Diavola, Farmhouse Kitchen Thai, Farmstead, Izakaya Rintaro, La Perla, Millennium, Orchard City Kitchen, Poggio, Ramen Gaijin, Trestle, Wonderful and Zola’s.
Dropped off the list:
Flour + Water, Kin Khao and Perbacco in San Francisco; Iyasare and Ramen Shop in East Bay. Others: Bellanico, C Casa, Domo, Donato Enoteca, Fey, Hot Box Grill, LaSalette, the Girl & the Fig, Troya and Willi’s Wine Bar.
Fey’s flavor is rather muted. They were arguably better when they were in San Mateo. The Menlo Park location seems to tone down their dishes.
It’s also time for them to reconsider the $40 threshold given the considerable inflation in the last few years. If they want to maintain the same buying power, change the threshold. Or just come right out and say they are moving the price bracket down indirectly.
If Iyasare drops off the list and doesn’t get a star, and Rintaro makes it onto the list, I would have to question the list and their judgement. They are about the same $$$ and Iyasare’s food is in a different league.
No I haven’t tried all (not even close). I think the list is about what’s trendy and hot, which no doubt Rintaro fits that bill. But for me, there is nothing noteworthy about a list of new restaurants when there are so many old restaurants that are better. Lists like those are not meant for me. Same reason I don’t pay attention to where Anthony Bourdain eats. Thanks to people on this board I have better info.
Bringing it back to the topic at hand, I do pay attention to Michelin, especially if I’m traveling. So it’s good to benchmark their opinion vs my own in my home region. Bon Appetit benchmarks have yielded little correlation for the handful of lists I’ve seen over the years.
Can you describe the black cod collar a bit, perhaps in a new thread? I tried black cod collar for the first time recently and thought it was inferior to hamachi collar. But there can be big differences in prep and execution.
I love hamachi collar and agree it is better than black cod collar. The black cod collar I had was more like the underside of a hamachi collar; I had to pick at it a little to ferret out the meat, unlike the topside of a hamachi collar. It also didn’t have the beautiful uniform fine grain (reminiscent of sturgeon) and melt in your mouth texture of the topside of a hamachi collar. But it still had some of that prized salty/fatty/crispy skin.