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re: Why is a tire company the most prestigious food critic?
Posted on 8/7/18 at 10:10 am to AbitaFan08
Posted on 8/7/18 at 10:10 am to AbitaFan08
For real.
“Yeah the foie gras and wagyu were great, but the salmon really fricked it all up. 0/10”
“Yeah the foie gras and wagyu were great, but the salmon really fricked it all up. 0/10”
Posted on 8/7/18 at 10:16 am to Napoleon
quote:
Two weeks between Italy and Spain staying south. Want at least two knock your socks off dinners.
Well between Italy and Spain, you have the #1 and #2 ranked restaurants in the world.
Posted on 8/7/18 at 10:23 am to Napoleon
quote:
in December I'm going to start planning a European driving trip. Two weeks between Italy and Spain staying south. Want at least two knock your socks off dinners.
My rec: cover less territory.....stick to Spain/France, or French & Italian Riveria, plus northern Italy. Do you really want to spend your entire vacation driving from one point to another? While the overall distances don't seem huge by US standards, it's worth remembering that Western Europe is much more densely settled than the US....meaning that you'll barely gloss over lots of fascinating history, food, culture, as you drive off to the next place. Slow your roll, dig in deeper...
Spain/Basque Country and then Bordeaux & the Dordogne: that's my 2-week suggestion.
Posted on 8/7/18 at 10:24 am to Fun Bunch
quote:
Well between Italy and Spain, you have the #1 and #2 ranked restaurants in the world.
I was going to post the same thing.
Posted on 8/7/18 at 10:28 am to TH03
I know that no ingredient is repeated but a few dishes I saw had Salmon.
Though I hated octopus until I had it and a good restaurant. Same with scallops.
Noma and French Laundry are on my bucket list.
Though I hated octopus until I had it and a good restaurant. Same with scallops.
Noma and French Laundry are on my bucket list.
Posted on 8/7/18 at 10:28 am to Napoleon
quote:
People live and die on Michelin stars yet they cover so few restaurants.
Isn't it just like Good Sam or diamond ratings?
Why is a Michelin star so important?
I'm pretty sure that the food reviews aren't done by a guy who changes flat tires for a living. The company is just the sponsor of these restaurant reviews, and it employs food critics with real expertise. Over the years, Their reviews became fewer and tougher. Hence, they became more valuable to restaurants. They simply filled a need, as I see it.
Posted on 8/7/18 at 10:29 am to AbitaFan08
quote:
Yes I should rephrase my original statement.
I think August and Commanders could certainly be in the conversation for one star. Would they both get one star? Maybe, maybe not, but they're in that tier.
What I was trying to say was that they are nowhere close to being a two star place. That's an entirely different level of restaurant that 99.9% of places never achieve.
I would argue, when Besh was on all cylinders there, really pushing hard, it was maybe the closest approximation NewOrleans has had to what might be considered two star. Would it have gotten such? Probably no. But he seemed to be striving in that direction, such that there was at least a point where you couldn't say it was "nowhere close."
Posted on 8/7/18 at 10:33 am to Y.A. Tittle
Many have said that Stella! Would have easily been two stars.
Posted on 8/7/18 at 10:34 am to Napoleon
quote:
I know that no ingredient is repeated but a few dishes I saw had Salmon.
You realize this is contradictory right? Ingredients don’t repeat so you will not see 2 dishes with the same ingredients, including protein.
And I just posted a link to yesterday’s menu. No salmon dishes. Salmon is in the name of a farm and the dish is a pork jowl, not salmon.
And salmon is delicious anyways.
This post was edited on 8/7/18 at 10:36 am
Posted on 8/7/18 at 10:37 am to Y.A. Tittle
As of 2017, there were only 20 restaurants in the United States with two Michelin star ratings and 115 with one Michelin star rating.
August is a good restaurant, I'm not knocking it. But getting two stars is a much larger feat than getting one. The leap from one to two is astronomical.
Obviously this is all speculation, so there's no way of knowing for sure who is right and who is wrong, but I stand by my statement that it would be no where near a two star rating given the opportunity.
