Welcome!

Linux Containers Authors: Yeshim Deniz, Liz McMillan, Zakia Bouachraoui, Elizabeth White, Pat Romanski

News Feed Item

San Francisco 2010 MICHELIN Guide Celebrates With More Choices, New Categories and Expanded Coverage

SAN FRANCISCO, Oct. 19 /PRNewswire/ -- Travelers seeking an enjoyable experience along their journey have counted on the MICHELIN Guide for its trusted recommendations for the past century. And for the past four years, San Francisco-based MICHELIN Guide inspectors have been dining and rating local restaurants and presenting the highly-anticipated selection in the annual MICHELIN Guide. This under $20 purchase enables readers to choose a wonderful restaurant with confidence, and its fourth edition, the 2010 San Francisco MICHELIN Guide, offers even more tools and knowledge for readers to enjoy.

When the MICHELIN Guide was first introduced, it set out to encourage people to drive, and along the way, enjoy the journey. More than a century later, the MICHELIN Guide continues in the same direction of enhancing mobility, while constantly evolving to stay in tune with the needs of its 1.2 million readers around the world. And meeting those needs requires offering options for various budgets and the pickiest of palates for the Bay Area and Wine Country. Enhancements to the 2010 San Francisco MICHELIN Guide include:

NEW SYMBOLS and CATEGORIES

  • Cheers! Kanpai! or Sante! - no matter how you say it, when offering a toast it's always sweeter when there's a great cocktail, sake or glass of wine in hand. Joining the popular notable wine list symbol are two new symbols that highlight restaurants with a notable cocktail program or sake list.
  • An entirely new classification of restaurants - Small Plates. This category includes a completely new selection of establishments with a unique style of menu, ambiance and service not previously included in any MICHELIN Guide. This category was added to reflect the increasing popularity and quality of establishments with this style.

ENHANCEMENTS and EXPANSIONS

  • The Bib Gourmand category, also known as "Inspectors' Favorites for Good Value," has been embraced by MICHELIN Guide readers for providing a recession-proof dining solution. Featuring restaurants serving a meal (two dishes and a glass of wine or dessert) for $40 or less, the 2010 San Francisco MICHELIN Guide adds 18 new restaurants to this edition, for a total of 62 affordable, yet incredibly delicious dining options. The complete Bib Gourmand selection is available at www.famouslyanonymous.com
  • The fourth edition of the San Francisco MICHELIN Guide also selects 89 restaurants offering a meal under $25 to reflect the current economic climate and resulting dining habits.
  • In response to reader comments, also new this year is the expansion of the East Bay territory to include Walnut Creek, Emeryville and Lafayette.
  • Introductions that celebrate the difference in each of the neighborhoods now include foodie-focused details like local specialty spots, food-related sights and food and wine events for the year.
  • And the stars... this popular category has been re-designed to include longer text and larger photos, giving the MICHELIN Guide 2010 San Francisco readers more insight to these establishments.

"The MICHELIN Guide has long been respected and the stars are what people love to talk about in the culinary world," says Jean-Luc Naret, director of the MICHELIN Guides. "But the Guide is so much more. It's filled with a year's worth of notes from the team of inspectors who set out to ensure the MICHELIN Guide provides an excellent mix of what readers truly want - a wonderful dining recommendation from trusted experts."

Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around the world, the MICHELIN Guide has become an international benchmark in gourmet dining. The selection is made by anonymous, professional inspectors who are Michelin employees and is based on the same working methods in all countries. They pay all their bills in full. To find out more about the MICHELIN Guide inspectors and the history of the MICHELIN Guide, visit www.famouslyanonymous.com.

While the MICHELIN Guide is known around the world for its famous stars, these restaurants account for just ten percent of the selection. With more than 1.2 million copies sold in approximately 100 countries, the MICHELIN Guide has always built its success on the diversity of its selection, especially on small establishments offering a high-quality dining experience at an affordable price. Hence the popularity and importance of the Bib Gourmand or "Inspectors' Favorites for Good Value" category and the Under $25 category - both increased in number of offerings in the 2010 edition. Moreover, inclusion in the MICHELIN Guide is, in itself, synonymous with quality, since only the best establishments in each comfort and price category are featured in the Guide.

