MICHELIN Guide Ceremony

From modern tipples to riffs on classics, these are the drinks that whet our Inspectors' palettes.

Not your average cake.

From chowder with lamb bacon to elevated omelettes, these are the plates that our team couldn't get enough of.

The perfect goodbye (chef's) kiss in the nation's capital.

The crop of candidates in the nation's capital for favorite dish range from the deceptively simple to the haute and effortless.

The Big Apple's top plates? Jamaican ragu, tuna melts, and oodles of deliciousness.

The 3 sweet treats our illustrious Inspectors couldn't get enough of.

Jared Emerson harnesses his creativity to promote good while doing good.

Café Mars' service and beverage director spills the tea on how the team achieves calm every single evening.

The chef behind Two Star Aquavit shares what motivates her and has some advice for the next generation.

The executive chef and co-owner behind HAGS dishes on why diversity and representation is important in the world of gastronomy.

The chef behind Atelier uses passion and originality to cook up delicious dishes.

The powerhouse behind One Star Bresca and Two Star Jônt takes us behind the scenes of Washington, D.C.'s dining scene.

The sommelier debriefs on his passion for biodiversity, regional pride, and social impact and how they affect his wine list.

Creatively crafted cocktails are one of the keys to success behind this hip New York City spot.

The team behind Elske's cocktail program spill the tea on inventive non-alcoholic offerings and juice pairings.

The Bar Manager at The Dabney reveals the secret sauce behind the One Star's beverage program.

The jack-of-all-trades breaks down the secret sauce behind excellent service.