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The Michelin Guide

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Here is the list:

MICHELIN RESTAURANT RATINGS

ONE STAR (*)

ESTABLISHMENT BOROUGH NEIGHBORHOOD

Annisa Manhattan West Village

Aureole Manhattan Upper East Side

Babbo Manhattan Greenwich Village

BLT Fish Manhattan Union Square

Café Boulud Manhattan Upper East Side

Café Gray Manhattan Midtown West

Craft Manhattan Gramercy-Flatiron

Cru Manhattan Greenwich

Etats-Unis Manhattan Upper East Side

Fiamma Osteria Manhattan SoHo

Fleur de Sel Manhattan Gramercy-Flatiron

Gotham Bar and Grill Manhattan Greenwich Village

Gramercy Tavern Manhattan Gramercy-Flatiron

JoJo Manhattan Upper East Side

Jewel Bako Manhattan East Village

La Goulue Manhattan Upper East Side

Lever House Manhattan Midtown East

Lo Scalco Manhattan TriBeCa

March Manhattan Midtown East

Nobu Manhattan TriBeCa

Oceana Manhattan Midtown East

Peter Luger Brooklyn

Picholine Manhattan Upper West Side

Saul Brooklyn

Scalini Fedeli Manhattan TriBeCa

Spotted Pig Manhattan Greenwich Village

The Modern Manhattan Midtown West

Veritas Manhattan Gramercy-Flatiron

Vong Manhattan Midtown East

Wallsé Manhattan West Village

WD-50 Manhattan Lower East Side

TWO STARS (**)

ESTABLISHMENT BOROUGH NEIGHBORHOOD

Bouley Manhattan TriBeCa

Daniel Manhattan Upper East Side

Danube Manhattan TriBeCa

Masa Manhattan Midtown West

THREE STARS (***)

ESTABLISHMENT BOROUGH NEIGHBORHOOD

Alain Ducasse Manhattan Midtown West

Jean-Georges Manhattan Upper West Side

Le Bernardin Manhattan Midtown West

Per Se Manhattan Midtown West

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Curious how most of the one and two stars are downtown, and the three stars are all within a few blocks of each other. Other than outlier Le Bernardin, I think they are all within two blocks of Columbus Circle.

I'm really glad to see Scalini Fedeli get a star. Nobody ever seems to talk much about it, perhaps because they started in New Jersey before taking over the original Bouley space. But for French-leaning northern Italian it's really hard to beat.

Edited by vengroff

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Shouldn't this be a separate topic? Burying it inside of a general thread on New York does not seem like a way to attract a lot of interest to Michelin's first ever rating of American restaurants. Four American restaurants receiving three Michelin stars is worthy of its own topic. Huge implications for D. C. Especially Maestro, Citronelle, The Inn and Laboratorio, possibly CityZen. I realize the philosophy of this board is to have one continuous thread about a very general topic but I think this merits its own thread. I am just certain that a lot of people who typically would not read out of town posts will have an opinion r comment on this.

From the Times article: "Mario Batali, whose restaurant, Babbo, received one star, doesn't think the guide will get much traction with New Yorkers. He was not happy with his ranking, which put him on the same level with the Spotted Pig, a small gastro-pub in the Village."

Shades of Gayot/Gault-Millau!

Edited by Joe H

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From the Times article:  "Mario Batali, whose restaurant, Babbo, received one star, doesn't think the guide will get much traction with New Yorkers. He was not happy with his ranking, which put him on the same level with the Spotted Pig, a small gastro-pub in the Village."

Shades of Gayot/Gault-Millau!

Having had a very nice meal at Babbo, I can tell you it is a 1 star restaurant. The single floret recognizes how good the food is, and no other florets denotes how much the non-food dining experience sucks. If he wants another star he might consider putting in some carpet, or doing something else to dampen the noise.

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Having had a very nice meal at Babbo, I can tell you it is a 1 star restaurant.  The single floret recognizes how good the food is, and no other florets denotes how much the non-food dining experience sucks.  If he wants another star he might consider putting in some carpet, or doing something else to dampen the noise.

Maybe based on the traditional European sense of the Michelin stars, but compared to other restaurants in the one star grouping on the New York list, Babbo is a step above most in terms of the actual food, and the upstairs dining room has a different, less hectic feel.

