FreshFromATL
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nikkas be finding ANY reason to try an sneak diss or hate on Atlanta 
The Michelin Guide Comes To Atlanta, No Stars for Black Restaurants/Chef, Black ATLiens Purport Racism
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MegaTronBomb!
Power is in my hair nikka
What's even more crazy is that these business owners are literally in the hospitality business....and doing everything to make their businesses inhospitable.
The one thing you are in absolute control of as a business owner, is your customer service. You may not have the best location, source the best food, or even have the amenities other place have.... but you can provide great service.
The Devil's Advocate
Call me Dad
Can you clarify? Is it the criteria used for measurement that's subjective or do you mean the actual opinions on whether a chef or restaurants meets those requirement as being subjective? If the latter, isn't that just plain old professional judgement? In other words, where is the line between objective and subjective opinion?
For instance, if presentation is used as a metric.
Would you say presentation is a subjective metric because black folks don't really judge cuisine by how it's presented? Or would you say the opinion on which of the below dishes best measures up to the ideals behind presentation is subjective?
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Straight from https://guide.michelin.com/us/en/article/features/what-is-a-michelin-star
What is a Michelin Star?
A Michelin Star is awarded to restaurants offering outstanding cooking. We take into account five universal criteria: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and, just as importantly, consistency both across the entire menu and over time.
Are Michelin Stars annual awards?
Yes. Along with seeking out new Stars, we continually reassess existing Star restaurants to ensure the same high standard of cooking is being offered to guests.
Is the decoration/style of restaurant a factor in awarding a Star?
No. A Michelin Star is awarded for the food on the plate – nothing else. The style of a restaurant and its degree of formality or informality have no bearing whatsoever on the award.
Who are the judges? Who makes the decisions?
The famously anonymous Michelin Inspectors – all full-time employees who are former restaurant and hospitality professionals – make the decisions. Once several inspectors have eaten at a restaurant, they then discuss their experiences as a team in order to make a final decision.
How many meals do you have in a restaurant before awarding it a Star?
As many as it takes for us to get the complete picture. Consistency is very important when awarding Michelin Stars, so we need to be sure that customers will receive the same high standard of cooking whenever they visit. Various inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week.
What do you order?
We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard.
Do you eat alone or in pairs?
It varies. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. However, we still always make our final decisions collectively.
How important is international experience for Inspectors?
Very important. All inspectors are sent around the world to eat in the countries where we currently make MICHELIN Guides. This ensures that all inspectors judge by the same standards and have the same reference points – a Michelin Star must mean the same and have the same value, regardless of where in the world it is located.
Does service play a part?
Again, no. It’s entirely up to the restaurant to decide what style of service it wants to offer – and that has no bearing on a Michelin Star.
Can any restaurant qualify?
Yes, any restaurant of any style and cuisine type can qualify for a Star.
Do restaurants have to apply for a Star?
If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all the restaurants in the guide are re-assessed regularly. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.
If the Head Chef leaves, do you automatically remove the Star?
Not necessarily, as Michelin Stars are awarded to the restaurant and not the chef. Sometimes the restaurant will promote the sous chef who is of equal talent to his or her predecessor; others might hire a talented chef from another restaurant. We will simply return to the restaurant and see how well we eat.
Do you have set criteria that the kitchen must adhere to?
There is no secret, mathematical formula – we’re just looking for really great cooking. Some Michelin Stars are innovative, some traditional; some offer set menus, others à la carte; some are casual places, others formal. No one person will like every Starred restaurant and that’s how it should be. All we are saying is “these are the restaurants with the best food, where you will enjoy the most outstanding culinary experiences”. It is then up to the reader to choose the one that best suits their needs/preferences.
Do you have a limit on how many Stars you can award in one year?
No, there is no limit. We often have many candidates during the year but some fall away as they simply aren’t consistent enough; some have one or two great dishes in their repertoire but serve others that aren’t quite as memorable; and some kitchens can take a little longer for their cooking to mature.
Why do you take Stars away?