August is a good restaurant, I'm not knocking it. But getting two stars is a much larger feat than getting one. The leap from one to two is astronomical.
Obviously this is all speculation, so there's no way of knowing for sure who is right and who is wrong, but I stand by my statement that it would be no where near a two star rating given the opportunity.
This post was edited on 8/7/18 at 10:38 am
Posted on 8/7/18 at 10:37 am to Y.A. Tittle
Semi related but Bayona was once on the Pellegrino 50 best restaurants list back in the day. Somewhat surprising and I like Bayona a lot. Also I never made it there but from everything I've read and heard, Stella definitely would have been star worthy and far closer to 2 star status than August or Commanders. Completely agree that neither August or Commanders would touch 2 stars.
This post was edited on 8/7/18 at 10:40 am
Posted on 8/7/18 at 10:38 am to AbitaFan08
And only 13 3 star as of 2018.
Posted on 8/7/18 at 10:46 am to TH03
quote:
And only 13 3 star as of 2018.
So a total of 33 2 and 3 star restaurants in the US. That's out of 4 cities: New York, San Francisco, DC, and Chicago.
Basically you would have to believe that August would be a top 33 restaurant between all four of those cities, and I just don't see it. I think August would have a hard time being top 33 in just New York (it possibly could be, but it wouldn't be a shoe-in), much less all 4.
This post was edited on 8/7/18 at 10:50 am
Posted on 8/7/18 at 10:55 am to AbitaFan08
Yep. It would be tough to say it with the certainty that some like to use.
Posted on 8/7/18 at 10:59 am to TH03
I believe you would see a few chefs/restaurants make a run at 2 stars if it became available here.
The current status of the restaurants would be elevated. Think Boswell had the intent of nation, maybe international, notoriety when he ran Stella.
The current status of the restaurants would be elevated. Think Boswell had the intent of nation, maybe international, notoriety when he ran Stella.
This post was edited on 8/7/18 at 11:01 am
Posted on 8/7/18 at 11:00 am to REG861
For those who ate at LeRuth's way back when, would that have had a chance at a Michelin star?
This post was edited on 8/7/18 at 11:12 am
Posted on 8/7/18 at 11:01 am to Y.A. Tittle
quote:
I would argue, when Besh was on all cylinders there, really pushing hard, it was maybe the closest approximation NewOrleans has had to what might be considered two star.
I have to agree
I’ve done the French laundry once and August multiple times. I’ve had dining experiences at August that rivaled Laundry. TFL is on another level, hence their 3 stars, but I do believe August could slot under them as a 2
Posted on 8/7/18 at 11:39 am to GynoSandberg
I ate at a 3 star, Lameloise, in Burgundy this summer. I've been to a few one stars and one 2 star, but this was another level. Everything, I mean everything, was perfect; from the service to the food to the wine. It was formal, but the servers and staff were so congenial that it did not feel snooty and we were very comfortable. We had a 12 course wine and food pairing over 3.5 hour lunch for about $600 for the two of us. By far the best meal and experience I've ever had, and well worth the money to us.
Posted on 8/7/18 at 11:42 am to TH03
If you go to TFL you are going to have salmon cornets as one of the amuses. It is a Keller signature dish. Now, it is one of the most sublime fish dishes you will ever have and this is from someone who doesn't really cotton to cooked fish dishes. As I recall tho, its more of a salmon tartare with a clean, distinct flavor of the deep ocean.
This post was edited on 8/7/18 at 11:43 am
Posted on 8/8/18 at 2:17 pm to BlackenedOut
It's so hard to get into TFL it'll be years before I think of going.
I didn't mean to offend when the salmon remark.
I remember at Victoria o got octopus and scallop just because I normally don't like it.
I was mostly making a jest on the fact that you have to pay for your meal months in advance at TFL.
I didn't mean to offend when the salmon remark.
I remember at Victoria o got octopus and scallop just because I normally don't like it.
I was mostly making a jest on the fact that you have to pay for your meal months in advance at TFL.
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