What do automobile tires and upscale restaurants have in common? They’re both associated with the name “Michelin.” Launched in France in 1889 by brothers Andrea and Edouard Michelin, the tire company launched travel guides in 1990, eventually expanding their print materials to road maps.
The evolution of Michelin as a brand led to it becoming a trusted resource for travelers, and its signature rating system provided a basis for knowing what establishments were worth stopping at and which were best avoided.
What Is a Michelin Star?
The Michelin Guide began implementing its star system in 1926, and it’s become the hallmark of restaurants that serve exceptional food. Eateries can receive up to three stars, according to the Institute of Culinary Education (ICE). And as watchers of The Bear know, each awarded star turns into a significant event for the establishment.
Michelin started admitting American restaurants to its elite crowd in 2005 and, per the Michelin Guide, recognized 1,540 establishments in some way in 2024. Only 235 of these eateries have “star” designations, with one star denoting a top-drawer restaurant and two and three stars only going to the most revered establishments.
Restaurants fight to obtain even one Michelin star, and Performance Food Service reports only 2,817 eateries worldwide have any kind of Michelin recognition. When recognized, restaurants tend to get a lot of publicity and instant credibility.
Overall, if Michelin recommends it, it’s good.
Why Is a Michelin Star So Important?
Per the ICE, Michelin stars represent, “a badge of honor,” and it’s not common for these designations to be disputed. Stars are an indication that an anonymous Michelin reviewer visited the restaurant several times without identifying themselves, ordered different meals, and wrote a report about it to those entrusted with the task of awarding stars.
Chefs are usually notified shortly before the awards ceremony that they should be present, but they don’t know what award their restaurant is receiving. Only during the ceremony are they made aware of the honor they’re receiving from Michelin.
Along with stars for quality, Michelin hands out Green Stars for eateries with a good record for promoting sustainable, eco-friendly practices, as well as the Bib Gourmand award for “good quality, good value cooking.”
While not many people dispute a restaurant’s Michelin star, some food experts do take issue with how Michelin awards the rankings. The organization is often criticized for being unfairly weighted toward French chefs and French cuisine.
A report in the Financial Times indicates the stars may not be awarded as fairly as chefs wish and that getting — and keeping — a star or stars hinders a chef’s creativity to create classic recipes.
If they want to keep that star, they have to serve the same style of food that they did when they received their first one. Even changing the restaurant’s décor could take the venue out of the running for their next evaluation. The pressure is so high that some chefs don’t publicize that they have a Michelin star and keep cooking the food they want to cook.
That pressure spawned tragic stories in the culinary industry. As reported in The Daily Beast, French celebrity chef Bernard Loiseau took his own life after a private note from the Michelin Guide’s chief told him that his three-star establishment might lose a star if he didn’t step up his cooking game.
The chef, fearing the humiliation and possible financial ramifications, fatally wounded himself in 2003. Other chefs made similar decisions, which is, in itself, an indication of the importance the foodie world places on this award.
Even with cautionary tales and controversies, diners who want the very best in gourmet cuisine still consult the Guide before making reservations.
Who Has a Michelin Star?
According to the Michelin Guide, only 45 U.S. restaurants are two-or three-star establishments. There are 13 three-star restaurants and 32 with two-star rankings. These eateries are located in New York City, California, Washington, D.C., and Chicago. Three of the most expensive restaurants are in California; the other two are in New York City.
As of this writing, the most expensive Michelin-starred menu is the tasting menu at Masa in New York City. Diners can expect to spend $750 per person, not including drinks and tax. The Hinoku Counter Experience offers guests their own sushi chef for a $950 price tag.
Those high prices prompt Michelin critics to say — with some truth — that three Michelin stars often put those restaurants completely out of the reach of casual diners more used to homemade dishes. For many Americans, $2,000 equates to a month or two in rent.
Michelin eateries can also be a little more affordable, with joints like the two-star New York-based Scandinavian eatery Aquavit, which offers its tasting menu for $175.
“New York City has some of the best restaurants in the world, including many Michelin-starred establishments. I’ve dined at Daniel and Jean-Georges for special occasions,” says Monica Fish, founder of Planner at Heart, who lives outside the city. “If you’re having trouble getting a reservation or want to try a place casually, go for lunch.”
Nick Warren, head of e-commerce at Restaurant Furniture, agrees, “…the least expensive [restaurants] are a testament to the talent and dedication of the chefs to produce high-end dishes at a more affordable price, showing that quality and excellence doesn’t have to come with such a large price tag.”
Restaurants named to the list this year can rest easy, knowing they won’t be inspected for at least another 18 months to see whether they can uphold their standards and keep their star(s).
This article was produced by Media Decision and syndicated by Wealth of Geeks.
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