Michael Goldstein is a journalist and playwright based in Los Angeles. Getting a MICHELIN Star for one’s restaurant has become the holy grail of many top chefs and high-end dining establishments.

Have you ever eaten goat’s meat? Our restaurant critic David Ellis says it’s delicious: like lamb but tougher and tastier, best in a stew or any kind of slow-cooked dish. You’d better brush ...

The other Michelin star was won by Aji Akokomi of Akoko ... egusi soup, groundnut stew, kebabs marinated in a spiced peanut sauce and fufu." Among the dishes on the award-winning menus are ...