MAKING A LIST, AND CHECKING IT TWICE

It's important to remember that the Michelin Guide is, first and foremost, a business venture. In that light, its inaugural 2006 guide to the New York City dining scene was a big success, with more than 100,000 copies sold. That's a huge number for a guide whose five-person inspection team was primarily made up of Frenchmen, and which made the further gaffe of writing and

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