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Anyone eaten at a 3 Michelin star restaurant?
Anyone eaten at a 3 Michelin star restaurant?
07-19-2016, 11:50 AM
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Originally Posted By Pad264⏩
Masa is pretty good bro, have you been to Eleven Madison Park? apparently it has a spot on the list of Top 10 best restaurants in the world, haven't been there yet.I've eaten at all of the three Michelin star places in NYC except Masa (most multiple times) and various other ones around the world.
I'm very much into food and love doing high-end tasting meals, but I understand the perspective of those that feel they're a waste of money. If you love good food and are willing to pay for it, it's amazing and absolutely worth it, but if you're just as happy visiting NYC and swinging by Shake Shack for dinner instead, then no, keep the money.
And for what it's worth, the three greatest meals I've ever had were all at three-Michelin star restaurants: Chef's Table at Brooklyn Fare in NYC and Arzak and Akalarre in Spain.
I'm very much into food and love doing high-end tasting meals, but I understand the perspective of those that feel they're a waste of money. If you love good food and are willing to pay for it, it's amazing and absolutely worth it, but if you're just as happy visiting NYC and swinging by Shake Shack for dinner instead, then no, keep the money.
And for what it's worth, the three greatest meals I've ever had were all at three-Michelin star restaurants: Chef's Table at Brooklyn Fare in NYC and Arzak and Akalarre in Spain.
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07-19-2016, 11:50 AM
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Originally Posted By RevolutionTheory⏩
Strongest post I've seen in a while. Great insight, repped.Worked in a few michelin star restaurants, some rating among the top 5 in the world (won't name drop).
The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.
Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?
The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.
Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time. One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.
Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.
Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?
The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.
Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time. One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.
Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
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07-19-2016, 11:54 AM
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#63
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Ate at Din Tai Fung here in Seattle, 1 michelin star. Tasted extremely bland
The $20 i spend at the cheap dimsum place in china town tastes 100x better
The $20 i spend at the cheap dimsum place in china town tastes 100x better
07-19-2016, 11:57 AM
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Originally Posted By Billynghialam⏩
No Michelin stars in Seattle, you got played home boyAte at Din Tai Fung here in Seattle, 1 michelin star. Tasted extremely bland
The $20 i spend at the cheap dimsum place in china town tastes 100x better
The $20 i spend at the cheap dimsum place in china town tastes 100x better
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07-19-2016, 12:00 PM
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#65
07-19-2016, 12:02 PM
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07-19-2016, 12:02 PM
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07-19-2016, 12:03 PM
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#68
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Originally Posted By RevolutionTheory⏩
Just to add my two cents to this. It's true that some one Michelin star restaurants have wonderful food, sometimes even better than two or three Michelin star places, however, there is an element of consistency, with food and everything else, that needs to be shown for a length of time before additional stars are awarded. You can get a great deal if you find the three-Michelin star chef working at the one Michelin star restaurant before the place explodes in popularity and price from receiving deserved additional stars -- I had that experience with Daniel Humm at Eleven Madison Park years ago.Worked in a few michelin star restaurants, some rating among the top 5 in the world (won't name drop).
The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.
Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?
The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.
Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time. One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.
Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.
Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?
The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.
Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time. One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.
Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
Generally speaking though, more often than not, the meal at the three Michelin star place will be better. Not always, just usually.
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07-19-2016, 12:06 PM
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#69
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Originally Posted By WeekndOrNah⏩
Haha, Alinea has been on the top of my list for years ever since I read Grant's book, Life on the Line (he also participated in an episode of the new season of of Chef's Table on Netflix and it was awesome). I still haven't gotten to Chicago though, but I'm planning a trip with my wife within the next year.Fuark brah I'm trying to go to Chicago and NYC to eat at their 3 stars. Want to be my dining partner at Alinea? Solo dining there is near impossible
I worked as a fine dining cook and am a huge foodie. My head chef worked at Alinea briefly... said it was ****ing cut throat because everyone there is there to advance upward.
A former Michelin inspector is a regular at my former fine dining restaurant, absolutely loves the place. Definitely Michelin star worthy if we were in a major city with a Michelin guide
I worked as a fine dining cook and am a huge foodie. My head chef worked at Alinea briefly... said it was ****ing cut throat because everyone there is there to advance upward.
A former Michelin inspector is a regular at my former fine dining restaurant, absolutely loves the place. Definitely Michelin star worthy if we were in a major city with a Michelin guide
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07-19-2016, 12:08 PM
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Originally Posted By LinuxJon⏩
Why Does a Tire Company Publish the Michelin Guide?The tire guy?
