HISTORY This Week
America’s Restaurants Meet the Michelin Man
Feb 17, 2025
Kathleen Squires, a seasoned food and travel writer for top publications, joins to discuss the Michelin Guide's historic debut in New York City. She shares the electrifying atmosphere of the launch night, where chefs oscillated between hope and anxiety. The conversation delves into how Michelin stars have reshaped American dining culture, the intense pressure on chefs, and the complex emotions tied to accolades. Squires also touches on the impact of Michelin ratings on culinary tourism and the broader implications for the restaurant industry.
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Quick takeaways
- The Michelin Guide's introduction to New York City in 2005 transformed the American dining scene, establishing new standards for culinary excellence and competition among chefs.
- The influence of the Michelin Guide has shifted American food culture towards a focus on chef-centered narratives and the intricate dynamics of restaurant operations.
Deep dives
The Arrival of the Michelin Guide in New York
The Michelin Guide made its long-awaited entry into the New York dining scene on February 23, 2005, with the iconic Michelin Man, Bibendum, making appearances around the city. Michelin's CEO, Edouard Michelin, announced that inspectors had evaluated approximately 1,200 restaurants before releasing the first New York City guide. This event was significant not only for the restaurants but also for the chefs in attendance, reflecting a mix of excitement and anxiety regarding the impact of Michelin's prestigious star ratings. The anticipation surrounding this shift highlighted New York's standing as a culinary destination and introduced a new standard for American dining excellence.
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