The Whet Palette Productions: Miami Food Blog & Podcast
I’m a Cuban-American writer and podcaster passionate about food, wine, and travel. Follow my colorful adventures as I review Miami restaurants and interview local chefs, somms, and others within our food community.
I was raised on traditional Cuban fare like pan cubano, cafecito, and pastelitos. But my current culinary pursuits encompass a broader spectrum of exceptional experiences—from Michelin-starred eats to casual culinary treasures.
Join me on this enriching journey.
The Whet Palette Productions: Miami Food Blog & Podcast
S4 E60 MICHELIN Guide Florida 2025: Perspective & Predictions
Delving into the world of the MICHELIN Guide ahead of the April 17th ceremony in Orlando, Florida, this episode offers expert predictions based on my perspective after accumulating 317 Michelin stars from dining at restaurants worldwide.
• Breaking down Michelin's rating system and what "very good in its category" truly means
• Analyzing differences between US and European Michelin standards
• Predicting potential stars for newcomers Itamae, Kojin, and Recoveco
• Spotlighting Ômo by Jônt in Orlando as Florida's best tasting menu and worthy of two stars
• Discussing how Fort Lauderdale, St. Pete, and Palm Beach will fare in their Michelin debut
• Examining common Michelin misconceptions, including why "Michelin-starred chef" isn't a real term
• Evaluating which current stars might lose their status and which Bib Gourmands could be promoted
• Highlighting notable omissions from this year's additions list
Tune in for the follow-up episode after the April 17th ceremony for reaction and analysis of the results.
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Brenda
Welcome to the Michelin Guide Perspective and Predictions episode, a long-awaited episode. Today, I will do a deep dive into the world of the Michelin Guide, specifically when it comes to Florida and the upcoming ceremony on April 17th in Orlando, florida as I see it. Thank you so much for trusting me year after year and for your support. If you're new around here, hello, my name is Brenda and I am the owner and editor of the Whet Palette, writer for the blog, host of this podcast and creator to all corresponding social media accounts, which is a lot. Who am I exactly? Well, the short answer is I am a Michelin and Miami dining enthusiast. My perspective comes from the many Michelin restaurants I have dined in the US and abroad. Spoiler alert, that totals now 317 stars and that's a whole lot of miles and calories. That count includes 11 of the 14 US three-starred locations. It does not make me an expert, but I do have a lot of perspective when it comes to comparing other cities to Miami. I use the Michelin Guide as just that a guide, and so, should you People take it way too serious, it's a great starting point when planning a gastronomic trip. I enjoy the journey, even when disagreeing sometimes with the guide selections. It happens more often than not. Following the guide has led me to exceptional meals of a lifetime that were worth that special journey. And forgive my notes for those of you watching, I have 31 pages of things I need to discuss Before diving in. I want to provide more history for those who are new to the Michelin Guide and to the whet palette Since 2014,. Way before launching this podcast, I closely always looked at the city's potential if we were to ever have a guide, and every couple of years I wrote an article about the Michelin Guide Miami and studied our potential for one. I always had faith it would happen in Miami, so I was not surprised at all when it was confirmed that it would launch here, and you can find all of those articles on my website, thewhetpalettecom. If you want more Michelin coverage in podcast form, episodes 3, 13, 26, 29, 44, and 45 will offer more detailed, deep, geeky dives into this topic. There you will find more scoop into the Michelin Guide, facts and tidbits you might not know and that I will not be covering again today. The episode's already long as it is, or it's going to be long. I have covered all three Florida ceremonies so far 22, 23, and 24. This year, the Michelin Guide heads to Orlando on April 17th. It seems to be a complicated and unpredictable year For one. As I predicted before, this will be the first year that the guide includes Fort Lauderdale, st Pete and Palm Beach. Next year, the Michelin Guide has also announced that it will finally do the entire state of Florida. That should be fun. Also announced that it will finally do the entire state of Florida. That should be fun.
Brenda Popritkin:Some disclaimers before I begin. It should be apparent I keep it very real. Sometimes that means I'm not the most PC person. Owning a blog for the past 12 years and this podcast in its fourth season, which is all about my dining experiences, chosen and paid for by me, means I can steer my content as I please without owing anyone anything freedom to just be. It's refreshing.