Disclaimer - I've not dined in many of the restaurants on the NY list and have not been to Europe, so take my statements here with a grain of salt.

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Maybe based on the traditional European sense of the Michelin stars,

We can stop right there. The Michelin list is based solely on the traditional French measures. This is not limited only to food, but also rates the service, and the look and feel of the restaurant.

With those measures, food only gets you so far. If they offered half florets, then Babbo might be at 1 1/2, but the room and service at this restaurant will keep it from receiving two. I would say the same for a number of the other 1 stars, they offer superlative food, in less than ideal environs. What I think might be lost on Mr. Batali is that the Michelin adage is that one star means that a restaurant has exceptional cooking, 2 stars mean that the restaurant is "worth a detour" and 3 stars mean that it is "worth a special trip". Based on this definition, I would say that Babbo and the other one stars are fairly judged.

Edited by Sthitch

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Curious how most of the one and two stars are downtown, and the three stars are all within a few blocks of each other.  Other than outlier Le Bernardin, I think they are all within two blocks of Columbus Circle.

I'm really glad to see Scalini Fedeli get a star.  Nobody ever seems to talk much about it, perhaps because they started in New Jersey before taking over the original Bouley space.  But for French-leaning northern Italian it's really hard to beat.

Ditto on Scalini Fedeli. Just a great spot. Last time I was there, Roberto Donna was in the dining room as well.

Another spot on that list that most might not be familiar with is Etats-Unis. A great neighborhood spot on the UES that serves two great menus, on across the street at it's bar.

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What I think might be lost on Mr. Batali is that the Michelin adage is that one star means that a restaurant has exceptional cooking, 2 stars mean that the restaurant is "worth a detour" and 3 stars mean that it is "worth a special trip".  Based on this definition, I would say that Babbo and the other one stars are fairly judged.

i think the idea of "1 star" being excellent, in the michelin sense, is lost on most americans; not just batali. many people i habe talked to that have been to starred restaurants in europe have said they have had their best meals in 1 or 2 star joints, because the 3 star joints, and to a lesser extent, the 2 star joints are worrying more about fax lines in rooms, and a parlor where a guest can use a phone.

there are many restaurants in new york that didnt even get a star...so 1 star is an accomplishement.

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NY Times article on Michelin's third annual New York City restaurant ratings
Well, no argument from me on the ***'s, except that I believe Masa to be a *** experience. The list in its totality is pretty disappointing, though. No Eleven Madison Park, period? Peter Luger still gets a star? Spotted Pig? I think Grub Street said it best this year - "denying Esca a star is like printing Made in Seacaucus on the cover". Congrats to Etas Unis and A Voce, however.

Ed Levine's take on Michelin 2008

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Well, no argument from me on the ***'s, except that I believe Masa to be a *** experience.

FWIW, I had lunch at Le Bernardin yesterday. Service, wine, and freshness of ingredients were impressive; the execution and orchestration, mostly "flawless" on paper, but very redundant and somewhat boring. While a lunch on Columbus Day is hardly much of a data point (Ripert absent, Marino no longer there, new Chef de Cuisine probably off), this one visit didn't add up to three stars.

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A surprise about Ramsay's, should get one more starsky. And too bad about Fiamma :blink: Gramercy is one of best lunches in town, personal thought. Wd-50 is amazing, but guess the service is too quirky, kind of like Alinea; amazing food, and experience, but need a few more Pro's handling the engaging part of the meal

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They are out again...

2009 Michelin Guide NYC

3 STARS

Jean Georges

Le Bernardin

Masa

Per Se

2 STARS

Adour

Daniel

Del Posto

Gilt

Gordon Ramsay

Momofuku Ko

Picholine

1 STAR

Allen & Delancey

Alto

Annisa

Anthos

Aureole

Blue Hill

Cafe Boulud

Cru

Dressler

81

Etats unis

Fiamma

Fleur de Sel

Gotham Bar and Grill

Grammercy Tavern

Insieme

Jewel Bako

JoJo

Kyo Ya

Robuchon

Modern

Oceana

Perry Street

Peter Luger

Public

Saul

Spotted Pig

Sushi of Gari

Veritas

Wallse

wd-50

Thoughts? IMO, Eleven Madison Park not receiving a star (or two!) is a travesty.

