Posted 29 September 2004 - 08:14 AM
Would you comment on a current trend among high profile chefs to open outposts or branches of their flagship restaurant, or casual-fine dining restaurants? What are the pros and cons? Are we in danger of creating an abundance of McHighend restaurants with menus that are good from a conceptual standpoint but erratic in execution by less experienced sous chefs? Do the name brand chefs diminish their influence by doing so? Or does it potentially increase the quality of food in America generally? And what of the epicenter of this phenomenon, Vegas?
Posted 29 September 2004 - 11:29 AM
Posted 29 September 2004 - 06:26 PM
Thanks to you, Mrs. Sheraton, for so graciously participating in this forum. It's an honor to read your responses, thoughts and insights.
Edited by glossyp, 29 September 2004 - 06:30 PM.
Posted 30 September 2004 - 05:42 AM
Posted 30 September 2004 - 07:09 AM
Posted 30 September 2004 - 10:15 AM
When I was at Bouchon last in spring of 2001, I found it very disappointing not as compared to FL, but to good bistro food. FL was sensationally good. Olives in the "W" hotel on Union Sq. in NYC was, when ot opened, better in my opinion than the original in Boston, but English's restaurant in LaG airport was hideous. I have only been to the original and current Spago in Bev. Hills, do don't know how that is playing out. Wolfgang's pizza places in airport are fair..not as good in my experience as airport Calif. Pizza Kitchens...but whenevr possible in airports, I stick to hot dogs...the local variety..Brooklyn Deli in LaG, Vienna beefs in O'Hare, and Nathans wherever they appear.
Posted 30 September 2004 - 10:35 AM
I agree about the talents of the individual chefs, but the sensibility is supposed to be that of the master chef because his or her name instills a certain expectation..otherwise why not just give each restaurant an entirely different name?
Your point is quite right about expectations and in my experience one finds dishes or concepts specific to the master chef but, in the better places, they will also find variations on the theme. I believe in most cases it's a marketing decision and in specific cases it's possibly the egos (?) of the chefs involved which keeps the names the same. Japan in particular is such a lucrative market and the brand makes or breaks short term success - over the long haul though I think the quality of food is what gives staying power and the meeting of the diners' expectations of what the experience should be like.
Off topic, but I especially appreciated your comments about French food. I am a newcomer to this cuisine (though in truth we are all familiar with many aspects of it even if we don't know it!) and I truly hope you are correct that French bistro fare is the next big trend. I just hope some one will open such a place in Honolulu.
Posted 30 September 2004 - 11:08 AM
Maybe not demanding but still hard to render. Would you consider Bouchon a clone of French Laundry as it has a totally different menu?
When I was at Bouchon last in spring of 2001, I found it very disappointing not as compared to FL, but to good bistro food.
I'm astonished you found Bouchon wanting. Shocked, even! I've never had an imperfect bite there. It's perfect bistro food. I bow to your authority, of course, but but if you're ever near there again or near its Vegas clone (there can be no French Laundry clone), I'd urge you to go again.
(And many thanks for all your thoughtful responses here.)
Posted 30 September 2004 - 11:37 AM
Posted 30 September 2004 - 11:40 AM
Do you believe a chef has to be in his restaurant for the food to be at its best? Although I wasn't absolutely convinced I needed to eat at the Robuchon's "Atelier," I found food to be absolutely perfect in terms of conception and execution and, of course, "the chef" wasn't there.
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Posted 30 September 2004 - 12:02 PM