As any food lover knows, the Michelin rating system runs from one to three stars, which represent, respectively, "a very good restaurant in its category," "excellent cooking, worth a detour," and, finally, "exceptional cuisine, worth a special journey".
Based on assessments by a group of anonymous expert "inspectors," the tire maker turned fine-dining arbiter assigns between one and three stars (one for "a very good restaurant in its category"; two for "excellent cuisine, worth a detour"; three for "exceptional cuisine, worth a special journey") to any restaurant deemed worthy in a given year.
In 1933, the Michelin brothers introduced the first countrywide restaurant listings and unveiled the star system for ranking food, with one star denoting "a very good restaurant in its class"; two stars "excellent cooking, worth a detour"; and three stars "exceptional cuisine, worth a special journey".
The restaurant guide, originally designed for motorists finding places to stop off en route, says two stars shows "excellent cooking, worth a detour", while three means it is "worth a special journey".
Eateries awarded one star by the company's professional, anonymous inspectors are "a very good restaurant in its category"; those with two stars offer "excellent cooking, worth a detour"; and those with three stars "exceptional cuisine, worth a special journey".
The guide grants one star for "a very good restaurant in its category", two for "excellent cooking, worth a detour", and the top three stars for "exceptional cuisine, worth a special journey".
These "heritage" ciders are excellent and worth seeking out.
It's an excellent story, worth reading in full.
It's very easy, and an excellent alternative, worth relying on if your store doesn't yet carry Palacios.
Two stars go to restaurants judged to be excellent and "worth a detour" when traveling, while good places "along your route," get one star.