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I would have to agree with you about Eleven Madison Park. I had an inspirational meal there less than 4 months ago.
Not to mention no Craft, Hearth, or Babbo.

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Though I am devoted to Michelin when wandering abroad, I have to wonder who, in America, gives more credibility to Michelin than to the NYT (even with the Bruni-haters out there).

On the other hand, the cheap dollar appears to be bringing hordes of the foreigns to our shores, it's probable that they go with the guide they know.

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Not to mention no Craft, Hearth, or Babbo.
Craft and Babbo lost their stars this year, along with A Voce, and probably some others that I can't remember. Honestly, I don't think Craft, at least the meal that I had there two weeks ago, deserves a star. I think you have a point with Hearth, though.

To waitman's point, I think that the NYT ratings carry far more weight than guide michelin right now, foreign tourists excepted.

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I think the Babbo & Craft demotions were well deserved. Craft lost theirs last year. How Del Post gets two but EMP doesn't even rate one is beyond me.

Did everyone notice that Maestro gets one star? I logged on expecting to see some ranting about that.

The Momofuku Ko rating is dead on, but I was surprised to see they demoted Bouley & Devi.

There are some really odd choices at the one star level, I would take at least half of them away.

The idea that the Robuchon place is at the same level as almost any of the one stars (Blue Hill excepted) is really funny.

To respond to waitman above I think this list is about as good as any, you could waste A LOT of money going to places that Bruni gave 3 stars to. That said there probably isn't a really reliable list. I guess I think that Kliman or Siestema are more reliable than Bruni or the red guide.

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I think the Babbo & Craft demotions were well deserved. Craft lost theirs last year. How Del Post gets two but EMP doesn't even rate one is beyond me.

Did everyone notice that Maestro gets one star? I logged on expecting to see some ranting about that.

The Momofuku Ko rating is dead on, but I was surprised to see they demoted Bouley & Devi.

There are some really odd choices at the one star level, I would take at least half of them away.

The idea that the Robuchon place is at the same level as almost any of the one stars (Blue Hill excepted) is really funny.

To respond to waitman above I think this list is about as good as any, you could waste A LOT of money going to places that Bruni gave 3 stars to. That said there probably isn't a really reliable list. I guess I think that Kliman or Siestema are more reliable than Bruni or the red guide.

I think that Bouley and Daniel were likely demoted because they were both closed for a period of time this year while being renovated / moved (in Bouley's case)

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I was surprised to see they demoted Bouley & Devi.

After my meal earlier this year at Devi, I am in no way surprised that it was dropped off the list.

It seems that most people don't understand that great food still only gets you one floret, service gets the 2nd, and the ambiance gets the 3rd. Robuchon's place could have the best food in New York, but if the service sucks or even if it is not up to the standards sought by Michelin it will never get a second floret.

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After my meal earlier this year at Devi, I am in no way surprised that it was dropped off the list.

It seems that most people don't understand that great food still only gets you one floret, service gets the 2nd, and the ambiance gets the 3rd. Robuchon's place could have the best food in New York, but if the service sucks or even if it is not up to the standards sought by Michelin it will never get a second floret.

Even though I agree as there are many examples. Michelin claims not.

http://www.michelinguide.com/us/ratings.html

The A Voce demotion is likely due to Andrew Carmellini leaving.

EMP being omitted again this year is baffling.

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It seems that most people don't understand that great food still only gets you one floret, service gets the 2nd, and the ambiance gets the 3rd. Robuchon's place could have the best food in New York, but if the service sucks or even if it is not up to the standards sought by Michelin it will never get a second floret.

The fact that Momofuku Ko has two shows that this can't be true, and a lot of the one stars don't have first rate food food.

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I'm not a Michelin expert by any means, so please factor that in as you read this. However, I just wanted to say that my favorite restaurant on the list (as a sushi fiend) is Jewel Bako. It's such a beautifully decorated space and the limited number of seats ensures that you get exceptional, graceful service every time (or at least I have). And of course, the food is exquisite. I don't know if it's been on the list before, but I'm pleased to see it there now.

Oh, and last time I went I sat next to the Counting Crows. :lol:

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