New York gets first three-Michelin star in 12 years — why did it take so long?
New York gets first three-Michelin star in 12 years — why did it take so long?
by TimesandSundayTimes
17 Comments
aceofpayne
Rent is too high even for that level of excellence?
Human-Progress7526
NYC fine dining has an “expense account” problem in addition to high rents.
Due to rent being too damn high and restaurant margins being so thin, in general it’s hard for any risk taking restaurant to open and survive.
From a fine dining perspective, the easiest way to survive is by selling wagyu/truffles/uni/caviar to the lowest common denominator of rich person who spends their time in NYC. That’s not to say there’s no good fine dining here, but for how many fine dining places exist in NYC there aren’t many that are pushing the envelope further.
This is why Omakases have grown so much as a category. They charge extremely high prices, you can rent a smaller space, staffing costs are lower, and you can often get away without building a full kitchen.
In many other US cities, you don’t have as large of a population that can afford to splurge so frequently and thus they have to differentiate more on food to attract the foodies and the “special occasion” crowd.
Jaybetav2
This city’s loss is other cities’ gain. It’s why places like Portland, Maine and Cincinnati have such dynamic food scenes. Businesses can actually afford to operate.
killerasp
the title is mis-leading. it should read “New York gets first NEW three-Michelin star in 12 years”.
NY has 3 stars restaurant for mannny years but it was always the same bunch.
Other-Confidence9685
Michelin has been on a steady decline anyway, for years now. Who cares
RabbitContrarian
Having dined at 3* restaurants across Europe, IMO the 3* restaurants in NYC would be 2 stars in Europe. Been to Jungsik many times. It’s good, but not even close to the top places in France/Spain.
nWhm99
Because as much as we’d like to think so, NY isn’t the best food city in the world, and yes the variety is awesome, the the top end fine dining restaurants are more about ambience, service, than food now.
jamesthebluered
Nyc restaurants focusing on speed and money, This is the culture, I agree with the other redditer’s comment 1 star in nyc can mean no stars in Europe…..
DinerEnBlanc
And it’s Jungsik of all places lol
valoremz
How many stars did Jungsik have in precious years?
Grand_Watercress8684
Our food isn’t that good
panzerxiii
I keep saying, solve the real estate problem and everything else works out. High real estate costs and capitalist parasites literally have drained the culture from this city.
basedlandchad27
Its not that strange. 3 stars is extremely difficult to attain. There are only 10 in Paris. Copenhagen which has been the newest and hottest fine dining Mecca only has 3. I certainly think there are at least 1 or 2 more restaurants worthy of 3 stars in/around NYC, but 5 is pretty damn good.
vagabending
Tbh though while Jungsik is good… 3 stars feels excessive.
Honest_Pepper2601
I’m friends with a restaurant owner in New York whose restaurant was doing very well. At one point she was talking about the future of the business, and she was telling me she felt she had to make a conscious decision between maximizing revenue and chasing awards, even leaving the quality of the food out of it entirely.
So I imagine it’s partly that.
buffybot232
I will add something controversial. NYC’s culinary scene has not been exciting for a very, very long time, and neither has the SF Bay Area. I live in the bay area but have been to many NYC’s fine dining restaurants like EMP, Per Se, Daniel, Momofuko Ko, etc and I have not had an excellent meal for a very long time. SF seems to be stuck as well. I think the cities with more creative restaurants in the US right now are LA, Chicago and Philadelphia.
mden1974
Because these are for sale. And they didn’t pay. That’s why they haven’t gotten one
17 Comments
Rent is too high even for that level of excellence?
NYC fine dining has an “expense account” problem in addition to high rents.
Due to rent being too damn high and restaurant margins being so thin, in general it’s hard for any risk taking restaurant to open and survive.
From a fine dining perspective, the easiest way to survive is by selling wagyu/truffles/uni/caviar to the lowest common denominator of rich person who spends their time in NYC. That’s not to say there’s no good fine dining here, but for how many fine dining places exist in NYC there aren’t many that are pushing the envelope further.
This is why Omakases have grown so much as a category. They charge extremely high prices, you can rent a smaller space, staffing costs are lower, and you can often get away without building a full kitchen.
In many other US cities, you don’t have as large of a population that can afford to splurge so frequently and thus they have to differentiate more on food to attract the foodies and the “special occasion” crowd.
This city’s loss is other cities’ gain. It’s why places like Portland, Maine and Cincinnati have such dynamic food scenes. Businesses can actually afford to operate.
the title is mis-leading. it should read “New York gets first NEW three-Michelin star in 12 years”.
NY has 3 stars restaurant for mannny years but it was always the same bunch.
Michelin has been on a steady decline anyway, for years now. Who cares
Having dined at 3* restaurants across Europe, IMO the 3* restaurants in NYC would be 2 stars in Europe. Been to Jungsik many times. It’s good, but not even close to the top places in France/Spain.
Because as much as we’d like to think so, NY isn’t the best food city in the world, and yes the variety is awesome, the the top end fine dining restaurants are more about ambience, service, than food now.
Nyc restaurants focusing on speed and money, This is the culture, I agree with the other redditer’s comment 1 star in nyc can mean no stars in Europe…..
And it’s Jungsik of all places lol
How many stars did Jungsik have in precious years?
Our food isn’t that good
I keep saying, solve the real estate problem and everything else works out. High real estate costs and capitalist parasites literally have drained the culture from this city.
Its not that strange. 3 stars is extremely difficult to attain. There are only 10 in Paris. Copenhagen which has been the newest and hottest fine dining Mecca only has 3. I certainly think there are at least 1 or 2 more restaurants worthy of 3 stars in/around NYC, but 5 is pretty damn good.
Tbh though while Jungsik is good… 3 stars feels excessive.
I’m friends with a restaurant owner in New York whose restaurant was doing very well. At one point she was talking about the future of the business, and she was telling me she felt she had to make a conscious decision between maximizing revenue and chasing awards, even leaving the quality of the food out of it entirely.
So I imagine it’s partly that.
I will add something controversial. NYC’s culinary scene has not been exciting for a very, very long time, and neither has the SF Bay Area. I live in the bay area but have been to many NYC’s fine dining restaurants like EMP, Per Se, Daniel, Momofuko Ko, etc and I have not had an excellent meal for a very long time. SF seems to be stuck as well. I think the cities with more creative restaurants in the US right now are LA, Chicago and Philadelphia.
Because these are for sale. And they didn’t pay. That’s why they haven’t gotten one