Features 2 minutes 30 March 2018

Michelin Inspector Field Notes: March 2018

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


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.

The inspectors are ready for spring, too.

People can't help but to eavesdrop.

Sometimes the stomach wants what it wants.

Great design and food and Travelle.

A sense of etiquette remains at Daniel.

Perfect pasta at Café Altro Paradiso.

Duly noted.

This tempura bento box from Okane looks like the perfect lunch.

This had to be a joke, right?

The hot sauce at Kabul is a must.

The French fries at Bavette's Bar & Boeuf are worth the calories.

But some things aren't meant to be fried.



Keep Exploring - Stories we think you will enjoy reading

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information