Podcasts about Michelin Guide

Why This Episode MattersNicholas Harary explains why he chose to reinvent one of New Jersey's most acclaimed fine-dining restaurants before the business forced him to.A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain.Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving.The conversation turns to Michelin: what its stars mean today, how the Guide's expansion model complicates perceptions of independence, and why restaurateurs should always focus on the customers in the room.BanterMark and Francis return from Sonoma with stories from Paul Hobbs' 35th anniversary, smoke drifting across wine country and conversations with winemakers about what actually causes smoke taint. They make it onto Martinelli's famously steep Jackass Hill where tasting zinfandel grapes directly from vines behind a wine he has loved for decades proves considerably more appealing than actually working a harvest.The ConversationNicholas Harary and his wife, Melissa, opened Restaurant Nicholas in 2000 and spent two decades building it into one of New Jersey's defining fine-dining restaurants. But Nicholas had already begun another chapter. What started in 2018 as a small seasonal ice cream shop where their kids might work became Nicholas Creamery. On opening weekend, police were directing traffic while Nicholas realized the 300 gallons of ice cream they had made weren't going to be enough.That leads to a deep dive into ice cream: why controlling temperature matters, why Nicholas had a freezer truck custom-built, how butterfat and overrun affect quality, and what happens when you melt different commercial ice creams side by side. Nicholas also explains the elaborate process behind flavors such as bourbon barrel-aged coffee chocolate chunk.Then the conversation moves from ice cream to reinvention. Even after Restaurant Nicholas had its best year, Nicholas could see diners changing. Rather than gradually dilute what the restaurant had been, he closed it and rebuilt the concept as the much more casual Nicholas Barrel & Roost. His philosophy is simple: if your business looks exactly the same five years from now, you may have a problem.Nicholas, Mark and Francis debate whether the version of fine dining they grew up with is gone and what has replaced it. They ask what gets lost when restaurants begin designing for the camera as much as the diner. Finally, they tackle the Michelin Guide from changing definitions of a Michelin-worthy restaurant to the financial arrangements used to bring Michelin into new markets before Nicholas offers his advice to younger chefs: concentrate on the people inside your restaurant, not the people outside talking about it.Guest BioNicholas Harary is the chef and restaurateur behind Nicholas Barrel & Roost, Nicholas Creamery and Nicholas Wines. He and his wife Melissa opened Restaurant Nicholas in 2000; during its 20-year run, the restaurant received an “extraordinary” from The New York Times Harary later transformed the space into the more casual Nicholas Barrel & Roost while expanding Nicholas Creamery across New Jersey.Timestamps00:00 Sonoma, smoke taint and Jackass Hill08:08 Nicholas Harary joins the Guys09:50 How Nicholas Creamery unexpectedly took off14:40 Why the cold chain matters for great ice cream17:00 Butterfat, overrun and what you're really paying for21:05 Jersey flavors and bourbon barrel-aged coffee ice cream23:30 Why Nicholas walked away from fine dining at its peak28:25 Is fine dining dying or just changing?34:45 What does a Michelin star mean now?42:15 Michelin, Sysco and the appearance of impartialityInfoNicholas Barrel and Roosthttps://www.barrelandroost.com/Nicholas Creameryhttps://www.nicholascreamery.com/Nicholas Wineshttps://www.nicholaswines.com/We're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Today on the show Eric is joined by Raffi Nasr of Craft Pita! The guys dive into some of the latest news from the Houston food scene including Chris Williams' restaurant Late August closing, Agnes and Sherman being recognized by Bon Appetit as one of it's Best New Restaurants of 2026, Pochitos Mariscos y Más soon featuring a new menu created by chef Aquiles Chávez, and the Michelin Guide making changes to how it'll announce this year's Texas recipients... Eric's not a fan. Then in the Restaurants of the Week portion, One Roast is featured. Plus, Raffi shares a bit about what diners can expect from his upcoming collaborative pop up with Agnes and Sherman called Pepitas, coming this September. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Michelin-Recognized Houston Restaurant Quietly Closes After Only 2.5 Years Michelin-Recognized Houston Diner Makes Bon Appetit Best New Restaurants Superstar Mexican Chef Returns to Houston via New 3-Year Partnership Michelin Guide Makes Big Change to 2026 Texas Restaurant Announcement Terry Black's Co-Founder Dishes on Houston Opening and Future Hotel Plans

A major hotel brand doesn't need to make every property feel the same. I toured the Embassy Suites Downtown Asheville with Jack Benton, Area Director of Sales & Marketing, and this hotel takes plenty of inspiration from its surroundings. Appalachian textures, mountain-inspired design, open public spaces, meeting areas that connect naturally with the rest of the hotel and guest rooms with unobstructed views give the property a strong sense of #Asheville. The hotel also packs in more than you might expect. Its 188 suites include flexible connecting-room configurations, its meeting spaces handle groups of up to 300 people, and the Michelin Guide recommends its rooftop restaurant. What I really wanted to understand was how a major #HotelBrand creates this much individuality within a familiar flag. Jack explains how the hotel team worked with the brand to develop an experience that connects directly to Asheville and the surrounding mountains. Take the tour and see how this #EmbassySuites uses design, location and the Asheville experience to give guests something much more specific than a standard branded hotel. Subscribe to No Vacancy for more hotel tours, conversations and behind-the-scenes looks at the people and properties shaping hospitality. Want the weekly roundup of news, videos, and what you might've missed from #NoVacancyNews? Text HOTEL to 66866.

