First Michelin stars for the American South announced today! 4 SC restaurants: Scoundrel in Greenville, Verns, Malagon, and Wild Common in Charleston each get 1 star.
Three SC Bib Gourmands: Rodney Scott, and Leons, Lewis BBQ all in CHS.
Several more Gourmands in NC, no stars.
Will add to my above post that both Sobys and Anchorage made the list of Michelin reccs in GVL but of the two i personally much prefer Anchorage to Sobys.
Same - we prefer both Anchorage and Topsoil to Sobys. Surprised to see Scoundrel as a Michelin * - we havenât been yet as the pricey menu seems stuffy old French lacking much in the way of creativity. Iâve looked at it several times and then after looking at menu always decide to go elsewhere.
Personally, I dont think Greenville has a true Michelin * style restaurant yet. I agree with you, chef Nicoâs meals have been that level and I expect his upcoming restaurant to be in next years awards for sure. Several pass-overs from the list that I was surprised by: Curate, FIG, and Chubby Fish not getting stars the biggest ones.
Counter in Charlotte got a starâŚ
In reality, is any restaurant in SC really at a âstarâ level?
Do not get me wrong, I will champion MalagĂłn to the ends of the earth. Love the food and the people. Iâm glad theyâre getting recognized for the work they do.
That said, I canât compare any Charleston restaurant to any of the star level places we were at in France and Italy on our last trip. La Mere Brazier in Lyon or Husk? What??? Di Vino Rosso in Columbia SC was ârecommendedâ? Is Michelin trolling us? They must be if they think that place is at the same level as Taverna del Grappolo Blu in Montalcino.
The problem Michelin has created comes when they give stars out to places in the South when we all know if they picked up that particular restaurant and moved it to Europe, it wouldnât get a star. For example, Le Dome in Paris doesnât have a star and now weâre contemplating that Chubby Fish deserves one? Laughable.
Iâm just curious how much Michelin is getting paid by each local Chamber of Commerce to come to their city. Thatâs the only way I can square that circle.
The two best bbq places here in the Raleigh area just received a Bib Gourmand. Is it killer food on an absolute and global scale? No way, but highly representative of a certain ideal of a specific regional cuisine. Good for them, and I agree with the selection. What was far more questionable to me was selecting a third, has-been-for-many-years bbq place as recommended. Recommended for corporate entertaining with some local color I guess, like Angus Barn.
Iâm right there with you. I do agree with Lori that when Nico Abello opens in GVL it may be star worthy, based on the meals Iâve had from him so far.
I may have said this up thread, but my shoo-in for a star in SC was FIG. Personally, I think my meals there have competed with 1 stars Iâve had other places in the US at least. But in general the SC restaurant scene is not inherently full of restaurants that do what Michelin restaurants in NYC and the EU do, itâs just more laid back- which I personally prefer sometimes. But in general I tend to enjoy my meals in Europe at Bib Gourmand and recommended spots more than starred spots, just personal preference.
I agree, itâs been many years but the experience I had at FIG was on par with some one star places Iâve been to in France, quality of food service and wine list, pleasant atmosphere. Some folks ding it slightly for not having âregionalâ enough character but the seafood was local and outstanding, and the totality of the experience was above anything else we had in Charleston then. No idea how itâs aged though.
I heard the wine service wasnât particularly goodâŚ
@MChang youâre 100% correct. Unless youâre in to white Burgs the wine list is not anything youâd expect at a top restaurant, nevermind one with a star.
Creativity wise itâs all about the tomato tart. After that the food is good.
James Beard, ok. Michelin recommend, sure.
Star? No.
Do you think that has more to do with FIG, or with the SC wine environment?
Our actual availability of the best wines in SC in general is⌠sorely lacking. Unless theyâre going outside of the state to bring them in (is that legal actually?) then in general our restaurants are a bit limited in the wine regard.
What I heard was that the actual service was also substandard.
Iâm lucky enough to taste through tons of wines with reps with a friend who owns a restaurant in Pawleys in order to manage his Wine Spectator restaurant award.
Weâve been offered everything from DRC to Cayuse. And we still lose out on most inventory to restaurants in Charleston.
In Charleston, your restaurantâs list is exactly what you want it to be. Figâs included.
Look up the lists at Bisto 90 and Seablue in Myrtle Beach. Compare those lists to Fig and youâll understand what I mean.
I was quite happy with Barthod Fuees and Foillard Py many years ago. Not a large list though, compact and thoughtfully selected. Again not sure about now.
Edit: About like I remember, no trophies, my kind of list.
Iâm glad you liked it.
As for âthoughtfully selectedâ⌠Only IF you like gamay or French CF.
Certainly NOT a âstarâ level list.
Compare the wine list to a 1* in nycâŚ
Agreed, plenty of big thick books at 1* places. Thatâs not what they are trying to do there. (WIG? 
)
It seems Michelin guides take time to evolve. 15 years ago in NYC 1* was a participation trophy. Have white tablecloths and you got a star. Why Jean Georges had 3* for so long remains a mystery to me. These days it seems much more competitive.
Same in Seoul, South Korea. When Michelin first went, their 3* was truly questionable. Again, these days its a much more interesting list.
I bet same evolution will happen in the South as well.
Besides, you cant compare 1* or 2* in Paris to the South. Remember what the original definition of the star is. Cant really drive from NYC to Charleston but decide to do a detour to Paris for a restaurantâŚ
From whom? 
