Originally Posted by
GadgetFreak
I was at a restaurant in Montpellier about 10 years ago (Les Jardin des Sens) that had intentionally downgraded from 3 to 2 stars. They said that the food was the same but the level of service necessary for 3 stars in terms of number of people required, made them unprofitable. So dropping the 3rd star allowed them to make money. The food was spectacular.
I don't understand this logic. Michelin stars are awarded solely based on what's on the plate; service is not factored into how many stars a restaurant receives.
Originally Posted by
jbeans
Went to Aska (2 stars) this weekend, and really enjoyed it. The food is creative Scandinavian, and vastly different from what the other 2/3-star places offer. Definitely worth a try. The restaurant is beautiful. Most of the tables look into the open kitchen. Service was slightly rusty, but mostly fine. The somm was extremely enthusiastic about a few bottles of wine on their list even when I initially went with something else. Had to wait a bit for the wine glasses to be refilled on a few occasions but no big slip up. Overall I recommend it.
Glad to hear you liked Aska! It's high on my list of NYC restaurants to try next. Did you go for the 10 course menu or 19 course menu?
Last edited by iluv2fly; Sep 25, 2017 at 4:15 pm
Reason: merge