Michelin Inspector Field Notes: November 2017

The latest thoughts from our Michelin inspectors directly from the source.

We've already given you a glimpse of how the inspection process works, but now we want to peel back the curtain a little more to give you additional insight into what's going through the minds of our famously anonymous inspectors. The easiest way to do that? Following one of their Twitter accounts (Chicago, New York or San Francisco) or staying up to date with their latest Instagram posts. And yes, these are real inspectors sharing their personal thoughts.

Michelin inspectors are just like the rest of us.

Praise for the SoHo classic.

We like the sound of "working class fine dining."

Glad to see that @duckinnchicago @chefkrisdelee has ushered in the kitchen towards, in his own words, #workingclassfinedining #bibgourmand #michelinguidech

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People watching is one of our favorite past times, too.

Will we get a falafel food truck from Upland?

The spot to go for your next Taco Tuesday.

@casapublicabk is a large, lovely, breezy #hacienda for mouthwatering #mexicanfood #williamsburg #tacotuesday #michelinguideny

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Less is more.

Don't miss out on the lamb ribs from Barano.

Everything's better with crème fraîche.

This delicate #riceball folded with #leeks and spiked with #cremefraiche @fioladc was seriously enjoyable! @fabiotrabocchi @mariatrabocchi #onestar #italianfood #michelinguidedc

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The atrium is the place to be at Bistro Aix.

Image courtesy of Daria Nepriakhina/Flickr.

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