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Posted on 8/6/18 at 2:58 pm to VABuckeye
I went to a one star in San Francisco, Gary Danko, and a Bib Gourmand (Michelin ratings for under $40)in St Helena, Farmstead at Long Meadow Ranch. Both were great with fantastic wine lists.
The wife and I are planning for The French Laundry next year for our anniversary if we go back, which would be a bucket list for both of us.
The wife and I are planning for The French Laundry next year for our anniversary if we go back, which would be a bucket list for both of us.
Posted on 8/6/18 at 3:23 pm to GynoSandberg
The Inn at Little Washington is a 2 star. I've eaten there on multiple occasions and it was fantastic every time. One of my favorite meals ever. The chef has also won some Beard awards and the restaurant has won many awards as well. The Inn is a wonderful place to stay as well. I'd love to go back again.
Posted on 8/6/18 at 4:16 pm to GynoSandberg
quote:As someone who has eaten at a lot of Michelin starred restaurants (mostly because I travelled a lot for business in Europe and Asia), this is what really matters. A lot of the three starred restaurants are as much about the total experience, the room, the service, the view, location, flowers, etc, as they are the food. Sometimes it's nice to just enjoy really good food and be comfortable while someone takes care of you. There's a lot of ways a restaurant can do that, some simple, some very elaborate. I like a little fancy every now and again, but I like it a lot less as I get older.
Personally I love the level of fine dining that NOLA offers.
This post was edited on 8/6/18 at 4:26 pm
Posted on 8/6/18 at 4:19 pm to Fun Bunch
quote:I ate at one in San Fran in china town and it honestly makes me have zero respect for the entire Michelin system now
I've eaten at quite a few Michelin Star places. There is a difference for the most part. This is extremely high end cuisine with exceptional service.
It was avreage food with average service in an average setting
This post was edited on 8/6/18 at 4:21 pm
Posted on 8/6/18 at 4:21 pm to AbitaFan08
quote:
quote:
August and commander's palace would easily be two stars.
No they wouldn’t. Have you eaten at a Michellin star restaurant? Nothing against August or Commanders, but they're nowhere near that level.
Both would (or could) be one star, not two.
I've eaten at a couple of one stars in NYC (Babbo is one that immediately comes to mind that was when I ate there). Both Commanders and August are on par with it.
I've eaten at a two star in Paris (that was once a three star). It was on a different level than those two places.
Posted on 8/6/18 at 4:27 pm to lsupride87
Spill the beans then.
Posted on 8/6/18 at 4:35 pm to TH03
Mister Jius
The food wasn’t bad. But it felt completely on par with any expensive nice restaurant
But man the experience and overall atmosphere was not even half that of Commanders
The food wasn’t bad. But it felt completely on par with any expensive nice restaurant
But man the experience and overall atmosphere was not even half that of Commanders
Posted on 8/6/18 at 4:59 pm to GynoSandberg
quote:
Personally I love the level of fine dining that NOLA offers. I don’t need a Per Se or FL.
I agree and would rather NOLA stay out of the Michelin guide.
It seems like it would be too tempting for chefs & owners to model their restaurants to chase the stars. Can't blame them. Getting that kind of recognition most likely means a huge payday and opens the door for all kinds of future opportunities.
But for me, I kind of like our restaurant scene how it is. It's not NY or SF and that's okay. I don't need places like Commander's getting all stuffy and pretentious just to get that recognition.
Posted on 8/6/18 at 5:08 pm to lsupride87
You should’ve gone up a couple blocks to brandy ho’s. Some of the best hunan I’ve ever had and much cheaper.
But do note, 1 star to them means “high quality cooking, worth a stop.”
2 and 3 is where you start getting into vey unique and special restaurant territory. Commanders would 100% have 1 star
But do note, 1 star to them means “high quality cooking, worth a stop.”
2 and 3 is where you start getting into vey unique and special restaurant territory. Commanders would 100% have 1 star
Posted on 8/6/18 at 6:52 pm to Napoleon
I’ve eaten at a three star in the French countryside and a one star (tapas-themed) in Spain. I’m perfectly fine with the tire guys continuing to make recommendations, because those were easily the two best meals I’ve had.
Posted on 8/6/18 at 6:55 pm to Fun Bunch
quote:
And I think everyone agrees that August and Commander's could be in the running for a Michelin Star. 2 though? Getting to 2 and 3 stars is truly elite restaurants. I don't think either could get there.
August is the closest I have come in New Orleans to having that "elevated" experience one usually has in a Michelin Starred restaurant. I think it could be in the running. The two times I was there in the last 3-4 years have approached the quality of service, menu, and presentation that is expected.
Commander's is not the same type of experience. I will liken the August/Commander's comparison to a Daniel/Babbo in New York. Two different types of service and feel, both highly enjoyable. One more likely to receive a Michelin star than the other. I was with New York friends at both places and they enjoyed both equally , but were more impressed with the overall experience at August.
This post was edited on 8/6/18 at 6:56 pm
Posted on 8/7/18 at 9:32 am to TH03
I noticed most three star places make you pay for the entire meal when you make the reservation.
So they already have your money and tip months before you go.
I'll be honest. Victoria and Albert's was way better than the service at August, which is better than Commander's. If the is a level above that then I'd be shocked.
I think every table had two waiters, and a team to bring food and drinks. A crumb's life in that place could be measured in single digit seconds.
Plus ten courses with 11 glasses of wine. Lol
So they already have your money and tip months before you go.
I'll be honest. Victoria and Albert's was way better than the service at August, which is better than Commander's. If the is a level above that then I'd be shocked.
I think every table had two waiters, and a team to bring food and drinks. A crumb's life in that place could be measured in single digit seconds.
Plus ten courses with 11 glasses of wine. Lol
Posted on 8/7/18 at 9:33 am to REG861
With nyc and la in the next year I want to try a 2 star.
Posted on 8/7/18 at 9:36 am to TH03
I was looking at French Laundry and I saw a lot of Salmon dishes. I hate salmon. If I paid $700 to eat and was fed salmon, I'd be upset.
Posted on 8/7/18 at 9:39 am to Fun Bunch
quote:
And I think everyone agrees that August and Commander's could be in the running for a Michelin Star. 2 though? Getting to 2 and 3 stars is truly elite restaurants
Precisely. 3 star is a once-in-a-lifetime type meal. You plan trips for months or years to travel to the other side of the planet to eat in 3 star restaurants.
You stay on your side of the planet for 2 stars.
You daytrip for 1 stars or make reservations if you know you're going to be in that city.
Posted on 8/7/18 at 9:41 am to Y.A. Tittle
quote:
Both would (or could) be one star, not two
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.
Posted on 8/7/18 at 9:43 am to RedStickBR
That's what I want there and why I love the combined experience of this board.
After Taiwan (I need recs for Taipei And Taichung) 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.
After Taiwan (I need recs for Taipei And Taichung) 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.
Posted on 8/7/18 at 10:04 am to Napoleon
Huh? The menu changes daily and not a single ingredient is repeated throughout the dinner.
Menu for August 6th. Salmon creek farms, not salmon. It’s a pork jowl dish. There’s no salmon on the menu.
Menu for August 6th. Salmon creek farms, not salmon. It’s a pork jowl dish. There’s no salmon on the menu.
Posted on 8/7/18 at 10:08 am to TH03
Not to mention its a 10-12 course meal. You're telling me you'd be pissed if ONE dish had salmon in it?
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