The Michelin Guide is set to debut in Texas, promising a major transformation in the state’s culinary scene. Renowned globally for its star system that can elevate restaurants to the stratosphere of fine dining, the Michelin Guide is venturing into the Lone Star State to size up its dining establishments, according to an announcement covered in depth by
Austin Eater
. Michelin’s expansion into Texas, which encompasses the cities of Houston, Dallas, Fort Worth, San Antonio, and Austin, was made possible, in part, due to a combined effort by these cities and the state’s travel office, which pitched in a reported $2.7 million over three years, as reported by
KHOU
.
The gastronomic community in Texas is buzzed with anticipation, eager to see if their establishments will be adorned with the coveted stars, which historically, have been reserved for the upper echelon of fine dining. Michelin’s recent trend toward recognizing a diverse array of eateries, from casual taco joints to street carts, signals an inclusive approach that may bode well for the Texas scene. With an official announcement expected on November 11, the restaurant industry is bracing for the economic impact and prestige that Michelin stardom could bring. Rollicking Texas joints known for their distinct foodways grounded in Indigenous, Mexican, cowboy, Czech, German, and Americana cuisines, may soon be rubbing shoulders with high-gastronomy establishments in the annals of Michelin acclaim.
Chef Hugo Ortega, a James Beard “Best Chef” winner and the culinary force behind five of Houston’s top-notch restaurants, shared his optimism with
KHOU
, asserting that Michelin’s attention could shine a much-deserved spotlight on Houston’s diverse food scene. Meanwhile, Sara Mardanbigi, co-owner of Austin’s Nixta Taqueria, heralded the guide’s entrance as an invitation to a broader audience. “It’s going to bring in a lot of different types of folks into our backyard,” Mardanbigi told
Austin Eater
.
However, the Michelin Guide’s anticipated benefits come with a trace of concern among some local restaurateurs. Joseph Gomez, chef and owner of Mexican food truck Con Todo, expressed doubts to
Austin Eater
about potential negative consequences, such as increased competition that could erode the city’s communal spirit. Speaking about the pressures on restaurants to earn and retain stars, he also questioned Michelin’s ability to evaluate establishments holistically, adding, “It’s going to create more abuse in kitchens [and] higher-ups taking advantage of their employees.” The underlying hope is for a shift towards better business practices and talent retention within the state’s burgeoning culinary scene.
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