First, we spend a great deal of time in the field exploring our designated neighborhoods. We observe (in person) how neighborhoods constantly change, and this gives us a complete view of the rapid evolution in the dining landscape that occurs across the city and its greater metropolitan areas. We are eternally vigilant and on the lookout for places that may ordinarily fly under the radar, but would in fact make a fine addition to our guide’s selection.

Additionally, our work involves a great deal of research. Blogs are great for up-to-the minute news; foodie publications offer in-depth information; and the weekly dining sections of the city’s newspapers help us keep tabs on chefs, the city’s dining trends, and key restaurants frequented by critics.

Another immensely valuable resource is our readers’ opinion. We receive a great deal of consumer feedback and make sure to consider our readers’ suggestions for new additions, just as we regard any disapproval our readers may express about an establishment in the guide. The readers are our prime customers, and their voices are taken seriously.

When dining in a restaurant, we try to be as discreet as possible. We dress appropriately and order a complete meal, being sure to observe those items that may be specialties of the chef or cuisine. Many senses come into play during a great meal, and with trained eyes we can evaluate a number of aspects about the cuisine. Does the food’s plating stimulate the palate and is the portion size appropriate? Do the aromas of the dish please and entice, or overwhelm and repulse? Even sound comes into play with a delightful crunch of an item. Whose curiosity isn’t piqued when a sizzling plate is presented to a nearby table? We like flavors to be pronounced or subtle, depending on the circumstance. And there is also the question of value: is our level of enjoyment relative to the price of our meal?

People often ask what the qualifications are for a restaurant to be awarded a star. Establishments under “star consideration” serve cuisine that is prepared from excellent quality ingredients, display impressive technical skill, and present a balanced menu of clear flavors with a distinct personality; and it is imperative that they do so consistently. In addition to the menu and cuisine, we also scrutinize the beverage program asking ourselves if the wine, cocktail, and/or sake selection enhances the experience and moreover offers something special.

A most crucial element of an inspector’s job is to work completely anonymously. When making reservations, we use an alias. Unlike many restaurant critics, if the kitchen team and restaurant staff are unaware of our presence in their establishment, then there is no chance that we will receive special treatment. This certainly helps furnish a uniquely objective evaluation. We want to be assured that our dining experience matches that of the average diner. Once our meal is done (no doggie bags), we pay the full bill just like every other consumer.

After each visit, whether to a restaurant or a hotel, we write a detailed report. Here, we reflect on the food quality, preparation, and presentation; the service; and overall ambience of the establishment. From this report, we assign the appropriate classifications to the establishment in reference to food, comfort, and other features based on our standardized international criteria. These reports are an invaluable resource for gauging the consistency of the establishments selected for each edition of our annual guide, and are translated into the descriptive text for our readers. Of course, we verify all the factual data such as the address, subway stop, or if the establishment offers certain amenities like valet parking etc.

So there you have it, the not-so-secret process in which Michelin inspectors do their job.