I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J.  The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to continue our discussion. Serendipitously, by me eavesdropping on a conversation, I learned that Patrick had authored a book: The Last Days of Haute Cuisine.  I was seriously taken by this accomplishment and immediately found the book on Amazon and voraciously read it cover to cover. A stroy of food in America that had been untold prior. Patric Kuh knows a thing or two about the high wire act that is fine dining—after all, he's balanced on that tightrope both in kitchens and at critics' tables, with a sharp pen and a sharper palate. If you've ever dreamed of opening a restaurant, wondered what true "haute cuisine" actually means, or questioned why credit cards changed the whole dining landscape, this is the episode that will entice your culinary curiosity and satisfy your appetite for secrets behind the swinging kitchen doors. You'll discover not just the drama of French chefs staking their claim in midcentury Manhattan, but how the evolution of American dining reflects bigger shifts in society: from exclusivity and velvet ropes to the democratization of great food and the rise of everyday restaurants as vibrant community hubs. Listen as Kuh exposes the risks, financial heartbreak, and ritual of keeping a kitchen spotless—and why a chef's towel over the shoulder means more than a thousand Instagram likes. The conversation dives into the nuts and bolts of writing a food book, the art of savoring (and sometimes cutting) stories, and the age-old rule for restaurant critics to never, ever accept a free meal. By the end, you'll come away with intimate knowledge of how Patric Kuh peels back layer after layer of the restaurant world—one story at a time—until a living, breathing portrait of cuisine, culture, and ambition is served up before you. Here are a few of the fascinating things you'll learn:

What the Michelin Guide coming to Milwaukee means for the city and its restaurants. A historic venue on Milwaukee's Near West Side becomes a creative space for young people. The legend of the Rhinelander Hodag.

Karlovarský Grandhotel Pupp slaví 325 let od svého založení a do dalších let vstupuje ve skvělé kondici. Obsazenost se vyšplhala na 85 procent a jen loni hotel navštívilo 70 tisíc lidí. Skončila vnitřní rekonstrukce za stovky milionů a hotel i jeho restaurace se dostaly do michelinských průvodců. Grandrestaurant Pupp v Karlových Varech je zapsán v Michelin Guide, který ho řadí mezi doporučované restaurace nabízející klasickou českou i mezinárodní kuchyni. Ocenění se podle ředitele Grandhotelu Pupp Jindřicha Krausze okamžitě projevilo na zájmu hostů „Musím říct, že ten přínos je dost vidět. Klientela, která jezdí po michelinských restauracích, je docela velká. V průvodci jsou naše restaurace i hotel a já musím zpětně uznat, že to bylo ku prospěchu. Je to náročná klientela, která si užívá,“ dodává Krausz. Rozhovor vznikl během Mezinárodního filmového festivalu Karlovy Vary.

Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred kitchens in London, Canada, New York, and Australia before opening Quarter Acre in December 2022. His career includes sous chef at The Greenhouse in London, sous chef at Café Boulud Toronto and New York under Gavin Kaysen and Aaron Bludorn, and Executive Chef at Georgie by Curtis Stone.This episode starts in 2006. Toby is 23, backpacking across America, staying in a hostel. He gets a reservation at Restaurant Daniel. Shows up 20 minutes early, gets fitted with a dinner jacket from a room full of them, sits in the middle of the dining room as a solo diner, and has a meal he cannot describe but has never forgotten. That one dinner changed the entire direction of his career, his life, and who he is as a chef.Why you cannot learn to really cook from YouTube because you cannot taste or smell what is happening in the pan, and the critical learning lives entirely in that gapThe difference between French charcuterie and Italian salumi and why calling a plate of Italian cold cuts a charcuterie board is almost always the wrong nameWhat one extraordinary hospitality experience at age 23 can do to a twenty-year career and why Daniel Boulud built his entire reputation on making every single person feel exactly the way Toby felt that nightAndré and Toby cover the Bocuse d'Or dinner at Kent Rathbun's house where this friendship started, the language barrier at The Greenhouse that forced real learning, the seventh generation charcutier at Café Boulud Toronto who could debone a pig with a spoon, Gavin Kaysen leaving New York a week after Toby arrived, Daniel Boulud pulling out his phone at Toby's farewell dinner to look up Sydney hotels, and what Quarter Acre is and why it is impossible to put in a box.GuestToby Archibald on Instagram → https://www.instagram.com/tobyarchibald/Quarter Acre on Instagram → https://www.instagram.com/quarteracredallas/Quarter Acre Website → https://www.quarteracrerestaurant.com/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

In this inspiring interview, Chef Sam Diminich shares his journey from a childhood immersed in hospitality and addiction to becoming a sober chef and restaurant owner. Discover how sobriety transformed his life, enhanced his leadership, and inspired a culture of support and growth in the culinary world.Chef Sam Diminich is the founder and executive chef of Your Farms Your Table Group(YFYT). Diminich launched YFYT as a farm-to-table meal delivery service after being laid off due to the pandemic. It has since evolved into a hospitality group offering catering, curated events, personal chef services, and community-supported meals.In 2023, he opened Restaurant Constance, an intimate, community-focused restaurant where the seasons write the menus. Located in Charlotte's Wesley Heights neighborhood and named after his daughter, Restaurant Constance was recognized as MICHELINRecommended in the 2025 MICHELIN Guide for the American South. In 2025, Diminich was also named a James Beard Foundation Semifinalist for Best Chef: Southeast. In spring 2026, Diminich will open Grey's Diner and Community Kitchen, named after his son, as the newest addition to the YFYT family.A Myrtle Beach native, Diminich grew up in his family's restaurants, was formally trained at the Culinary Institute of America, and worked under Chef Georges Perrier at Philadelphia's Le Bec-Fin before returning to the Carolinas, including roles at The Ritz-Carlton, Charlotte and as Executive Chef at Upstream. Outside of the kitchen, Diminich is a sobriety and mental health advocate and co-leads Charlotte's Ben's Friends chapter.

