So, when it comes to determining what makes a restaurant Michelin-worthy and what doesn't, what do the hoops look like? There's plenty of jumping that must happen before these stars are given out, and it requires more than you th

But don't book a reservation just yet--dinner for two easily costs over $1,000 when you factor in a 20% tip, but then again, the tasting menu is 12 or more courses, and with the appropriate wine, your tastebuds will be sent to foodie hea

First-class seating comes with a plethora of perks, such as better food , access to a nearly full bar, exclusive bathrooms, ample personal space, and a selection of high-end tech options. Sometimes, passengers are even rewarded for their choice to upgrade with amenities such as PJs, slippers, and spa-like produc

Chef Niki Nakayama’s Los Angeles restaurant, n/naka has become not only one of the highest-rated restaurants in Los Angeles, but the rest of the world at all. Her fascination with the Japanese tradition of Kaiseki or https://luxurytravelfocus.Com Kaiseki-Ryori (a traditional multi-course meal) has bled beautifully into her restaurant and the philosophy driving it. Kaiseki is typically very rigid, very defi

Note: These 'rules' come from the testimonies of first-class passengers and the reception of flight staff in regard to certain behaviors or actions.

It's completely understandable that there's a level of excitement that accompanies boarding a plane when the destination is first-class. However, there is a difference between boarding a plane in a way that makes it known to everyone else that the excitement is tangible, versus boarding the plane in a normal way like everyone e

Once boarding the plane, it's still important to remember that not everyone is at a passenger's beck and call. It's a common misconception that travelers flying first-class have everything done for them, including lifting their luggage into an overhead compartment. If there's a legitimate reason for this struggle - such as a medical condition - then it's no problem. In any other circumstance, it comes off as needy and expect

She is sharing a story, an experience, a feeling or memory. Diners may be fooled into think that the first female Michelin two-star recipient in the United States pridefully named the restaurant after herself. However, they’d be surprised to find that the restaurant carries the name of her adoptive fat

Nestled in the hip Mission District, AL's Place is a well-known neighborhood restaurant famed for its seasonal, veggie-driven menu that showcases Northern California's local produce. AL's Place sources most of its produce from Blue Dane Garden, located just two hours from the restaurant, so customers are guaranteed the freshest ingredie

If a flight attendant offers to take a coat or a drink order, it's entirely fine to commit to one or both of these things. However, there's a way to do it that doesn't require a haughty attitude, as w

Don't: Worry too much about a dress code (although passengers do have the option to dress in something nicer than sweats and a t-shirt); however, avoid taking shoes off and being generally too comforta

If a chef isn't doing this, then there are still a number of ways to prepare a restaurant for a Michelin star. The first is by being as meticulous as possible, and this doesn't just mean having a spotless kitchen. This also means that every meal service gets executed to a near-perfect level, with nary a mistake or oversight. When it comes to Michelin stars, the service of a restaurant is just as important as the food that's being served. While most of the emphasis is on the food, it also depends on the chef and their staff - a chef must have the utmost discipline in order to receive the praise and attention required of a Michelin star. This goes hand-in-hand with the investment made on the part of the chef and/or owner; whatever profits the restaurant makes should go back into further creating an excellent experience as well as honing food talents with improvements to the menu as time goes

Through the philosophies that drive Alinea, chef Grant Achatz hopes to lead his collaborators in the kitchen, as well as his diners, to think how they’ve never thought before. To shift the lens on their perspective and look at their plates and the world around them with fresh e

Coi earned its own three stars in 2017, but has since had a change of style when it hired chef Erik Anderson. It still reflects owner Daniel Patterson's vision, and guests are treated to an elegant array of dishes. Only the very dedicated or affluent will be dining on Anderson's creations, though, as the tasting menu is $250 per per

Raue spent much of his youth lost, looking for fights when he should’ve been moving forward. This time on the streets, these little escapes to food would later help Raue to take German cuisine to the next level. His restaurant, Restaurant Tim Raue, is also the only German restaurant to be listed in the World’s Top 50 Restaurants l