There was a stared French restaurant (https://www.bellsrestaurant.com) not too far from where I lived in CA for a couple years. I'm not a big French food guy so I never did their dinner service thing, but had the steak frites multiple times and it was pretty solid, but not life changing. I've also heard that there's a large pay to play component to these awards as well. With Michelin expansion into TX curious if anyone has any insight into the program.
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Tell me about Michelin restaurants
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Last: 8 days ago by jwoodmd
The pay to play is from the local tourism board to get them to come rate restaurants at all, so it isn't like specific restaurants can pay to get stars. Denver and Atlanta both paid recently and each got a pretty small number of stars, like 5 per city.
They used to actually publish a book for each region they went to, so Atlanta and Denver probably couldn't have even paid for them to come back then, since they don't have enough worthy restaurants to fill a book. Even in CA they do the whole state, as San Diego and LA wouldn't have enough for their own books.
A 1 star should be better than a non-starred place nearby, but it usually isn't going to be such a different experience from your favorite non-starred place. You might easily think your favorite place is better.
2 stars are usually a tasting menu, so it is a whole different experience. Every 2 star I've been to has been really good - like go for your anniversary dinner level.
3 stars are over the top tasting menus with the best ingredients, the best plating, the best wine pairings and the best service. These are places you save up to go to once in your life. They can be sciency, like Alinea, or more classic like Le Bernardin, but it is usually going to be 10-15 courses listed, with 2-5 more unlisted and take 3 hours or more.
I expect each major TX city to get 3-5 one stars, and maybe one place in TX gets 2 stars, but probably not. Any that get stars will be harder to get into after, like when the TX Monthly BBQ rankings come out.
They used to actually publish a book for each region they went to, so Atlanta and Denver probably couldn't have even paid for them to come back then, since they don't have enough worthy restaurants to fill a book. Even in CA they do the whole state, as San Diego and LA wouldn't have enough for their own books.
A 1 star should be better than a non-starred place nearby, but it usually isn't going to be such a different experience from your favorite non-starred place. You might easily think your favorite place is better.
2 stars are usually a tasting menu, so it is a whole different experience. Every 2 star I've been to has been really good - like go for your anniversary dinner level.
3 stars are over the top tasting menus with the best ingredients, the best plating, the best wine pairings and the best service. These are places you save up to go to once in your life. They can be sciency, like Alinea, or more classic like Le Bernardin, but it is usually going to be 10-15 courses listed, with 2-5 more unlisted and take 3 hours or more.
I expect each major TX city to get 3-5 one stars, and maybe one place in TX gets 2 stars, but probably not. Any that get stars will be harder to get into after, like when the TX Monthly BBQ rankings come out.
It's not just about stars. Even being included in the guide is a huge accomplishment. I have only been to one restaurant in the US with stars (Alinea) but have used their recommendations extensively in Europe. I've never had a bad meal at any of them. It's especially helpful in weeding out the tourist traps.
I mean the whole thing was a scam to sell more tires by the Michelin brothers to sell more tires. So being pay to play isn't a shocking development.
https://www.escoffier.edu/blog/world-food-drink/a-brief-history-of-the-michelin-guide/
https://www.escoffier.edu/blog/world-food-drink/a-brief-history-of-the-michelin-guide/
You don't answer the big question-
Does 'The Bear' get the Michelin star?????? Sheesh, talk about burying the lede :-)
Does 'The Bear' get the Michelin star?????? Sheesh, talk about burying the lede :-)
...take it easy on me, I'm a normal horn
Supposedly, service is not one of the criteria for obtaining a star; it's supposed to be solely based on the food. You'll never be able to convince me that is the case.
We've been to a couple of one-stars in Europe, and have found that you'll get a great meal, a good wine list, and you won't have to stretch your wallet to do it. When you get to 2 or 3 stars is when it gets pricey.
We've been to a couple of one-stars in Europe, and have found that you'll get a great meal, a good wine list, and you won't have to stretch your wallet to do it. When you get to 2 or 3 stars is when it gets pricey.
they got their star fairly recently, and got it re-awarded last year. Great little town, be fun to live there. We had our anniversary dinner there just after Covid, so had to sit outside, but had a great meal.Jock 07 said:
There was a stared French restaurant (https://www.bellsrestaurant.com) not too far from where I lived in CA for a couple years. I'm not a big French food guy so I never did their dinner service thing, but had the steak frites multiple times and it was pretty solid, but not life changing. I've also heard that there's a large pay to play component to these awards as well. With Michelin expansion into TX curious if anyone has any insight into the program.
I agree. No way service isn't factored in for 2 and 3 star places. Maybe it isn't as big of a factor at 1 stars.
bularry said:they got their star fairly recently, and got it re-awarded last year. Great little town, be fun to live there. We had our anniversary dinner there just after Covid, so had to sit outside, but had a great meal.Jock 07 said:
There was a stared French restaurant (https://www.bellsrestaurant.com) not too far from where I lived in CA for a couple years. I'm not a big French food guy so I never did their dinner service thing, but had the steak frites multiple times and it was pretty solid, but not life changing. I've also heard that there's a large pay to play component to these awards as well. With Michelin expansion into TX curious if anyone has any insight into the program.
Yea they got it while I was living there, I think in 22. Nice family that runs it. Nick Priedite used to set up his BBQ operation in their back lot next to that patio out back. Really solid BBQ especially for CA. https://www.prieditebbq.com
This right here. Two-three star restaurants are usually for special occasions. One star are great and can be low key to nice. The category that really is great from the Michelin Guide is the Bib Gourmand - these are things you can go to on an everyday basis. The prices have to be very reasonable and the food is excellent so they are an extremely high quality/cost ratio category.jh0400 said:
It's not just about stars. Even being included in the guide is a huge accomplishment. I have only been to one restaurant in the US with stars (Alinea) but have used their recommendations extensively in Europe. I've never had a bad meal at any of them. It's especially helpful in weeding out the tourist traps.
I have to say that I am shocked they went so BBQ heavy, and that they still didn't manage to recognize Franklin's.
I figured Franklin's for sure, then maybe one of the newer BBQ places at most.
I figured Franklin's for sure, then maybe one of the newer BBQ places at most.
Franklin was a Bib Gourmand. A worthy honor.
Have they fallen that far that 4 BBQ places are now a full level better than them?
I don't think it's a matter that they've fallen. Other places have upped their game in their creativity with barbecue, and that factors into the ratings.
Turns out the French like fatty meat. Who knew?
Turns out the French like fatty meat. Who knew?
Not all of their inspectors are French. Many are British and even several Americans. They also have many others from other parts of the world.HTownAg98 said:
I don't think it's a matter that they've fallen. Other places have upped their game in their creativity with barbecue, and that factors into the ratings.
Turns out the French like fatty meat. Who knew?
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