德克萨斯州在首届《米其林指南》评选中荣获 15 颗星的殊荣

• 首届评选中共有15家餐厅获得米其林一星
• 《State Guide》杂志中，有两家餐厅荣获了《米其林指南》绿色星级
• 此外，还公布了45家“美食家”餐厅以及4个特别奖项
• 《指南》中收录了共计117家餐厅，涵盖26种菜系

休斯顿，2024年11月11日——首期《米其林指南·得克萨斯州》评选结果正式揭晓，其中包含15家米其林一星餐厅和两家米其林绿色星级餐厅。完整榜单于周一晚在休斯顿的713音乐厅公布。

包括“必比登美食”餐厅和“推荐餐厅”在内的完整榜单共计117家餐厅，涵盖26种菜系。在首届颁奖典礼上，主厨及餐厅团队登台接受了表彰。

“我们的匿名评审员对德克萨斯州各地的餐饮界留下了深刻印象，”《米其林指南》国际总监格温达尔·普勒内克（Gwendal Poullennec）表示。“此次评选结果反映了他们的发现，突出了德克萨斯州独特的风味，例如烧烤和德墨融合菜，以及多种国际风味的影响。 我们非常荣幸首次欢迎这些餐厅加入《米其林指南》大家庭，并为德克萨斯州餐饮界的非凡精神干杯！”

以下是新入选的一星米其林餐厅，附有各家餐厅的评审员评语（评审员的完整评论请见《米其林指南》网站及移动应用程序）：

米其林一星

Austin

Barley Swine (Contemporary cuisine)
The room is decidedly casual, and diners are welcome to come as they are, but there's no mistaking the passion of this kitchen. Chef/owner Bryce Gilmore makes deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy. A tiny everything bagel with a creamy smoked radish spread and cucumber infused with dill hot sauce might come as a first bite, and a flawlessly seared Muscovy duck breast might be matched with a buttery puree of popped corn and an earthy/sweet nixtamalized peach. From dishes bought at Goodwill and growing produce onsite to collecting rainwater for their garden, they're also committed to sustainability.

Craft Omakase (Japanese cuisine)
Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn't shy away from embellishment, yet it's done with restraint and allows the fish to shine. An abundance of product hails from Japan, and the fish is skillfully handled. Preparations like an aguachile of pink shrimp with sweet potato or crudo of hamachi with yuzu-honey sauce are delightful stops in a line-up that may reveal ocean trout sprinkled with a furikake made with its crisped skin; shima aji with shiso and ume; or sea scallop dressed with ponzu and lemon zest.

Hestia (American cuisine)
Push past the glass door of this restaurant in the heart of downtown and you'll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef's tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke. "Embered" cantaloupe with green tomato and shiso blossoms is an elegant opener; and hearth-dried and blistered tomatoes over fresh grits is a comforting plate, but the seared scallop topped with green tomato kosho steals the scene with a tableside pour of beef tallow sauce atop the mushroom gelée base.

InterStellar BBQ (Barbecue cuisine)
The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts.

la Barbecue (Barbecue cuisine)
Founded by the late LeAnn Mueller and now run by her wife, Ali Clem, la Barbecue's massive, custom-built pit in the backyard is the rarified workshop in which meaty miracles are realized. Inside, it's a simple space enlivened with bright colors and a disarming playlist with Tammy Wynette and Dolly Parton. During peak hours, you can expect a substantial wait, but your patience will be rewarded with a first taste of the brisket as you reach the counter. You will marvel at the sublimely succulent, flavorful beef, but don't overlook the array of equally tempting offerings like house-made sausages, and pork or beef ribs. The team likes to keep things spicy, as in the chipotle coleslaw or fresh kimchi. Don't miss the mac and cheese.

Leroy and Lewis Barbecue (Barbecue cuisine)
What started as a food truck in 2017 can now be enjoyed in a spacious brick and mortar location in Garrison Park. The moniker refers to the duo of married couples who run this enticing operation where the spacious setting gives off midcentury vibes with its glazed brick exterior and peak-roofed dining area. The excellent barbecue menu isn't built around brisket, although that beloved item is available as a daily special at the end of the week. In fact, several specials keep things interesting throughout the week, such as spice-crusted, melt-in-your mouth beef cheeks or the daily sausage which may be studded with Hatch green chiles and mozzarella cheese. The banana pudding tiramisu is a clever hybrid with coffee-soaked 'Nilla wafers.

