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.
That's one way to get the meal going.
Should we be concerned when a restaurant doles out shots as an amuse-bouche? #FoodForThought #inspectordiaries
— Michelin Guide (@MichelinGuideCH) January 28, 2019
Are you a fan of dining solo?
FYI, bottarga is salted, cured fish roe.
Was quite impressed by the confidence with which my server told me that #bottarga is a shape of pasta #HumboldtPark #restaurantanonymous
— Michelin Guide (@MichelinGuideCH) January 19, 2019
This chicken at Momofuku CCDC looks divine.
This scenario sounds pretty ideal.
For the best seat in the house at @comalrestaurant, sit at the counter where you can feel the warmth of the #woodfire on your face & watch #tortillas being made from scratch #inspectordiaries
— Michelin Guide (@MichelinGuideSF) January 16, 2019
Restaurants with tasting menus should take note.
It's almost unbearable to spend $200+ on a tasting menu & then be asked if you want to pay a #supplement for #FoieGras or #Caviar—for that price I would hope it would be included #inspectordiaries
— Michelin Guide (@MichelinGuideCH) January 10, 2019
Congrats to Jeju Noodle Bar on the accomplishment! Be sure to watch our video about them to learn more.
Time to schedule the movers.
Strongly considering moving to Greenpoint just so I can live next door to @_oxomoco_. A thrilling meal from start to finish #onemichelinstar
— Michelin Guide (@MichelinGuideNY) January 10, 2019
Who doesn't love a chocolate trolley?
Praise for Manhatta.
What’s impressive is that @manhatta_nyc isn’t defined by its stunning views—they’re the bonus rather than the raison d'être of the restaurant @USHGNYC
— Michelin Guide (@MichelinGuideNY) January 25, 2019
It's always five o'clock somewhere.
Wonder what it takes to earn a Michelin star? This:
The level of professionalism and consistency displayed by the entire staff @thevillagepubca is emblematic of #OneMichelinStar day after day
— Michelin Guide (@MichelinGuideSF) January 28, 2019