Everybody knows Buffalo, New York, for the chicken wing. Fewer people know the real story behind the wing—or the full story of Buffalo's food scene, which is grounded in tradition and full of innovation. In the first episode of our four-part Unpacked by Afar series on Buffalo, we start where you should always start: at the table. Host Aislyn Greene digs into a food scene that has quietly become one of the most surprising in America, shaped by waves of immigrants and refugees, a fiercely independent streak, and chefs who don't need anyone's permission to be great. Meet this week's guests Francesca Bond, food and drink reporter at the Buffalo News Jessica Forster,  partner, wine director, and sommelier at ⁠Waxlight Bar à Vin⁠ Lina Brown-Young, founder of John Young's Original Topics covered The history of food in Buffalo Why serious restaurants are betting on Buffalo's food scene The real story of the Buffalo chicken wing The best traditional foods to try, inclbeef on weck, the Tom and Jerry (a Christmastime drink), and the deep-fried pizza log. Why Buffalo turned down a spot in the Michelin Guide (for now), and what that choice reveals about how the city sees itself. Where to go to explore Buffalo's food scene Southern Junction — Chef Ryan Fernandez's nationally acclaimed "Tex-ish" barbecue, blending Texas smoke with South Indian (Keralan) spice. Waxlight Bar à Vin — Owner-operated wine bar in Black Rock with an ever-changing, French-ish menu, with a happy hour that lets you taste the ambition for around $12. John Young's Original — Lina Brown-Young's bottled mumbo sauce (original and spicy), plus pop-up wings at the Broadway Market. The Wing Ride (Buffalo Bike Tours) — A bike tour into the true, complicated history of the Buffalo wing, featuring a stop with Lina Brown-Young and her father's recipe. West Side Bazaar — A small-business incubator and international food hall built by refugee and immigrant entrepreneurs Duende at Silo City — A bar and gathering space set among Buffalo's historic grain silos on the river. Anchor Bar — The wing's long-credited "official" birthplace, for the other side of the story. ⁠ Find more in this afar.com guide to Buffalo's food scene and be sure to explore our Buffalo travel guide This is episode one of a four-part series that includes travel tips to help you explore Buffalo. Next week, we walk the neighborhoods of the self-described "City of Good Neighbors." Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wondered why the world's most prestigious restaurant awards are called Michelin Stars?It all begins with a tyre company... and one of the world's most recognisable mascots.Long before he became an advertising icon, the Michelin Man — also known as Bibendum — was helping motorists discover new places to visit. What started as a simple travel guide designed to encourage people to drive more eventually evolved into the famous Michelin Guide, transforming the world of fine dining forever.In this episode of The StickyBeak, Monika uncovers the surprising true history of the Michelin Man, explores the origins of the Michelin Guide, and reveals how a company best known for making tyres became the most influential name in global gastronomy.It's a bizarre, fascinating story filled with clever marketing, unexpected history, and one of the greatest branding successes of all time.If you've ever wondered where Michelin Stars came from, this is the episode for you.This episode was brought to you by Tüt, toilet lid stickers to zhuzh up your toot. Because every throne needs a crown.https://www.etsy.com/shop/tutdeco/

Father Sal calls in from his Los Angeles staycation ready to quiet quit the Michelin Guide, even as he heads to two-star Kato and makes the case for restaurants like Lielle, Anajak and Jacaranda. Luca and Sal recap memorable meals at Quarter Sheets, Oaxacalifornia, Asadero, Cafe Telegrama, Expendio de Maíz, Voraz and Anajak before asking whether The Bear Season 5 has somehow rediscovered what made the show great.They also break down the Top Chef Carolinas finale and explain why America's Culinary Cup, featuring Padma Lakshmi, Michael Cimarusti, Wylie Dufresne, Chris Morgan and Alta Adams chef Keith Corbin, may be the best cooking competition on television. Plus, Luca goes solo for Chef's Kiss or Big Miss, weighing in on Noma's controversial Los Angeles residency, Eddie Huang's public response to Ryan Sutton's Baohaus review, J Lee on Sqirl's new dinner service, the supposed death of food writing per Vittles, and Norway's brown-cheese waffles at the World Cup.--Join our LA Pizza Run/Walk Club on July 12! Donate to my Soccer Without Borders fund

It's Friday, which means Kate Hawkesby and Tim Wilson are back with Mike Hosking to Wrap the Week that Was. They discussed the Michelin star hype, Fish and Chip Friday, and the naming of former MP and broadcaster Michael Laws as an NZ First candidate. LISTEN ABOVE See omnystudio.com/listener for privacy information.

At the end of each week, Mike Hosking takes you through the big-ticket items and lets you know what he makes of it all. Netball: 7/10 Because the pleas I have heard this week from players, and coaches, and fans to save the thing have all had passion attached to them, and passion is no bad thing. Michelin: 9/10 It did exactly what we paid for; got buzz, got vibes, got tables booked, and reps confirmed. It's quite possibly a tourism-cum-marketing masterstroke. Chris Hipkins: 4/10 The Michelin misread was next level cloth-ear. Keep that up and the campaign is over. Serena and Mark: 4/10 As in Williams and Mitchell. The common thread? Age and injury. You've got to know when to fold 'em. The All Blacks: 8/10 New era, new season, easy spanking for the opener given it's the French away, and not even a good French away. LISTEN ABOVE FOR MIKE HOSKING'S FULL WEEK IN REVIEW See omnystudio.com/listener for privacy information.

A Michelin-trained chef has criticised the Michelin Guide after Tuesday night's inaugural awards ceremony in a post on social media. Jack Crosti, who has worked for Michelin-starred kitchens across the UK and Europe, voiced his support for Michelin coming to New Zealand, but described the ceremony as a 'joke' and questioned the selection process. He says this was a 'once-in-a-lifetime' event for chefs and operators and it wasn't delivered properly. "It felt very disconnected...some restaurants were left out, some others were included, there's no consistency, really." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tonight on The Huddle, artist and local Government politician Oscar Kightley and Tim Wilson from the Maxim Institute joined in on a discussion about the following issues of the day - and more! Chef Jack Crosti, who has worked for Michelin-starred kitchens across the UK and Europe, has criticised the Michelin Guide after Tuesday night's inaugural awards ceremony in a post on social media. Do we think his criticisms are valid? What do we think of Erica Stanford's plan to help language development in under-5s? Do we think Michael Laws is really the right choice for NZ First? What do we think their plan is here? LISTEN ABOVESee omnystudio.com/listener for privacy information.

World-class honours have been dished out to select New Zealand restaurants, with hopes they'll lead to a much-needed boost for the industry. Queenstown's Essence has been crowned our only two star Michelin restaurant - alongside 14 others awarded a single star, like Auckland's Tala and Christchurch's Inati. Ninety-five other venues received the Bib Gourmand and Michelin Selected accolades. Newstalk ZB senior political correspondent Barry Soper explained how this development will boost tourism. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Fifteen New Zealand restaurants now hold a coveted Michelin star, with one Queenstown restaurant being awarded two stars at a glitzy ceremony in Auckland last night. Undercover inspectors for the Michelin Guide have been secretly visiting restaurants in Auckland, Wellington, Christchurch and Queenstown for almost a year. 110 eateries made it into the guide, with Michelin saying it's rare to award so many stars in a country's inaugural launch. Amy Williams reports.

