The MICHELIN Guide has officially announced a major update ahead of its 2025 Northeast Cities Ceremony: Alinea (Chicago), Masa (New York City), and The Inn at Little Washington (Virginia) will each move from Three MICHELIN Stars to Two in the upcoming selection.

As someone who has covered the MICHELIN Guide for years, and has personally experienced over 350 MICHELIN stars across hundreds of dining rooms, I support this recalibration wholeheartedly.

It feels necessary, and refreshing.

Why These Changes Matter

For years, certain American three-star restaurants have held onto their status through reputation rather than consistent three-star performance. The MICHELIN Guide statement reinforces that stars are not permanent, and that inspections are anonymous, annual, and rooted in the Guide’s global criteria.

This reset strengthens the integrity of the entire system and validates what many diners have felt quietly (and some of us not so quietly) for years.

These restaurants have existed in a rarefied space: longstanding American institutions protected by the power of their three-star status. But ask passionate diners who actually follow the Guide, track each season’s shifts, and pay for these menus again and again, and you’ll hear a common thread: the consistency and brilliance required of a three-star house weren’t always showing up. Nostalgia and reputation were doing much of the heavy lifting.

This recalibration feels correct. Fair. Necessary. And honestly? Long overdue.

The MICHELIN Guide itself reinforced exactly why this move matters:

• Stars are not lifetime appointments.
• Restaurants are reassessed every single year through anonymous, independent visits.
• Global methodology, not fame, dictates the results.
• Recommendations are updated because excellence must remain earned, not inherited.

Below, a closer look at the three restaurants affected, with my own past impressions.

A Closer Look at Each Restaurant Affected

Alinea – Chicago, Illinois

Previous Rating: Three Stars since 2011
Cuisine: Modernist / Progressive American

Alinea remains one of the most influential restaurants in the country, a pioneer of theatrical, modernist tasting menus. Across my five visits, I’ve experienced both its brilliance and its inconsistencies. 

The spark that once made Alinea thrilling, emotional, and truly forward-thinking has dimmed. The food can swing wildly from impressive to inedible; the experience is unpredictable. Service is proper but noticeably colder than the other three-star dining rooms. Service with an air of superiority rather than genuine hospitality.

It remains a must-do once-in-a-lifetime experience for the spectacle. But for returning diners? There hasn’t been enough evolution to justify the same reverence it enjoyed a decade ago.

Two stars feel appropriate.

Masa – New York City, New York

Previous Rating: Three Stars since 2009
Cuisine: Sushi / Japanese Omakase

Masa once defined the American omakase landscape, and its influence is undeniable. But today’s omakase scene has exploded with innovation, and extreme competition. During my own visit, the experience clocked in at barely 45 minutes and carried a price tag that felt disproportionate to the quality and pacing: $642.36 + tip.

The experience felt surprisingly brisk and somewhat impersonal. Chef Masa focused only on the guests seated directly in front of him, while a secondary chef prepared the courses for the rest of us. Several times throughout the timed lunch, Chef Masa took time (out of the precious 45 minutes) to spritz water at the tree behind the counter. Unexpected mid-service.

When a photo opportunity was offered (in the photos-prohibited dining room), I hoped to include the chef who had actually prepared my meal. The request was abruptly discouraged, as I was told he “was busy working.” Chef Masa himself only acknowledged me when I mentioned the MICHELIN Guide ceremony happening later that night, and asked if I would see him there. 

With so many extraordinary omakase counters across the country now operating at an elite level, and with increased access by other restaurants to the same (once-elusive) product, Masa no longer stands as the undisputed pinnacle. It’s hard not to compare. Restaurants like Sushi Noz, for instance, deliver a level of warmth, precision, pacing, and depth of flavor that, in my opinion, surpasses what I experienced at Masa that afternoon. A two-star rating feels aligned with the reality of today’s dining landscape.

The Inn at Little Washington – Washington, Virginia

Previous Rating: Three Stars since 2019
Cuisine: Refined American with French influence

The Inn at Little Washington remains one of the most charming, romantic restaurants in the United States. It’s whimsical, theatrical, and set in a setting unlike anywhere else. My visit there was special and memorable, but not flawless. And this is coming from someone who actually teared up once seated from the overwhelming appreciation of just being in that space. Really. 

Courses varied significantly and often failed to impress. Repeated service hiccups throughout the evening, including a sommelier who disappeared mid-service (and later explained to be “on vacation”), detracted from the seamlessness one expects at the three-star level. There was also the server who, when asked details about a couple of the cheeses presented, said he had to “Google it.”

The restaurant still shines in many ways, but the gap between nostalgia and consistent execution has become noticeable.

What This Means for American Fine Dining

These changes reaffirm that:

• Three stars must represent consistent, repeatable excellence
• Legacy alone cannot guarantee results
• The MICHELIN Guide is actively recalibrating expectations
• The U.S. fine dining scene is evolving…fast

For diners, this is clarity.
For chefs, this should be motivation.
For the Guide, it is a reminder of the importance of annual accountability.

For regions like Florida, where the dining scene continues to shift dramatically, it sets an important precedent. 

This is the kind of transparency and courage the industry needs. Brilliant move by The Guide. 

And as diners, writers, and culinary obsessives, we all benefit when the bar remains high.

PHOTOGRAPHY: The Whet Palette