Latest news with #MichelinGuide
Eater
11 hours ago
- Entertainment
- Eater
The Next Season of ‘Top Chef' Heads to the Carolinas
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Tom Colicchio, Gail Simmons, and Kristen Kish will be in the Carolinas this summer. David Moir/Bravo via Getty Images Top Chef host Kristen Kish and judges Tom Colicchio and Gail Simmons will be in Charlotte, North Carolina, and Greenville, South Carolina, this summer to film season 23 of the cooking competition show. The recent announcement was made in partnership with the Charlotte Regional Visitors Authority and Visit Greenville SC. In the press release, Senior Vice President for NBCUniversal, Ryan Flynn, says, 'We're excited to return to the South for Top Chef Carolinas. Charlotte and Greenville are perfect chefs' playgrounds fueled by exceptional local ingredients, bold flavors, a strong agricultural foundation, stunning natural landscapes, and the warm, genuine hospitality the South is known for.' This exciting news also comes on the heels of the announcement that Greenville will host the 2025 Michelin Guide ceremony for the American South. Greenville has been making culinary strides in recent years, including taking home a James Beard Award and marking the 20th anniversary of its signature food festival, Euphoria. This isn't the first time the Top Chef crew has focused on the Carolinas — in 2016, they filmed the 14th season in Charleston, South Carolina, with then-host Padma Lakshmi dining her way through the Lowcountry. If you live in Charlotte or Greenville, the best place to stalk the cheftestants is usually your nearest Whole Foods, as the chefs shop there before most of the competitions.
CairoScene
11 hours ago
- Business
- CairoScene
Michelin-Recognised Cavalariça Opens at June by SODIC
Born in the Portuguese village of Comporta, Cavalariça brings its distinctive approach to food and atmosphere to Egypt for the first time, through a partnership with SODIC at June, North Coast. Jul 23, 2025 A restaurant that began in a former horse stable in Portugal has found a new home on the shores of the Mediterranean. Born in Comporta in 2019, the original Cavalariça became known for its restraint—seasonal cooking, warm service, and a layout that encouraged people to linger. Its founder, Bruno Contreras, approached hospitality with a sensibility shaped by architecture, design, and a commitment to pace. Recognition followed from the Michelin Guide and Spain's Guia Repsol, but the restaurant continued to operate with a sense of intentional privacy. At Cavalariça North Coast, those values carry through. The interiors are soft and open, anchored by canvas and stone, with views toward planted courtyards and a bar tucked to one side. On weekends, a DJ plays at sunset, though the sound is measured. Tables are spaced. Conversations continue. Executive Chef Catalina Viveros Pasten leads the kitchen. Her food focuses on clarity—local produce, balanced compositions, minimal intervention. General Manager Aurélien Prime oversees service with the kind of fluency that relies less on direction and more on instinct. The opening marks a partnership between Cavalariça and SODIC, as part of a growing hospitality portfolio that includes Surf Club Dubai at June, and Nobu at Ogami. Each project is distinct, but the throughline is clear: a focus on design, consistency, and the kind of experience that makes you stay longer than planned. 'At the heart of our philosophy, food is more than nourishment—it's a connection to humanity and the communities that shape every ingredient and story we share,' Cavalariça co-founder Bruno Caseiro told @sceneeats. 'With Cavalariça North Coast, we're taking that narrative into a new chapter, bringing it to life through a vibrant, sunlit lens on the shores of Egypt at June, a place that beautifully mirrors our spirit of warmth, authenticity, and effortless joy.' In this exclusive SceneEats x SODIC video, we give you the first inside look at Cavalariça North Coast, featuring conversations with owner Bruno Contreras, Executive Chef Catalina Viveros Pasten, and General Manager Aurélien Prime as they reflect on the vision behind the brand's first international outpost—and what it means to bring a new kind of dining experience to Egypt's North Coast.
