Hasn’t happened in San Francisco. Some tourists come to town and go to nothing but Michelin tasting-menu places but if you look at the Plate and Bib Gourmand lists you get a sense of the diverse scene.
It probably limits diversity at the high end, though Saison has been moving in a different direction, with fewer courses and larger portions. And even before Michelin came to town almost all restaurants that raised prices to the point where entrees would be over $40 moved to some sort of fixed-price scheme.
I think when I say aware, I mean in the sense that they will change their menus or look for changes in business due to stars or snubs.
Probably appropriate for another topic, but Korean restaurants are on the whole still owned by the first generation immigrants from the 80s, who set up shop because it was an easier way to get permanent residence in the states. Korean restaurants often changed hands in the previous decades after the current owners get their citizenships/greencards, which is why so many restaurants tasted so different year over year. The restaurant business is not thought of very highly in Korean culture, and only with the generational change will you see an elevation of the cuisine and a curiosity to trace back to the roots: Atomix, Jungsik, etc… Not yet in LA.
Most Korean restaurants in Ktown are aware of the Michelin Guide. Whether or not they actually care enough to cater to Michelin is a different question.
I know these LA restaurants do not necessarily fit into the Michelin system but it would be shame if Bestia, Majordomo, Bavel, Republique, Gjelina and Chi Spacca collectively receive 0 stars. So much good food.
I have. I feel like Michelin has been really hyping up Sacramento, and the Kitchen is one of the only two restaurants (other than Localis) that is even attempting Michelin-star type food. The food is quite banal (which isn’t necessarily a bad thing in Michelin terms), but its a nice concept, everything is executed perfectly, and flavors are good.
As to all the few individuals with sarcastic responses, I understand how you feel, but I hope you have an open mind. It’s unlikely the Michelin guide will bring any harm…which city do you think’s dining scene was harmed by Michelin? The Michelin guide is still very well respected by almost all chefs, and can be a major turning point for businesses. I can say definitively in San Francisco Bay Area it has caused the dining scene to evolve for the better at the top level…it has allowed chefs from different backgrounds to have their cuisine also be perceived as top caliber and broken the mold of French fine dining. Compare San Francisco in 2006 to San Francisco today…instead of being helmed by Gary Danko, La Folie, Campton Place, and Michael Mina (which are all still around and going strong btw, though two of them now serve insanely good Indian and Egyptian cuisine instead of French), we now have insanely good Benu, rustic fine Saison, Mexican marvel Californios, casual and conversational Lazy Bear, the list goes on. Michelin, IMO, encourages and rewards diversity at the high end instead of limiting it. Without Michelin recognition I don’t think these restaurants would have thrived as much. Chefs from around the country now flock to San Francisco as well…be it the the legendary Laurent Gras or culinary school interns looking for a stage. From a business perspective it is good too…for instance Michael Cimarusti says a large portion of Providence clientele still comes in because of their Michelin rating. It’s a total positive cycle that boosts the food economy.
We used to live at Lake Tahoe and never ate there. Driving from Truckee back to the lake over Brockway Summit after wine never seemed like a good idea. Since we live in Reno now, straight shot on I-80, I’m thinking about doing an early dinner maybe for my birthday in early June. I’ve chatted with a/the chef at a fave Mexican place. Truckee is really booming with lots of Bay Area people who can ‘work from home’ moving in.
Michelin just replaced the old mold with a new one taken from The French Laundry around 20 years ago.
Any restaurant that wants two or three stars has to serve a long series of elaborately plated canapes produced with French technique. That is not the only kind of meal that is worth a detour or special journey.