Brenda Popritkin:Although I analyze the Michelin Guide and their choices, I am NOT affiliated with them in any way. I also do not have all the answers other than quotes I will share directly from the Michelin Guide website and facts I have researched. Everything I will discuss is my opinion based on my experience dining at Michelin-starred restaurants throughout the US and Europe. The last thing is this Just because I say a place doesn't or shouldn't have a star, or it's listed or should be listed in the guide doesn't mean I don't like the restaurant. It simply means what I said that I don't think it should be listed in the guide doesn't mean I don't like the restaurant. It simply means what I said that I don't think it should be in the guide anymore, or there's probably a reason for that. Maybe I don't think it fits the category any longer, for example, or it has lost its spark. It happens. It might be that the place still it's something I still love, but for Michelin purposes it might not be a suitable fit any longer. There's no vendetta or hidden reason behind any of it. Okay, I don't have time for that. I am pretty transparent when it comes to my opinions. I always have been love it or hate it. This is me. This is why it's important that I pay my bill when I try a new restaurant and not become influenced otherwise to go off hype of a media, the hype of a media dine, for example.
Brenda Popritkin:Okay, let's begin. The ratings explained Can't start without understanding what the ratings are. The Michelin Guide states restaurants may receive zero to three stars for the quality of the food, based on quality of the ingredients used, mastery of the flavor and cooking techniques, the personality of the chef in his cuisine, value for money and consistency between visits. Keyword consistency One Star is a very good restaurant in its category. This, in particular, is important to note for this episode and I always, always talk about this.
Brenda Popritkin:The US and Europe vary greatly when it comes to what one star looks like and, as I say every year, the US one stars are the wild, wild west and anything goes. It's primarily different in Europe, but the phrase in its category is all we need to know. It would help if Michelin would disclose what categories those are, but they don't. However, in Miami, for example,Boia De and Tambourine Room are not in the same category, but they both have a star In Michelin's terms. They combine many different types of restaurants and award them within their mysterious categories. Something else that is important to note is that even within each star, there's much wiggle room, so there's space to move. It's invisible, but some are at the bottom of that star, with a few that are almost straddling the line between a one star and a two, yet at the end of the day, they are both the one star. So remember, within its category. It's that little key phrase that they add.
Brenda Popritkin:Two stars excellent cooking and worth a detour. Three stars exceptional cuisine, worth a special journey. A bib gourmand is great quality cooking at a great price and that price used to be, I think, specified at like $49, I think, and it hasn't really been updated that I know of, and I don't really think they discussed that. The twos and threes in the US are very uniform in style. You can almost chart out the similarities, which is interesting, right? I think it's because of that that a lot of chefs try to imitate what they think inspectors want and they mold their restaurants after those patterns. Sometimes, I have to say that it works and sometimes it does not.
Brenda Popritkin:The Michelin Guide also gives out some special awards. We do have some of these in Florida, but not all of them yet. The Green Star Restaurants identify restaurants at the forefront of the industry when it comes to their practices regarding sustainable gastronomy, which they awarded to Los Felix and Krus last ceremony. But not Stubborn Seed, which is Ford's Farm, and not Ghee, which is Rancho Patel, for some reason, and I will talk about that again in a little bit. Also, chef Mentor, young Chef Service Award, sommelier Award, exceptional Cocktail and Pastry Chef Award. We might see some of those this year, finally.
Brenda Popritkin:So let's start with basic questions. Based on the current list, do I think Michelin will rank anyone up? No, should they? Yes, considering that this is the Florida guide within that US bubble that I discussed, I went through the list of the 31 bibs to see if any could or should be bumped up to one star. Based on that, a lot of these won't come as a surprise if you have been following me for a while. But Zitz Sum would be a great candidate to move up from a bib to a star. I can't think of a restaurant that has been working any harder pre, during and post Michelin Guide. It's more about just being the guide at Zitz. It's just what they do. They always keep moving and innovating. And in Michelin's own words about Zitz Sum, from their online point of view, they say the cooking is original and gutsy and makes delicious sense. Well then, it makes sense to move them up, doesn't it? I also said this before, but I would still bump up Brasserie Laurel, who is currently recommended.
