JCA1 said:

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schmellba99 said:

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Not saying the food and experience isn't truly better, but it begs the question - how much of that is perception based on marketing and walking in with certain pre-conceived expectations and notions?

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My experience is pretty much the opposite. When I walk into a place with very high expectations, the food has to actually be exceptional or I tend to leave disappointed.

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Interesting psychological experiment.

I'm definitely in the group that overrates something based on expectations. Probably because I don't WANT to be disappointed and feel I wasted my time/money.

I've heard people say "I didn't like The French Laundry" and I can't fathom that. You snagged a difficult reservation and spent all that money just to complain about it?? Like a badge of honor or something?

Chef Keller could have served me chili and I would have still enjoyed the hell out of it. LOL

Perhaps you're thinking of One-Fifth, which occupied that spot for a 5-ish years. It was part of Chris Shepherd's group. That place was really, really good. Michelin had never come to Texas prior to this, so nothing ever had a star.

Mark's had a stint there for a couple of years. Evidently, the location is going to be a Japanese Concept next. Who knows if it'll last.

FancyKetchup14 said:

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Perhaps you're thinking of One-Fifth, which occupied that spot for a 5-ish years. It was part of Chris Shepherd's group. That place was really, really good. Michelin had never come to Texas prior to this, so nothing ever had a star.

Mark's had a stint there for a couple of years. Evidently, the location is going to be a Japanese Concept next. Who knows if it'll last.

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Mark's was phenomenal. Not sure it would have merited a star but it was excellent. And so was One-Fifth in each of its interactions.

A lot of high-end, high-concept places are relatively short-lived almost by design. It seems a lot of chefs get a changing creative itch and want to move on or switch things up a bit. Mark's was probably there for 5-6 years which is pretty good for a restaurant. One-Fifth was always meant to be shorter lived but it spun off other concepts which seem to have sputtered without Shepherd.

BMX Bandit said:

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Quote:

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Mark's was probably there for 5-6 years which is pretty good for a restaurant.

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Close


It was 19 years

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Was it really? Damn.

I moved to Houston in 2003 and the now wife and I went several times and for some reason I thought it was pretty new then. And I thought it closed well before 2016.

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But Mark's is the restaurant you're thinking of.

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And more importantly, the previous long time home of Dream Merchant, the best place in Houston to buy Doc Martins and oogle hot punk rock girls in the in the 80s.

I've been with corkscrew since they were a small food truck in the woodlands and free beer or Saturday…

I'm so happy for them but damn, gonna make the lines even longer now!

They absolutely deserve everything coming their way, my favorite bbq place and always my #1 recommendation

EclipseAg said:

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JCA1 said:

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schmellba99 said:

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Not saying the food and experience isn't truly better, but it begs the question - how much of that is perception based on marketing and walking in with certain pre-conceived expectations and notions?

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My experience is pretty much the opposite. When I walk into a place with very high expectations, the food has to actually be exceptional or I tend to leave disappointed.

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Interesting psychological experiment.

I'm definitely in the group that overrates something based on expectations. Probably because I don't WANT to be disappointed and feel I wasted my time/money.

I've heard people say "I didn't like The French Laundry" and I can't fathom that. You snagged a difficult reservation and spent all that money just to complain about it?? Like a badge of honor or something?

Chef Keller could have served me chili and I would have still enjoyed the hell out of it. LOL

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I think this experiment is why the Michelin system is so unique. If it's a place that has the local beat writer for the paper giving it a good review, I have a much different expectation going on than if it has multiple Michelin stars. And they have been pretty true to their methodology, if something has 3 Michelin stars, you can pretty well bet your ass it's going to be lights out. Maybe the food isn't your jam, but they also consider the service, the overall experience. I had a Michelin meal in Cape Town that was 12 courses with wine accompaniments for every course. Not every course was my favorite, but the overall experience was out of this world. Would do it again a million times over (and with the SA Rand exchange, it was like $107 USD for the best meal I have ever had in my life).

Tex117 said:

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I don't know why some of you people posting against Michelin star stuff are even here?

If you like knocking out presidente margaritas at Chilis on a Friday night and call that fine dining, go for it. I don't give an eff.

But going to fine dining restaurants are an experience and can be worth it to some people. Just because one can't appreciate what is going on at a Michelin star restaurant doesn't mean the whole concept is FOMO.

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They're just like you...trying too hard to be cool.

ccolley68 said:

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Diggity said:

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love our "salt of the earth" trolls on this board.

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I don't get it either. It's the same folks on the auto board when somebody posts up pics of their new Porsche or whatever fancy vehicle, and you get all the Dave Ramsey Aggies questioning why they don't have a 16 year old Hyundai. Last I checked, this is a message board primarily of Aggies, and most of that I would assume are grads. We aren't talking a whole mess of poor undergrad students. Some of us have put a lot of effort into getting an education, earned graduate degrees, and have worked hard in our chosen fields for 20+ years. If we occasionally want to have a fancy meal, or treat ourselves to an impractical vehicle, so be it. I don't get the desire to keep oneself down, especially when are the representation of what getting a degree from A&M can be.

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Tall poppy syndrome.

Tex117 said:

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I Am A Critic said:

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Tex117 said:

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I don't know why some of you people posting against Michelin star stuff are even here?

If you like knocking out presidente margaritas at Chilis on a Friday night and call that fine dining, go for it. I don't give an eff.

But going to fine dining restaurants are an experience and can be worth it to some people. Just because one can't appreciate what is going on at a Michelin star restaurant doesn't mean the whole concept is FOMO.

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They're just like you...trying too hard to be cool.

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Go eff yourself.

That cool enough?

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There you go again.

TarponChaser said:

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I Am A Critic said:

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Tex117 said:

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I don't know why some of you people posting against Michelin star stuff are even here?

If you like knocking out presidente margaritas at Chilis on a Friday night and call that fine dining, go for it. I don't give an eff.

But going to fine dining restaurants are an experience and can be worth it to some people. Just because one can't appreciate what is going on at a Michelin star restaurant doesn't mean the whole concept is FOMO.

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They're just like you...trying too hard to be cool.

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You must live a sad, joyless life.

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Hardly.

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If you like knocking out presidente margaritas at Chilis

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woa woa woa...no need for the presidente to be catching strays.

I will admit that in my younger days, I did not appreciate much about fine dining or good wine. Younger me would have never even heard of The French Laundry, let alone set foot in there.

As I've gotten older and had the opportunity to learn more and experience more, I've learned to enjoy both. Today, I can appreciate the value of a high-end meal. Shame it took me so long, but everyone has their own path.

The good news is that I can still enjoy an Oldtimer with cheese or a plate of nachos.

Musafer is MID. Not impressed.

Teddy Perkins said:

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For the local winos, Pappas Bros. Steakhouse's Master Sommelier, Steven McDonald, was named The Michelin Guide Texas 2024 Sommelier of the Year. This prestigious honor is given to only one individual, and Steven is the first person to receive this award in Texas.

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well earned. highly respected restaurant professional and definitely walks the talk on wine. look how many awesome wine pros in houston started or worked at Pappas. Not a coincidence.