MICHELIN Guide inspectors are a rare breed. Their skills are a unique blend of expertise and experience, and these passionate industry ambassadors remain true to their unique mission of discovering the best places around the world. While our inspectors log thousands of meals each year, they wait as eagerly for the next lunch or dinner as they did the last. In 2024, our inspectors traveled from Canada to Mexico and throughout the United States. They tried everything from fine dining restaurants to food trucks, but a few experiences stood out.

We recently sat down with them to talk about their annual review. They shared their favorite dishes (check out this selection here) along with their best experiences. Discover what excited her in 2024 below.

California

Hilda and Jesse
The best brunch at work

“Weekend brunch is rarely a time when things get serious in the kitchen, but I was thoroughly impressed by the good people at Hilda and Jesse. Cooking was all about full throttle, creativity and character were in abundance. Avocado toast, for example, was actually sweet potato tempura with sour cream and onion sauce. Who else serves grilled beef tongue at this time of day? This was by far the best brunch I’ve ever had at work.”

Canada

Fat rabbit
A butcher off the beaten path

“Most people come to St. Catharines to see Niagara Falls, but I came because of this butcher shop owned by Chef Zach Smith. The ambiance is like a casual, airy warehouse, where the team takes steak and charcuterie seriously. I really appreciated their dedication and wished I could pack my suitcase with tons of cuts. How lucky is this city to have such an ambitious, dedicated restaurant?!”

Florida

EntreNos
A small kitchen with a big heart

“EntreNos was a wonderful surprise from the inside of a daytime cafe. The team’s commitment to sourcing exclusively in Florida paid off in the form of freshly caught seafood and great seasonal produce. You could see how careful they were, and the results speak for themselves: flavorful, creative dishes full of boldness and originality. It was a reminder that it’s the food that counts – not linens or chandeliers.”

Mexico

acre
Pastoral splendor with adorable rescue animals

The property takes gastronomic sustainability very seriously and features a 25-hectare farm with mango trees, vegetables, herbs and citrus trees, as well as agave for growing mezcal production, but the goat farm and rescued animals add an enchanting touch. Lunch included raw farm produce, fish zarandeado, and frozen key lime pie with graham cracker ice cream.

new York

Café Mars
Great service with a personal touch

“The service is extremely pleasing and the menu and concept simply seem carefree and uncompromising. I love that you can choose your own glasses when you arrive and get a free small sparkling wine or kombucha when you browse the menu.”

Texas

Rosemeyer Bar-BQ
Stand in line and dine with regulars over favorite dishes

“One of my favorite memories of the year was standing in line on the curb waiting for Rosemeyer Bar-BQ to open. It was a humble little truck. Two regulars asked if this was my first time before listing their other favorite places. My order – a certifiable feast – arrived in a large aluminum tray and we ate at the picnic tables nearby. Such is the joy of barbecue in Texas: Great things can happen anywhere.”

Hero image: Daniel Neuhaus / Fat Rabbit