So, then they should keep coming back before giving a star? Or do they take the star away if the restaurant goes downhill? Or in the case of continued excellency they award another star?
Their philosophy as to whatâs acceptable for 1 star changed IMO. Hong Kongâs Yat Lok and Kamâs Roast Goose are prime examples of that which may have 1 item on the menu thatâs 1 star worthy (whatever that means) within its own highly specialized Canto BBQ category. Theyâre put there to tell people that the guideâs more inclusive now. Itâs hard for me to see how those placesâ overall quality is anywhere close to comparable to say VEA in HK or Babbo in NYC.
one of the reasons iâm hearing from LA food people is that theyâre afraid that the chefs in LA will start to conform to Michelin guide standards. Our restaurants will end up using the same formulas other cities with a Michelin guides have and we all end up with non creative food, tasting menus for high end restaurants, luxury ingredients to please Michelin, etc.
The protocol, supposedly, is there are at least 3 to 4 visits from inspectors during the year before a restaurant can be given a star. Also, stars do get taken away regularly for 1 or 2 star restaurants. On occasions, 3 stars get demoted to 2 like Daniel and Jean Georges in NYC and COI in SF.
Yeah, that wonât be good. And theyâll lose a lot of diners along the way.
to be fair, i feel like all the new restaurants in LA follow pretty similar formulas for plating and dish types now.
How many different types of $6-8 bread plates, hummus, hamachi crudo, charred veggie do i need?
This should be a FTC confession, but I have know idea if Iâve eaten in a Michelin star restaurant.
Good point.
Have you tried CUT, Mori Sushi, or Osteria Mozza? All 3 had a star back in the days.
From MIchelin Guide 2008
TWO STARS
Melisse
Providence
Spago
Urasawa
ONE STAR
Asanebo
Bastide
CUT
Dining Room at the Langham Pasadena
Gordon Ramsay at The London
Hatfieldâs
La Botte
Mori Sushi
Ortolan
Osteria Mozza
Patina
Sona
Sushi Zo
Trattoria Tre Venezie
Valentino
Water Grill
I literally ate in a supply closet @ Kamâs. No napkins either.
Was the goose amazing? Dear god yes.
Exactly! But we have to close our eyes on everything else on the menu thatâs just average or meh.
Oh okay. Iâve been to Osteria Mozza a few times and Cut twice. Iâve had Moriâs sushi but not at Mori Sushi. I might have gone to a couple of Michelin restaurants with my parents when I was a chowpup. But that doesnât count.
Does that mean they donât have a star anymore??
The guide stopped publishing in LA in after 2009 so the restaurants still have their stars from those 2 years but they arenât âcurrentâ.
Well whadyaâ know. Iâm a Michelin star diner.
Spago (including original)
CUT
Dining Room at the Langham Pasadena
Ortolan
Osteria Mozza
Patina
Valentino
Water Grill
Thanks!
Only true ballers donât realize theyâre ballers
Hah! Iâll take that.
Is it starting already?
AFAIK Iâve only eaten at one and I didnât know about their * until I had the res. A rec from a CH hero.
Has this been posted? If so, let me know and Iâll delete.