Cliffs: Michelin made a restaurant guide to try to prop up the auto industry and sell more tires.
07-19-2016, 12:09 PM
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Originally Posted By Billynghialam⏩
If you read my post, that's what I'm talking about.Ate at Din Tai Fung here in Seattle, 1 michelin star. Tasted extremely bland
The $20 i spend at the cheap dimsum place in china town tastes 100x better
The $20 i spend at the cheap dimsum place in china town tastes 100x better
A lot of these places are the "Emperor's new clothes" psych technique of creating pressure to say it's good, when it's not. In addition, as a money making gimmick fake chef's will do something like put a couple of mushrooms on a plate or a piece of chicken with nothing on it, to "highlight" the mushroom and chicken. That's a technique where you don't have to do any real cooking or use multiple ingredients then charge rich idiots top dollar.
You want to go to a place where you know actual creations are being made.
Sushi is a crazy ripoff all the time, for instance.
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07-19-2016, 12:10 PM
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#72
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Originally Posted By Dan_S⏩
It was due to the "rubbery chicken incident" of 1904. It was a game changer.Why Does a Tire Company Publish the Michelin Guide?
Cliffs: Michelin made a restaurant guide to try to prop up the auto industry and sell more tires.
Cliffs: Michelin made a restaurant guide to try to prop up the auto industry and sell more tires.
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07-19-2016, 12:11 PM
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#73
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Originally Posted By Succeeded⏩
I've been to EMP a half-dozen times, but only twice since the revamped menu. Both meals were great, but to be truthful, I enjoyed the place more before the change when it had a more casual (and cheaper) experience. I've spent the last few years choosing to go to NoMad for Daniel Humm food instead (that chicken!), but lately even that has begun to spike out of control price-wise for what you get.Masa is pretty good bro, have you been to Eleven Madison Park? apparently it has a spot on the list of Top 10 best restaurants in the world, haven't been there yet.
I think EMP, Le Bernadin, Per Se and Jean Georges are all awesome, but the Chef's Table at Brooklyn fare definitely stands above the pack.
As for Masa, I just can't justify that price tag, haha. I could go to two incredible meals for the same price.
Edit: From the top 10 list, I've eaten at EMP, Mugaritz and Asador Etxebarri. The ladder two are highly overrated.
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07-19-2016, 12:14 PM
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#74
Just watched a great movie centered around this. It's called the 100 ft journey. It was really interesting to see what goes on in the kitchen of these restaurants. One mishap of just plating the decorative sauce wrong, will cost the chefs their jobs.
07-19-2016, 12:17 PM
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#75
as much as I like to go out and eat with good company....
I never feel I get what I paid for ever. I'm not a cheap or frugal person at all. That's just how I feel knowing how much groceries and food costs.
I never feel I get what I paid for ever. I'm not a cheap or frugal person at all. That's just how I feel knowing how much groceries and food costs.
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07-19-2016, 12:20 PM
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#76
07-19-2016, 12:22 PM
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#77
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Jean Georges and Per Se in NYC.
Jean Georges was 15/10. Service was like a well choreographed dance.
Per Se was meh. Service was equally good, but the menu was weird for the sake of weird.
Jean Georges was 15/10. Service was like a well choreographed dance.
Per Se was meh. Service was equally good, but the menu was weird for the sake of weird.
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07-19-2016, 12:26 PM
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#78
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Originally Posted By motilynn⏩
That's the pretentious nonsense I was talking about.Just watched a great movie centered around this. It's called the 100 ft journey. It was really interesting to see what goes on in the kitchen of these restaurants. One mishap of just plating the decorative sauce wrong, will cost the chefs their jobs.
Some sauce is only going to taste and look so good. It is nonsense to treat food as if it's some kind of holy thing.
This is likely the way poor people kept their jobs cooking for royalty, etc. The royals were stupid inbreds and these poor chefs had to make sh!t up to seem invaluable while they cooked for some idiot.
There is not need for that today.
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07-19-2016, 12:28 PM
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#79
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Originally Posted By Dan916⏩
Ate there, and ate the moss. Tasted like grass just far more aromatic.This NOMA restaurant gets me every time... watch the **** they are feeding the hippies.
