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.
Praise for the return of La Goule.
The inspectors got in on the Negroni Week action. Did you?
Need a new spot for date night? We've got you covered.
A case is made for the vegetarian tartare at Momotaro.
Everyone hates a dead cell phone.
Have you had fried rabbit before? The team at Dusek's knows how to do it right.
No, that's not sashimi you're looking at from Avery.
Yes, there is such a thing as too much gold.
I was just given “gold-plated scissors” to cut (boneless) fried chicken thighs covered with gold flakes. Check please. Best not to say where!— Michelin Guide (@MichelinGuideCH) June 7, 2018
This dessert from Bouley at Home looks like a great way to end a meal.
In the mood for Caribbean food? Head to Gladys to get your fix.
I like this person, whoever they are.
I’ve experienced dishes that made me want to lick my plate, but today I saw someone lick both sides of their knife after every dish #CantBlameThem— Michelin Guide (@MichelinGuideSF) June 20, 2018
This bowl of noodles from Sichuan Chong Qing is a great way to cool down during the summer.
Someone certainly has a sweet tooth.
Günter Seeger has some delicious desserts.
In addition to ramen, there's also great fried chicken at Momofuku CCDC.
As always, it's best to be on time for your reservations.
Pro-tip: dinner doesn’t begin @ELideasChi until all parties are seated, so to avoid the stink eye from nine other tables & kitchen crew, get there by 7pm sharp!— Michelin Guide (@MichelinGuideCH) June 14, 2018