About a month ago, invitations to the annual Michelin Guide California awards ceremony landed in restaurateur inboxes. Brian Limoges, executive chef of Enclos in Sonoma, was well aware of the significance: An invitation meant your restaurant would likely be getting a Michelin star.
But there was no such email in his inbox. He checked again. Nothing. And again. Still nothing.
“I was like, ‘We didn’t get it. We’re not going’ — catastrophizing it,” Limoges recalled with a laugh. “But then I looked in my junk folder, and for some reason, it was in there.”…