Michelin Red Guide 2008 New York City (Michelin Red Guides) [Paperback]

Michelin (Creator)

Book Description

Publication Date: October 2007

The Michelin Guide to New York City 2008 is the latest title to be updated in a world-renowned series of hotel and restaurant guides. Each listing is recommended by Michelin's team of anonymous, independent inspectors based on a process that has stood the test of time. Michelin awards select restaurants stars for culinary excellence. The guide is organized by neighborhood and detailed descriptions of each listing provide the reader with a picture of everything from the ambience to the cuisine. This guide celebrates the culinary diversity of the five boroughs and is perfect for locals and visitors alike.

Product Details

• Paperback: 469 pages
• Publisher: Michelin Travel Publications; 3rd edition (October 2007)
• Language: English
• ISBN-10: 2067129848
• ISBN-13: 978-2067129849
• Product Dimensions: 7.5 x 4.7 x 0.9 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,270,204 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 7 people found the following review helpful:

4.0 out of 5 stars The SECOND Red Book, December 2, 2007

By 

Barbara (Long Island, NY) - See all my reviews

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This review is from: Michelin Red Guide 2008 New York City (Michelin Red Guides) (Paperback)

The Michelin Guide is a standard in the restaurant review business. It has a pedigree that is much more revered in France than in the United States. Personally, I feel Zagat tried harder and won. Ideally, you should own both red books and consult with each before planning a dining experience but inevitably, the one that you would resort to most of the time is Zagat, not Michelin.

Michelin is not laid out in a cohesive user frienndly manner. It is divided by neighborhoods which is fine if you suffer from agoraphobia and your primary goal is to seek out a restaurant in a small definitive radius.

Usually, when one dines out one is looking for a particular type of restaurant i.e. a romantic restaurant, a before theatre prix fix, a small tapas place, an over the top restaurant to max out your expense account, etc. To identify these restaurants and many many more, Zagat is the top choice. Michelin confines their reviews not only to particular neighborhoods but to a small number of particular restaurants as well! It only chooses to review what they consider Michelin worthy.

If you're interested in only THE top restaurants, Michelin is for you. You will learn which restaurants, mostly French, in Manhattan have earned the coveted Michelin stars. However, if you want to have a glimpse of each and every restaurant in NYC from the pizza place downtown to the 5 star establishment in midtown... buy the Zagat.

Go ahead... if you're like me and want to have the best of both worlds, buy both!

0 of 1 people found the following review helpful:

5.0 out of 5 stars For foodies., May 1, 2009

By 

G-Mitch "Practical Guy" (NY USA) - See all my reviews

This review is from: Michelin Red Guide 2008 New York City (Michelin Red Guides) (Paperback)

My wife and I love this guide. Unlike with Zagats, restaurants don't pay to be in this guide. All of the restaurants in it including the "penny pinching" ones have something to offer. Do I agree with their 1, 2, and 3 star choices? Maybe not but, who cares, every single restaurant we have tried has more than pleased us. I've bought many of these guides and give them away as they make great gifts.

4 of 11 people found the following review helpful:

2.0 out of 5 stars Out of its Depth, December 3, 2007

By 

S. von Hoerl "Shervyn" (NYC, NY United States) - See all my reviews
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This review is from: Michelin Red Guide 2008 New York City (Michelin Red Guides) (Paperback)

The Michelin Red Guide is the most respected Restaurant Guide in the world. There have been chefs that have committed suicide when they lost a star. They have exacting standards or service and understand haute cuisine better than any one else in the world. And this is precisely why they are almost totally irrelevant to Restaurants in New York City. They do not understand that American standards of service are different, not worse, not lower, just different. Nor can they understand cuisines that do not fit into their narrow concepts of haute cuisine. So chefs like Mario Batali and Yasuda-sama will never do as well as they should.

You are better off with the Zagat's guide.