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Michelin has removed seven Peninsula restaurants from its illustrious guide after Wednesday night’s California awards ceremony in San Diego.
All five Peninsula Michelin-starred restaurants retained their status – Protégé, Plumed Horse, Selby’s, The Village Pub and Wakuriya all have one Michelin star – but three of four Bib Gourmand restaurants in Silicon Valley have been removed from the Michelin Guide altogether. Orchard City Kitchen, The Bywater and Pausa are no longer listed in the Michelin Guide. Eylan – whose creators were nominated for a James Beard Award this year – is now the only Bib Gourmand restaurant along the Peninsula.
Other removals from the Michelin Guide include formerly Michelin-recommended Camper, Asa South, La Viga Seafood & Cocina Mexicana and New England Lobster Eatery.
The most recent Peninsula additions to the guide – Yeobo, Darling and Vicinity – retained their recommended status. These two fine-dining establishments were added to the Michelin Guide in March and May, respectively, and had the potential to earn Bib Gourmand or Michelin Star distinctions at the June 25 ceremony.
Michelin categorizes the restaurants in its guide into five distinctions. A recommended restaurant means the chef uses quality ingredients that are well cooked, with food that’s above average but not at the star or Bib level. A Bib Gourmand restaurant serves high-quality food at a great value. A Michelin Star restaurant offers outstanding cooking, taking into consideration ingredient quality, harmony of flavors, mastery of culinary techniques, how the chef’s personality shines through their cuisine and consistency across the entire menu and over time.
While no restaurant on the Peninsula has two or three stars, two stars are awarded “to restaurants where the team’s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired,” according to the guide. Three stars represent that the restaurant has “chefs at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics,” the guide states.
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