“Other kids wanted a Barbie or something. I wanted to go to a three-star restaurant in Paris.”

The first Michelin-rated restaurant I ever ate was The Spotted Pig.  I actually discovered that it had a star after I ate there and was pretty confused; everything I’d ever read about the Michelin Guide made it seem stuffy, very French and completely disconnected with my economic reality.  SP is a strange mix of English and Italian with an focus on beer, very different from the typical focus of French gastronomy.  It’s nice that they are trying to fit in (I guess?).

This article shines a spotlight on the basic differences between the Michelin, Zagat and the New York Times.  Also, it hints on something I feel people do more and more—focus on the reputation rather than the food.

Either way, I don’t trust those reviewers.  Tell me what kid doesn’t know what a peanut butter sandwich is but craves smoked salmon?