Quote:
Originally Posted by i dunno
I'm also a big food person. My advice is try not to hold them up too high. I've found that a lot Michelin starred restaurants are overhyped. There's also lots of excellent restaurants out there that aren't recognized. You just kind of have to explore with an open mind.
|
I don't know if you're familiar with Brian Regan but he makes a nice joke about this. He said if he was ever given a $1000 plate of food he'd have to send it back on principle because even if it was good it probably wouldn't be "$1000 good." For $1000 he'd want 24K gold shavings on his pasta or something
No but I agree with you. I think the jump from 2 star Michelin to 3 star
Michelin is pretty negligible and mostly has to do with service. And, more generally some of them can be overhyped, although I don't think I've ever had a bad meal at a Michelin star restaurant (1, 2, or 3).
I live in Texas and we don't really have any Michelin star restaurants here anyway, and we have plenty of options that are Michelin star-calibre but just don't have the exposure like you said.