Brenda Popritkin:These are all recommended, La Mar and Fiola from recommended to one star from the list of the Michelin recommended restaurants. Without a star or a bib. It does not make sense to me that those restaurants are just recommended. These all have successful tasting menus. They have worked tirelessly and consistently to provide beautiful experiences overall. La Mar even debuted Amano by Oka, which is a new tasting menu experience there, food that is memorable and well-executed. They have also been consistent for years in Miami years and in Miami math, if you don't know, one year equals at least three regular years. They are all well thought out and executed. Concepts with cool vibes, excellent service and delicious food, distinguished for sure. I would also rank up Macchialina to a bib. Right now they remain in limbo on the recommended list of what Michelin now calls good cooking under the bib. But somehow Lucali does qualify as a bib, but Macchialina doesn't. I'm not sure I understand that.
Brenda Popritkin:One and this is where a lot of criticism comes in, not just me, it's something I hear all the time Ranking from one to a two or two to a three. Will Michelin rank a restaurant from one to a two? Maybe Should they? Yes, maybe my answer on this changed this year. Why Remember when I talked about stars having some sort of an invisible wiggle room earlier? I actually think Ogawa is currently straddling the line between one and two. Is it too soon to upgrade them, perhaps, but they are headed in that direction for sure. So is the new addition, omo, which I will discuss in a bit. That's it, though, just those two. So I think Ogawa is headed that way. I don't know if they might want to upgrade them this year as well with Omo, or if they might just want to do Omo and finally introduce a new two-star to our list. What have I found common in the US? Two stars that we lack in South Florida, although it is improving greatly.
Brenda Popritkin:Service, although the Michelin Guide states that they only rate the food, the pattern exists. Sorry, not sorry, it's there. There's no casual service at a two or three star ever Ever. The restaurant can be casual, but the service always remains proper, not formal, but proper and highly performative. You can never see the staff sweat. It's almost like an acting class. They always keep character. They always communicate with each other as a team, using hand signals, head nods and tricks, so that the guests usually never hear the things that are being said. Someone is cold? Oops, a Pashmina just magically appears. You want sparkling water? How did the person pouring appear within seconds and know to pour without hearing it? The magic of service. Also, most restaurants research who is dining and keep notes for guests when they return.
Brenda Popritkin:And those are some of the similarities. Of course there are exceptions, like Momofuku Ko in New York, which closed a couple of years ago, by the way. They were casual overall in all aspects but held on to a two stars for a very long time. But I am discussing the similarities of the twos I have experienced and because of that, I don't see anyone else in Miami moving up to a two and certainly not a three. We don't have a candidate for a three yet. Robuchon, la Tellier de Robuchon is our only two-star right now and I don't foresee them being moved up to a three. They have been consistent with every one of my visits, except maybe one time. I've been a lot, so there's that, but they're not likely to go up to a three. But they are not like any three in the US. I love them, but I don't see them moving up. I see all of the current ones keeping their stars Ariete, Stubborn, Seed, Cote, Shingo, EntreNos, Tambourine and The Surf Club.
Brenda Popritkin:Do I think any restaurant will lose a star? No, do I think any restaurant should lose a star? Yes, maybe. Perhaps. I want to point out specifically, especially this year again, that just because I say a restaurant could or should be downgraded, it doesn't mean I despise them or I don't like their food. There's also a difference between what I think will happen and what I think should happen. I had the blessing of experiencing one in three stars in Italy and Spain recently, and while the ones there could easily be United States twos.
Brenda Popritkin:When I'm discussing restaurants here, I'm thinking of an established pattern set forth by the Michelin Guide in the US, specifically in Miami. Whether they know that they're doing a pattern or not, they probably do, but not Milan, not San Sebastian. You just cannot deny the pattern. There's a pattern, it's not an opinion, it's a fact and, regardless of what is said, it just does not compare to Europe. I know they aim to, but Miami right now does not compare to Europe. Now that there are more restaurants listed and we are going into the fourth season, I would not be surprised if some restaurants are downgraded to recommended, but I don't really think Michelin will drop any of them.