Ants..bass head... moss...ground up cricket drink they eat this **** and call it fine dining:
Ants..bass head... moss...ground up cricket drink they eat this **** and call it fine dining:
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07-19-2016, 12:31 PM
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Rofl dont step foot in alineas kitchen unless your ready for war. If you shut your lowboy door loud enough for somone to hear they will take your hinges off then send you home when it falls off. If you dont dry the handsink out after washing your hands you will get berated. If you arent ready to be 100% perfect, clean, fast, silent, and fast, and perfect in thst order they will eat you up and send you home within the fuking hour.
07-19-2016, 12:31 PM
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#81
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Originally Posted By WeekndOrNah⏩
I sampled some of the tasting menu at the Clove club, which was number 26, last weekend.Been to a 1 star and 3 star, and a bunch of others that are star-caliber.
Saison in SF was my 3 star. #27 on this year's top 50 restaurants, #9 most expensive tasting menu in the world IIRC
http://forum.obnoxiousbrutes.com/showth...hp?t=170430761
Saison in SF was my 3 star. #27 on this year's top 50 restaurants, #9 most expensive tasting menu in the world IIRC
http://forum.obnoxiousbrutes.com/showth...hp?t=170430761
I had a dessert course which was probably the best thing I have ever eaten. A friend of mine works behind the bar so we had 4 of the courses free of charge, it's legit.
http://www.theworlds50best.com/list/...The-Clove-Club
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07-19-2016, 12:32 PM
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#82
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Frantzen 2 stars
Eleven Madison Park 3 stars
Luksus 1 star
Different experiences at all 3. I can't say the food was better or worse at any of them.
Eleven Madison Park 3 stars
Luksus 1 star
Different experiences at all 3. I can't say the food was better or worse at any of them.
07-19-2016, 12:38 PM
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#83
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I ate at Alinea about 10 years ago. I don't really remember the taste of the food to be honest. What I do remember was that every plate that came out looked like artwork. Seriously. This was stuff that could be put on display. The price was astronomical, too.
WARNING: This post may contain material offensive to those who lack wit, humor, common sense and/or supporting factual or anecdotal evidence. All statements and assertions contained herein may be subject to but not limited to: irony, metaphor, allusion and dripping sarcasm.
07-19-2016, 12:39 PM
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#84
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Originally Posted By Duckliver⏩
Yea my head chef said it was ****ing brutal working there. It's cut throat as all hell and everything has to be perfect for service. He ate the entire thing for free at the end of his period there and he said it wasn't worth the work he put in there b/c of brutal it is.Rofl dont step foot in alineas kitchen unless your ready for war. If you shut your lowboy door loud enough for somone to hear they will take your hinges off then send you home when it falls off. If you dont dry the handsink out after washing your hands you will get berated. If you arent ready to be 100% perfect, clean, fast, silent, and fast, and perfect in thst order they will eat you up and send you home within the fuking hour.
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07-19-2016, 12:40 PM
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#85
Originally Posted By TheAdlerian⏩
I think it's an art. Srs. If I'm not mistaken, 'Le Cordon Bleu' is classified as a Culinary Art Institute. I may be wrong....However, beyond the obvious reason of so much attention to detail, these chefs have amazing opportunities if they're restaurant gains a star due to their culinary skills. These chefs don't just walk in and put on a apron. They genuinley love the art of cooking.That's the pretentious nonsense I was talking about.
Some sauce is only going to taste and look so good. It is nonsense to treat food as if it's some kind of holy thing.
This is likely the way poor people kept their jobs cooking for royalty, etc. The royals were stupid inbreds and these poor chefs had to make sh!t up to seem invaluable while they cooked for some idiot.
There is not need for that today.
Some sauce is only going to taste and look so good. It is nonsense to treat food as if it's some kind of holy thing.
This is likely the way poor people kept their jobs cooking for royalty, etc. The royals were stupid inbreds and these poor chefs had to make sh!t up to seem invaluable while they cooked for some idiot.
There is not need for that today.
07-19-2016, 12:41 PM
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#86
07-19-2016, 12:47 PM
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#87
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yes, I threw the meatloaf at the wall and splashed in the spaghetti, then farted on my fois gras which propelled it towards the table next to me
07-19-2016, 12:51 PM
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#88
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Originally Posted By motilynn⏩
Well sure it's an art.I think it's an art. Srs. If I'm not mistaken, 'Le Cordon Bleu' is classified as a culinary art institution. I may be wrong....However, beyond the obvious reason of so much attention to detail, these chefs have amazing opportunities if they're restaurant gains a star due to their culinary skills. These chefs don't just walk in and put on a apron. They genuinley love the art of cooking.
It's an art and a science in fact.
