The Michelin Guide will soon expand to restaurants in the South, the company announced Wednesday.

Why it matters: A Michelin star is one of the restaurant world’s top honors. Part of what makes them so special is how rare they are and how difficult it is to get one.

How it works: A restaurant can receive up to three stars based on five criteria: quality of the ingredients used, mastery of flavor and cooking techniques, the personality of the chef in his cuisine, value for money, and consistency between visits.

What’s happening: Anonymous Michelin Guide inspectors are already scoping out restaurants in Alabama, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee.

“Our access to the coast, to the mountains … the farming scene in North Carolina is one of the best in the country … And I think because of that, you have a lot of chefs that are creating world-class restaurants right here in our state.” — Chef William Dissen, owner of The Market Place in Asheville

“As everyone, we are thrilled that Michelin sees the current skill level, and most importantly the future of the culinary scene in the Southeast US. The Bibendum handing you a jacket with a star embroidered is a dream for most chefs. It would be a great honor if they see our story and experience as one deserving of this highest honor.” — Chef Sam Hart, owner of Counter-

“Subrina and I have always believed Charlotte’s food,  people, and culture have always been worthy. We’ve had the talent, great restaurants, and so many people working to be excellent! So it’s cool to be getting this type of recognition, especially from Michelin.” — Chef Greg Collier, owner of 3rd and Fernwood

“Having a Michelin guide in the Carolinas is a clear nod to the gigantic strides our local culinary scene has taken in the last handful of years … Based on the size of our city and comparable markets who have been awarded stars, along with the level of talent of chefs in this town, I have no doubt the Queen City has a shot to gather some stars.” — Jeff Tonidandel, owner, Tonidandel-Brown restaurant group (Supperland, Haberdish, Ever Andalo Leluia Hall)

“Our Charlotte chefs have been bringing their authentic stories to the Charlotte table these past few years. Thank you, Charlotte diners, for supporting those restaurants who venture outside the steakhouse.” Jill Marcus, owner of The Mother Earth Group (Mariposa, Fern)

“The guide will be amazing for the city, the level of artisans and craftsmen and women in this city is something the country and world needs to know about. I just feel fortunate to be a part of the community in such an exciting time” — Chef Andres Kaifer, co-owner of Customshop and Marina’s Tapas

“The arrival of the Michelin Guide in North Carolina reflects what I’ve known for years: our culinary scene is thriving. Charlotte is home to some of the most creative and driven chefs, farmers, and restaurants in the country.  While a Michelin star is never guaranteed, when it happens, it will be a win for all of the hospitality professionals who pour their hearts into this industry.” — Chef Sam Diminich, owner of Restaurant Constance