Brenda Popritkin:One of the biggest criticisms of the guide that I hear all the time is just how all over the place they are. In the past you never saw ultra casual establishment in establishments in the one star category. I have failed to find any in Spain and Italy so far, and I already said how some of the Europe ones could easily be two stars in the US. So it is what it is. When you consider that one, the guide has made it a point to add even barbecue spots in Texas and a taco stand in Mexico as a star, then you know anything goes but two. I also remember the phrase I mentioned earlier in its category right. So I suppose the taco stand is in its category and so are the barbecue joints.
Brenda Popritkin:Boia De Le Jardiniere and Los Felix and probably El Cielo seem to stand out to me and many as the current most controversial restaurants on the list. For the most part I think the rest are well accepted as one stars, but those are the ones that always come up in conversation. I have talked about Los Felix plenty before. For starters, last year the Michelin Guide tripled down on Los Felix by awarding them a green star, and have spoken to part of the team there and I have to say I appreciate their candor and willingness to speak to me after I have been harsh on them in the past when referring to the star. They do seem to be super dedicated to the restaurants, the way they source and special attention to what is on the plate. I don't think the food is terrible at all. I just don't think it's priced accordingly and at the level that I perceive to be Michelin level, everything with them is about the amount and variety of corn sourced. It seems like that one part of their operation is particularly impressive to Michelin. The guide finally updated their description of them, citing anyone can throw together a fish taco, but few are willing to source grouper from Key West. That's a lot to unpack.
Brenda Popritkin:Miami has come a long way. We have many restaurants sourcing local seafood and preparing it creatively. Also, los felix has never said that they're a mexican restaurant, which is how the guide has categorized them. I mean, I understand if you're them not arguing the point with the guy, just let it be. But interestingly enough, they are more than that, given their very global approach and inspiration. Mexican inspired, sure, but not Mexican. For Boia De, it's a tough one for me to judge. I do love the food there but as much as I still go and will still go, I feel like it has been coasting for a bit and going off that initial excitement of when it opened. Miami also just has so many options nowadays. I do feel like it does not stand out as much as it once did, and that's hard for me to say.
Brenda Popritkin:In the past I have talked about removing El Cielo after a mediocre experience I had in 2018. I haven't made my way back to El Cielo yet. I just can't bring myself to pain that much on 2018. I haven't made my way back to El Cielo yet. I just can't bring myself to pain that much on a place I didn't love the first time. It's a tough pill to swallow to go see if they improved. I am still waiting to receive favorable feedback from anyone visiting, so I remain discouraged from returning. So if you're that diner who has gone and loved it, let me know. All I see is hype videos of guests washing their hands with chocolate, which I did. I don't care to do it again and I have nothing to go on. I just I don't want to dish out $600 for that experiment again and again to wash my hands with chocolate. Le Jardiniere is one whose food I do enjoy, but I feel like they haven't been consistent for a while, with a lot of kitchen changes, and the menu is very limited.
Brenda Popritkin:Michelin's new additions this one should be interesting, so let's discuss. You have Kojin, Recoveco, Sunny's Vice Versa Sereia, Torno Subito, Cotoa, Itamae AO, Palma and Grand Central. First, the facts Of last year's eight additions three got stars Shingo, ogawa and Entrenos. Of the eight additions in 2023, one got a star, which was Tambourine Room. This year, as of this recording, there are 10 new additions. They have not yet posted a teaser addition list for Broward, palm Beach and St Pete. If they do, I might post a written addendum on my blog of my thoughts, because I can't go back to record this. So how will that translate? This year? I would venture to say that, given so many other cities that are being added and honored, this should be a year of low stars for Miami. But we do have three strong contenders Itamai, cochin and Recoveco and I'm not just saying that because I love them. I mean I actually love all the additions on the list except Torno Subito. More on that in a sec.
