Michelin is Coming to Texas
The historic and reputable Michelin Guide is finally coming to the Lone Star State, and I couldn’t be more excited for Texas! Having lived in Houston for 8.5 years, I fell deeply in love with Texas cuisine and couldn’t believe Michelin hadn’t yet arrived. And now that it's here, I’m stoked and can’t wait to see which one of my faves makes the list! Texas boasts a diverse array of cuisines that truly deserve recognition. From BBQ and Asian food to steakhouses (I mean, hello, we’re in TEXAS), Modern American, and more, there is so much to celebrate in this great state. I have a few guesses on who will make it onto the list. Read on to see my top picks!
Le Jardineir | Houston
The beginnings of the Michelin Guide
Did you know the Michelin food guides started out in a tire shop? Yes, the same company known for its marshmallow-like mascot and reliable tires. The Michelin brothers, aiming to boost tire sales in the late 1800s, created the guide to encourage road travel. Originally free, the guide featured maps, tire-changing instructions, gas station locations, and local food and lodging recommendations.
After 20 years, when André Michelin noticed the guides being misused in a tire shop, he decided to start selling them for 7 francs (around $7.67 EUR today). The guide then evolved to include luxury hotels and restaurant listings, and the notorious “Mystery Diner” or “Restaurant inspector” was born. By 1926, it began awarding stars for fine dining. The current three-star rating system was introduced in 1936. Today, the Michelin Guide rates over 30,000 establishments across 30 territories and three continents, with more than 30 million copies sold worldwide.
So now that you know where we’ve been, lets talk about where they’re going.. Literally!
Michelin Metrics
So how does one get a Michelin Star? Well, there’s a few requirements that Michelin judges you on. Those are the following:
1. Quality of products
2. Mastery of flavour and cooking techniques
3. The personality of the chef represented in the dining experience
4. Harmony of flavours
5. Consistency between inspectors’ visits
There is also a Bib Gourmand category that is especially made for restaurant with the best value for your money. Something for the every day palate. I suspect there will be quite a few Bib Gourmand options that make the list Texas, as there are so many good places that are casual, yet so so good!
With that, I’ve listed my picks (in no particular order). Though I wish they all were to get recognized in some way, this is my dream for Houston. Starting with Bib Gourmaund:
Bib Gourmaund
Images [Left to Right] Squabble, Squabble, Potente, Toasted Coconut, Toasted Coconut, MF Sushi, Nobies, Nobies, Nobies, MF Sushi
The Bib Gourmand Michelin distinction is given to restaurants that offer high-quality food at reasonable prices. The award recognizes restaurants that provide excellent value for money while maintaining Michelin's standards for hospitality and culinary craftsmanship. My BG short list (in no particular order) are as follows:
Squabble
Theodore Rex
Oporto Fooding House & Wine
Roka Akor
Kata Robata
Lucilles
ChòpnBlọk
Potente
Navy Blue
MF Sushi
Marmo
Killens BBQ
Eunice
Toasted Coconut
Riel
1 star picks
Images [Top] Nancy’s Hustle, [Bottom] Le Jardiner
A Michelin star rating of one indicates that a restaurant is "very good in its category". It means that the restaurant uses high-quality ingredients, consistently prepares dishes to a high standard, and offers a quality menu. These would be my personal picks if I were a mystery judge!
Nancy’s Hustle
To know me is to know this is my favorite restaurant in Houston. Beyond my personal feelings, I believe Nancy's Hustle meets every criterion for a Michelin star. More than anything, Nancy's is innovative and consistent. The quality is evident in their seasonal menu and fresh ingredients. Their mastery shines in their ability to continually innovate with new flavors, dishes, and a well-curated wine and cocktail list.
The personality of the team and Chef Jason Vaughan is evident in every dish, which is elevated, intentional, and subtly refined and approachable; seamlessly underscoring the overall harmony and experience of Nancy's Hustle. Consistency is key here. Since 2017, I've experienced the same meticulous attention to detail every time I visit. Although it’s not a typical “upscale Michelin staple”, their ability to meet all Michelin metrics makes them more than qualified for a star, and more than qualified to plan a trip just to visit. Nancy’s Hustle has recently been nominated for Outstanding Restaurant by the James Beard Foundation, and they deserve that and so much more.
Bludorn
Chef Aaron Bludorn has made a significant impact on the Houston food scene and continues to do so with his new concept, Navy Blue. With experience under Michelin-starred Chef Douglas Keen and renowned Chef Daniel Boulud, Chef Aaron is well-versed in what it takes to earn a Michelin star. His attention to detail, varied menu, and commitment to freshness at Bludorn make him a strong contender for his first star.
Chef Aaron is a maestro, carefully curating his concepts to perfection and allowing flavors and ingredients to shine as they innovate. Though Bludorn initially took time to find its consistency (many still mourn the Lobster Pot Pie), it has now found its stride, and earning a Michelin star would solidify that.
