With 60 hotel stays, 250 meals and nearly 19,000 miles are traveled per inspector, and some 45,000 readers' letters received and read yearly—there's much, much more to the MICHELIN Guide's system of reviewing and awarding restaurants than meets the regular diner's eye. Here, we break it down for you.
Columbia Restaurant: Home to One of the Oldest Cuban Sandwiches in Florida
A legacy of flavor, culture, and heritage.
Chef Nick Tamburo Launches Smithereens, a Tribute to New England in the East Village
Paired with wine “vignettes” from a sommelier.
The Inspectors Reveal All on the First Three MICHELIN Star Korean Restaurant in the United States
Get a peek inside a year’s worth of visits to Jungsik New York.
What's the First Thing a MICHELIN Chef Notices at a Restaurant?
10 chefs share the little details that make a big difference.