"An American Michelin Guide is incredibly exciting and a testimony to the evoluation of our dining culture" Clark Wolf -- New York Times, Feb 23, 2005
"The Michelin system is the best anybody has yet devised" -- Conde Nast Traveler, Restaurant Ratings, Sept 2005
..."in fairness, Michelin's a contenda...Michelin's New York guide will cover 500 spots...with fuller descriptions and color photos. -- New York Post, Steve Cuozzo, Oct 12, 2005
Daniel Boulud concerning title, "oldest form of classification and most honest...for food...they are going to raise the bar" -- New York Observer, June 20, 2005
Frank Bruni(NYC Times), Michelin will compliment the city's exciting food and accomodation coverage by adding knowledgable point of view. -- Town & Country, November 2005
From the Publisher
Edouard Michelin, "A New York guide is part of an old dream of mine. It goes back 20 years. At first there was France, then Europe, but now there's the world, and New York is the gateway. New York makes you discover other cuisines."
"I've had some anxiety about how the guide will be perceived here," he said. "But I do not believe that there will be a negative attitude toward the guide, first of all because Michelin, as a company, has a reputation for being reliable."
Michelin first started publishing guidebooks in France 105 years ago, first giving travlers practical information like gas stations, emergencey services, hotels and maps. Restaurants were added in 1923. There are now red guides in 20 countries.