2 ms·

> Lots more crazy flavors, presentation, exotic ingredients, etc. It's not that it has to be 'better' than the best $12 bbq joint you've ever been to, just diff

by rosndo 5y ago

> Lots more crazy flavors, presentation, exotic ingredients, etc. It's not that it has to be 'better' than the best $12 bbq joint you've ever been to, just different. Not all Michelin starred restaurants offer the kind of modernist fare you describe. There are many michelin starred restaurants serving exactly the normal-but-better food. For example the Michelin starred curries in London tend to fall in the normal-but-much-better category. Michelin starred sushi is usually normal-but-better, sometimes with weird fish options. France is full of normal-but-better French restaurants with stars.

showerst 5y ago
That's true, especially among the one-stars and bibs. On that top comment I was really thinking of tasting menus, which tend to be more out there. There are for sure plenty of places with an a la carte menu of very recognizable roast chicken and steak or whatever. I think on average in the US, Michelin caliber of places (stars or no) tend more modernist/experimental than in Europe.
deckard1 5y ago
I've been to a Michelin star ramen place in Japan. Nothing at all fancy about the place, other than the fact you need to get in line around 6am if you want a seat at noon. When it's time to eat, you punch in the number of the item you want in a very typical Japanese ticket vending machine. You sit down at the bar with about ten others, hand the ticket to the guy at the counter, and soon you're in a rush to eat your ramen. Because everyone is just sucking down their food as if this were your regular corner ramen place and they have to get back to work ASAP. I can't say the ramen was better than any other decent place, since the peer pressure to finish your meal is rather intense. You'll sit there and ponder how the Japanese eat such incredibly hot noodles so quickly. Tim Ho Wan is another cheap place with a star. They are a chain, even.

by rosndo 5y ago

showerst 5y ago

That's true, especially among the one-stars and bibs. On that top comment I was really thinking of tasting menus, which tend to be more out there. There are for sure plenty of places with an a la carte menu of very recognizable roast chicken and steak or whatever. I think on average in the US, Michelin caliber of places (stars or no) tend more modernist/experimental than in Europe.

deckard1 5y ago

I've been to a Michelin star ramen place in Japan. Nothing at all fancy about the place, other than the fact you need to get in line around 6am if you want a seat at noon. When it's time to eat, you punch in the number of the item you want in a very typical Japanese ticket vending machine. You sit down at the bar with about ten others, hand the ticket to the guy at the counter, and soon you're in a rush to eat your ramen. Because everyone is just sucking down their food as if this were your regular corner ramen place and they have to get back to work ASAP. I can't say the ramen was better than any other decent place, since the peer pressure to finish your meal is rather intense. You'll sit there and ponder how the Japanese eat such incredibly hot noodles so quickly. Tim Ho Wan is another cheap place with a star. They are a chain, even.