Brenda Popritkin:The only thing holding me back from being 100% certain that they will get a star, that they would get a star is that they haven't been open for that long to be considered consistent, which is usually a big quality. Michelin goes for, as they should, if anything. Itamai has been longer, open longer and delivering their menu on a pretty steady rhythm, while Kojin, although a 2.0 version, has starting from scratch in a way, since it's a new location, new, significantly larger kitchen and new menu items. That said, the pattern here with Michelin is wild. They have given stars to places that have been open for mere months before, like Entrenos, which was and still is a pop-up. And all three of these are homegrown concepts like Entrenos, and that is something they do have going for them.
Brenda Popritkin:Recoveco is another I would love to see recognized. The team is a breath of fresh air, delivering modern and elegant food, not holding to any style. In particular and on purpose, they truly are basing it on what's seasonal, but Chefs Tere and Nico's precision in everything they do is incredible to watch. The plate might look simple, plated in the neatest way possible, not a grain or an ounce out of place. Then you take a bite and wonder how the hell they pack so much flavor into that single bite. Absolutely smitten with Recoeco, obviously. So we shall see. These are not in the bib pricing, which is also kind of a blur. It used to be, like I said, around $49, but I'm not sure what that is nowadays. Still, a bib is supposed to be great quality cooking at a great price, and these three are not in that bib range at all.
Brenda Popritkin:Palma, from the beginning, reminded me a lot of Entrenos. I have visited three times and loved each one For a star. I'm a little torn. Do I love it? Yes, as I said, but have always said that I thought from tasting the food that I could tell there's great skill has gone into each dish and his palate is there. But I do feel like Chef Juan Camilo is holding back for some reason, and I get it. Miami is a tough animal and tasting menus can be intimidating for some diners. I feel like he can showcase more creative dishes. I mean, maybe I just want more of his food too. The portions are on the smaller side, which never bothers me. That's pretty typical of tasting menus. But all of that combined I always leave feeling like he has more to give.
Brenda Popritkin:A couple of others on the addition list, not on the bib category, are Torno Subito and Sereia. Now I often talk about the Michelin Guide lineage and how some restaurants I feel are fast-tracked to a star if the chef has worked in a kitchen that has earned a star before. That's certainly true of Los Felix, entenos and even Boia De. Both Torno and Sereia fall into that category that I have come up with. Torno is Massimo Bottura's more casual concept, one of them. Anyway, I don't think it's worth a star. Will the Michelin Guide honor it the same they did in Dubai? Should they? I'm really against it. I think the restaurant was all over the place when I went, menu-wise, nothing was memorable to me. So a star there just goes to one of those Michelin lineage thing that does seem to matter to the guide. So I guess we shall see.
Brenda Popritkin:Sereia is a little more complex to crack. While Chef Henrique Sa Pessoa has a couple of stars in Spain, his team is led here by local Miguel Macens, who has a rich background, also working in start kitchens, talking giants like the French Laundry, so they know what they're doing there. Every dinner there has been exceptional. For me, when it comes down to consistency again, every experience there has been different. Every dinner there has been exceptional. So for me it comes down to consistency. Again, every experience there has been different, each one. For me it comes down to consistency again, every experience there has been different, each one better than the last, but it hasn't been steady yet and that holds me back.
Brenda Popritkin:I see it as Michelin rewarding the smaller, homegrown concepts over the large operations. No-transcript Grand Central this one just mysteriously closed, which is unfortunately. It's a tiny place I think would have benefited from just being recognized and included in the guide. I'm not sure what is going on there and I hope they can make it back. Cotoa, I absolutely loved when I went to the food Ecuadorian is bright, colorful, beautiful and delicious. But they're located in a food stall and this is a strong bib contender, I think.
Brenda Popritkin:Then we have Sunny's and Vice Versa, two incredible spots. I will go on a weekly basis if I could. I don't think these are in the star category at all, so possibly recommendations and vice versa with a possible bib because of pricing. Then we have Omo by Jont, which is in Orlando, but I need to talk about it because I think it should be the next star, next two star in Florida, two stars next to Miami's existing Robuchon. Jont has two stars in DC, but really on the verge of three again that wiggle room, and essentially it's the same restaurant, but in Orlando Omo is Florida's best tasting menu as far as I'm concerned, right now, hands down no questions asked. They host only 16 diners.
