Boston, MA
Should Boston Pay for the Michelin Guide? Readers Weigh In.
Last week, New York Times food reporter Julia Moskin examined what happened when Michelin launched its sought-after dining guide in Colorado. The story is yet another look at Michelin’s financial model, which hinges on tourism boards paying the tire company to bring in its inspectors and publish the guides. But it’s not entirely pay-to-play, according to Michelin. The guides director “said that ‘vibrancy’ and ‘dynamic potential’ are also taken into consideration, as an explanation of why rapidly growing Florida and Colorado — and Atlanta, coming next year — have guides, while New Orleans and New England do not,” Moskin writes.
In May, Eater reported that Michelin talked to Boston’s tourism board, MeetBoston, last year to gauge their interest in paying to launch a guide in this city. MeetBoston declined to pay for the guide at the time. “Making that kind of investment for what would likely be a smaller subset of our restaurant community probably wouldn’t make a lot of sense for us,” MeetBoston CEO Martha Sheridan said.
Meanwhile, Michelin is steadily sweeping through North America. According to the New York Times, Colorado tourism boards and resort companies collectively paid over $700,000 for the state’s just-released guide, which includes just five starred restaurants. Atlanta chefs are bracing for impact when their first guide is published next month, which reportedly cost Atlanta tourism officials $1 million.
With Michelin back in the news, Eater asked readers in last weekend’s newsletter whether Boston’s tourism board should pay Michelin to launch a guide in this city. Readers responded at length. Below, find answers ranging from “hell yes” to “hell no” and everything in between.
Have more thoughts on this? Keep the conversation going on Eater’s Facebook page.
Emphatically yes!!! It will raise awareness of the great restaurants in this city and, possibly, draw in more culinary talent in the future.
— Nicholas Perricone
Please bring Michelin to Boston. It will be very positive for the city moving forward as a global leader, and it is crucial to elevating the “perception” of the high-level food scene Boston has, and is improving upon, daily.
— Bill Harding
I vote yes. Having recently been in LA, our restaurant scene needs a boost. The prospect of being able to get a star or two will keep more talent in Boston and galvanize others to up their game. At the very least, given our location, Boston should have world-class seafood and this will help get us there. And growing a world-class restaurant scene will bring more tourism to a city that already has the history and cultural attractions.
— Peter Friedmann
Exactly how much are we paying and for what? If it’s for airfare, a place to stay for a week, and cab fare, I think that’s acceptable. If publishing costs are to be considered as well, that’s something else. I mean, if we’re covering publishing costs, how much of a demand is there for a Michelin Guide to begin with? If we pay for the publishing, do we get reimbursed if it sells well?
— Nat Pine
1. I agree: local dining is just fine.
2. There is more than enough trendiness right now.
3. Them “prominent chefs” who want MeetBoston to cough up for Michelin stars might be reminded that conventions don’t go near gourmet digs. And tourists don’t turn into regulars.
5. For me, no fish from tins, olive oil in coffee, Itameshi, charcuterie on butter boards, lobster mac and cheese, avocado margaritas, mood food, brain food, functional beverages, or anything that smacks of chaos cuisine.
Michelin: stick to tires. (I had some once. They’re not so great.)
— Kitty Kaufman
I think it would be highly worthwhile for Boston to pay to have a Michelin Guide. When I travel and am doing my planning on where to dine, I regularly use the Michelin Guide as one of my research tools. It is far from my only tool, but it is often a great starting point. I don’t see any downsides to this and only the upside of promoting Boston dining. There are some tremendous restaurants in Boston that deserve recognition. As someone too who is originally from New York, and dines around the world, I do not think Boston is the sleepy and boring restaurant scene that it is often perceived to be!
— Evan Gold
I agree that a Michelin Guide would be interesting and I am guilty of reading it, but it goes against the grain to have to pay Michelin to come here to review our restaurants. I think that takes the neutrality and unbiasedness out of reviews.
I didn’t know that’s how Michelin works and honestly, I don’t think we need them. I like hearing by word of mouth, or from websites like yours of a new restaurant or a good restaurant, and then I will go myself and judge.