The Herald Scotland
2 days ago
- Entertainment
- The Herald Scotland
Art Sushi Bournemouth hailed among Dorset's best restaurants
Art Sushi Bournemouth, which is located on Poole Road in Westbourne, has been picking up a lot of praise recently. This includes it being featured among Dorset's top 20 restaurants in an article from The Telegraph. Art Sushi is also included on the Michelin Guide, the Good Food Guide and Open Table's top 100 restaurants. The full list of Dorset's top 20 restaurants can be found on The Telegraph website here. Why is Art Sushi Bournemouth among Dorset's top 20 restaurants? Telegraph writer Natalie Paris praised Art Sushi for its gorgeous interior and well-prepared cuisine. She wrote: "Find Bournemouth's best sushi in characterful Westbourne. There's a simple, attractive aesthetic inside, with cork board, bamboo lampshades, a sake display and a wooden bar to watch chefs at work. "Alongside all the sashimi and nigiri, you'll also find otsumami, including seasoned Ajitama eggs in sake and kanpyo (a type of butternut squash) shavings. "Opt for a sake flight, try a brew from the tea menu or let the chef surprise you with a six piece omakase. Vegan chirashi is also available." Art Sushi was opened back in 2021 by chef Kamil Skalczynski, who is an Adviser for the World Sushi Skills Institute. He was also a finalist in the 2016 World Sushi Cup in Japan and the Global Sushi Challenge 2015. The restaurant's website adds: "In his work, he stands out [as] being very creative, has perfect sense of taste and being very committed to his work." What do diners think of Art Sushi Bournemouth? Art Sushi Bournemouth has earned an almost-perfect 4.9/5 score on Tripadvisor from 90 reviews. One diner wrote: "Hidden gem. Who would have thought a michelin star sushi bar would be nestled on a street in westborne Bournemouth? "Sitting near a Tesco express, besides a bingo parlour, opposite a pub it stands and waits for you to drop in. It needs no advertisements, no neon lights, no sound, no fury - the food speaks for itself." Another titled their review: "A tasty little surprise in Bournemouth". Describing their experience, they shared: "We had bar seats and got to see the action. It was really cool watching the Kamil make Sushi. "We asked for some sashimi, a Omasakei nigiri, and some California rolls (also chef's choice), and some Futomaki. Recommended reading: "All of the food was delicious and the staff polite friendly and available for questioning!" A third posted: "If you haven't visited the is place and are a sushi fan then you need to get here immediately. "Having eaten sushi all over the world I can confirm this is one of the best I have ever had."
Korea Herald
2 days ago
- Business
- Korea Herald
Hanoi's street food culture gains ground with Michelin nods
HANOI, Vietnam (Viet Nam News/ANN) -- Several Hanoi street-side eateries have earned recognition from Michelin, but the question remains: is this enough to elevate the city's vibrant street food scene? Hoan Kiem bun cha, pho take the spotlight From its very first year in Vietnam, the Michelin Guide was quick to take note of bun cha (rice vermicelli with grilled pork and fresh herbs), a humble yet iconic dish from Hanoi. In 2023, two bun cha spots made it into Michelin's recommended list: Bun cha Dac Kim on Hang Manh street and bun cha Huong Lien on Le Van Huu street. That same year, other sidewalk eateries such as Ba Xuan Steamed Rolled Pancakes on Hoe Nhai street, Cham Chicken pho (rice noodle) on Quan Thanh Street, and Tien pho on Nguyen Truong To street were also spotlighted. These dishes, particularly bun cha and pho, were further recognized in the "good food at reasonable prices" category. In subsequent years, the list has grown to include pho Khoi Hoi and Pho Lam, Cham Chicken Pho on Yen Ninh Street, and Chinh Thang Pho Cuon. Other humble dishes such as the eel vermicelli from Dong Thinh and Chan Cam eateries, or the nostalgic countryside-style perch soup from Hieu Luc on Hai Ba Trung street, have also made their way into the guide. A notable trend is that most Michelin-recognized street eateries are clustered in the Old Quarter in Hoan Kiem ward and adjacent areas. Yet despite global acclaim, no banh mi (Vietnamese baguette) vendor has been featured, an absence that food experts find surprising given its international reputation and even inclusion in the Oxford Dictionary as a Vietnamese-style sandwich. In 2024, banh mi was listed among the world's best sandwiches, yet it remains absent from Michelin's radar. A foundation for growth, but more is needed There are currently no official statistics on whether Michelin recognition has caused a significant surge in patronage at these eateries. However, from a culinary tourism standpoint, this attention presents an opportunity, especially if supported by a strategic plan. For instance, multiple