The country's only two star Michelin chef has been left speechless over the achievement. Essence in Queenstown was the only New Zealand venue awarded two stars at last night's Michelin ceremony. Fourteen New Zealand restaurants received a single Michelin star including Kika in Wanaka, Ortega Fish Shack in Wellington, and Ahi at Auckland's Commercial Bay. Essence Head Chef Paul Froggatt told Mike Hosking it's a huge honour, and they'll still be striving for excellence. He says they're only as good as the last plate they served. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Chefs and restaurateurs from across New Zealand are in Auckland today for the country's first Michelin Guide awards. Auckland based chef Peter Gordon spoke to John Campbell.

A small chance Michelin inspectors may not dish up any stars at all tonight. Tourism New Zealand's coughed up $6.3 million to bring the world-class restaurant ranking to this country, with a ceremony taking place in Auckland this evening. Secret judges have been roaming restaurants across Auckland, Wellington, Christchurch, and Queenstown for more than a year. Tourism NZ CEO Rene de Monchy told Mike Hosking he'd be disappointed if no stars were handed out, but judging is completely independent. He says there's no guarantee, but they seemed impressed with the country's food offering. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This coming Tuesday marks the beginning of New Zealand's inclusion in the Michelin Guide with the announcements of the stars. The Michelin star system originated as a marketing ploy by French tire manufacturers André and Édouard Michelin in 1900. To encourage road trips and boost tire sales, they created a free guide for motorists. Today, it is globally recognized as the ultimate benchmark for fine dining. This entails: Anonymous inspectors - Michelin inspectors are trained professionals who evaluate restaurants entirely anonymously to ensure they receive no preferential treatment. Focus on the food - Stars are awarded based strictly on the quality of the ingredients, mastery of flavour, cooking techniques, personality of the chef, and consistency. The restaurant's décor and service style are not factored into the star rating. Global reach - Today, the guide reviews tens of thousands of establishments across more than 40 territories, making it one of the most powerful influencers in global food and tourism trends.

Todd Duplechan and Jessica Maher are the husband-and-wife chef-owners of Lenoir, a MICHELIN Guide restaurant in Austin's Bouldin Creek neighborhood open since 2012. They also formerly owned Métier Cook's Supply next door and opened Boni's Bar, a Spanish drinks and bites concept, in Spring 2026. Todd is a native Texan who trained at The Danube under David Bouley and served as chef de cuisine at the Four Seasons Austin before opening Lenoir. Jessica cooked through the Bouley restaurant family and at Tabla with Floyd Cardoz and Gray Kunz before moving to Austin. They met through the Bouley restaurants and have built Lenoir together for 14 years.This episode is about the gap between technically skilled and genuinely great, and what it actually takes to close it.Why great cooking is built through process, patience, and accumulated experience, and why social media trends actively work against that developmentThe foundational cookbook list every serious cook should own, from Ducasse's Grand Livre de Cuisine to Jacques Pépin's La Technique to Paul Bertolli's Cooking by HandHow mentorship through observation, athletic team dynamics, and genuine hospitality have kept Lenoir evolving for 14 years without losing what makes it worth returning toAndré Natera, Todd Duplechan, and Jessica Maher cover Todd's stage at The Danube, being hired, and the 12-course meal at the pass that changed how he understood professional cooking, how they met through the Bouley restaurant family, what separates cooks who develop into great chefs from those who plateau, and the teamwork and hospitality philosophy that has driven Lenoir's 14-year evolution. The episode closes with rapid fire kitchen gear, the chef Mount Rushmore, and the story behind Métier and Boni's Bar.GuestTodd Duplechan on Instagram → https://www.instagram.com/duplechananigans/Lenoir on Instagram → https://www.instagram.com/lenoiratx/Boni's Bar on Instagram → https://www.instagram.com/bonisbaratx/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

For 24 straight hours every June, the world's greatest endurance race pushes drivers, machines, and engineers to their limits at Le Mans. For Michelin, it's more than a race, it's a proving ground for innovation, performance, and one of the most enduring brands in the world.This week, Jim welcomes Omer Waysman, Vice President of B2C Marketing for North America at Michelin. Founded in France in 1889, Michelin has grown into a global company with nearly $30 billion in annual revenue. While best known for its tires, Michelin's business extends far beyond the road, spanning brands including BFGoodrich and Uniroyal, the world-famous Michelin Guide, and innovations in fields ranging from aeronautics and healthcare to advanced materials and construction.Omer's career has taken him from France to South Carolina, where he now leads marketing, brand strategy, and go-to-market execution for Michelin in North America. Before Michelin, he held senior leadership roles at Danone and Microsoft, helping drive digital growth, e-commerce, and transformation initiatives around the world.Tune in for a conversation exploring one of marketing's most interesting challenges: how do you build trust, relevance, and long-term loyalty in a category where consumers only make a purchase every three to five years?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The 2026 MICHELIN Guide Florida results have arrived, and as expected, the reactions were immediate.In this episode, I break down the winners, the surprises, and the predictions that came true. From Emelina and Mutra earning their first stars to notable Bib Gourmand additions and some glaring omissions, we'll dive deep into what the results mean for Florida's evolving dining scene.But this episode goes far beyond the list itself.I tackle the increasingly heated debate surrounding Cuban culinary identity, the ongoing arguments about who deserves credit for shaping the future of Cuban-influenced fine dining, and why I believe the entire conversation has drifted away from what actually matters: the food.We'll also address some of the biggest misconceptions surrounding MICHELIN. This includes accusations of pay-to-play, inspector qualifications, and why criticism is healthy, but only when it's rooted in experience, curiosity, and a genuine desire to understand.Finally, we zoom out to discuss something even bigger than MICHELIN: the state of Miami food media, who gets to shape the narrative of a city, and why preserving the story of Florida's culinary growth matters now more than ever.Whether you love the guide, hate the guide, or simply enjoy following the conversation, this is one of the most important discussions I've had all year.Grab a glass of wine. Sit back. Listen in. From my "palette" to yours. Cheers!Brendathewhetpalette.comMessage BrendaSupport the show

Could we FINALLY see a Nickelodeon Resort back in Orlando? Also, I was SHOCKED to see THIS restaurant snubbed in the 2026 Michelin Guide. We'll also get into some real estate updates and your questions!

