What a boring, stale list.
Chef's Table at Brooklyn Fare
Eleven Madison Park
A Voce Columbus
A Voce Madison
Danny Brown Wine Bar & Kitchen
Gotham Bar and Grill
Musket Room (The)
Sushi of Gari
Torrisi Italian Specialties
-I'm real happy also to see Jung Sik got recognition it deserves and it will surely help them pick up more business, which they need. I will be there in 2 weeks.
- I was going to go thru the whole list, but there are too many.
I can't believe 15 East doesn't get 2 stars. Kyo Ya gets 1 star and Brooklyn Fare gets 3, what the heck!
Louro didn't make the list but Tamarind did . Sheeesh!
Ok enough, this new Michelin list is stupid. I now place Michelin in with Zagat. Chowhound is the only good list.
15 East has a problem that most sushi restaurants in NYC have, you have to sit in front of the head chef. Many 2-3 star places night in night out, can easily be fairly consistent in execution when a chef, sous chef takes a night off. When Masa isnt working, takes vacation, or you eat at the table, its like a very different restaurant.
Tamarind is a head scratcher, that place is awful.
Food at Louro is generally good to very good, but sometimes theres a few duds. Had this one dish that was basically pre made pre packaged banchan from woorjirip with some uni on top, and few squirts of yuzu juice.
There's too many head scratchers on the list. I also had a bad shrimp dish at Louro.
Anyway, at Soto you need Soto-san to execute the good dishes. Without him no good. Yet Soto got more stars than 15 East. Ichimura same story, well almost. Ichimura is the only chef you will ever get, as he works solo. Maybe Michelin should give chef awards instead of restaurant awards. Do they do that?
I don't think 15 East can get two stars the way it's set up. I think for it to get two stars they'd have to separate the sushi bar from the restaurant, the way that both Brushstroke and Ichimura are on the list. I think 15 East as a restaurant is a solid 1 star and Shimizu@15E would be 2 stars as a sushi bar.
I also think his sushi leans a bit too traditional to make 2 stars the way the NYC list is composed. Except for Marea, the entire 2 star list (including Corton had it still been open) of restaurants feels like they could be classified as more modern, unique, or experimental.
I think Louro's food (especially the creativity and constant menu change) is deserving of 1 star, but I also see that almost every restaurant on the 1 star list is in theory fancier than Louro (prices, tablecloths, etc). Louro should have gotten at least a Bib Gourmand.
Regardless of the actual selections, I actually find this year's list to be the most consistent in theme in quite a while. 3 stars are the untouchables, 2 stars are the fine dining "adventurous" places, and 1 star are the myriad of nice, high end restaurants that aren't special enough. They took the lower end good ethnic restaurants and dumped them all into the Bib Gourmand.
I agree with most of what you say. The 3 stars are deserving choices ( except for Brooklyn Fare) which lacks the service and ambiance and cooking skills of a 3 star. Although three menu recently changed to more cooked dishes. So I'll have to go back.
As far as 15 East goes, there sushi is the best. Deserves all the stars possible. When Massa was at Jewel Bako he got them a Michelin Star with his style of sushi. Michelin Stars should be for excellence, not for putting a fancy foam or a chanterelle mousse on top of a fish. So I disagree on the point of only the more modern sushi would be awarded stars. Massa is separate from the restaurant. When you get omakase with him, it has nothing to do with what is going on in the separate back room. This is not so different from Ichimura. Also Ichimura serves traditional sushi like 15 East does. So I don't see how you justify one and not the other.
I didn't mean that Michelin was right or justified. I just meant given the way it is composed (based on whichever inspectors are currently running the show) it doesn't feel like traditional style will make the 2 star list, regardless of deserving or not.
Yes he deserves as many stars as possible for NYC, and I really hope he even takes it to the next level with MMyumyum, whenever that starts. (you're a regular, you know what i'm talking about right?)
As far as what Michelin Stars "should" be for, in the end it's all about media and sales, whether Michelin or the San Pellegrino list. That's what I meant about Ichimura/Brushstroke. The separation is purely branding/sales, but they managed to get two different stars awarded.
I see what you're saying about Michelin. I am a regular at 15 East. Not sure what MMyum yum is , unless that's the new rooftop spot that is being planned for Spring.
Years ago, there were Grands Chefs. There weren't many that were awarded that title. The only Grand Chef in NY perhaps the US was Andre Soltner (Lutece). There were a few in France, Germany, Italy. Not many in the world. It was the ultimate title a chef received. I went to 3 restaurants that had a Grand Chef. They even had a special stamp ,like an autograph they would give you if you asked for it.I wonder if it still exists in France. It meant a lot more than these stupid stars, which are about the same as a Zagat rating lately.
I've been to the 5 of the 6 that kathryn has listed (only not been to Acme) and I wouldn't give those restaurants a Michelin star. They're good (some are just OK) but I wouldn't travel to go to these restaurants.
I know many people will debate on the ones that have stars may not really "deserve" them. But one could argue that for any list anyone puts out.
I'm fine with the Michelin guide not being "exciting". I can check out the Eater Heatmap or Grubstreet Power Rankings for that. I just want a list of the best (fine dining) restaurants and it's directionally correct.