Musaafer
This may be a fun pick for Michelin this year! Chef Mayank Istwal has garnered significant recognition since Musaafer debuted, and the acclaim is well-deserved. After traveling around India, he's become one of the top chefs bringing Indian cuisine to Texas. Musaafer seamlessly marries the rich depth of flavors and history of Indian cuisine with a fine dining experience, turning his creations into intricate pieces of art full of depth and richness.
From the overall experience to the quality of the ingredients, I believe Musaafer will be a top Michelin contender. It’s not only changing the landscape of fine dining in Houston but also serving the people. It’s fresh, innovative, reflective of the chef’s story and history, and consistently excellent. I consider Musaafer a top contender for a Michelin star.
Le Jardiner
Last but not least, Le Jardinier. This restaurant is a sure contender for a Michelin star, managed by the acclaimed Bastion Collection. With sister restaurants already earning Michelin stars in Miami and NYC, Le Jardinier is well-positioned for similar recognition. The menu is as visually stunning as the interior, offering a French contemporary flair that aligns perfectly with Michelin standards.
Le Jardinier's menu, curated with precision yet delightfully unpredictable, features fresh ingredients with a mix of vibrant vegetable dishes and strong protein options. Freshness, quality, technique, and consistency are hallmarks here. Situated in the Kinder Morgan Building of the Museum of Fine Arts, this location fosters creativity and innovation. The dishes are not only delicious but also visually captivating, showcasing the chefs' exceptional skills and their ability to think outside the box. This blend of artistry and culinary excellence makes Le Jardinier a prime candidate for a Michelin star.
Honorable mentions
I am not sure if Michelin awards dinner clubs or special events, but if so, I can see Chef’s House and Neo being perfect additions to the Michelin Guide. Technique, quality ingredients, harmony of flavors, and personality of the Chef shining through, they’ve got it.
Images from Chef’s House Experience
why does this matter?
Well, to some chefs, it doesn’t matter. But the point of any award is to give praise where it’s due. If the James Beard Awards are the Golden Globes, then the Michelin Star is the Oscars—the highest achievement in the restaurant and hospitality business. Just as a great director shouldn’t make movies to win an Oscar, a chef shouldn’t create a menu just to get a Michelin star (looking at you, Carmy!). But striving for greatness is in our nature. Creating with love, making food that feels good, tastes great, and serves people is what truly matters. And often, those who do this end up with stars or other recognition.
Yes, you might find the overworked, stressed, borderline pretentious restaurant on the list. But hard work should be rewarded, especially when it meets Michelin standards. I see food as art. Curating a menu, understanding flavor, depth, nuance, and balance, while making each dish shine and maintaining the overall theme, takes incredible skill. This should be rewarded, regardless of the intention behind it. But does the pressure of attaining and keeping a star matter? It depends.
For me, a Michelin star (or lack thereof) won't deter me from going to or avoiding a restaurant. Some of the best places I’ve eaten might never catch a Michelin inspector’s eye, and that’s okay. And yes, there have been critiques about the guide—biases, service, ambiance, or interior design affecting ratings. If food is the main factor, why do many Michelin star restaurants look similar? French. Contemporary. High-End. What cuisines aren’t being reviewed, and why?
You can’t deny there’s a theme in Michelin selections that raises questions about sincerity. This mirrors critiques of the Oscars and even the Grammys. Remember #TheOscarsSoWhite? And even at the 2024 Grammy’s, when speaking about the most impactful and most regarded and awarded artist being overlook for their highest prestige, Jay-Z said, “We love y'all. We want y'all to get it right.” The same can be said for Michelin— as we love y’all, but we want you to get it right and fairness and transparency should be at the forefront.
I believe good art should be rewarded. While I get excited about the Oscars, I often feel disappointed by the best actress nominees and wins. Some are well-deserved, but much talent is overlooked. So, as I anticipate Michelin Star picks for Texas, I approach it with the same understanding that some good picks that I feel are deserving might be overlooked, but that will never deter me from enjoying my dining experience. Overall, I’m excited for Texas to get the recognition it deserves. Great artists—or in this case, Chef’s, are often ahead of their time, but when recognized; whether it’s through accolades, or the people; their impact is profound. And there’s no doubt that the Texas cuisine has made a profound impact around the world, and will continue to do so for years to come.
In summary
Nevertheless, Michelin is going to have a time in Houston. I believe Texas has the potential to redefine what is considered worthy of a Michelin star. They say a restaurant doesn’t have to be formal to earn a star, and there are many incredible places in Texas that lack the typical glitz and high status of a Michelin establishment yet offer flavors, techniques, and consistency that are in a league of their own. Can Michelin step outside the box, approach these places differently, and truly adhere to their standards of what constitutes a Michelin star, regardless of a restaurant's appearance or plating style? I’m not sure, but I’m curious to see how it unfolds.
I wish all the delicious restaurants in Texas the best of luck as Michelin reviews them. Embrace who you are, cook with your heart, and you’ll fill more than just stomachs. Thank you for your creative contributions to the world.
What are your thoughts on Michelin coming to Texas? Do you have any favorite spots that you think deserve a star? Share your picks and join the conversation in the comments below!
Cited sources: https://guide.michelin.com/us/en
Images: Taken and provided by N’Deyah Belle