But, just as in art like painting, there really is no one type of art that's supreme and no one can tell you you must like something but not something else. One guy's painting of an apple may be just as good as another, and so on. There is no "supreme sauce" and if there's a scientific recipe for the sauce, then it's only going to come together or not. So, a person can make it in their kitchen just the same as some fake master chef.
I'm much older than the average poster in this thread and have eaten all over the place. Also, I'm a "challenge" kind of guy so if I hear "Dish X" is impossible to make, I will try and make it. I have made many Dish Xs and that has debunked the chef thing for me. They're doing something fairly mundane and are overpaid and overly praised. However, that doesn't make me think they aren't doing something very good and artistic.
What you don't want to do is work hard, go to some fake awesome restaurant, and pay high prices for the simple food of some charlatan. It is an insult to you and you're getting poorly educated.
If you want to ask me a question:
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07-19-2016, 12:58 PM
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#89
Originally Posted By TheAdlerian⏩
I don't typically eat at these kind of restaurants. Mainly because I don't live near them to try even if I wanted.... but I agree.. it's like the steak house, Ruth Chris. Everyone sings it's praises like only the wealthy can go and dine on the best beef. Meanwhile, the restaurant Carrabas is actually ranked higher for their Steak than Ruth Chris is, and half the price.Well sure it's an art.
It's an art and a science in fact.
But, just as in art like painting, there really is no one type of art that's supreme and no one can tell you you must like something but not something else. One guy's painting of an apple may be just as good as another, and so on. There is no "supreme sauce" and if there's a scientific recipe for the sauce, then it's only going to come together or not. So, a person can make it in their kitchen just the same as some fake master chef.
I'm much older than the average poster in this thread and have eaten all over the place. Also, I'm a "challenge" kind of guy so if I hear "Dish X" is impossible to make, I will try and make it. I have made many Dish Xs and that has debunked the chef thing for me. They're doing something fairly mundane and are overpaid and overly praised. However, that doesn't make me think they aren't doing something very good and artistic.
What you don't want to do is work hard, go to some fake awesome restaurant, and pay high prices for the simple food of some charlatan. It is an insult to you and you're getting poorly educated.
It's an art and a science in fact.
But, just as in art like painting, there really is no one type of art that's supreme and no one can tell you you must like something but not something else. One guy's painting of an apple may be just as good as another, and so on. There is no "supreme sauce" and if there's a scientific recipe for the sauce, then it's only going to come together or not. So, a person can make it in their kitchen just the same as some fake master chef.
I'm much older than the average poster in this thread and have eaten all over the place. Also, I'm a "challenge" kind of guy so if I hear "Dish X" is impossible to make, I will try and make it. I have made many Dish Xs and that has debunked the chef thing for me. They're doing something fairly mundane and are overpaid and overly praised. However, that doesn't make me think they aren't doing something very good and artistic.
What you don't want to do is work hard, go to some fake awesome restaurant, and pay high prices for the simple food of some charlatan. It is an insult to you and you're getting poorly educated.
Anyway, like I was saying- I was purely speaking on the perspective of these chefs that dream of cooking in restaurants like these. Is it a lot of nonsense? Eh maybe... but I personally think there's something sexy as hell about a person that loves cooking, and has the ability to be so precise about it in that competitive environment. I think these chefs in these restaurants are pretty incredible, and if they love that atmosphere, more power to them.
07-19-2016, 01:00 PM
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Originally Posted By motilynn⏩
I can cook a mean Maruchan ramen with eggs and only the top quality Vienna Sausages bae, maybe you can come over some timeI don't typically eat at these kind of restaurants. Purley because I don't live near them... but I agree.. it's like the steak house Ruth Chris. Everyone sings it's praises like only the wealthy can go and dine on the best beef. Meanwhile, the restaurant Carrabas is actually ranked higher for their Steak than Ruth Chris is, and half the price.
Anyway, like I was saying- I was purely speaking on the perspective of these chefs that dream of cooking in restaurants like these. Is it a lot of nonsense? Eh maybe... but I personally think there's something sexy as hell about a person that loves cooking, and has the ability to be so precise about it. I think these chefs in these restaurants are pretty incredible, and if they love that atmosphere, more power to them.
Anyway, like I was saying- I was purely speaking on the perspective of these chefs that dream of cooking in restaurants like these. Is it a lot of nonsense? Eh maybe... but I personally think there's something sexy as hell about a person that loves cooking, and has the ability to be so precise about it. I think these chefs in these restaurants are pretty incredible, and if they love that atmosphere, more power to them.
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