Another year, another set of Michelin stars to award to the Bay Area’s most celebrated restaurants (both young and old). If you’re obsessed with eating out and are convinced that you have a pulse on those deserving of the “fine dining Oscars,” you’ll want to check our community board to make predictions for 2018’s winners. A full list of Michelin star recipients will be announced Thursday, October 12, so it’s not too late to sound off on your favorite chefs, dishes, and venues before it’s impossible to make a reservation and eat their food.
An early indicator of potential new winners can be derived from the Bib Gourmands: awards that recognize establishments that offer “exceptional good food at moderate prices.” It’s an honor to receive a Bib, though restaurants on this list are not eligible to receive a star. This means that excluded restaurants from years past may finally be getting the star treatment this time around. Of course, there’s always the shocker: first-year restaurants who get awarded, as well as tried-and-true classics either losing stars or never getting them at all.
12 restaurants didn’t make this year’s list, with three of them due to closures (Bar Tartine, Mamacita, and Mason Pacific).
The eight restaurants that are eying their first star: Bistro Jeanty, Bistro 29, Evvia Estiatorio, FIVE Restaurant, La Costanera, Le Garage, Rich Table, Scopa, and Zola.
Perhaps the most interesting observation from this year’s list of Bibs is just how many restaurants are outside of San Francisco proper. It’s a true testament to the fact that good food isn’t exclusive to downtown and city-dwelling chefs. We’ll be curious to see how this plays a role in other major cities like Chicago, D.C., and New York.
In the meantime, check out that community board and let us know which chefs and restaurants are most deserving of this accolade. Remember, it’s not just the newbies vying for Michelin’s attention. Seasoned chefs will be gunning for their second or even third star (only six restaurants have successfully earned the latter).
from Food News – Chowhound http://ift.tt/2ydxQul
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