SF and NYC were the first two cities with Michelin ratings in the States, and much of the ratings crawl starts there.
Le Fanal - a Michelin star experience
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SF and NYC were the first two cities with Michelin ratings in the States, and much of the ratings crawl starts there.
HSC /// Knives
KKF Supporting Craftsman
It is interesting and an experience. But that doesn’t mean I don’t like to have more approachable foods like bbq meats and tex mex or an in-and-out cheeseburger.
The Advertisiing phrase tex-mex I see often around here in the south and of course the food is nothing like tex-mex
Any puffy tacos?
HSC /// Knives
KKF Supporting Craftsman
havent seen any puffy...
the tacos here are more like fried burritos with the addition of french fries inside, it's terrible
There are a couple of decent burrito joints in Paris, but it's rare, recent and overpriced as hell.
So...more like Jack in the Box, less tex-mex?
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count me in!
(what is with the years in front of the dishes, year of birth?)
(what is with the years in front of the dishes, year of birth?)
Year they were "invented" as far as I could make out.
Interesting that you have been to MB. I was thinking about going there (and some other places), too as a birthday present for my wife. But flight connections made it unattractive so that i opted for another city where we hopefully will have some nice food.
Funny having found this thread as we have become fans of fine dining in recent years. The more we cook at home, and the more comfortable we feel to try out new techniques, the more we want to get spoiled with levels of cooking, that we probably will never achieve.
I agree that it is mostly worth to have dinners at such places. Before i tried, i always thought that i have to wear suit and tie at such places, but this is not the case. At least not where i have been so far. In fact it can be quite casual at such restaurants and i appreciate that it is not about the way you dress, but how you enjoy the food.
My first one star was long time ago, with a long time i haven't been at another, but as mentioned above, when we started to cook and upgrade our kitchen skills, we wanted more when going out. So today, when we go on vacations, we try to combine with some nice restaurants that sometimes need to be booked well in advance. Last year we finally had our first 3* and where overwhelmed. But i have to say that the step from 2* to 3* can be quite small and the prices paid at 3* maybe worth it for all what is behind such an experience, but i find myself best served in 1* and some 2*, i have to say.
Funny having found this thread as we have become fans of fine dining in recent years. The more we cook at home, and the more comfortable we feel to try out new techniques, the more we want to get spoiled with levels of cooking, that we probably will never achieve.
I agree that it is mostly worth to have dinners at such places. Before i tried, i always thought that i have to wear suit and tie at such places, but this is not the case. At least not where i have been so far. In fact it can be quite casual at such restaurants and i appreciate that it is not about the way you dress, but how you enjoy the food.
My first one star was long time ago, with a long time i haven't been at another, but as mentioned above, when we started to cook and upgrade our kitchen skills, we wanted more when going out. So today, when we go on vacations, we try to combine with some nice restaurants that sometimes need to be booked well in advance. Last year we finally had our first 3* and where overwhelmed. But i have to say that the step from 2* to 3* can be quite small and the prices paid at 3* maybe worth it for all what is behind such an experience, but i find myself best served in 1* and some 2*, i have to say.
I agree. Sometimes it's good to know that not every restaurant not listed wouldn`t get a recognition. For example in Austria Michelin skipped all restaurants not located in one of the major cities. There are a few restaurants in rural areas, that had stars, and simply didn't get them anymore due to this policy.
For sure there are more similar examples.
We've been to a 2* (Nathan Outlaw's before he closed and reopened it under a different name and ethos) and a 3* (Martin Berasategui) but never a 1*.
A place near us:
https://www.meadowsweetholt.com/
got a star recently and looks really good so are probably going to give that a go soon.
The wife really wants to go to Core by Clare Smyth so am going to try and book that for her birthday.
If I could pick any restaurant in the UK to go to it would probably be L'Enclume, but I don't think it'd be up her street.
A place near us:
https://www.meadowsweetholt.com/
got a star recently and looks really good so are probably going to give that a go soon.
The wife really wants to go to Core by Clare Smyth so am going to try and book that for her birthday.
If I could pick any restaurant in the UK to go to it would probably be L'Enclume, but I don't think it'd be up her street.
