The winners have been announced! Check out the new Michelin Guide to see which 896 restaurants in New York City are considered the finest. The guide contains full descriptions of each establishment, rated by anonymous appraisers who judge the food based on the quality of ingredients, the mastering of flavors/techniques, the personality and value of the cuisine, and if it is done consistently. A one star rating means good food prepared at a high level. Two stars are awarded to places that are outstanding. Three stars denote a spot which deserves a special journey, whose dishes are distintive and use the best ingredients. This year’s guide also contains the Bib Gourmand section, awarding 126 restaurants a spot based on the pricetag of $40 a person for two courses and wine or dessert. I went to the launch party last week at Capitale, where many of the award-winning chefs came to celebrate. Chef Marc Murphy of Landmarc opened the remarks, then new director Michael Ellis (photo above) told the story of how the Michelin guide started. (I had always wondered why a tire company was involved in cuisine.) Well, it seems that in Europe the Michelin Guide was instrumental for drivers in planning their vacations, so that they could count on finding a restaurant that was consistently good. And, being a tire company, Michelin wanted people to do a lot of driving. Now I get it! You can purchase the guide at this link, or just see the list of winners on the website.
The bartenders were busy.
Chef Eduard Frauneder of Edi and the Wolf and Seasonal.
Chef Brad Farmerie of Public, Saxon and Parole, The Thomas (just opened in Napa) with wife Jocelyn.