Today on the podcast Eric is joined by Mark Clayton and Terry Williams of Squable. The guys speak with Eric about the opening days of Squable, working with Bobby Heugel and Justin Yu, developing the menu, making some pivots after opening, making the food approachable, the cocktail program, learning what the neighborhood wanted, changes to the front of house over time, being the old heads on 19th street, creating the brunch menu, being #2 on the Houston Chronicle's Top 100 restaurants list, why they're not losing sleep over not being added to the Michelin Guide (yet), goals for the future, and more! Plus, Mark shares about his career leading up to Squable, Terry's time at Trulucks, and we may have to fight a few technical issues.   Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Posh Houston Seafood Spot Stirs Up 2 Over-the-Top $100 Caviar Martinis Growing Houston Taqueria Sets Opening Date for New Memorial Location Houston Chef Wins $20,000 at Prestigious Restaurant Pitch Competition Car Accident Damages Michelin-Recommended Houston Sushi Restaurant 4 Houston Spots Make Texas Monthly's 25 Best New Taquerias List

ร้านอาหารในรัฐเซาท์ออสเตรเลียเตรียมได้รับการบรรจุใน Michelin Guide คู่มือร้านอาหารชื่อดังระดับโลก ซึ่งนับเป็นครั้งแรกในประวัติศาสตร์ที่ออสเตรเลียจะได้รับการจัดอันดับในคู่มือดังกล่าว

Những “thám tử vị giác” bí ẩn của Michelin đang âm thầm xuất hiện tại Nam Úc, đánh dấu lần đầu tiên cẩm nang ẩm thực danh giá này đặt chân đến thị trường Úc. Với hàng loạt nhà hàng tại Adelaide và các vùng rượu vang nổi tiếng nằm trong tầm ngắm, giới đầu bếp địa phương đang vừa háo hức vừa hồi hộp trước cơ hội được bước vào hệ thống xếp hạng ẩm thực có ảnh hưởng nhất thế giới.

Adam Stoker sits down with Molly Castano, VP of Public Relations and Communications at the Las Vegas Convention and Visitors Authority, for a candid conversation about what it takes to keep 150,000 hotel rooms full and the world's most-watched tourism brand on top. Molly shares how her team navigated a brutal summer news cycle, the unexpected strategy that flipped traditional media training on its head, and why Vegas treats every announcement — from the Michelin Guide to the Super Bowl — as a chance to outdo itself. The conversation also explores the rise of earned media in the AI era, why trust is moving from institutions to individuals, and the one piece of advice every PR pro should hear: be "clearer, not louder." Subscribe to our ⁠⁠⁠⁠newsletter⁠⁠⁠⁠! The ⁠⁠⁠⁠Destination Marketing Podcast⁠⁠⁠⁠ is a part of the ⁠⁠⁠⁠Destination Marketing Podcast Network⁠⁠⁠⁠. It is hosted by Adam Stoker and produced by Brand Revolt. If you are interested in any of Brand Revolt's services, please email ⁠⁠⁠⁠adam@thebrandrevolt.com⁠⁠⁠⁠ or visit ⁠⁠⁠⁠www.thebrandrevolt.com⁠⁠⁠⁠. To learn more about the Destination Marketing Podcast network and to listen to our other shows, please visit ⁠⁠⁠⁠www.thedmpn.com⁠⁠⁠⁠. If you are interested in joining the network, please email ⁠⁠⁠⁠adam@thebrandrevolt.com⁠⁠⁠⁠.

Brian Dunsmoor has cooked in Los Angeles for over a decade—from Venice pop-ups to Hatchet Hall to his namesake Glassell Park restaurant—and he's always been asking the same question: What exactly is American food, and who gets credit for it? In this episode, Matt talks with him about cooking without electricity, building a kitchen around live fire, and what it's like to be Brian Dunsmoor. Brian's restaurant, Dunsmoor, has been named to the LA Times' 101 best restaurants list and recognized by the 2024 Michelin Guide, and it's one of the most referenced and favorite LA restaurants on this very show. I love this conversation. Also on the show, we have a great conversation with Jordan Michelman. Jordan wrote a terrific essay for TASTE about Costco, and we talk about how the club retailer means so much to so many people. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

We have the rizz king of season 23 on the pod, Oscar Diaz!!! Tune in to hear about Oscar's journey to Top Chef and what he's up to post-show. A two-time James Beard Award semifinalist for Best Chef Southeast, Oscar Diaz was born and raised in Chicago. Growing up surrounded by diverse flavors shaped his bold, multicultural culinary style blending his Mexican heritage, global influences, and Southern soul. After training in Michelin-starred kitchens across Las Vegas, Los Angeles, and Chicago, he landed in Raleigh, N.C., where he helped to launch Cortez Seafood + Cocktails. In 2023, Oscar opened Little Bull in Durham, which recently earned a Michelin Guide recommendation and features an American melting pot of flavors. His second restaurant AAKTUN opened in 2024, pushing Latin American flavors. Oscar's latest project and third restaurant, TaTaco is a mercado-inspired eatery in Durham. Known for his fearless creativity and high-pressure skills, Oscar was featured in Time Magazine as a chef defining the “Nuevo South.” A musical aficionado at heart, he loves to DJ, travel and wants to apply the same passion and skills to food and remix his cuisine. Instagram: @buenosdiaz