Olamaie (American cuisine)
With its white clapboard and black shutters, Olamaie, named for the chef's grandmother, mother, and daughter, is a charming spot north of downtown Austin. Consider a cocktail, as their list is interesting and includes a daily punch and fun drinks like the Spaghetti Western martini with Texas olive-oil-washed gin, vodka, cherry tomato-infused dry vermouth, and basil eau de vie. Expect southern cuisine that's been given a contemporary polish, and don't miss out on the buttermilk biscuit, served warm and accompanied by whipped honey butter sprinkled with sea salt. The chicken pressé is a novel take on chicken and dumplings and rounds out a bill of fare that also includes blackened dayboat fish, gumbo, and red rice with Gulf shrimp.

达拉斯

Tatsu Dallas（日式料理）
这家寿司店位于翻新后的Continental Gin大楼内，仅设10个吧台座位，最大的挑战在于能否成功预订——但坚持不懈终将有所回报，因为这里提供的是地道的正宗美味。其“主厨推荐”套餐包含约14片寿司，遵循江户前传统，因此随着晚餐的进行，鱼肉的风味会逐渐变得更加浓郁。 您可能会先品尝阿拉斯加红鲑，接着是西班牙金枪鱼和来自北海道的美味海胆，最后以缅因州鳗鱼收尾。米饭同样产自北海道，主厨关口达也娴熟娴熟的动作确保每一份寿司都是完美的杰作；如果您有特殊要求，他甚至会调整每份寿司的大小。所有客人将同时用餐，因此请务必准时到达。

Houston

BCN Taste & Tradition (Spanish cuisine)
Tucked away off Richmond Avenue, this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a highlight, as in brilliantly tender slivers of sea cucumber set on lobster rice, or thinly sliced octopus paired with potato purée and a striking smoked paprika. Chef Luis Roger knows his way around land, too, and his Iberian suckling pig arrives with a crackling crust, meltingly tender meat and a rich red wine sauce. The beverage selection is intriguing, featuring an all-Spanish wine list and a section dedicated to gin and tonics. Owner Ignacio Torras's private art collection (including Pablo Picasso's owl jugs) is yet another charming touch.

CorkScrew BBQ (Spring; Barbecue cuisine)
You have a choice: Arrive before doors open at 11 or go eat somewhere else. In the tiny town of Spring just north of Houston, this barbecue sensation has drawn long lines ever since it opened in 2015. The kitchen is known to sell out fast, and it’s easy to see why: Will and Nichole Buckman smoke some of the finest brisket and beef ribs in the state. Their use of red oak colors prime cuts from Creekstone Farms and Compart Family Farms in a distinct hue, and everything from beef to pork to turkey comes with a pure smoke flavor that lingers long after the meal’s end. Loaded baked potatoes; tacos with green-chile ranch; and fruit cobblers tempt, but should be saved for the second visit. Regulars know to order days in advance to skip the line.

Le Jardinier Houston (French cuisine)
With locations in Manhattan and Miami, Chef Alain Verzeroli also shares his verdant, stylish cooking with Houston. The location couldn’t be more apt: The Museum of Fine Arts matches his colorful dishes that are both beautiful and satisfying. Accomplished sauces, seasonal vegetables, and thoughtful cocktails tell a story in line with the restaurant’s name and design. Highlights include thin strands of zucchini spaghetti with yellow pepper coulis and Comté foam, as well as plump Maine diver scallops with carrot jus reduction and sugar snap peas. Desserts, like the yuzu mousse with raspberry compote and pistachio sable, are beautiful to behold. The entire evening is smooth sailing thanks to a highly professional and personable team.

March (Creative/Mediterranean cuisine)
This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain, to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality that makes for a meal that is both engaging and luxe. Guests start with finely tuned cocktails and first bites in the stylish lounge area before being whisked into the striking main dining room for more substantial fare. From beginning to end, gorgeously plated dishes show refinement and creativity, so sit back and enjoy the show.