We make our Guides for our readers so, if we feel the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year.
Do you have to be a formal restaurant to get a Star?
One of the great misconceptions about our guide is that we have a preference for more formal restaurants. This is simply not true. It’s probably a hangover from 30-40 years ago when, in most European cities, the best cooking was often found in formal restaurants. Thankfully we now have Stars in all different styles of restaurant and the hospitality industry is all the better for it.
Do you also take into consideration the wine list?
Restaurants that are serious about their food tend to also ensure they have an interesting wine list to complement it, so that element usually takes care of itself.
What happens when you eat in a restaurant and then find the Head Chef was away?
A famous chef was once asked the question “Who cooks when you’re away?” to which he replied, “The same people who cook when I am here”. We don’t care who is doing the cooking, just as long as it’s at the same standard that it has always been. And remember, Stars are given to the restaurant, not just an individual chef.
How do you feel when you read that a chef “is not cooking for the guides”?
We are delighted whenever we read that. Any chef who is not cooking exclusively for their customers has clearly lost their way. No chef should cook for the Guides or for anyone or for any reason other than for making their customers happy.
What is the difference between 1, 2 and 3 Michelin Stars?
One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavours are prepared to a consistently high standard.
Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.
Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.
The Devil's Advocate
Call me Dad
No they don't
What is a Michelin Star?
A Michelin Star is awarded to restaurants offering outstanding cooking. We take into account five universal criteria: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and, just as importantly, consistency both across the entire menu and over time.
Is the decoration/style of restaurant a factor in awarding a Star?
No. A Michelin Star is awarded for the food on the plate – nothing else. The style of a restaurant and its degree of formality or informality have no bearing whatsoever on the award.
Depends on how you guys define Black. I really don't know how many people would exclude Kwame, a lot of y'all would, just don't know if it's the majority.
But It's possible to get to highest levels, but everyone in the restaurant has to be on the same page. Executive chef, sous chef, back of the house, front of the house, and overall business management.
New York City's Tatiana By Chef Kwame Onwuachi Receives Resy 'One To Watch' Award - Tasting Table
Chef Kwame Onwuachi's new NYC restaurant Tatiana has been well-loved since its debut in November 2022. Now Resy has proclaimed Tatiana 2023's "One to Watch."
www.tastingtable.com
This is one of the best Korean restaurants *according to the DC culinary press.
About — Anju
www.anjurestaurant.com
*Not according to me though.
you bout slow as shyt
the quality of the ingredients = where its sourced
the harmony of the flavors = how ingredients are paired
the personality of the chef = plating
consistency across menu and time = the service
you can let someone lie to you if you want.
IVS
Superstar
I dont give a fux. Im gon eat at the places that really matter regardless. fukk a Michelin Star
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The Devil's Advocate
Call me Dad
Oh so you not wrong. They are lying
They don’t talk to the restaurant or interview the chef or ask any questions. How they just gonna taste where shyt sourced from? They say in plain English they don’t care about service nor plating but I’m supposed to believe they lying cause you said so? How’s anyone supposed to argue that point?
Oh so you not wrong. They are lying
they aren't lying. you just don't understand what the criteria actually mean.
The Devil's Advocate
Call me Dad
Ok breh. You saying shyt that contradicts the very next paragraphs’ English but I don’t understand
That's what we do.
gonna be there next weekend. Lawd jesus that's some good eatin in Nawlins. 
ok smart guy
what do you think the following means:
the quality of the ingredients. if this isnt about where you source then what does this mean?
the harmony of flavours. if this isn't about how ingredients are paired then what does this mean?
the personality of the chef as expressed through their cuisine. if this isn't about plating then what does this mean?
consistency both across the entire menu and over time. and if consistency isn't an aspect of service then what does this mean?
lets hear it smart guy
The Devil's Advocate
Call me Dad
How about it's in plain English... Quality means is it good. Not where did it come from. They don't care if you sourced it from Italy or your backyard, they'll never know. Just if it tastes good or notok smart guy
what do you think the following means:
the quality of the ingredients. if this isnt about where you source then what does this mean?