Present in North America since late 2005, the MICHELIN Guide New York City 2010 went on sale Tuesday, Oct. 6 at $17.99 and the MICHELIN Guide San Francisco 2010 goes on sale Tuesday, Oct. 20 at $17.99.

Now representing 23 countries and three continents, the collection of 26 MICHELIN Guides includes more than 45,000 addresses. Its team of highly trained inspectors visits establishments anonymously, applying Michelin's international standards for quality across many categories. In North America, MICHELIN Guides for New York City and San Francisco, Bay Area & Wine Country are available. The MICHELIN Guide to Hong Kong and Macao was introduced in December 2008. A new MICHELIN Guide will be launched mid-October in Japan, covering Kyoto and Osaka. For more information, visit www.michelinguide.com.

See below for 2010 MICHELIN Guide listing of starred establishments

NOTE TO EDITORS: HI-RES PHOTOS AND DOWNLOADABLE TEXT AVAILABLE AT www.MichelinMedia.com

              2010 MICHELIN Guide San Francisco Starred Restaurants


Three Michelin stars *** mean exceptional cuisine, worth a special journey

One always eats here extremely well, sometimes superbly. Distinctive dishes are precisely executed, using superlative ingredients.

The French Laundry

Two Michelin stars ** mean excellent cuisine, worth a detour

Skillfully and carefully crafted dishes of outstanding quality

    Coi
    Cyrus
    Manresa
    The Restaurant at Meadowood


One Michelin star* means a very good restaurant in its category

A place offering cuisine prepared to a consistently high standard

    Acquerello                          Luce
    Ame                                 Madrona Manor
    Auberge du Soleil                   Masa's
    Aziza                               Michael Mina
    Bouchon                             Murray Circle
    Boulevard                           One Market
    Chez Panisse                        Plumed Horse
    Chez TJ                             Quince
    Commis                              Range
    The Dining Room at the Ritz Carlton Redd
    El Paseo (now closed)               Sante
    etoile                              Solbar
    Farmhouse Inn & Restaurant          Terra
    Fifth Floor                         Trevese (now closed)
    Fleur de Lys                        Ubuntu
    Gary Danko                          The Village Pub
    La Folie
    La Toque


2010 MICHELIN Guide San Francisco Bib Gourmand Restaurants

Previously released and available at www.FamouslyAnonymous.com

    Angele                                 Le Charm
    Aperto                                 Mamacita
    A 16                                   Marinitas
    BarBersQ                               Market
    Bar Tartine                            Maykadeh
    Bay Wolf                               Mirepoix
    Bellanico                              Monti's Rotisserie
    Betelnut Pejiu Wu                      Nopa
    Border (The)                           Perbacco
    Brown Sugar Kitchen                    Pican
    Burma Superstar                        Risibisi
    Cafe Gibraltar                         rnm
    Camino                                 Sakae
    Cena Luna                              Sakoon
    Chevalier                              Sauce
    Colibri                                Slanted Door (The)
    Cook St. Helena                        Slow Club
    Corso                                  Sociale
    Crouching Tiger                        Tavern at Lark Creek
    Cucina Paradiso                        the girl & the fig
    Delfina                                Tokyo Go Go
    Dosa                                   Tommaso's
    Farina                                 TWO
    FIVE                                   Universal Cafe
    flour + water                          Vanessa's Bistro
    Henry's Hunan                          Willi's Wine Bar
    Hong Kong Flower Lounge                Xanh
    Incanto                                Yank Sing
    Insalata's                             zazu
    Junnoon
    Kitchen (The)
    K & L Bistro
    Kokkari Estiatorio


SOURCE MICHELIN North America

More Stories By PR Newswire

Copyright © 2007 PR Newswire. All rights reserved. Republication or redistribution of PRNewswire content is expressly prohibited without the prior written consent of PRNewswire. PRNewswire shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon.

