The Michelin Guide, which is produced by the French tire company, was first published in 1900 and developed as a way to promote tire sales. It has since become one of the most coveted forms of recognition for fine-dining restaurants. Its highest honor is three stars, indicating “exceptional cuisine, worth a special journey!” (As of this writing, there are only 152 three-star restaurants in the world.)
In recent years, Michelin has introduced a handful of new guides across the United States, announcing inaugural guides in Colorado and Atlanta in 2023 and in Texas in 2024. The guide has also increased its presence in Canada and Mexico.
The guide’s new presence in the region is motivated by financial backing; the new regional guide is produced in partnership with Travel South USA, a multi-state collaboration that promotes tourism across the southern U.S. (This is why a city like Boston, for example, doesn’t have a Michelin Guide, despite having a large restaurant scene.)
As a dining guide, Michelin is inherently limited, given its focus on primarily fine dining and destination restaurants. However, it has expanded its scope slightly. In 1997, it added on the Bib Gourmand, an award that recognizes “best value for money” restaurants, and in 2020, it announced the Green Star, an award that recognizes sustainability efforts.
While receiving stars can put new pressure on restaurants, they can also represent the pinnacle of a chef’s aspirations, and the Michelin guide undeniably boosts business and acts as a form of validation. Plus, it’s high time that the South’s thriving culinary scenes, like those in Charleston and New Orleans, finally get the recognition they deserve.