the harmony of flavours. if this isn't about how ingredients are paired then what does this mean?
the personality of the chef as expressed through their cuisine. if this isn't about plating then what does this mean?
consistency both across the entire menu and over time. and if consistency isn't an aspect of service then what does this mean?
lets hear it smart guy
Harmony of flavors.. Sure how the ingredients are paired..... Isn't every recipe a pairing of ingredients?? Yes.. Like I said.. Bunch of vague shyt you talking and just putting it to your points.. So chalk that up to, again, how does the food taste...
Personality... How about his menu? Is it latin.. is it spicy.. Does it have a bbq base.. Does he like a lot of variety... That's why they try so many dishes. To get the personality.. Not to see how it fukking looks
Consistency of the food you stupid motherfukker... They say that all throughout the guide. The food has to keep tasking good on day 1 as day 365. In fact, they make sure to state that a star must equal the same quality of food no matter where it is on the planet or how much it costs. A 1 star will be a 1 star in Italy, Greece, the US or Jamaica.. Because it represents the quality OF THE FOOD...
If you ever bothered to actually read one, you'd know they don't even talk about the things you discussing, therefore why would they be judging it and then not tell you the judgement? Let's not take my word for it.... Here's an actually one. Do you see anything you was talking about mentioned in here?
Yellow
Cuisine: Middle Eastern
"Chef/owner Michael Rafidi and team are behind this daytime casual concept in Georgetown where Levantine cooking takes center stage thanks to a wood-burning oven. It's always humming here, where long lines form for pastries, breakfast sandwiches or shakshuka in the morning and pita sandwiches, spreads and sides (creamy labne with charred corn, urfa chili crisp and smoked feta, anyone?). Fluffy pitas filled with chicken shawarma, Palestinian pickles and green tatbili labne, or tender lamb with smoked peppers, feta and toum are popular. Just try not finishing the batata tots, or golden-brown potatoes with shawarma spices and urfa sauce. To finish, a brown butter and cinnamon cookie, Turkish coffee brownie or soft serve are compelling choices."
hmmm lets look at another
La Tejana
Cuisine: Mexican
There isn’t a morning that can’t be made or a long night that can’t be undone thanks to Ana-Maria Jaramillo and Gus May. Once a pop-up, their cooking has found a home wedged in a strip of restaurants in Mt. Pleasant. Quick and efficient, this simple counter serves just coffee and a handful of tacos mined from a time living in Texas. Their breakfast tacos offer a singular kind of satisfaction, each one made with a superb flour tortilla kept warm in tightly wrapped foil. Fillings include soft scrambled eggs, creamy pinto beans, queso and meats like bacon, chorizo and even brisket. These are uncomplicated, unfussy bundles of joy that don’t take reservations or require any other kind of long-term planning. The team is working on expanding upstairs soon.
They give an intro, describe no service related items... Source nothing.. Speak of no plating. Only describe the personality by style of cuisine, and how the food tastes.. Exactly what the fukk THEY said
nikkas be finding ANY reason to try an sneak diss or hate on Atlanta
Yeah, OP has a history of it.
LA
Atlanta
New York
Atlanta
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Chicago
Atlanta
Paris
Atlanta
And there’s more....
Atlanta stay swiping other cities.
like i said in that keith lee thread
Majority of these Black own Atlanta restaurants only care about status in terms of what celebrities are coming in and to show people they are owners of a business in Atlanta and brag online about it..
Then they get mad when regular folks in Atlanta who are their customers every day complain about long wait times, shytty customer service, food barely cook or not enough and places are closed when online they say they open..
Majority of these Black own Atlanta restaurants only care about status in terms of what celebrities are coming in and to show people they are owners of a business in Atlanta and brag online about it..
Then they get mad when regular folks in Atlanta who are their customers every day complain about long wait times, shytty customer service, food barely cook or not enough and places are closed when online they say they open..