New episode: Let's take a deeper dive into the 19th arrondissement of Paris. You've hopefully already heard the previous episode, where Ben McPartland shared his thoughts on the 19th Kingdom.  In this brand new episode, we visited some of the places he recommended, plus more. And we report back to you! (Scroll down for the spelling/websites of each place mentioned).  This episode brought to you by The Earful Tower Tours. Come join us in the Marais, Montmartre, or the Latin Quarter. Our Walking Tours are exceptionally highly rated online and are the best way to experience this podcast in real life. The Earful Tower exists thanks to support from its members. For just $10 a month you can unlock almost endless extras including bonus podcast episodes, live video replays, special event invites, and our annually updated PDF guide to Paris.  Membership takes only a minute to set up on Patreon, or Substack. Thank you for keeping this channel independent.  For more from the Earful Tower, here are some handy links: Website  Weekly newsletter  Walking Tours Food and Drink L'Atalante A spacious bar on the canal known for IPAs and dishes like roasted cauliflower with peanut butter sauce. 26 Quai de la Marne, 75019 Paris www.latalante.fr Combat A lively cocktail bar near the border of the 19th and 20th arrondissements, recommended for high-quality cocktails. 63 Rue de Belleville, 75019 Paris www.combat.paris Lao Siam A long-running Southeast Asian restaurant recognized by the Michelin Guide, known for dishes like "Crying Tiger" beef. 49 Rue de Belleville, 75019 Paris www.laosiam.fr Cheval d'Or A highly praised restaurant with an understated exterior. 21 Rue de la Villette, 75019 Paris www.chevaldorparis.com Paname Brewing Company A brewery on the canal serving craft beer and food. 41 Quai de la Loire, 75019 Paris www.panamebrewingcompany.com Le Passage à Niveau A restaurant on the Petite Ceinture with its own herb garden and mushroom cultivation. 2 bis Rue de l'Ourcq, 75019 Paris https://www.instagram.com/lepassageaniveau/ Coffee Shops & Bakeries Mardi A café known for excellent coffee and Swedish-style cinnamon buns. 29 Rue de la Villette, 75019 Paris www.instagram.com/mardi_cafe_paris Buna Bet A specialty coffee shop and roastery known for single-origin coffee, pastries, and a warm neighborhood atmosphere. 102 Rue de Meaux, 75019 Paris www.bunabet.fr Parks & Culture Parc des Buttes-Chaumont A dramatic park built on an old quarry with steep hills, a lake, and a hilltop temple. 1–7 Rue Botzaris, 75019 Paris Parc de la Villette A large contemporary park with playgrounds, museums, and entertainment venues. 211 Av. Jean Jaurès, 75019 Paris www.lavillette.com Philharmonie de Paris A major concert hall located inside Parc de la Villette. 221 Av. Jean Jaurès, 75019 Paris www.philharmoniedeparis.fr L'Eau et les Rêves A botanical bookshop on a moored boat along the canal. 9 Quai de l'Oise, 75019 Paris https://www.penichelibrairie.com/ Belleville Market A busy outdoor food market near Rue de Belleville. Boulevard de Belleville, 75019 Paris Nordic Bookshop (La Librairie Nordique) A specialized bookstore focused on Nordic and northern literature. 5 Rue de la Villette, 75019 Paris www.lalibrairienordique.fr

South Australia is to feature in the globally recognised Michelin Guide - the first time any Australian destination will be covered in the guide's history.

Featuring Colorado Restaurant Association President & CEO Sonya Riggs In this episode, Ryan sits down with Sonya Riggs from the Colorado Restaurant Association for a real-time update on the state of Colorado's restaurant industry and the growing pressure restaurants are facing from rising costs, shrinking margins, and credit card swipe fees. The conversation centers around Colorado Senate Bill 134, a proposed piece of legislation aimed at eliminating credit card processing fees on sales taxes collected by restaurants and retailers. Sonya breaks down how restaurants are currently paying swipe fees not only on food and beverage sales, but also on the taxes they collect and remit to the government. Ryan and Sonya unpack: Why restaurants say the current system is unfair How Visa and Mastercard dominate the payment landscape Why restaurants are operating on razor-thin margins The hidden costs consumers are already paying How rising labor, food, rent, insurance, and utility costs continue to squeeze operators Why surprise service fees frustrate diners How Colorado restaurants continue to show resilience despite economic pressure The impact GLP-1 medications may already be having on restaurant traffic and spending Why local restaurants matter culturally and economically to Colorado communities The episode also highlights exciting developments in Colorado's food scene, including Michelin expanding coverage statewide and upcoming events like Drink Red Wear Red and Denver Food & Wine Festival. And of course, the episode wraps with restaurant recommendations ranging from Shanahan's Steakhouse and Casa Bonita to Anthony's Pizza and Post Chicken & Beer chicken tenders. Key Topics Colorado Senate Bill 134 Restaurant economics in 2026 Credit card processing fees Colorado small business policy Restaurant industry recovery after COVID Consumer dining behavior Michelin Guide expansion in Colorado Denver restaurant culture Hospitality industry challenges https://corestaurant.org/ https://leg.colorado.gov/find-my-legislator https://realgooddenver.com/

Send us Fan MailGet ready to light up your summer! On this episode of Vegas Revealed, we're breaking down a massive two-month fireworks celebration hitting the Strip, a star-studded Caribbean steakhouse opening, and why the culinary world is turning its eyes (and stars) toward Las Vegas this August. Plus, No Doubt hits the Sphere and we review the Star Wars Burlesque parody that's taking over the Rio.Inside This Episode:– America250 Fireworks Extravaganza: Las Vegas is celebrating in a big way with eight-minute firework shows every Saturday at 9 p.m. for June and July. We've got the full rooftop launch schedule and the best spots to catch the show.– Caribbean Flavors at SAHARA: Chef Kwame Onwuachi officially opens Maroon, a Caribbean steakhouse. We talk about the grand opening party featuring Busta Rhymes, Macy Gray, and AJ McLean.– Michelin is Coming! It's official—the 2026 Michelin Southwest Ceremony is happening at Fontainebleau Las Vegas this August. We hear from city leaders on why this is a massive win for the Vegas food scene.– KJ's at The English Hotel: Checking out the new spot in the Arts District. Is the $25 "Power Lunch" the best deal in downtown?– Dive-In Movies Return: Monday nights are back at The Cosmopolitan's Boulevard Pool. We've got the details on pricing for locals and the summer lineup.– The Empire Strips Back: Our review of the Star Wars burlesque parody at the Rio. Find out why this show just expanded to seven nights a week.– No Doubt & The Sphere: Gwen Stefani and the band take over Sphere, plus the immersive pop-up experience.– Tour News: Olivia Rodrigo announces "The Unraveled Tour" with two nights at T-Mobile Arena this December.Key Takeaways & Links:Fireworks Schedule: Shows rotate between Caesars Palace, MGM Grand, the Plaza, and Resorts World. The big one on July 4th features a nine-rooftop synchronized launch.The Michelin Criteria: Learn what the anonymous inspectors look for when awarding those coveted stars.Budget-Friendly Fun: Take advantage of $10 "Dive-In Movie" tickets for locals at The Cosmopolitan starting June 8th.Dining Highlights: Maroon at SAHARA for upscale Caribbean; KJ's at The English Hotel for a modern Arts District vibe.Connect with Vegas Revealed:Follow us on Instagram: @VegasRevealedSubscribe & Review: If you loved this episode, please leave us a review on Apple Podcasts or Spotify!Watch the Show: Check your local listings for airings on KITV and KIKU-TV.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. It's FREE! VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