Musaafer (Indian cuisine)
Dinner in a shopping mall doesn’t sound promising, unless you’re headed to Musaafer. The sheer scale of this grand hall, with its arches, towering windows, labyrinth-like layout, and elaborate patterns, feels like a palace of its own. The setting is as thrilling as the cooking. A large, deep-fried orb of onion xuixo arrives dusted in no fewer than 24 spices, filled with potato and onion, and served with tamarind and mint chutney. Plucky prawns are cooked in an elegant sauce of coriander, coconut milk, and curry leaves. Dal, a familiar favorite, is cooked for 72 hours with tomato, butter, and smoked chili. The attention to detail and careful spicing is evident at every turn, and the final result is one of both high style and utterly gratifying substance.

Tatemó (Mexican cuisine)
The famous idiom about not judging a book by its cover couldn’t be more applicable than to this tortilleria-turned-tasting menu. In an empty strip mall with little around except for a brewery and a doughnut shop, Chef Emmanuel Chavez delivers a beautifully pitched and portioned experience that celebrates heirloom corn from across Mexico. His riffs on ceviche, quesadillas, and gorditas are elegant to behold and even more satisfying to eat thanks, in part, to vibrant salsas and other creative sauce work. The most original and striking effort might be the black-as-night mole negro, which comes blanketed under a tortilla made from nixtamalized plantains.

圣安东尼奥

Mixtli（墨西哥菜）
这家开创性的餐厅由主厨迭戈·加利西亚（Diego Galicia）和里科·托雷斯（Rico Torres）这两位富有远见的人共同创立。这对备受赞誉的搭档虽精通高端餐饮，但推动他们开启这一事业的真正动力，是对墨西哥菜的共同崇敬。 品鉴菜单更新频繁，每次聚焦墨西哥的不同地区，既可能呈现对瓦哈卡特色菜肴的前沿诠释，也可能推出以“蒂埃拉·卡利恩特”（Tierra Caliente）菜系为主题的餐单。他们不仅致力于探索墨西哥菜肴的地域多样性，菜单设计还汲取了传统烹饪的精髓。您将品尝到既富有深意又美味可口的佳肴——每道菜品都经过精心烹制、艺术摆盘，在激发味蕾享受的同时，更讲述着一段独特的故事。

米其林“绿色星”

Dai Due（奥斯汀；美式料理）
举措：使用本地采购的农产品；不使用种子油烹饪；回收与堆肥计划；选用得克萨斯州本地葡萄酒和啤酒；采用符合伦理标准的肉类产品；通过重复利用最大限度减少食物浪费；发酵计划。

Emmer & Rye（奥斯汀；美式料理）
举措：菜单食材均采购自德克萨斯州当地农场及餐厅的合作伙伴农场（该农场采用免耕和有机施肥方式）；仅使用整只动物和整条鱼；广泛利用蔬菜边角料，并将厨余垃圾堆肥用于农田土壤改良；酒吧特调鸡尾酒中使用自制醋、当地腌制樱桃以及由德克萨斯州当地食材制成的苦精。

Bib 美食家

《米其林指南》评审员授予了45家餐厅“必比登推荐”称号，该奖项旨在表彰那些提供物超所值的优质美食的餐厅。完整名单如下。

德克萨斯州2024年“必比登美食”餐厅

米其林特别奖

除了“美食家”和“米其林星”之外，该指南还公布了四项特别奖：

《米其林指南》颁奖典礼由Capital One提供支持。

酒店

这些餐厅加入了《米其林指南》酒店精选名单，该名单汇集了德克萨斯州乃至全球最具特色和魅力的住宿场所。

入选的每家酒店均由《米其林指南》专家根据其非凡的风格、服务和个性精心挑选——涵盖各种预算范围——且均可通过《米其林指南》官网和应用程序直接预订。 德克萨斯州的精选名单汇集了该州最令人惊叹的酒店，包括奥斯汀的现代精品豪华酒店“佩里准将酒店”（Commodore Perry，获评两把米其林钥匙）、达拉斯迷人的“斯韦克桑酒店”（Hôtel Swexan，获评一把米其林钥匙），以及位于圣安东尼奥珍珠区（The Pearl）的河畔瑰宝“艾玛酒店”（Hotel Emma，获评两把米其林钥匙）。

《米其林指南》是美食界的标杆。 如今，它正为酒店业树立新的标杆。访问《米其林指南》官网，或下载适用于 iOS 和 Android 系统的免费应用程序，探索入选的每一家餐厅，并预订一家令人难忘的酒店。

