Each restaurant I visit is scored on a scale of 50-100 based on my overall impression of the meal and the quality of the products, techniques, and dish composition used with bonus points given for truly memorable dishes. There is much technically perfect food at this level but much of that can be so de rigor it is easily forgotten. The best food lingers with you for months and years after, becoming a reference point to judge all similar dishes against. Scoring is mostly based on the quality of the food but can be impacted based on service and ambiance as they are an important part of the restaurant experience.

Ratings have to be put in context - a 77 on an exam might sound bad but in my world, this is a Michelin-star caliber restaurant that puts it amongst the best restaurants in a given country. Scores in the 70s, 80s, and 90s roughly equate to my expectations of a one, two, and three-star Michelin restaurant with the range in between driven by the caliber of the food and how it compares to restaurants of similar caliber.

94 - 97

89 - 93

83

78

78

75