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What will the Michelin Guide American South mean for Raleigh?
Raleigh may finally be seeing stars. The Michelin Guide announced the launch of its Guide American South, encompassing NC, alongside five states including Alabama, Louisiana, Mississippi, South Carolina and Tennessee, plus the preexisting Atlanta Guide. Inspectors are already scouting out the South’s top culinary gems to be featured in North America’s first regional guide—meaning they could be right here in Raleigh already.
Long the gold standard of culinary excellence, Michelin is the authority on the best dining across the globe, only launching guides in dining destinations it deems worthy. These guides impart a host of short reviews and symbols for restaurants, the most esteemed being the star—which can be added or taken away. And, no doubt, the star’s reverence is in how hard it is to achieve.
Man of the Hour
Yes—this Michelin is the same one fitting up your ride. Before “Michelin” became a beacon of foodie fame, it was—and still is—the French-born tire company that splashed onto the resto scene with the launch of its first guide in 1900.
For years, Raleigh restaurateurs have been working to raise the bar within our local food scene, and, clearly, it’s already paying off. The Cap City has definitely earned its pushpin on the foodie map—for starters, see this year’s list of James Beard Foundation Awards semifinalists. But as illustrious as Beard is, Michelin is next-level.
The exclusivity factor alone tells most of the story. Michelin dropped its inaugural North American Guide in New York City in 2005 (expanding to include Westchester County in 2020), continuing its U.S. rollout with editions in Chicago, DC and San Francisco—the latter marking Michelin’s first statewide expansion to California in 2019, created in partnership with Visit California. And, in 2022, Michelin launched its premiere Florida Guide in collab with Visit Florida, spanning Tampa, Miami and Orlando—with three additional destinations added this year to include Greater Fort Lauderdale, The Palm Beaches and St. Pete-Clearwater.
Making the Cut
Michelin awards up to three stars based on five criteria:
- Quality of ingredients/products used
- Mastery of flavor and cooking techniques
- Personality of the chef in cuisine
- Harmony of flavors
- Consistency between visits
Beyond winning bragging rights and exclusive status, stars translate to tourism—and dollars. Pundits have long postured that restaurants play a significant role in a city’s economic prosperity. Researchers observing Michelin’s impact in Chicago found “an increase of one Michelin Guide restaurant leads to a .5% increase (or roughly $1,141) in the home value of the median home in a neighborhood.”
The undeniable boost in business aside, Michelin recognition can represent the pinnacle of a chef’s aspirations. “…I never dreamed Michelin would come to the South,” reminisces Crawford Hospitality’s Scott Crawford. “Having cooked in the American South most of my career, it is amazing to see Michelin recognize our region as one worthy of a guide. Southern cities can now attract more hospitality professionals with aspirations of opening or working in Michelin-star restaurants.” Beyond Raleigh, culinary hot spots across the South will finally get the recognition they deserve.
Who Judges?
Inspecting potential star-studded restaurants are highly trained and educated critics with seasoned résumés. And adding that certain je ne sais quoi factor—and ensuring they receive the real resto experience—the true identities of inspectors are kept quiet. Think Central Intelligence Agency meets Culinary Institute of America.
Which local restos—if any—make the list won’t be unveiled until the annual Michelin Guide ceremony for the American South (date TBD). Until then, you’ll find us still wishing on that star.
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