Michelin Takes Manhattan

The Michelin and Zagat restaurant guides are the tow most read books in the world. People use them on their travels and in their home towns to see where to go and what to order. It's a big deal to not only get into them but to get a good rating as well.

Yesterday;s new York Times Dining section had an interesting article about the Michelin Guide. The piece written by the famed Florence Fabricant a long time Dining regular relates of how chefs and owners feel when their place is not mentioned. According to one interviewee, Joe Bastanich on e of the owners of Da Post and Lydia Bastianich's son it's a big deal to get a rating in the Michelin Guide. It boosts business to no end and also perks up curiosity about an eatery. The executive chef of the renown Boulud feels that the rating is wonderful.

The Michelin Guide critics are Americans and are all anonymous. They seem not to be as severe in their criticism as their European counterparts. restaurants have closed after achieving a three star status because it;s hard to keep up the good food. Chefs have killed themselves. in all honesty Zagat has a much more tougher rating system than Michelin.

Personally I would just ditch the guides and go to what looks or smells the best. it;s more fun that way, especially in New York. Yes it's good to use a guide but even better to use your instincts.