I don’t think chefs need to have a Michelin star to be great and maybe some chefs need that recognition, but I think the best are great regardless of their star or lack thereof. I say good for MeetBoston for holding out and we’ve done pretty well so far without Michelin and I think we can continue to.
— Doris Kim
Absolutely yes! It’s only a contribution to an established guide that will give additional exposure to the food scene and promote the city and surrounding area. Having been in the tourism industry for some 40 years and having spent many of those years promoting Boston and New England in cooperation with Northwest Airlines (God bless them!) I am fully aware of budget constraints but this offer is too good to miss! I say grab the opportunity!
— David Bates
Heck expensive prices and clout. I just care about the food. You go to Brooklyn and it’s not the highly touted places that impress, it’s that there’s food everywhere. We can’t create that by paying for some guide to come. We create that by making it more affordable for people of all cultures to live here and prosper.
— Trevor Fox
I live in a divided household:
Me: YES!!! I think I agree with the chefs — it helps legitimize (whether we like it or not) the food scene and good money/investment in the restaurant scene can follow.
My husband: Would people really come to Boston for its food scene with a Michelin Guide? And what if we pay and restaurants don’t get the stars? Do some restaurants have to get a star, since we paid?
Isn’t the bigger problem you pay for it to begin with? That was a bummer to find out. But Boston doesn’t do itself any favors with the lack of alcohol licenses — that’s another blockade to a growth-minded restaurant culture (and another story for another day).
— Anamarie Rojas
Yes, I think New England should have a Michelin Guide. MeetBoston should pair up with the other New England states. There is a vibrant restaurant scene in Maine, as well as Rhode Island, and even the Berkshires. The region is small enough geographically for this to work.
— Laura Talmud
Boston, MA
Boston City Councilor will introduce
BOSTON – It could cost you more to get a soda soon. The Boston City Council is proposing a tax on sugary drinks, saying the money on unhealthy beverages can be put to good use.
A benefit for public health?
“I’ve heard from a lot of residents in my district who are supportive of a tax on sugary beverages, but they want to make sure that these funds are used for public health,” said City Councilor Sharon Durkan, who is introducing the “Sugar Tax,” modeled on Philadelphia and Seattle. She said it’s a great way to introduce and fund health initiatives and slowly improve public health.
A study from Boston University found that cities that implemented a tax on sugary drinks saw a 33% decrease in sales.
“What it does is it creates an environment where we are discouraging the use of something that we know, over time, causes cancer, causes diet-related diseases, causes obesity and other diet-related illnesses,” she said.
Soda drinkers say no to “Sugar Tax”
Soda drinkers don’t see the benefit.
Delaney Doidge stopped by the store to get a mid-day pick-me-up on Tuesday.
“I wasn’t planning on getting anything, but we needed toilet paper, and I wanted a Diet Coke, so I got a Diet Coke,” she said, adding that a tax on sugary drinks is an overreach, forcing her to ask: What’s next?
“Then we’d have to tax everything else that brings people enjoyment,” Doidge said. “If somebody wants a sweet treat, they deserve it, no tax.”
Store owners said they’re worried about how an additional tax would impact their businesses.
Durkan plans to bring the tax idea before the City Council on Wednesday to start the conversation about what rates would look like.
Massachusetts considered a similar tax in 2017.
Boston, MA
Patience over panic: Kristaps Porzingis and the Celtics struggles
The Celtics aren’t playing great basketball. Coincidence or not, this stretch has coincided with the return and reintegration of Kristaps Porzingis. In 23 games without the big man, Boston has a record of 19-4—with him in the lineup, that falls to a much less flattering 9-7 record.
This has put his value on trial, and opened the door to discussions about whether a move to the bench could be helpful for everyone involved. It’s not a crazy idea by any means, but it’s shortsighted and an oversimplification of why the team has struggled of late.