國際知名飲食評鑑《米芝蓮指南》(MICHELIN Guide) 宣布，將於今年 10 月首次正式進軍澳洲市場。

The MICHELIN Guide Florida 2026 announcement is set for May 28, and this year, everything feels different.With the guide going fully statewide and the ceremony officially gone, the rules, the rhythm, and the expectations are all shifting. But what does that actually mean for Miami and for Florida as a whole?In this episode, dropping just ahead of the reveal, I break down the context you need before the results go live. It's not about spoiling predictions, it's really about understanding the framework behind them. If last year taught us anything, it's that most people react to the guide without fully understanding how it behaves and what it values. You'll hear:Which current starred restaurants I believe are secure and which ones are quietly vulnerableWhere I see potential star losses (yes, we're going there)The strongest contenders for new stars, including the ones that feel inevitable vs. the true wild cardsThe only restaurant I believe is pressing toward two-star territory and whether Michelin will actually make that moveWhich long-overlooked spots deserve to finally break throughMy take on Bib Gourmand shifts, new additions, and where Michelin may expand its footprint across the stateThe wildcard regions (including areas outside Miami) that could reshape the conversation entirelyIt's all about perspective from years of dining across Michelin-starred restaurants in the U.S. and abroad. I break down the patterns, the blind spots, and the signals some keep missing.  Listen in, and decide for yourself where Florida really stands before the guide makes it official.Michelin Guide Florida announcement: May 28.Message BrendaSupport the show

Michelin Guide in ClevelandNext time you go to your favorite Cleveland restaurant, scan the crowd for a single diner, chewing their food in deep concentration. They could be one of the anonymous Michelin Guide inspectors, who have already begun scouring Cleveland and other Midwest cities, including Detroit, Pittsburgh, Milwaukee, Indianapolis and Minneapolis, for impressive culinary talent to be featured in next year's new American Great Lakes Edition. What will Cleveland joining the Michelin Guide mean for restaurants, all vying for that coveted and elusive star rating? A 2025 Ernst and Young study found 82% of chefs said they saw an increase in profits after receiving a star, with 60% saying they were able to recruit new talents. On Thursday's "Sound of Ideas," we'll hear from chefs and others connected to the food scene about what sets Cleveland apart on the international stage. Could this make The Land a destination dining location? And how will this impact native customers experience? Guests:- Jeremy Umansky, Chef & Co-owner, Larder Delicatessen & Bakery- Liu Fang, Chef & Owner, Abundance Culinary- Christina Rufo, Reporter, Cleveland Magazine- Emily Lauer, Vice President, Public Relations, Destination Cleveland The Menu: Filipino FoodNortheast Ohio is home to a vibrant Filipino population, supported by organizations like the Philippine American Society of Ohio and the Filipino American Historical Society, which help connect people through food, history and shared experience. Clevelanders will soon have multiple chances to explore a variety of Filipino cuisines all in one place. On April 25, Brewnuts Donuts and Beer are hosting a mini market showcasing local entrepreneurs. The weekend of May 16, the annual Cleveland Asian Festival returns, where Filipino food will be part of a broader showcase of Asian Pacific American Heritage Month through performances, music and, of course, plenty to eat. We're talking Filipino food on this installment of "The Menu," our biweekly series about Northeast Ohio's food scene, in partnership with Cleveland Magazine. Guests:- Flora Grk, Owner, Tita Flora's- Mariel Bernarte, Owner, Maki Halo- Rhea Doria, Founder and CEO, hi raya!

The Michelin Guide is coming to Pittsburgh! The timing is kind of hilarious, since we just did an episode about why our city doesn't have — or need – Michelin star restaurants. Host Megan Harris and City Cast contributors Colin Williams and Hal B. Klein chat about this development, laugh about our clairvoyant conversation, and share which restaurants they think might (or might not) get a star. Plus, executive producer Mallory Falk joins to discuss a Washington Post editorial chiding Pittsburgh Public Schools for going remote during the NFL Draft. The team also gets into concerns about how our unhoused community might get treated during the draft, PA's first underground state park, and more bad news for Pittsburgh's brewery scene. Then, in a members-only fourth segment, we unpack a juicy profile of the Block brothers and share the latest gossip about the future of the Post-Gazette. Come celebrate Pittsburgh with us on 412 Day! We'll be at Southern Tier Brewing on the North Shore on Sunday, April 12 from 11am-2pm. Find all the details about the free event and RSVP here. We'll be cheering on everything we love about our city. Notes and references from today's show: VisitPITTSBURGH Unveils “PicksBURGH” Downtown Celebrations Ahead of 2026 NFL Draft Presented by Bud Light [VisitPITTSBURGH] Schools are closing for the NFL draft. What does this teach students? [The Washington Post] Pittsburgh Public Schools to lease parking lots for NFL Draft as students move remote [WTAE] Advocates ask for Pittsburgh's homeless to be treated humanely during 2026 NFL Draft [TribLive] PODCAST: Why Pittsburgh Doesn't Have (or Need) Michelin Star Restaurants [City Cast Pittsburgh] The Michelin Guide is Coming to Pittsburgh. How Does it Work? [City Cast Pittsburgh] PODCAST: ICE at PIT, Weird Heinz Products & Kennywood's (Almost) Open [City Cast Pittsburgh] “Go help save some lives”: Give blood with the Red Cross [American Red Cross] Penn Brewery closes Pittsburgh International location amid financial struggles [Post-Gazette] Inner Groove Brewing says its closing one of its taprooms in Pittsburgh [WTAE] With 2 more Pittsburgh-area locations set to close, Primanti Bros. looks to recalibrate [Post-Gazette] ‘I Will Destroy You': The Battle Inside a Midwestern Media Dynasty [WSJ] The Nation's Longest Ongoing Strike Is Over—but the Battle Isn't [Columbia Journalism Review] Learn more about the sponsors of this April 10th episode: Pittsburgh Cultural Trust City Theatre Clearview FCU Sustainable Pittsburgh Window Nation Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.