Brenda Popritkin:Nightly dinners last almost four hours and takes place within three gorgeous spaces. Guests are welcome to a living room where they enjoy snacks and opening sips. Then they visit the main dining room counter, overlooking the kitchen. The food is deeply inspired by Japanese cuisine with global touches by a team that joyfully colors outside the lines and bends the rules in the very best ways. The playlist is an unexpected fun mix of classic hip-hop beats. Dinner ends in the pastry parlor to indulge in a selection of decadent desserts. Service remains professional and the attention to detail is impeccable. Both Omo and Jont are by the same hospitality group that also brings us Maass in Fort Lauderdale, which is the only restaurant I see getting a star there, and we haven't discussed the other counties yet, but I will shortly. Omo just even made the finals list yesterday as the best new restaurant for the James Beard Awards. The sentiment across the board is that these two are crystal clear frontrunners, omo and Maass. One glaring omission to the additions is Elastika. Shocked, actually. Elastika is an opening I have been super excited about.
Brenda Popritkin:Chef Joe Anthony grew up in South Florida. He spent the last 15 years in New York City working at Daniel the Modern and Gabriel Kreuther. You know no big deal. Anthony and his sous chefs have functional nutrition certifications. The menu is kept as clean as possible while keeping it interesting and creative. The flours and the overall ingredients used are meant to be anti-inflammatory, easily digested and good for you. The breads are homemade with organic einkorn flour and heirloom grain with lower levels of gluten. Also, there are no heavy grains or GMOs used. But again, his cooking is elevated and the experience at the gorgeous location is incredible. I'm not sure what happened there and why it was skipped, but they are so deserving and are bringing something very different to South Florida, and I mean we still have a little bit left. Maybe they'll be at it, I don't know.
Brenda Popritkin:Fort Lauderdale, as I started to explain, Maass is similar to Omo when it comes to the chef's counter, but it's still in a hotel, so they offer table service a la carte, making it a larger operation. It would not make sense to reward Moss and Omo with one star because they're not the same Again, that wiggle room. But the Omo experience offers more and, given that John has two stars in DC, omo should 100% be the next two in Florida and then Maass at a one. I'm not holding my breath for many other restaurants and for a lot of deal to get a star. I'm sorry, I just don't see it. The longtime staples there are OK, but don't think qualify as stars. They might be a story. This might be a story of a lot of recommended and bibbs, fort Lauderdale and Palm Beach.
Brenda Popritkin:There are rumors of Daniel's, evelyn's and Heritage in Fort Lauderdale Certainly restaurants even I would recommend, but not places that scream star to me. Daniel's is by Chef Daniel Gattam of Fiola, who happens to be very experienced in Michelin kitchens. The menu has plenty of elevated courses, like the foie gras creme brulee appetizer that I love. It's beautiful. It's a beautiful Florida-centric restaurant focusing on sourcing from the Florida Keys and all the way up to North Florida for their steak, for their cattle. This could be even a green star at some point. Does Michelin award stars to steakhouses? I'm not sure about that, and if any of them would have one, this would have a strong chance. Will there be a wild card here? I mean, the guide does love to throw some curveballs that keep us all arguing over it and me doing podcasts about it. So I would never say no, but I don't see it in Palm Beach.
Brenda Popritkin:Moving more north to Palm Beach, I see Conroe as the only standout there. Conroe is by chef Jacob Bicklehopped, formerly of 42 grams fame, who received two stars at the time. If you haven't watched his documentary you should that one which caught 42 grams and then 86, which is the last one that followed after that. Interesting history there and worth a watch. Conroe is an incredible counter experience and I absolutely adore the experience there and I'm very excited for them. There's bucon, which will probably be recommended, and stosh, which is a strong bib.
Brenda Popritkin:Cool culinary I haven't been to. And nicholson muir I've heard rumblings about, I don't know. Sorry, I can't help there. I have not dined in, but researching them I just I don't see it. Of course there's butcher's club, which is by jeremy ford, again an upscale, upscale steakhouse boasting a lot of similar apps.
