELIN Guide Colorado 2026 statewide edition is expected shortly and will add entries in towns that were never previously eligible.
Roughly 700,000, which is the number that shapes how this directory is engineered. It is why the data is sharded by area rather than loaded in one piece, and why imported records are searchable without each one generating its own page. A directory at that scale is a data problem before it is an editorial one.
Anything not answered here, use the form and a person will reply.
See also: how to find good food near you and what this means if you own a restaurant.
Type a city, state or restaurant name into the search bar. The directory loads only the records for the area you search rather than the whole dataset, which keeps it fast on a phone. Results show the restaurant, its city and state, its category, and which tier the entry belongs to.
Yes. Claiming a listing costs nothing, has no trial and needs no card. If your restaurant is already in the directory you can confirm the details and they become correct; if it is not, tell us and we will add it. Featured listings, which include a written profile and a page of their own, are paid or included with our marketing work and are labelled as featured.
No. Search results are not sold and paid listings do not outrank anything. What payment buys is a featured listing: a profile, photography, a booking link and a page of its own, marked Featured wherever it appears. The awarded tier cannot be bought at all, because those entries come from the MICHELIN Guide and the James Beard Foundation.
Award-verified entries come from published MICHELIN Guide and James Beard Foundation selections. Claimed and featured entries are confirmed by the restaurants themselves. Imported entries come from the Overture Maps Foundation, an open mapping dataset backed by Meta, Microsoft, Amazon and TomTom, which is licensed for commercial use with attribution and includes data from Foursquare's Open Source Places under Apache 2.0.
Because open map data carries the basics well and everything else poorly. Name, address, coordinates and category are reliable. Hours, menus, photographs and current phone numbers frequently are not. Rather than publish details we cannot stand behind, we show what is verifiable and invite the restaurant to claim the listing and fill in the rest for free.
No, deliberately. Award-verified, claimed and featured restaurants get pages because there is something real to put on them. Imported records are searchable but do not get individual pages, because generating hundreds of thousands of thin pages from open data is bad for the reader and would rightly be treated as low-quality content by search engines.
It is much smaller, and that is the point rather than an apology. Google and Yelp aim for every business. We are building a directory where the award-verified tier is genuinely selective, the claimed tier is confirmed by operators, and the whole thing sits alongside written guides for specific places. If you want exhaustive coverage of every takeaway in America, use Google. If you want to know which restaurants have been recognised by someone, this is more useful.
The awarded tier is updated whenever MICHELIN or the James Beard Foundation publishes a selection, which is several times a year. Claimed listings are updated whenever the restaurant tells us something changed. Imported records are refreshed when the Overture Maps Foundation publishes a new release, which is roughly monthly.
Use the form on this page and select 'Correct my existing listing'. We would rather have a small directory that is right than a large one that is wrong, so corrections take priority over new listings and there is no charge for either.
The United States, expanding. Award-verified coverage follows the MICHELIN Guide's US regions and the James Beard Foundation's national and regional categories. Imported coverage follows the Overture Maps Foundation's US data. Alongside it we publish written guides for specific places, listed further down this page, including several outside the United States.
A labelled display unit on the page people land on when they are actively looking for somewhere to eat. Sold by placement, not by impression.
Ask what it costsClaim your listing, free. If your restaurant is already in the directory, confirm the details and they become correct. If it isn't, tell us and we'll add it. There is no listing fee, no trial, and no card. A directory with wrong phone numbers is worse than no directory, so verification is worth more to us than a fee would be.
Featured listings are paid. A written profile, photography, a booking link and a page of your own, marked Featured wherever it appears. It's also included with our marketing work rather than sold separately to clients.
What money cannot buy. Position in search results, and entry to the awarded tier. Those come from the MICHELIN Guide and the James Beard Foundation, and we don't add or reorder them. Keeping that line bright is the only reason a listing beside it is worth anything.
We take barter. If a placement is worth more to you as a trade than an invoice, say so.
Need more than a listing — a restaurant that actually shows up when somebody searches? That's Eye To Ad Media. Want your floor staff selling better? My Sales Help. Same form for all of it.
Eye To Ad Media / 1001 Bannock St #660, Denver CO 80204
1-800-481-8638