On May 24, 1963, Craig Claiborne, widely regarded as the father of modern restaurant reviewing in America, introduced the New York Times star rating system—the most influential critical instrument in the history of American restaurant culture. Tamil restaurants, regional Mexican restaurants, Korean tasting menus, Uyghur cuisine, Thai cooking, and regional Chinese restaurants now occupy a critical prestige once reserved almost exclusively for French haute cuisine. More importantly, since 1997, when Estiatorio Milos effectively ignited the modern Greek fine-dining renaissance, the Greek restaurant model has become one of the fastest-growing and most influential forms of Mediterranean dining in the world.