North Texas chefs are sharing their reaction to the news that they finally have a chance to earn coveted stars from the Michelin Guide.
“This is going to put us on the map in a place that we’ve never been before," said Chef Kent Rathbun.For years, he worked in fine dining, first at The Mansion under Dean Fearing and later with his own restaurant, Abacus. Fearing has also worked with“I have felt, and many people have felt for a lot of years now, that Dallas has not been recognized as it should’ve been for some of the restaurants we have had," he said.
Many consider a coveted Michelin star the most prestigious accolade a restaurant can earn. It's been known to boost tourism, with many planning vacations around the Guide's recommendations. It can also boost business, which Chef John Tesar learned first-hand when his Orlando restaurant, Knife and Spoon, earned a star.
“That’s what it really brings you -- A sense of satisfaction that you have a validation that you’re among some of the best restaurants in America and the world," said Tesar.Mesquite police arrest man in 2014 beating, rape; look to solve more cold cases with genealogy techniques“There’s a lot that comes with this. I don’t think many people understand the full intensity of Michelin and how it really works, and the criteria because it’s kind of unknown.
"This is what’s going to happen to people who really want to achieve and be acknowledged in our business. We’re going to make these adjustments to try and make Michelin happy, which is going to make the consumer happy and it’s going to make the culinary landscape what it should have always been," said Tesar."If you get a Michelin star or two or three, that's a game-changer," said Rathbun.
Sarah Blaskovich with The Dallas Morning News tells us why Texas didn’t have Michelin-starred restaurants before now and when we can expect these reviews.
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