I like restaurants that stick to certain principles like seasonality and sustainability. L'Enclume was on my list already before it got awarded 3*, but now it will be even harder to get a place there. In the Uk there are quite a few restaurants that i have on my bucket list for the next visits, like Ikoyi, Aimsir or Benares (whereof i already tried to cook one of his dishes)
Try flying into Bordeaux and get a rental car. Bordeaux is a very nice city as well.
We flew into Biarritz and booked a taxi transfer to San Sebastian. We'd normally have got the bus but it was our honeymoon so splashed out.
Other option was to fly into Bilbao and bus to San Sebastian. We did a day trip to Bilbao on the bus and it was very straightforward.
Other option was to fly into Bilbao and bus to San Sebastian. We did a day trip to Bilbao on the bus and it was very straightforward.
HSC /// Knives
KKF Supporting Craftsman
Just looked that up, it’s just a 45 min drive from my house
That cheese table!
One of my main take aways from my first Michelin experience was that no one ever told me how drunk you'll get from a wine menu at a Michelin restaurant.
"No way i am gonna toss or leave anything from a 30-50$ glass of wine.." times 8.
Also the food was good
One of my main take aways from my first Michelin experience was that no one ever told me how drunk you'll get from a wine menu at a Michelin restaurant.
"No way i am gonna toss or leave anything from a 30-50$ glass of wine.." times 8.
Also the food was good
That cheese table!
One of my main take aways from my first Michelin experience was that no one ever told me how drunk you'll get from a wine menu at a Michelin restaurant.
"No way i am gonna toss or leave anything from a 30-50$ glass of wine.." times 8.
Also the food was good
Well, not always funny when some drunk people sit at the table next to you. Had a similar experience where they really got loud and making fun of the food... Not funny at all.
Sometimes i wonder how people don't get drunk after 6 or more glasses of wine. Self-discipline or alcoholics...
Michi
I dislike attempts to rewrite history
Alcoholics.
That cheese table!
One of my main take aways from my first Michelin experience was that no one ever told me how drunk you'll get from a wine menu at a Michelin restaurant.
"No way i am gonna toss or leave anything from a 30-50$ glass of wine.." times 8.
Also the food was good
Not Michelin starred, but we went to Benedict's (Home :: Benedicts Restaurant) which is near us when Tom Kerridge was guest chef. It was eight courses, alternating between courses done by Benedict's and courses by Tom Kerridge.
It was great but it came with a wine flight (we don't drink much alcohol at all usually).
Full-size glass of wine with every course, and they were topping up the glasses. We got absolutely wasted.
You spelled amateurs wrong
Yes you are absolutely right on ..! Michelin only goes where there is money . I have worked in Michelin star kitchen in NYC,DC I spent 15 years in Philadelphia and 10 at Le Bec Fin ..! He had every award possible but Michelin never came to Philadelphia yet it was 225 $ dollars per person with out tip tax and drinks
..!! Smh 
I don’t understand why other then politicians reasoned ..!!
Yes absolutely spot on ! I can’t agree with you more . I have worked in many Michelin star kitchen over the last 30 years + .
I’m going to San Francisco on the 18th of this month till February 3 .
I am going out to see friends and family. So of them work in Michelin star kitchen. I have reservations at:
Altier Crenn 3* 27th friend work here
Benu 3* 24th friends work here
Quince 3 21 th all in January 2023
I’m super stoked and I tried many times to get into the French laundry but no dice
like some said on the thread ..!! If you don’t get on line at 10 am sharp sold out at 10:05 ..! It’s a lot like trying to get knifes from ToshO on the drop with Bots
..!! Lmao 
Congratulations. Let us know how it was. Hoping to go there on my next visit to Ldn.
Last year i did not go, but this year, i decided to go to Basque country with direct flights. Have everything arranged with reservations for Azurmendi and Azark. Had two or three more restaurants in mind, but timewise had to pick only two of the selected. Really happy to go there, as it was on my plans already.
Apart of politics, perhaps the reason can be found in the history of the Guide Michelin. When it started in the early 20th century, it was a useful guide to find good places to rest and have some food. It was made for those who travelled and along time it focussed more and more on the tourist hotspots. But that's just my 2 pence...Yes you are absolutely right on ..! Michelin only goes where there is money . I have worked in Michelin star kitchen in NYC,DC I spent 15 years in Philadelphia and 10 at Le Bec Fin ..! He had every award possible but Michelin never came to Philadelphia yet it was 225 $ dollars per person with out tip tax and drinks
