Episode 10
10. Michelin Stars (Replay)
Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.
The Economics of Everyday Things
December 25, 202316m 58s
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Show Notes
Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.
- SOURCES:
- Nick Kokonas, founder and co-owner of The Alinea Group.
- Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant.
- RESOURCES:
- "Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022).
- "What’s Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021).
- "Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020).
- "Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018).
- "Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017).
- "Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017).
- "Lunch with M.," by John Colapinto (The New Yorker, 2009).
- "Alinea," review by the Michelin Guide.
- EXTRAS:
- "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).
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