Some non-French food critics have alleged that the rating system is biased in favor of French cuisine or French dining standards. In the UK "The Guardian" commented in 1997 that "some people maintain the guide's principal purpose is as a tool of Gallic cultural imperialism". When Michelin published its first New York City Red Guide in 2005 Steven Kurutz of "The New York Times" noted that Danny Meyer's Union Square Cafe, a restaurant rated highly by "The New York Times", Zagat Survey, and other prominent guides, received a no star-rating from Michelin (he did, however, acknowledge that the restaurant received positive mention for its ambiance, and that two other restaurants owned by Meyer received stars). Kurutz also said the guide appeared to favor restaurants that "emphasized formality and presentation" rather than a "casual approach to fine dining". He said over half of the restaurants that received one or two stars "could be considered French". The Michelin Guide New York 2007 included 526 restaurants, compared to 2014 in Zagat New York 2007; after The Four Seasons Restaurant received no stars in that edition, co-owner Julian Niccolini said Michelin "should stay in France, and they should keep their guide there". The 2007 guide does, however, include menus, recipes, and photographs, and description of the atmosphere of starred restaurants.