Michelin Red Guide 2006 New York City: Hotels & Restaurants (Michelin Red Guides) - Softcover

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9782067115552: Michelin Red Guide 2006 New York City: Hotels & Restaurants (Michelin Red Guides)

Softcover

ISBN 10: 2067115553 ISBN 13: 9782067115552

Publisher: UNKNO, 2005

The Michelin Guide New York City 2006 is the latest title in a world renowned series of hotel and restaurant guides. Michelin’s inspectors have selected over 500 of the best restaurants and 50 of the best hotels in all categories of price and comfort using a rigorous and anonymous inspection process.

This guide is perfect for New Yorkers as well as the 4 million visitors who come to the Big Apple each year.

Key Features: � Over 500 restaurant and 50 hotel selections � Two restaurant listings per page � Detailed descriptions for every esttablishment (in English) � Color photos for hotels � Recipes from chefs at star-rated restaurants � Neighborhood maps highlight the location of restaurants and hotels � Symbols convey a wealth of information in a small space, making the guide portable and easy to use. We use many of the same symbols found in our European guides.

"synopsis" may belong to another edition of this title.

From the Publisher:

Edouard Michelin, "A New York guide is part of an old dream of mine. It goes back 20 years. At first there was France, then Europe, but now there's the world, and New York is the gateway. New York makes you discover other cuisines."

"I've had some anxiety about how the guide will be perceived here," he said. "But I do not believe that there will be a negative attitude toward the guide, first of all because Michelin, as a company, has a reputation for being reliable."

Michelin first started publishing guidebooks in France 105 years ago, first giving travlers practical information like gas stations, emergencey services, hotels and maps. Restaurants were added in 1923. There are now red guides in 20 countries.

From the Author:

Town and Country, November 2005, Frank Bruni, the New York Times restaurant critic thinks Michelin will compliment the city's exisiting food and accomodation coverage by adding a knowledgeable...point of view: "Zagat is more of a restaurant goers' popularity contest. And Michelin's reviewing process is different from that of newspapers, which publish the voice of a single critic. Michelin's committee of professional inspectors rates restaurants, so its reviews are more dispassionate and remote, and it offers another kind of utility to readers"

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