bun cha restaurants gaining recognition could create a ripple effect, boosting the visibility of other outstanding bun cha establishments across the capital. One approach is to develop cultural projects that spotlight Hanoi's culinary richness. The recently launched sketchbook project "Flavors of the Old Quarter" highlights many highly rated bun cha spots, such as those tucked away in Hang Quat, Bat Su, Cua Dong, and Gia Ngu streets. Author Pham Tien Long notes that seasoned locals still frequent hidden gems in Dong Xuan market or on Luong Ngoc Quyen and Nguyen Du streets, where traditional bun cha que tre, grilled pork skewers on bamboo sticks, is served. Long also pointed to a small but thoughtful gesture at Michelin-recommended Dac Kim: "Western visitors often recommend the spot to friends because it's frequently mentioned in Hanoi travel and food guides. The restaurant is considerate enough to keep forks in the chopstick holders, anticipating guests who may not be used to chopsticks." This detail highlights an important point: if bun cha alone can spark Michelin interest, other Hanoi street foods also deserve curated recognition. At the same time, upgrading services, like offering utensils for international guests, goes a long way in enhancing the overall experience. According to Dr. Nguyen Thu Thuy from the Vietnam National University, to elevate Hanoi's street food, vendors must first ensure their offerings are distinctive, something that builds a unique brand identity. Food safety, friendly and enthusiastic service, and active digital communication are also essential. Engaging customers on social platforms can help turn them into ambassadors for the business. She added that street vendors should aim to serve both dine-in and takeaway customers. Embracing technology, such as food delivery apps, not only reduces staffing needs but also helps manage operations efficiently, offering visuals, prices, and ordering options to customers. Thuy noted that food tech service providers are now readily available, and integrating these solutions could significantly improve service quality.
Straits Times
2 days ago
- Business
- Straits Times
Forum: Don't let eateries misuse the Michelin name to promote themselves
The recent release of the Michelin Bib Gourmand selection prompted me to reflect on how some food and beverage operators use the Michelin name in their marketing and publicity ( 11 new entries on Singapore's Bib Gourmand list, including three re-entries at Old Airport Road , July 17). Is there a governing body that regulates the use of the Michelin Guide label in commercial promotion? I have observed that certain establishments continue to promote themselves as Michelin-recognised years after being listed, often without specifying the year. This creates the impression that they are current awardees, which may no longer be the case. What I find more concerning is that some operators claim titles such as 'Singapore's No. 1 Michelin-Rated Best Selling (Dish)' despite having no record of being listed by the Michelin Guide at all. This not only misleads consumers, but also undermines the integrity and prestige of being recognised by the Michelin Guide. Given the weight the Michelin Guide carries among both residents and tourists, I believe there should be greater accountability and clarity in how its name is used. Shouldn't past awardees be required to state the year of the award in their promotional materials? And should there be penalties for those who make false claims? Just as companies cannot misuse official certifications or trademarks (such as halal or ISO marks), businesses should not be allowed to exploit the Michelin brand for marketing gain without proper basis. If left unchecked, such practices dilute the value of genuine accolades and mislead the public who rely on these endorsements when making dining decisions. Top stories Swipe. Select. Stay informed. Singapore Subsidies and grants for some 20,000 people miscalculated due to processing issue: MOH Asia At least 19 killed as Bangladesh air force plane crashes at college campus Singapore ST Explains: What does it mean for etomidate to be listed under the Misuse of Drugs Act? Business Why Singapore and its businesses stand to lose with US tariffs on the region Singapore NTU to have compulsory cadaver dissection classes for medical students from 2026 World US authorities probing passenger jet's close call with B-52 bomber over North Dakota Singapore Jail for man who conspired with another to bribe MOH agency employee with $18k Paris trip Singapore New research institute will grow S'pore's talent in nuclear energy, safety I hope the relevant authorities, in collaboration with the Michelin Guide, will consider introducing clear guidelines or enforcement mechanisms to protect consumers and uphold the credibility of the Michelin distinction. Ray Lim
