Why Michelin Is Finally Coming to Philadelphia (and Boston Too)

May 13

Written By Michele Edington (formerly Michele Gargiulo)

Some stars don’t hang in the sky, but proudly on the front of restaurants. (And are sought out by me and my husband when we go out to eat).

They’re handed out by anonymous critics, hidden behind fake phone numbers and visiting restaurants from gloved service to food trucks.
And now…for the first time ever…Philadelphia and Boston will shine among those who around the world proudly display their stars.

After decades of being overlooked, the Michelin Guide is expanding, adding new cities to its coveted map, including Philly and Boston. For food lovers who have visited these cities, it feels overdue, for chefs, it’s validation, and for the industry, it’s a signal that Michelin is changing.
So is the definition of fine dining.

But before we trace where it’s going, we need to start where it began…

The Michelin Guide Was Never About Food

It began in France in 1900.

André and Édouard Michelin, founders of the Michelin tire company, wanted people to drive more. More miles meant more tires, and more business. So they created a booklet to encourage road travel. It included gas stations, maps, mechanic tips, and some restaurants and hotels along the way.

At first, the guide was free.

It wasn’t until the 1920s that Michelin started rating food establishments, and in 1931, they introduced the iconic three-star system that’s still in place today.

What started as a tire company promotion eventually became the most revered (and feared) food guide in the world.

What Do Michelin Stars Mean?

The stars aren’t about luxury. They’re about quality and consistency.

⭐️ One Star: “A very good restaurant in its category.”

⭐⭐ Two Stars: “Excellent cooking, worth a detour.”

⭐⭐⭐ Three Stars: “Exceptional cuisine, worth a special journey.”

And here’s the catch, in case I didn’t mention it earlier, Michelin reviewers are anonymous.
They visit multiple times, they don’t announce themselves, they evaluate the food, the service, the timing, the wine list, the plateware, the seasoning, the vision, the lighting…everything. Really every aspect of the entire meal.

To get a star is to be praised by a ghost, and to lose one is probably the same feeling you get when you miss a stair in the middle of the night.

Why Michelin Skipped Philly (Until Now)

For years, cities like New York, San Francisco, and Chicago were the only U.S. entries in the Michelin Guide. D.C. joined later, Los Angeles, and even Miami, recently.

But Philadelphia was left off the map, despite Zahav’s James Beard Award, Vetri’s pasta perfection, Kalaya’s Thai fire, Friday Saturday Sunday’s unforgettable tasting menus, and even Jean Georges’ elevated comfort food with a view.

Philly chefs have been playing at a Michelin level without ever being invited to the game.

The reason why is mostly money and logistics in all honesty.

Michelin doesn’t just review cities out of goodwill and out of the kindness of their hearts. It partners with tourism boards, receives subsidies, and considers visibility. Philly wasn’t overlooked for lack of talent, it was overlooked because it wasn’t part of the PR machine.

Until now.

So why is Michelin finally showing up you might ask. Well, in the wake of the pandemic, the restaurant world changed. The idea of what fine dining was cracked wide open. Tasting menus became more relaxed, servers wore sneakers, chefs began leaning into storytelling, heritage, and local sourcing with deeper urgency.

Michelin honestly had to evolve…or risk irrelevance.

Cities like Philadelphia and Boston represent something Michelin can no longer ignore, passion without pretense. They have inventive, global cooking without those white tablecloths (well, some of them still do I suppose), And a lot of food scenes that were built from grit, not just hype.

And beyond that these cities have something Michelin now values more than ever: heart.

Boston Joins the Guide

Alongside Philly, Boston is also being added to Michelin’s map…another city long overdue.

Boston’s food scene has been simmering for years with Oleana, Mediterranean with Massachusetts soul, Uni where Sushi meets French technique, Neptune Oyster with their unshakably perfect lobster rolls, and even Tasting Counter, which is theater and flavor in equal parts.

It’s a city shaped by academia and industry, but also a fierce love of the local fare with cod, cranberries, and culture finding its way onto so very many menus.

By bringing Boston in, Michelin isn’t just checking off another major city, it’s acknowledging that East Coast dining is more than New York.

For Philly and Boston chefs, Michelin stars bring both joy and pressure.

Some will welcome the chance to be recognized on the global stage. Others will bristle, scared it could change the intimacy and accessibility they’ve spent years building. I’ve even seen articles before where people actually turn down their star once then win for a ton of political reasons.

Michelin can elevate a restaurant’s profile overnight, but it also shows up with expectations like the “reservation wall”, price hikes, creative fatigue, and of course, the haunting fear of losing a star (which is more embarrassing than anything else.

Still, for many chefs, it’s the ultimate affirmation. And really, who could blame them?

What This Means for Diners

For food lovers this is a gift.

It means the places you’ve loved for years might finally get the spotlight, that your city’s flavors are worth the detour, and it means you don’t have to fly to Paris or Tokyo to eat something unforgettable.

But it also means prices may rise, bookings could vanish, and your secret spots may no longer be secret, no matter how much you wish for that.

That’s the paradox of Michelin, it brings the world to your doorstep…and then sometimes makes it harder to get in your own door.

The Stars Themselves Are Evolving

For a long time, a Michelin star meant the same thing everywhere: luxury, white linen, precision. French technique reigned supreme.

But in recent years, something’s shifted. Now, Michelin is awarding stars to Jamaican patties in New York, vegan fine dining in LA, Thai street food in Bangkok, taco stands in Mexico City, and even some ramen counters in Tokyo (don’t get me started on sushi in subways).

The idea of “fine” has changed. Fine now means honest, intentional, and excellent. Whether that’s $500 caviar or a perfect bowl of broth.

This evolution makes cities like Philly and Boston prime territory. Because these are cities where the food is personal, the flavors are layered, and the chefs don’t cook for attention, they cook for the neighborhood.

And now the world gets to see it. Well, after their official announcement on November 18th 2o25 anyway.

A Star for Everyone?

Michelin’s expansion also mirrors broader conversations about inclusion and representation in the food world.

Historically, most starred chefs were: male, white, and trained in European kitchens, but that’s starting to change now.

More women, more chefs of color, more LGBTQ+ chefs, and more immigrant chefs are earning stars for food that reflects their identities, not just their training.

The stars now shine brighter because they reflect more kinds of brilliance.

Not everyone will be happy (because that’s life).

Some chefs will resist Michelin, some diners will mourn the loss of their “hidden gems.”
Some locals will roll their eyes and say, “we’ve known all along.”

Philly isn’t becoming great because Michelin said so, Michelin is coming because Philly’s greatness couldn’t be ignored any longer.

The Soul of a Star

At its best, a Michelin star isn’t a symbol of status.
It’s a thank you…to the chefs who stayed up late thinking about parsley and brown butter, to the dishwashers, the prep cooks, the line cooks who made 100 plates look like art, and the owner who mortgaged their future on 600 square feet and a dream.

It’s not about silverware, it’s about soul.

Philly isn’t a city that begs to be seen, It feeds you with both hands and doesn’t ask what you think, it cares way more about flavor than fuss.
It has always been a city of second glances, of sleeper hits, of people doing extraordinary things without spotlight or script.

So when Michelin arrives here, it’s not the city that’s changing, it’s the guide.

Philly isn’t trying to impress anyone, Michelin is just finally catching up.