Cleveland City Council is reviving legislation aimed at placing restrictions on short-term rental properties in the city. Council members say complaints over noise, partying and violence continue to escalate. Conservative Ohio lawmakers, supported by faith-based and mental health advocates, are seeking to overhaul Ohio's sports gambling laws. Sports betting outside of casinos, proposition bets on individual player performance, and any gambling on college games would be banned if two bills they introduced are passed. Northeast Ohio's air is cleaner, as several counties now meet the federal Environmental Protection Agency's standards outlined in the Clean Air Act. Cleveland restaurants will soon be eligible for inclusion in a newly launched Great Lakes edition of the Michelin Guide, giving local dining spots a chance to earn a Michelin star. College-bound students in Ohio may soon have another option for entrance exams beyond the ACT and SAT. It's called the Classic Learning Test, or CLT. These are some of the stories this week on the Friday Reporters Roundtable. Guests:- Abbey Marshall, Local Government Reporter, Ideastream Public Media- Conor Morris, Education Reporter, Ideastream Public Media- Karen Kasler, Chief, The Statehouse News Bureau

See omnystudio.com/listener for privacy information.

Ken and Lima evaluate the importance of Myles Garrett attending voluntary workouts and debate his leadership role within the Browns organization. They also celebrate Cleveland's inclusion in the Michelin Guide and provide updates on the Masters and the Guardians' recent offensive surge. 01:50 - Myles Garrett OTA Debate 07:03 - Garrett's Leadership Expectations 13:02 - Browns Culture and Draft 18:53 - NFL Offseason Dynamics 25:25 - Cleveland Michelin Guide News 34:36 - About Last Night: Masters 39:12 - Guardians Offensive Update

Ken Carman and Anthony Lima react to the monumental news that Cleveland will finally be included in the Michelin Guide for the first time. They also evaluate the Browns' offseason approach, debating Myles Garrett's voluntary workout attendance and potential first-round draft targets to improve the offense.

Restaurateur David Fhima joins Jordana.

On Wednesday's Drivetime with DeRusha... 3pm: Is Jason using his sick days wrong? How do you use yours?. Then Tracy Perlman joins for her weekly visit - why she's not so sure she likes MLB's robo umps and her favorite zoo animal! 4pm: Jason talks with Melvin Tennant from Meet Minneapolis about the Michelin Guide coming to Minneapolis. Then in light of more younger men trying to get ahead of hair loss, dermatologist Dr. Mohiba Tareen has some words of caution. 5pm: On the DeRush-Hour Jason goes "In Depth" with Patrick DeHaan - when will the ceasefire translate into lower gas prices? Then we find out what's grinding the audience's gears this week on ENOUGH!!!

Michelin Guide representatives announced today in Milwaukee that they're expanding to include Minneapolis and five other Great Lakes cities. Why is this such a boost for Minneapolis? Jason talks with Melvin Tennant from Meet Minneapolis.

We've got so many fantastic restaurants in the city, and our local chefs are regularly recognized by the James Beard Foundation. But the Michelin Guide hasn't made it to Pittsburgh, and City Cast Pittsburgh contributor and Post-Gazette dining critic Hal B. Klein thinks it should stay that way. Hal's telling host Megan Harris why Pittsburgh's dining scene doesn't fit neatly within the Michelin Guide's parameters and the accolades like StarChefs Rising Stars Awards we can point to instead. Learn more about the sponsors of this April 2nd episode: Pittsburgh Cultural Trust Quantum Theatre Allegheny County Poll Workers Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here. 

The city of Anaheim is looking to create an immigration legal defense fund for residents affected by ongoing ICE raids. For Dodger's opening day, we look at their odds for a third World Series win. Six L.A. restaurants have been added to the Michelin guide. Plus, more from Evening Edition. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Host Max welcomes Charlotte hospitality duo Jeff Tonidandel + Jamie Brown, recapping their busy slate: operating five restaurants including Supperland, Haberdish, Ever Andalo, and Leluia Hall; opening "Olivelli Deli" (a tiny 82-square-foot former donut shop) with sandwiches and soft serve; developing Wyatt's Super Fine inside the 1903 Leeper-Wyatt building they physically moved 750 feet; earning three Michelin Guide spots; filming season two of their PBS show Fork & Hammer; running their weekly podcast Jeff and Jamie Feed; launching a commissary to centralize production and add a shoppable market; and Jamie's new book Eleven Tables about successes and failures. They discuss key team members, concept/design philosophy, menu and operational challenges, a major abandoned pre-COVID project, Jamie's diet changes tied to mental health via the gut-brain connection, and advice for Max's new director-of-operations role. Fork & Hammer season two is slated for January 2027. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we could get so deep from plain white rice? And that's exactly the point.Learn more about Elkano: https://www.restauranteelkano.com/Learn more about Sugita: https://www.theworlds50best.com/discovery/Establishments/Japan/Tokyo/Sugita.htmlRead 'Pachinko' by Min Jin Lee: https://bookshop.org/p/books/pachinko-national-book-award-finalist-min-jin-lee/d6ef3fcf56d5a91eLearn more about Zojirushi rice cookers: https://store.zojirushi.com/collections/rice-cookers?srsltid=AfmBOorxDmevQ4M8n5qP8GXobWRAC3ACAM1yAStY-uwY_T9Yovec3cPGLearn more about Cuckoo rice cookers: https://cuckooamerica.com/collections/rice-cookers?srsltid=AfmBOoqGfIxRhKwQYiq9Z5rf2Q1iRdcpLCPwL0a22pYKn4kjEAau92_ILearn more about Providence: https://providencela.com/Listen to Dave's Moth talk where he talks about Michelin stars: https://themoth.org/radio-hour/eaten-adventures-in-foodLearn more about Alinea: https://www.alinearestaurant.com/Learn more about Masa: https://www.masanyc.com/Learn more about the Inn at Little Washington: https://www.theinnatlittlewashington.com/Read 'The Perfectionist: Life and Death in Haute Cuisine': https://amzn.to/4jullPH Host: Dave Chang Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices