Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Hedone


  • Please log in to reply
101 replies to this topic

#61 marcusjames

marcusjames
  • participating member
  • 112 posts

Posted 15 October 2011 - 01:06 AM

... it is infinitely more difficult to cook and present something with a minimum of handling, cooking and seasoning. It is much easier to augment a product, to add season and sauce and garniture to hide imperfections of sourcing and kitchen technique. Visit any of the more-is-more temples to see what I mean.


Erm, doesn't sauce and garnish come under kitchen technique? If a kitchen is crap, it's crap and the garnish can only serve to confirm this further. Ironically, Britain has great meat and fish, it's veg where we generally struggle and can let a restaurant down. And although it may be very classical, producing a clear, reduced sauce with the distinct depth of advertised flavour really can separate the men from the boys. Out of interest, what 'more-is-more temples' are you referring to?

Matthew asked earlier what chefs are going to the lengths Mikael is when it comes to sourcing, and the simple answer is hundreds. Pretty much every Michelin starred restaurant strives to find the best ingredients available to them, both in terms of locality and budget. Heck, there's a host of non-Michelin accredited gastro-pubs in the south Notts area where I live who apply this same dedication.

I admit Hedone is impeccably sourced (at a price, budget it is not), but the food definitely isn't executed as well it may or comparable to a host of restaurants the length and breadth of England; I'd take Sat Bains, The Ledbury, Viajante and a host of others ahead of it any day of the week.

#62 Matthew Grant

Matthew Grant
  • participating member
  • 2,261 posts

Posted 15 October 2011 - 04:25 AM


... it is infinitely more difficult to cook and present something with a minimum of handling, cooking and seasoning. It is much easier to augment a product, to add season and sauce and garniture to hide imperfections of sourcing and kitchen technique. Visit any of the more-is-more temples to see what I mean.


Matthew asked earlier what chefs are going to the lengths Mikael is when it comes to sourcing, and the simple answer is hundreds. Pretty much every Michelin starred restaurant strives to find the best ingredients available to them, both in terms of locality and budget. Heck, there's a host of non-Michelin accredited gastro-pubs in the south Notts area where I live who apply this same dedication.


I doubt very much that they are, with all the best will in the world they may be trying to source carefully but not to the same extremes. For a start, sourcing locally is no guarantee of great quality. Is your guy in the pub in South Notts insisting on having Scallops delivered live on a daily basis, so fresh that they are still moving when they are served raw? How about getting personal deliveries from France twice a week for vegetables and fruit that he can't get of a good enough quality in the UK? Are the pigeons being strangled so that they retain the blood or are they being shot. Is he retaining a shelf at one of the best butchers in the country, hand selecting his meat and having it hung to his own specification?

They may have noble intent but I'll almost guarantee they aren't sourcing to the same level as Mikael.
"Why would we want Children? What do they know about food?"

#63 Margaret Pilgrim

Margaret Pilgrim
  • participating member
  • 1,437 posts
  • Location:San Francisco

Posted 15 October 2011 - 11:08 AM

Mikael was stabbed and Aurelie beaten in their restaurant last night by a gang, one of whom has been apprehended. They were battered, but hoping to open tonight.

Edited by Margaret Pilgrim, 15 October 2011 - 11:10 AM.

eGullet member #80.

#64 kutsu

kutsu
  • participating member
  • 224 posts
  • Location:Staffordshire, England

Posted 15 October 2011 - 12:06 PM

Holy shi.. really? that's terrible. My thoughts go out to them..

#65 marcusjames

marcusjames
  • participating member
  • 112 posts

Posted 15 October 2011 - 01:52 PM

Yes, debate parked. That's shocking, I do hope they're open and well tonight.

#66 Tim6

Tim6
  • participating member
  • 52 posts
  • Location:England

Posted 15 October 2011 - 04:17 PM

Wow, hope they are OK. Hope to visit soon.

#67 YSL

YSL
  • participating member
  • 45 posts

Posted 16 October 2011 - 06:36 AM

Absolutely shocking news, I hope that Mikael, Aurelie and the rest of the staff are all OK.
[size="2"]Brummie Tummy[/size]

#68 Man

Man
  • participating member
  • 333 posts

Posted 17 October 2011 - 12:25 PM

How are they doing?

