When a Michelin awarded restaurant closes: Reverie, Laurel and others

Why the closure of Michelin‑awarded restaurants matters

Michelin stars are widely seen as the pinnacle of culinary recognition, yet a star does not guarantee a restaurant’s survival. Reports of Michelin‑awarded restaurants closing attract attention because they challenge assumptions about prestige, business viability and the pressures facing high‑end dining. The trend is relevant to diners, industry professionals and local economies that often place high expectations on starred venues.

Main developments and notable examples

Restaurants that vanished after earning a star

A recent compilation titled “Restaurants That Earned A Michelin Star Then Vanished” lists several high‑profile closures that followed Michelin recognition. Among the examples named are Deanes EIPIC, Le Gavroche and Momofuku Ko — restaurants that, despite receiving the accolade, subsequently closed their doors. The list underscores that closure after recognition has occurred across different markets and styles of cuisine.

Reverie in Georgetown to close in October

In Washington, D.C., Michelin‑starred restaurant Reverie in Georgetown announced it will close permanently in October. The closure was confirmed publicly by chef Johnny Spero, who broke the news. Reverie’s planned departure from the scene is a recent and local example of a starred restaurant choosing to end operations despite its Michelin status.

Laurel proceeding with planned shutdown

Another case involves Laurel, which had announced its shutdown months before receiving Michelin recognition. The restaurant’s chef‑owner, Nicholas Elmi, has stated that the Michelin accolade will not alter the planned closing. Laurel’s situation shows that timing and prior business decisions can mean a star arrives too late to change an established course.

Conclusion: what readers should take away

These reports illustrate that Michelin recognition, while prestigious, does not automatically secure a restaurant’s future. Closures like Reverie’s and Laurel’s — and historical examples such as Deanes EIPIC, Le Gavroche and Momofuku Ko — highlight the complex mix of personal choices, business realities and market conditions that determine a restaurant’s longevity. For diners and industry observers, the key takeaway is that a Michelin star is an important mark of quality, not a guarantee of permanence. Future coverage will likely continue to explore how recognition interacts with the practical challenges of running a restaurant.