San Francisco 2013 Michelin Starred Restaurants Named: Reserve Now!

Chef Christopher Kostow of The Restaurant at Meadowood and Chef Daniel Patterson of Coi have both earned 2013 Michelin stars.

OpenTable is pleased to highlight the honorees in the MICHELIN Guide San Francisco 2013. Forty-two restaurants are included, with two San Francisco restaurants receiving the Michelin three-star level, the highest recognition in the culinary world, with another six achieving two Michelin stars, including Atelier-Crenn, which moved from one star to two. Thirty-four restaurants earned one Michelin star, with three new additions.

Being included in the respected MICHELIN Guide is a sign of excellence and quality. In the U.S., San Francisco is one of only three cities where Michelin publishes an annual guide. The others are New York and Chicago. The MICHELIN Guide New York 2013 was published October 3rd, and the MICHELIN Guide Chicago 2013 will be announced on November 13, 2012. Honorees include:

Three Stars: The French Laundry and The Restaurant at Meadowood.

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2012 San Pellegrino World’s 50 Best Restaurants on OpenTable

Congratulations to Chef de Cuisine Jean Paul Carmona of Manresa, pictured here with Katrina Parlato of Quince, on this honor!

San Pelligrino has announced its picks for the world’s 50 best restaurants in 2012. Restaurants on OpenTable with a presence on this global list include Per Se, Dinner By Heston Blumenthal, Eleven Madison Park, The Fat Duck, Le Bernardin, Daniel, The French Laundry, and Manresa.

Rounding out the top 100 are Coi, Jean-Georges, Blue Hill at Stone Barns, ViajanteHibiscus, and Chez Panisse.

Have you been to any — or all — of these honorees? Tell us here or over on Facebook.

Food Allergies and Preferences Put Even the Best Chefs to the Test

Food-AllergiesLately it seems as though you can’t dine out (or in) with a group of friends without dining with someone who has food allergies — or strong food preferences. Be it an allergy to dairy, gluten, nuts, or seafood or a preference for raw foods or vegan cuisine, diners are testing the mettle of many chefs with extreme special requests. Janny Hu, of the San Francisco Chronicle, visits the issue, talking with chefs at Coi, La Mar Cebicheri­a Peruana, and Saison to find out how they handle multiple special requests — often from the same individual.

Find out if the diner is ALWAYS right, and let us know what you think about folks who make multiple special requests relating to ingredients. Should someone who is allergic to dairy and gluten expect to be accommodated at a pizza place? Should chefs be ready to prepare raw foods on a moment’s notice? Weigh in here or over on Facebook.