#69 YSL

YSL
  • participating member
  • 45 posts

Posted 17 October 2011 - 01:28 PM

Mikael tweeted last night. Thankfully, it doesn't look like anyone was seriously hurt.
[size="2"]Brummie Tummy[/size]

#70 Man

Man
  • participating member
  • 333 posts

Posted 17 October 2011 - 01:46 PM

Good, thanks for the update. He seems a tough guy!

#71 Man

Man
  • participating member
  • 333 posts

Posted 22 October 2011 - 11:29 AM

I returned for the tasting menu today. We had a very warm welcome from Aurelie (with whom I had exchanged emails when I sent a message of encouragement for her and the team after hearing the news), but in the end I came out upset.

Scallops were perfect and we said so when asked.

Slow cooked egg with girolles was very good and we said so when asked.

Rock Oyster (from Dorset) with beetroot caramel was excellent and we said so when asked.

An onion with pear was a dish we didn't care for or understand, nobody asked, and we didn't say anything.

The kale, cockles and broth accompanying a turbot were excessively salty and we said so when asked (while praising the turbot).

Out storms the Chef from the kitchen to come to our table. He is visibly upset. He informs us curtly that that (1) the dish is exactly as he wants it, that (2) that's the natural juice of the cockles and (3) that we are wrong as hundreds of people have had it and have not complained. Then he turned on his heels without hearing any more from us.

I did not understand why our opinion was asked if hundreds of previous customers had certified that this dish was perfect. I've eaten tons of shellfish since I was a kid and I've never had such a salty sample in my life. The fact that seawater is natural does not make it good, like for many other natural things (how about fish gut). I don't drink seawater and I am surprised that Hedone customers do. I think Jonsson simply can't cook cockles.

I felt a lot of hostility coming from the Chef (I can only conjecture he was also offended by our blog mild criticisms). I felt that my custom was unwelcome. These are not feelings I like to have in a place I travel two hours to eat at and where I spend over £200 of my hard-earned money (I am not naturally rich...).

Aurelie was charming and professional as usual and I was glad to see that she and the whole team were now OK after that incident two weeks ago. I wish them every success but I think there is far more to being a chef/restaurateur than sourcing good ingredients, and in my humble opinion Jonsson has not made that transition yet, on more than one level. (but, Matthew, you are right that their pigeon is great.) Tomorrow I'm at Galvin la Chapelle and I hope to have a better experience there or this London trip will have been a failure.

#72 RDB

RDB
  • participating member
  • 471 posts

Posted 23 October 2011 - 05:29 AM

Oh dear. There seems to be a theme emerging here and in other posts, that chefs are getting a little peeved with bloggers and bloggers are
Feeling hard done by that they are being challenged and treated " badly" by chefs etc. I find bloggers are deluded by their perceived rights and feel any challenge to their fragile food egos should be publicised. I would hate to be a chef in these times, bad enough having food critics judging but having every subjective palate pontificating on what is right or wrong publicly must be relentless.

#73 Man

Man
  • participating member
  • 333 posts

Posted 23 October 2011 - 10:35 AM

Whatever the merits of your argument, of course your sympathy cannot include Mr Jonsson himself, who in his former guise as a blogger felt the need to vent his foodie displeasure in public like many other customers.

But no please, not yet another inane debate on 'bloggers vs restaurateurs'. This thread is called Hedone, it was not opened by me, and its purpose is to report experiences and offer factually based opinions on the restaurant. Anybody uninterested in my reports is warmly welcome to skip.

(RDB, for me there is no issue whatsoever of hurt feelings and I don't perceive I have any special 'right', whatever that means, though I care about courtesy on the part of a restaurateur.).

#74 PhilD

PhilD
  • participating member
  • 706 posts
  • Location:Hong Kong

Posted 23 October 2011 - 04:28 PM

Oh dear. There seems to be a theme emerging here and in other posts, that chefs are getting a little peeved with bloggers and bloggers are
Feeling hard done by that they are being challenged and treated " badly" by chefs etc. I find bloggers are deluded by their perceived rights and feel any challenge to their fragile food egos should be publicised. I would hate to be a chef in these times, bad enough having food critics judging but having every subjective palate pontificating on what is right or wrong publicly must be relentless.


Isn't the theme here that Mickael can't seem to take criticism? I have read other reports of him being very rude to anyone who dared to suggest a dish wasn't perfect (Lanchester in The Guardian so not all bloggers). Hedone was on my must visit list for my next visit to London, but I am going to pass based on reports similar to RDB; on comments that the sourcing may be wonderful but the execution can be patchy and often quite simple; and, finally, zero response to an email question on opening times over Christmas. From what I can see of the prices they don't have the excuse of low prices, one of these concerns wouldn't have put me off, but the combination makes it too risky given the few days I am in town.

Not using PR may be laudable but not understanding the power of reputation maybe be a mistake.

Edited by PhilD, 23 October 2011 - 04:36 PM.


#75 bakerestates

bakerestates
  • participating member
  • 193 posts

Posted 24 October 2011 - 10:37 AM

Four of us went to Hedone on Saturday for dinner.

I had the tasting menu which on the whole I thoroughly enjoyed. The custard with seaweed to kick things off was excellent, extremely moorish and light. Similar dishes to Man - the egg & girolles and the oyster with beetroot caramel – both delicious. Although I did enjoy the Cevennes Onion (which incidentally, we have a local grower of it here in Essex) and pear (variety not given) I felt it could have done with a better balance of pear to onion.

The turbot and cockle dish that Man had was served with curly kale rather than black cabbage I think. All was good but I couldn’t finish the greens, just too tough & steely for me. The turbot was pretty darn good but not as good as the turbot I had at The Sportsman last year.

The beef was superb – deeply flavoured, juicy and tender. The accompaniment to the beef was three variations of chicory. One was wilted leaves, the second raw heart/root and the third, a sort of Picada of Hazelnut and pureed Chicory. I didn’t like any of the chicory parts and thought the root/heart inedible, it was mainly root.

Of my friend’s dishes, I tried the Sika Deer, which compared to the beef, I found lacking in flavour, but beautifully cooked and as tender as butter - the overall combo with figs and chestnut puree was a delight. The other dish of lamb went down well but I didn’t get to try it.

I had a pineapple pudding followed by a chocolate one, both good. Two others had a pear tart which had tough pastry. My wife had variations of carrot – can’t remember the detail but she couldn’t taste the white chocolate element and found the whole dish rather carroty, to be expected really!

With a bottle of 2009 Montlouis from Francois Chidaine (£40), a bottle of 2005 Barbaresco from Paje (£70), 3 fizzy water and 1 coffee, our bill for four was £404 inc. service.

The service was pitch perfect, especially from Aurelie. She asked me how I found the tasting menu - I conveyed my enjoyment of it and touched on the chicory and pear/onion things.

Mikael tucked into a plate of something after service with a lot of shaved truffle. He had spent a bit of time with a couple of tables during our time there, all very jolly.

Best new opening in London – no idea. Two Michelin Stars – I don’t care. A good time was had, lots of good dishes, a couple of misses, nothing earth shattering either way but their service and resolve makes me want to go back for more – especially for that beef. Instructions have just gone out to my butcher to add 10 more weeks to the hanging of our Red Poll!

#76 Gary Marshall

Gary Marshall
  • participating member
  • 2,334 posts

Posted 24 October 2011 - 12:17 PM

Glad you enjoyed Piers!
you don't win friends with salad

#77 Gary Marshall

Gary Marshall
  • participating member
  • 2,334 posts

Posted 24 October 2011 - 01:57 PM

Check out @hermanoprimero on twitter for pics of most of the dishes mentioned......
you don't win friends with salad

#78 Gary Marshall

Gary Marshall
  • participating member
  • 2,334 posts

Posted 30 October 2011 - 02:32 AM

Well someone certainly 'gets' Hedone.

AA Gill 5* Food 5 * Atmosphere

'i'm wary of absolutes, and leagues and top tables of best, better and bestest,, but if you ask me, and i suppose you are, to recommend just one gobstopping, heart racing dinner in all of london, it would be hedone.

Wow.

That bang? the reservations system imploding!

Well done all at hedone.
you don't win friends with salad

#79 RDB

RDB
  • participating member
  • 471 posts

Posted 30 October 2011 - 02:40 AM

I find Gill gets it right consistently , he did with Pollen street and has done with Hedone.

#80 MobyP

MobyP
  • eGullet Society staff emeritus
  • 2,198 posts

Posted 11 November 2011 - 10:32 AM

Had an awesome lunch here today, sitting 15 feet from Alain Ducasse and his head chef, both of whom were mopping up the sauces with bits of bread and generally scraping the enamel off the plates.

Mikael's constant new dishes make this place very special - today I had the new oyster with watercress gelee - Mikael sous-vides the oyster - which I thought would've been a crime, but apparently not - which gives it the texture of a barely-set custard. With the gelee and watercress, absolutely marvellous. Also new, the excellent crab with cauliflower. The jammy dodger to start with (I think he should do a selection, with Oreos - squid ink sablees filled a mornay cream, anyone?)

ETA: forgot to mention the great carpaccio of marbled, sika deer, served with mushrooms and bone marrow (I believe). Perfect.

I had some very mimor quibbles with the bread when he first opened - probably more minor than the quibbles He had - but it has reached a three-course meal level. Half a loaf of bread and a large hunk of that butter and leave me alone, I'm entirely content.

For a main, the pigeon. The leg was fantastic, moist and fattier than usual, the breast pornographically pink, sitting on the pistachio salsa verde with the offal sauce. I've had this five or six times and this was the best.

For dessert, Chloe the pattissier made her carrot dish which was completely marvelous - a shell filled with a carrot mousse, what I took to be an orange and carrot sorbet, sitting on some grated carrot. Sounds dreadful, but everything was in balance and it made for fantastic eating.

I'm lucky this place is so near, and with the correct application of compromising photographs, I can just slip into the bar without causing too much of a fuss.

Edited by MobyP, 11 November 2011 - 10:37 AM.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

#81 Matthew Grant

Matthew Grant
  • participating member
  • 2,261 posts

Posted 28 November 2011 - 04:44 AM

Fantastic meal on Saturday night, we had the 7 course tasting menu with 4 substitutions to avoid eating dishes I had already tried A lovely piece of Lovely Cod with Jerusalem artichoke, the crab with cauliflower and lemon grass cream is excellent though a touch cold. If I have one criticism, and it's one that Mikael acknowledges but its the way he likes to serve it, its that the steamed fish dished could do with a touch of salt. The onion is still delightfully simple. The Seabass was not quite at its usual level but this is still a level above anywhere else in London.

The next couple of courses really did hit another level completely. The Sika Deer Royale was wonderful and surprisingly traditional in style. The foie gras was really good quality, the fatty richness complemented by the incredible sauce. Slight acidity from a touch of vinegar was relatively easy to determine but the texture and richness of it left us to think that it had been thickened with blood or the offal. I was amazed to find out that it was nothing more than the gelatine from the bones, the sauce took 3 days to make which might give you some idea what I was referring to when I said some of the dishes appear to be simple but are a bit more involved than you might realise. As we have come to expect the deer itself was one of the better pieces of venison I have tried.

The Shetland lamb we had wasn't yet on the menu (I think it will be on from Tuesday and should be a regular addition to the menu) and drew some admiring glance from the table next to us. It was incredible, surprisingly slim bones indicating a small animal, lovely crisp fat and the lamb served rare which at first sight I thought was a little underdone but one bite left me realising that anything more would have been a mistake. Quite a dark colour with a hint of iodine, served with root vegetables and another fantastic sauce.

The lemon tart with mandarin sorbet was a great way to finish a fine meal. Chloe is star in that kitchen, plenty of plaudits for the ingredients but the technical work in the pastry section is amongst the best I've tried in London.

