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 fo

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.