Michelin Guide Dinner in NYC

Repaying our couch delivery friend with JG Melon's Michelin Star burgers

Michelin Stars fascinate me. I think of them as the ultimate marketing tactic for Michelin tires. They were originally created as a food guide for those on car trips (hence the connection to tires). Consistently great food garners one star, two stars are awarded when the chef’s craft is clearly demonstrated through the food, and three stars are given when the food itself becomes an art form. Brilliant marketing.

My first experience with eating Michelin-starred food was on my trip to Thailand—book to come, more on that later. My friends and I were in Penang, Malaysia for a few days, and our tour guide was adamant about getting these Michelin-starred cakes. Our American ears heard "eggs, flour, sugar" type of cake, which I wouldn’t be able to eat because I have to eat gluten-free.

We arrived at the Michelin-starred cake restaurant and were led to a glass case of cakes to choose from. They were blue, yellow, and pink—none of which contained flour.

There was some disappointment from the group, but I was excited because we were informed that they were made of coconut flour, rice, and coconut sugar, which meant they were naturally gluten-free. We hesitantly decided to try them, each taking a bite of a different color with ambitions to try all of them.

Unfortunately, the texture squashed our desire to eat them all. I tried the yellow cake first because it was our guide’s favorite flavor, then the pink-striped one, but I stuck to the yellow after that. We felt bad for not being as enthusiastic as our guide, so we each forced ourselves to eat at least one whole cake. I was able to knock out one or two yellow squares for the team. They really weren’t that bad; I just think everyone had hoped for the best American cake we could find, and we got grainy jello cake instead.

Needless to say, my first Michelin-star experience was unique. But this week, I had my first American Michelin-star experience without even knowing it. My roommate and I met Chris, the guy who helped bring our couch up the five flights of stairs, at JG Melon upon his request.

We were repaying the favor in burgers—little did we know, they were Michelin-starred burgers. We were convinced he had tricked us into buying him a $1,000 dinner for a lousy couch. That wasn’t the case, though.

JG Melon has been around since 1972, and is famous for their burgers. It doesn’t take reservations and only accepts cash payments. The best part, though, is how inexpensive a meal can be.

We arrived at the fully green building a little late, but Chris had already gotten our name on the list. We waited right outside, expecting our name to be called at any moment. The guy directing tables was an iconic New Yorker. He had the accent, the "don’t give a crap" attitude, and the belly of a man who has had plenty of burgers in his time.

After about 15 minutes, we were led to our table inside—prime seating. The ceilings were deep red, making the building itself a watermelon—green on the outside and red on the inside. The atmosphere was immaculate. The lights had a warm glow and were dimly lit, and the decorations consisted of random melon paintings and drawings. I immediately wanted to go back.

Chris told us they were known for great martinis and Bloody Marys. We didn’t try them this time but decided to get the pickle-cut fries instead. He also informed us, as a former employee of a burger joint, that lettuce and tomatoes take away from the flavor of the meat, so JG strays away from adding them to the cheeseburger. He added them to his order, but I got a classic cheeseburger without the bun, cooked medium, and the three of us split two bowls of fries.

We talked of odd jobs, musicals, and running until our Michelin-starred burgers arrived at our table. The patty was juicy, cooked to perfection. I also agree with the idea that tomatoes and lettuce take away from the flavor, so having it without the toppings this time was refreshing. The fries were incredible—I will crave thick potato-chip fries cut in the shape of sliced pickles until I go back. I will be going back.

My second Michelin-star experience redeemed the award’s name. We rated the burger, and I gave mine an 8.7—so juicy and hearty that I didn’t feel too stuffed after eating it, although I had way too many fries for comfort. The whole experience is a solid 9. The people were classic New Yorkers, we got to sit inside (which can be a toss-up because the outside booth seating has a lot more space), we weren’t rushed, but they were efficient, and the interior was so fun and quirky.

It will definitely go on my list of “must-take visitors” when my people are in town. I can’t wait to go back.

Thanks for reading, talk to you soon,

Gracey