#michelin-stars

#michelin-stars

Oakland has come out on top in Conde Nast Traveler's latest Readers' Choice Awards ranking of the best US food cities, but San Francisco comes in at number five. Conde Nast Traveler has just released the 2025 winners of its annual Readers' Choice Awards for travel destinations, hotels, airlines, and more. And in the ranking of destination food cities in the US, Oakland has come in at number one this year. This may be in no small part to the great diversity of cuisines available in the city, and the sheer number of restaurants by our estimate, with around 1,500 restaurants, there is one restaurant for every 293 residents in Oakland.

Sushi Sho, the omakase hotspot helmed by Keiji Nakazawa, earned an additional star, bringing it to three Michelin stars-the guide's highest honor, given to restaurants offering "exceptional cuisine, worth a special journey." It now joins the elite group already occupied by the perennially lauded Korean restaurant Jungsik, Eric Ripert's famed Le Bernardin, Thomas Keller's Per Se and Daniel Humm's Eleven Madison Park (which recently returned to its carnivorous roots).

"I can no longer come to the restaurant every day ... but even at 100, I try to work if possible. I believe the best medicine is to work."

As part of the New York Times' food section's initiative to become more national in its scope, we have a full rave review of the Michelin three-starred Atelier Crenn, and fresh accolades for Verjus and Oakland's Sun Moon Studio. Also, the Food & Wine Best New Chefs list has dropped, and it includes an Oakland chef. Call it part of the "boom loop" actually, please don't but San Francisco and the Bay Area are inching back into the national food conversation after several years in which we've been largely ignored.

In 2008, Anthony Bourdain filmed a sequence of his show "No Reservations" at Sukiyabashi Jiro, a 10-seat sushi restaurant in the basement of a Tokyo office building. After 15 courses of single-bite nigiri sushi from the restaurant's owner and much-celebrated chef Jiro Ono, Bourdain seemed to achieve nirvana. As Bourdain narrates, the fish and rice are served at room temperature, which Ono believes captures the purest essence and beauty of the fish.

Every plate is a balance of flavor, technique, and reverence for the ingredients at Le Bernardin, led by Chef Eric Ripert.

Marco Pierre White reflects on his journey with a candid acknowledgment of his three Michelin stars and three marriages, emphasizing that passion for food and people's quirks have always driven him. He shares how experiences and relationships have shaped his culinary philosophies and personal life.

Humm was committed, however, and set out to showcase vegan recipes while keeping sustainability at the forefront of his kitchen.

"Knife Edge is not just about food - it's about the pressure, the passion, and the pursuit of perfection," says Ramsay.

Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.

Le Bernardin has defined French seafood cuisine in America since 1986, offering exquisite dishes that evolve while respecting culinary traditions, focusing primarily on seafood.

The Ritz is an exemplary restaurant, one fully deserving of the title National Restaurant of the Year.

Dubai's fourth Michelin guide launch increases starred restaurants to 22, highlighting the city's rising profile as a global culinary destination.

Watching Jeremy Chan and his staff working in their open kitchen at Ikoyi is like watching a choreographed dance.

Michelin-recommended restaurants in Europe have consistently provided reliable and memorable experiences, surpassing the subjective reviews found on platforms like Tripadvisor.