Introduction to the Michelin Guide Announcement
The latest episode of "What’s Eric Eating" features a discussion with three local experts about the recent Michelin Guide announcement. The panel consists of Misha Govshteyn, a Houston entrepreneur who has visited Michelin-starred restaurants worldwide, Brianna McClane, a freelance writer, and June Rodil, CEO of Goodnight Hospitality, a Houston hospitality group with three restaurants in the guide.
Understanding Michelin’s Perspective on Texas
The panel begins by discussing how much Michelin seems to know about Texas based on the updates to the guide. Although Michelin’s preferences for high-end French and Japanese fare are evident, Rodil is optimistic about the organization’s growing understanding of the state’s diverse culinary scene. "It’s such a huge state. Not only is Houston diverse, but the state is diverse. When you think about that, I think it’s going to take a lot of time to have a foothold on what the identity is to the organization," she says.
The Importance of Michelin Recognition
While Michelin is easy to criticize, it plays a crucial role in recognizing ambitious restaurants that strive for excellence. Rodil notes that the guide ensures restaurants maintain their standards and brings attention to new establishments. "A lot of times you see people see that next new shiny thing. It’s wonderful to have a list that goes back to restaurants and ensures they’re still maintaining that standard as well as bringing up new restaurants," she says.
New Additions to the Guide
This year’s guide includes five new Bib Gourmands and nine new Recommended restaurants, bringing Houston’s total to 44 entries. The panel discusses the new additions, including the five Houston restaurants that earned Bib Gourmand designations.
Missing Restaurants from the Guide
The panel also discusses some notable restaurants missing from the guide, such as Camaraderie, Hugo Ortega’s establishments, and Fung’s Kitchen. Govshteyn notes that Camaraderie seems well-suited to Michelin, given its French-inspired cuisine and the chef-owner’s pedigree. Rodil cites Katami, an ambitious Japanese fine dining restaurant, as another establishment that has been overlooked.
Conclusion
The discussion on "What’s Eric Eating" provides valuable insights into the Michelin Guide announcement and its impact on Houston’s culinary scene. The panel’s perspectives on Michelin’s understanding of Texas, the importance of recognition, and the missing restaurants from the guide offer a comprehensive look at the state’s diverse culinary landscape. As Rodil notes, it may take time for Michelin to fully understand and appreciate the complexity of Texas’s culinary identity. Nevertheless, the guide remains an essential tool for recognizing excellence and promoting ambitious restaurants in the state.
