I am a big fan of eating, and living in NYC and watching a bunch of Top Chef over the past couple of years has really peaked my interest in trying out different "good" restaurants. The Michelin guide is generally considered the be-all, end-all source of restaurant recommendations...except, it seems, in NYC, where Michelin has failed to recognize local staples such as Craft (drool).
So who decides which restaurants make Michelin's cut? (In other words, who's *not* drooling over Craft?) Until now, we've never known. For the first time, in an effort to gain ground among the New York "foodie" crowd, Michelin has allowed one of their restaurant inspectors to participate in an interview. The inspector remains anonymous, but this is a fascinating read! Inspectors must always maintain their anonymity. They're undercover food detectives!
As one famous for her bafflingly disparate (high/low) tastes (yes, I drool over Craft, but revisit my posts on Teddy Grahams and Campbell's green bean casserole if you must), I don't think I would ever be very good at a job like this. But all your fancy meals paid for...a bit tempting, eh?
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