@LycanGTV curious about your take on Michelin starred restaurants and the Michelin system overall. After a few years of trying them it feels like it's about ambience and service, not necessarily food.
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I talked about the meal with anyone who would listen for weeks. So my take away is that Michelin can be a mind blowing experience, but the juice isn't always worth the squeeze. A little more research needs to be done beyond star count and chef name.
Very interesting... so it's a good starting point to great places, but requires a bit more research beyond that. How do you go about vetting the places you pick?
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Read old reviews, look at the story behind the place/chef. For example, The French Laundry and Alinea are on my list. Thomas Keller is a God and Grant Achatz is in a close second with David Chang for Jesus (Grant almost died for his craft, but that's another story).
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They're both important restaurants. Every bite will be magic. The service will be perfect. But I also know they're food marathons. I might want to kill myself after. Despite this, I want to experience them because they are so significant and storied.
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