Deluxe tasting menus are proliferating, along with opulent wine pairings. Caviar has become as common as crabmeat at a French Creole restaurant.

Waiters are ironing linens on the table just before the next party is seated, and at the end of the meal, you might get a clutch of cookies or macarons to take home with a printed copy of the menu, maybe signed by the chefs.

If you missed the news last spring that the Michelin Guide has finally begun assessing New Orleans restaurants, there are signs around town that will clue you in just the same.

Restaurants with Michelin ambition are upping their game and polishing more than just the silver.

For months now, Michelin's anonymous reviewers (dubbed “inspectors”) have been at work visiting restaurants. They will determine which restaurants

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