While Kristaps attempts to slide back into his role, there’s an adjustment period that the team naturally has to go through. That’s roughly 13 shots per game being taken from the collective and handed to one individual. It’s a shift that can impact that entire rotation, but it’s also not unfamiliar to the team—by now, they’re used to the cycle of Porzingis’ absence and return.
KP hasn’t been the same game-breaking player that we’ve come to know, but he’s not that far off. He isn’t hunting shots outside of the flow of the offense, and the coaching staff isn’t force-feeding him either.
This table shows a comparison in the volume and efficiency of Kristaps’ most used play types from the past two seasons. Across the board, the possessions per game have remained very similar, while the efficiency has taken a step back.
He’s shooting below the standard he established for himself during the championship run, but the accuracy should come around as he gets more comfortable and confident in his movements post-injury. Porzingis opened up about this after a win over the Nuggets, sharing his progress.
“80-85%. I still have a little bit to go.” Porzingis said. “I know that moment is coming when everything will start clicking, and I’ll play really high-level basketball.”
In theory, sending KP to the bench would allow him to face easier matchups and build his conditioning back up. On a similar note, he and the starters have a troubling -8.9 net rating. With that said, abandoning this unit so quickly is an overreaction and works against the purpose of the regular season.
It may require patience, but we’re talking about a starting lineup that had a +17.3 net rating over seven playoff games together. Long term, it’s more valuable to let them figure it out, rather than opt for a temporary fix.
It can’t be ignored that the Celtics are also getting hit by a wrecking ball of poor shooting luck in his minutes. Opponents are hitting 33.78% of their three-pointers with him on the bench, compared to a ridiculously efficient 41.78% when he’s on the court. To make matters worse, Boston is converting 37.21% of their own 3’s without KP, and just 32.95% with him.
Overall, there’s a -8.83% differential between team and opponent 3PT efficiency with Porzingis in the game. This is simply unsustainable, and it’s due for positive regression eventually.
Despite his individual offensive struggles, Porzingis has been elite as a rim protector. Among 255 players who have defended at least 75 shots within 6 feet of the basket, he has the best defensive field goal percentage in the NBA at 41.2%. Players are shooting 20.9% worse than expected when facing Kristaps at the rim.
Boston is intentional about which shooters they’re willing to leave open and when to funnel drives toward Porzingis. Teams are often avoiding these drives, and accepting open looks from mediocre shooters—recently, with great success. Both of these factors play into the stark difference in opponent 3PT%.
The numbers paint a disappointing picture, but from a glass-half-full perspective, there’s plenty of room for positive regression. Last season, the starting lineup shot 39.31% from beyond the arc and limited opponents to 36.75%. This year, they’ve struggled, shooting just 27.61% themselves, while opponents are converting at an absurd 46.55%.
Ultimately, the Celtics’ struggles seem more like a temporary blip, fueled by frustrating shooting luck and a slow return to form for Kristaps, rather than a reason to panic. The core of this team has already proven their ability to perform together at a high level, and sticking with the current configuration gives them the best chance to break out of the slump.
Allowing Porzingis to round into shape and cranking up the defensive intensity should help offset some of the shooting woes. As Porzingis eloquently put it, “with this kind of talent in this locker room, it’s impossible that we don’t start playing better basketball.” When water finds its level, the game will start to look easy again.
Boston, MA
Frigid wind chill temperatures today
The wind is back. And no one is happy.
Well, at least it won’t be 10 days of it. Instead, you’ll have to settle for two, with occasional gusts to 35-40 mph. Not nearly as intense as the last go-round, but still enough to produce wind chills in the single digits and teens through Wednesday. Thursday the winds are much lighter, but even with a slight breeze, we may see wind chills near zero in the morning.
The pattern remains active, but we’ll have to wait a few days until our next batch of precipitation. And with temperatures warming, it looks like rain by Saturday afternoon. We’ll rise into the 40s through Sunday, then feel the full weight of the polar vortex early next week.
Yes, you read that right. The spin, the hype, and definitely the cold, are back. Much of the country will plunge into the deep freeze. The question remains whether we’ll spin up a storm early next week. Jury is still out on that, but we’re certain this will be the coldest airmass of the season.
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