CHICAGO — So really, what's the big deal about the Michelin guide? What's a big man made out of tires know about fine dining?
Longtime Chicago food and drink reporter Janet Fuller explains that tire company Michelin started the guide in France in 1900 to encourage travel — and promote their tire store locations.
Restaurants were added to the guide shortly after, and the stars made their debut in 1926.
And just how important is it?
"It's a huge deal," Fuller said. "Probably the pinnacle for a restaurant is to get a Michelin star."
"Three Michelin stars is basically, well that's it," Fuller said.
The Michelin Guide uses anonymous inspectors who make multiple restaurant visits.
Fuller called the process "very secret and very subjective."
While the stars often translate into big business for restaurants, the rating descriptions themselves are very simple:
One star — Very good cooking in its category.
Two stars — Excellent cooking, worth a detour.
Three stars — Exceptional cuisine, worthy of a special journey.
Curious about who made the cut in Chicago this year? See the full list here.
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