In this episode, Justin breaks down Michelin's new Grapes designation and what it means for the wine industry. He also shares a Bloomberg review of EMP that is surprisingly critical, as well as the rise of private dinner clubs in 2026. Ray shares what makes a four-star restaurant, in the New York Times Critics' own words. He also discusses how pizzas are getting smaller and more expensive, and the groundbreaking lawsuit by California against food companies over ultra-processed food. #michelin #wine

Links:

• Michelin Grapes Distinction

• NY Times Four-Star Breakdown

• Bloomberg on EMP

• Smaller Pizza, Fewer Toppings

• Private Dining Clubs on the Rise

• Chef2Nite

• California Lawsuit (Ultra-Processed Foods)

  
  

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