IoT & Smart Cities Stories
Dion Hinchcliffe is an internationally recognized digital expert, bestselling book author, frequent keynote speaker, analyst, futurist, and transformation expert based in Washington, DC. He is currently Chief Strategy Officer at the industry-leading digital strategy and online community solutions firm, 7Summits.
Digital Transformation is much more than a buzzword. The radical shift to digital mechanisms for almost every process is evident across all industries and verticals. This is often especially true in financial services, where the legacy environment is many times unable to keep up with the rapidly shifting demands of the consumer. The constant pressure to provide complete, omnichannel delivery of customer-facing solutions to meet both regulatory and customer demands is putting enormous pressure on...
IoT is rapidly becoming mainstream as more and more investments are made into the platforms and technology. As this movement continues to expand and gain momentum it creates a massive wall of noise that can be difficult to sift through. Unfortunately, this inevitably makes IoT less approachable for people to get started with and can hamper efforts to integrate this key technology into your own portfolio. There are so many connected products already in place today with many hundreds more on the h...
The standardization of container runtimes and images has sparked the creation of an almost overwhelming number of new open source projects that build on and otherwise work with these specifications. Of course, there's Kubernetes, which orchestrates and manages collections of containers. It was one of the first and best-known examples of projects that make containers truly useful for production use. However, more recently, the container ecosystem has truly exploded. A service mesh like Istio addr...
Digital Transformation: Preparing Cloud & IoT Security for the Age of Artificial Intelligence. As automation and artificial intelligence (AI) power solution development and delivery, many businesses need to build backend cloud capabilities. Well-poised organizations, marketing smart devices with AI and BlockChain capabilities prepare to refine compliance and regulatory capabilities in 2018. Volumes of health, financial, technical and privacy data, along with tightening compliance requirements by...
Charles Araujo is an industry analyst, internationally recognized authority on the Digital Enterprise and author of The Quantum Age of IT: Why Everything You Know About IT is About to Change. As Principal Analyst with Intellyx, he writes, speaks and advises organizations on how to navigate through this time of disruption. He is also the founder of The Institute for Digital Transformation and a sought after keynote speaker. He has been a regular contributor to both InformationWeek and CIO Insight...
Andrew Keys is Co-Founder of ConsenSys Enterprise. He comes to ConsenSys Enterprise with capital markets, technology and entrepreneurial experience. Previously, he worked for UBS investment bank in equities analysis. Later, he was responsible for the creation and distribution of life settlement products to hedge funds and investment banks. After, he co-founded a revenue cycle management company where he learned about Bitcoin and eventually Ethereal. Andrew's role at ConsenSys Enterprise is a mul...
To Really Work for Enterprises, MultiCloud Adoption Requires Far Better and Inclusive Cloud Monitoring and Cost Management … But How? Overwhelmingly, even as enterprises have adopted cloud computing and are expanding to multi-cloud computing, IT leaders remain concerned about how to monitor, manage and control costs across hybrid and multi-cloud deployments. It’s clear that traditional IT monitoring and management approaches, designed after all for on-premises data centers, are falling short in ...
In his general session at 19th Cloud Expo, Manish Dixit, VP of Product and Engineering at Dice, discussed how Dice leverages data insights and tools to help both tech professionals and recruiters better understand how skills relate to each other and which skills are in high demand using interactive visualizations and salary indicator tools to maximize earning potential. Manish Dixit is VP of Product and Engineering at Dice. As the leader of the Product, Engineering and Data Sciences team at D...
Dynatrace is an application performance management software company with products for the information technology departments and digital business owners of medium and large businesses. Building the Future of Monitoring with Artificial Intelligence. Today we can collect lots and lots of performance data. We build beautiful dashboards and even have fancy query languages to access and transform the data. Still performance data is a secret language only a couple of people understand. The more busine...