Brenda Popritkin:You see at his one michelin star down in south beach. Does it translate to a star for palm beach though? And again, that whole steakhouse thing I'm not sure the michelin guide is into. I am extremely surprised to not even see a recognition, uh, for the catherine by chef tim and baloo. Going back to for lauderdale, His menu is a global mashup of his experiences, and some of my favorite courses there are from his time at his namesake restaurant, baloo, when it was down in Miami. Locally, that brings much flavor to the Fort Lauderdale area and it's, I think, a definite oversight by the guide, unless, of course, it's added during the next couple of weeks.
Brenda Popritkin:Like I said, we still have some weeks before the ceremony. To summarize, I think Itami, kojin and Recoveco have the strongest chances at a Michelin star, especially Itami. There's plenty of room for a couple of shockers from Michelin. Would it be a Michelin guide without some controversy? So Omo for a two-star in Orlando, moss for a one-star and for Lauderdale, conroe as a one-star in Palm Beach. Green Stars would love to see Ford's Farm recognized and Rancho Patel recognized. The ceremony will take place in Orlando on April 17th. I don't know if they will do a live video on YouTube like they did last year, but you can sign up for alerts on their channel and Facebook account as of this recording. They have not announced it on Facebook yet, though.
Brenda Popritkin:While we wait for the reveal, let's end with a look at some fundamental Michelin guidelines and facts that many aren't familiar with or choose to overlook. Looking at you, miami. If you listen to anything closely, this is it. I have written and talked about this before, but in case you missed it, here it is again. In the United States, the Michelin Guide is only published in California, new York City, in Westchester County, chicago, colorado, florida, georgia, texas and Washington DC. Only restaurants in these areas can authentically claim to have a starred restaurant. The Michelin Guide just announced a new South category named the American South. It will be bunched. It will bunch together the existing Atlanta guide and then it will add Mississippi, tennessee, north South Carolina, louisiana and Alabama.
Brenda Popritkin:Restaurants may receive zero to three stars for the quality of their food, based on five criteria. I talked about this in the beginning quality of the ingredients used, mastery of flavor, cooking techniques, the personality of the chef and his cuisine, value for money and consistency between visits. Restaurant inspectors do not look at the interior decor, table setting or service quality when awarding stars. These are instead indicated by the number of covers it receives, represented by the fork and spoon symbol. The cover symbol is for comfort and quality, and it ranges from quite comfortable to luxury in the traditional style. That said, the online version of the guide doesn't list the covers. I'm not sure why not. There are guides in Europe that are still printed and those do have the covers.
Brenda Popritkin:There's no such thing as a Michelin-starred chef. There is no such thing as a Michelin-starred chef Got it. Having worked in a Michelin-starred restaurant or even owning a string of three-starred establishment doesn't make one a Michelin-starred chef, because the term doesn't technically exist. The Michelin Guide awards stars to restaurants based on the quality of the food they serve and not to individuals. Meals are often the collective effort of an entire team and not one man or woman alone. Chefs can't take off with the stars, nor do the stars transfer to another restaurant owned by the same chef. So if a chef who runs a Michelin star restaurant in Spain opens a restaurant in Italy, it does not automatically transfer or make it a Michelin star restaurant.
Brenda Popritkin:Chefs can't technically return a star. They can disagree, tantrum and announce to the world that they're returning a star. But if the Michel tantrum and announce to the world that they're returning a star, but if the Michelin Guide wants you in it, they keep you in it. It's fully up to them not to give you a star the following year. It's not up to the chef. End of story. The Michelin Guide isn't only about fine dining as established and fancy restaurants. Globally, stars have been awarded to a wide spectrum of restaurants made it this far. Congratulations. You truly are, miami and michelin obsessed like me. Thank you so much for tuning in. Please take a second to rate the podcast on apple or spotify, if that's where you listen. It helps local podcasts like mine break through the almighty algorithm. Okay, that's it for today. Enjoy this series of michelin podcast episodes and blog articles from my passionate Miami palette, the wet palette. I will be back with a follow up episode once the results are in. Until then, ciao you.
