Aside from the inherent prejudice among many reviewers that will discount a restaurant’s quality if it advertises itself as “kosher” before even walking through the door, the economics of operating a really high quality restaurant with top of the line hashgacha can be challenging. Sadly, many yidden are simply not willing to pay the cost of the top of the line ingredients and culinary professionals needed to earn a Michelin star. If the restaurant can attract sufficient non-Jewish customers, than may be but often, they have to rely on a core yiddeshe clientele for their economic survival, at least for the first few years until the reputation grows outside the frum tzibur.
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