《2024年米其林指南·德克萨斯州》入选名单：

德克萨斯州2024年米其林“绿色星级”餐厅

德克萨斯州2024年米其林星级餐厅

德克萨斯州2024年推荐餐厅

《米其林指南》在北美
米其林于2005年发布了首本北美指南，覆盖纽约。随后又陆续推出了芝加哥（2011年）、华盛顿特区（2017年）； 加利福尼亚州（2007年旧金山，2019年全州）；佛罗里达州迈阿密/奥兰多/坦帕（2022年）；多伦多（2022年）；温哥华（2022年）；科罗拉多州（2023年）；亚特兰大（2023年）、墨西哥（2024年）、得克萨斯州（2024年）和魁北克省（2024年）。

关于《米其林指南》
《米其林指南》以其卓越品质享誉全球，精选了众多世界级餐厅。

• 著名的米其林一星、二星和三星评级，旨在表彰那些提供风味浓郁、制作精湛且融入了才华横溢的主厨个人风格的卓越美食的餐厅。
• “必比登推荐”是授予部分精选餐厅的称号，这些餐厅以实惠的价格提供高品质的美食——这些餐厅通常是评审员在私人用餐时最喜爱的去处。
• “米其林绿色之星”旨在表彰在可持续美食领域处于领先地位的餐厅。
• 《米其林指南》的评审员还会特别推荐一些餐厅，并授予其专业奖项。

《米其林指南》始终是每位寻求难忘美食与待客体验的旅行者的可靠向导。该指南于20世纪初在法国首次出版，旨在通过为驾车者提供实用建议，促进汽车出行的发展以及轮胎销售。随着时间的推移，该指南逐渐专注于餐厅和酒店的推荐。米其林评审员至今仍沿用与最初评审员相同的评选标准和方式。

餐厅评选与《米其林指南》的酒店评选相辅相成，后者汇集了全球最具特色和魅力的住宿场所。访问《米其林指南》官网，或下载适用于iOS和Android系统的免费应用程序，即可探索入选的每一家餐厅并预订令人惊叹的酒店。

得益于在45多个目的地独立且一致实施的严格评选流程，《米其林指南》已成为高端餐饮领域的国际标杆。

指南中的所有餐厅均由米其林匿名评审员推荐，这些评审员经过专业培训，采用与米其林评审员数十年来在全球范围内一贯使用的、久经考验的方法。这确保了统一的国际卓越标准。为了进一步保证完全客观，米其林评审员会全额支付所有餐费，且仅对菜肴的质量进行评估。

为了全面评估一家餐厅的品质，评审员遵循米其林定义的五项标准：食材品质；烹饪技艺的精湛程度；风味的和谐统一；通过菜肴体现出的主厨个性；以及长期以来整个菜单的稳定性。这些标准保证了评选过程的一致性和公平性，因此无论星级餐厅位于巴黎、纽约还是世界其他任何地方，其价值都是一致的。

关于米其林北美公司
米其林是一家领先的出行解决方案提供商， 致力于制造改变生活的复合材料并创造非凡体验。 130 多年来，米其林一直为人类进步和构建更可持续的世界做出贡献。米其林不断创新，为移动出行、建筑、航空、低碳能源和医疗保健等高要求领域的关键应用制造高品质轮胎和零部件，并提供最卓越的体验——从为专业车队提供基于数据和人工智能的互联解决方案，到推荐由《米其林指南》精心甄选的顶级餐厅和酒店。 米其林北美公司总部位于南卡罗来纳州格林维尔，拥有约23,500名员工，在美国（michelinman.com）和加拿大（michelin.ca）共运营35家生产基地。

关于Capital One
在Capital One，我们始终以客户为中心，致力于为客户提供一流的产品、奖励、服务和体验。Capital One是一家多元化银行，为个人、小型企业和商业客户提供各类产品与服务。 我们运用技术、创新和互动，为消费者提供满足其需求的产品和服务。通过“Capital One Dining”和“Capital One Entertainment”，我们为奖励信用卡持卡人提供在其热衷领域（包括餐饮、音乐和体育）的难忘体验。更多详情请访问 capitalone.com/dining 和 capitalone.com/entertainment。

如需了解更多信息，请联系：
Carly Grieff
米其林北美公司
carly.grieff@michelin.com