In 2002, Leslie Brenner chronicled Daniel Boulud’s pursuit of a fourth New York Times star for his flagship restaurant Daniel. Newsday called The Fourth Star “a kind of hymn to teamwork and the pursuit of excellence.” The exact opposite happened to Michel Richard last week when the Times gave Villard Michel Richard zero stars. Pete Wells uses language as colorful as Richard’s vegetable-carpaccio à la Jackson Pollock. But how and why could this happen to one of our greatest chefs? I share a few thoughts at weeklystandard.com.