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Michelin Guide

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Boulud Revels in Third Star

The Michelin guide makes up for our own critic's misery.

By Joshua David Stein and Sam Dangremond

Michelin Twitters '09 Teasers

Michelin signs up for a twitter account for the San Francisco guide, due out Oct. 20.

By Adam Martin

Japanese Grasp Universal Truth of Michelin’s Uselessness

Tokyo has had a taste of Michelin madness, we read in the Times yesterday, and didn’t like it much better than we did. (We wrote, at some length, of the banality and misjudgments which marred the famed restaurant guide last year.) We can’t speak to the accuracy of Michelin’s Tokyo picks, but we would have bet dollars to doughnuts that the Japanese could, and sure enough, the Times finds people to say as much: “Japanese food was created here, and only Japanese know it,” one chef is quoted as saying. “How can a bunch of foreigners show up and tell us what is good or bad?” Not to put too fine a point on it! The other interesting part is that Tokyo, which has six times as many restaurants as New York, is unhesitatingly pronounced by Michelin chief Jean-Luc Naret as the top restaurant city in the world. Which isn’t going to go over very well in Paris, or for that matter here. Something tells us Michelin should have stayed in France. Michelin Gives Stars, but Tokyo Turns Up Nose [NYT] Related: How to Eat in Tokyo, Michelin Capital of the World Michelin: Gastronomic Bible Reads Like In-Flight Advertorial

Huckabee Skips Sushi; Super Bowl Snacks Abound

Finally, the presidential candidates “respond” to the sushi crisis. Mike Huckabee’s stance? “Nowhere does the Bible mention sushi in the Garden of Eden.” [NYT] If you’ve ever dreamed of being a Michelin Guide inspector, consider first that in a year “each inspector evaluates 240 restaurants, spends 130 nights in hotels, carries out 800 inspections, writes 1,100 reports and drives 18,000 miles.” [Guardian] The international conservation group Oceana has issued a report saying that it found mercury levels in tuna sushi throughout the United States to be just as high as in New York’s supply. [Diner’s Journal/NYT]