Can Earning a Michelin Star Rescue the Struggling Restaurant in ‘The Bear’?

This piece examines key moments from Season 4 of FX’s acclaimed drama ‘The Bear,’ now streaming in its entirety on Hulu.

Dishes like a single seared scallop topped with delicate foam and a dessert featuring dehydrated pear, violet caramel, and shiso served in an edible cup highlight the culinary artistry at the heart of the series. Set within an unmarked location that once housed the Original Beef of Chicagoland sandwich shop, the restaurant is helmed by a chef with experience from renowned establishments such as Noma, Daniel, and The French Laundry. Few fictional eateries appear as primed to earn a Michelin star as the one featured in ‘The Bear.’

In the latest season, the pursuit of accolades weighs heavily on the restaurant’s team. After receiving a mixed review from a major Chicago newspaper, the staff faces mounting pressure as their financial runway dwindles, symbolized by a countdown clock ticking down the final two months of their funds. Within this tense atmosphere, chef and owner Carmy Berzatto (played by Jeremy Allen White) poses a pivotal question: “What about when we get the star?”

The Michelin star represents one of the most prestigious honors in fine dining, awarded by anonymous inspectors from the Michelin Guide, originally from France. Though once limited to Europe, the guide has expanded globally, including recognizing Chicago restaurants since 2010.

But how feasible is it for a newly opened fine-dining establishment to rely on a Michelin star as a lifeline? Pursuing such an accolade demands significant additional investment, effort, and stress, especially in the critical first year of operation.

“It’s about striking the right balance between what benefits the business and what fulfills your creative vision,” explains Miguel Guerra, chef at Mita, a plant-based Latin American restaurant in Washington, D.C., that has earned one Michelin star.