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“With The New York Times, you know what a four-star is. The L.A. Times? Don’t really know. For example, Pizzeria Mozza…they gave three stars and they gave Cut three stars. It’s nothing wrong with the pizzeria, but it’s not at the same level. With the Michelin, that wouldn’t happen.”- Wolfgang Puck, on the paper’s mercurial restaurant ratings system. [Modern Luxury/Angeleno]
