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St. Louis

St. Louis: Tony's and stars


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St. Louis: Tony's and stars

wayno | Dec 10, 2001 05:04 PM

I always roll my eyes when someone praises a restaurant by saying it's a 4-star or 5-star restaurant. Sometimes I respond by discussing the 3-star maximum from Michelin and the unlikelihood that whatever local joint the person is talking about is the subject of Michelin consideration. Anyway, as I was hosting a business dinner for 10 visiting colleagues last week, and Tony's -- due largely to its location -- was the selected venue, I ran into a slew of my local friends and family making comments like "Oh, that's a 5-star restaurant" or "That was 5 stars, but now it's only 4." What's up with that? Who's stars?? Is this some Post-Dispatch affectation? Maybe they mean AAA 5 Diamonds, but I don't know if those apply to restaurants as opposed to hotels, and they certainly wouldn't mean much to me, food-wise. Can anyone shed some light on the local urban legend of Tony's and its stars? I'm a recent transplant from SF, so I was viewing the Tony's hype pretty cynically. BTW, it turned out to be an ideal setting for this occasion. The food was quite good -- not great; no awesome tastes or creative cooking that would compel me to return for a purely personal meal --but the service and their treatment of us was exemplary.

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