I feel like there has been a slight shift in style since the first few weeks, some of the dishes seem a little more complex without compromising the ingredient quality and still keeping the focus on the key ingredient in each dish. I would say that this meal was solid two star territory with a couple of positive exceptions; I'll put my neck on the line and say that the deer and the lamb could easily have been from a 3 star meal in France. Outstanding :wub:
"Why would we want Children? What do they know about food?"

#82 kutsu

kutsu
  • participating member
  • 224 posts
  • Location:Staffordshire, England

Posted 03 December 2011 - 05:21 PM

Hilariously bad meal here tonight. £300
And the best thing was the amuse bouche...

7pm sharp arrived to two other tables occupied. Amuse was a
cheeze sable with red pepper Jamie dodger. Great cheese taste, a good start
Took the fiver course with matching wines. First course was crab with cauliflower jelly. Actively offensive, not least due to the bit of shell I found in the crab. Fridge cold and lacking seasoning.

Second starter was scallop with carrot emulsion; the scallops weren't seared properly and the carrot purée (with multicoloured carrots inside) weren't seasoned - yes, it was "sweet" but one dimensional.

Onion and pear was interesting. The pear was superb but the onion was boring and one dimensional - again, just sweet. The butter sauce was simple to the point of being boring. Special shout out to the bread and butter which appeared under cooked - with the texture of a
Crumpet - it hadn't been rested enough before being cut. The butter was unexceptional compared to that served in Alain Ducasse the day before.

Main was silks deer - sauce was great but the meat had a great big piece of un trimmed silver skin hanging off it - no attempt to trim the meat. The potatoes were grainy - had they been passed through a tammis? They were on the verge of splitting also.

Chocolate desert was good overall.


Food was generally poor and the service was laughable - 6 course in less than 1 hr 20 mins, drinks missing, wrong coats, rude staff. Very poor indeed - and the ingredients didn't taste any better than those served in hundreds of restaurants over th country - only the beef genuinely tasted unique.

#83 trencherman

trencherman
  • participating member
  • 11 posts

Posted 04 March 2012 - 11:20 AM

Finally managed to have dinner here last week, infiltrated a pals table. Like the room in the same way I like L'Astrance, minimal, stylish & comfortable. Food was very, very good, I would go as far as saying that it's 2* quality. I've read many posts on here and found that IMHO, that those who understand the simplicity and almost perfection that can be found at L'Arpege, L'Ambroisie and indeed L'Astrance will get this place immediately. It's very mature French cooking at it's best, yes there were quibbles, seasoning could have been a tad better, but that's a personal thing. The wine list could have been a bit more friendly towards my wallet, the sommelier will run away into big Burgundy's if allowed. Aurelie was fantastic and is a fabulous Maitre d', but she needs to be given the floor. These are minor matters that in time will resolve themselves. This has to be the most exciting new opening in recent times, one of the few places that I'll return.

#84 Scott

Scott
  • participating member
  • 983 posts
  • Location:London

Posted 06 July 2012 - 07:17 AM

Matthew asked earlier what chefs are going to the lengths Mikael is when it comes to sourcing, and the simple answer is hundreds. Pretty much every Michelin starred restaurant strives to find the best ingredients available to them, both in terms of locality and budget. Heck, there's a host of non-Michelin accredited gastro-pubs in the south Notts area where I live who apply this same dedication.


I don't spend much time here these days, read virtually any. but a search on hedone brought this up.

one of the more wrong headed statements I have ever had the bemusement to observe. the turbot alone is on a level far exceeding any restaurant in this country. Far...


anyhoo, carry on :)
A meal without wine is... well, erm, what is that like?

#85 Gary Marshall

Gary Marshall
  • participating member
  • 2,334 posts

Posted 09 July 2012 - 01:23 AM


Matthew asked earlier what chefs are going to the lengths Mikael is when it comes to sourcing, and the simple answer is hundreds. Pretty much every Michelin starred restaurant strives to find the best ingredients available to them, both in terms of locality and budget. Heck, there's a host of non-Michelin accredited gastro-pubs in the south Notts area where I live who apply this same dedication.


I don't spend much time here these days, read virtually any. but a search on hedone brought this up.

one of the more wrong headed statements I have ever had the bemusement to observe. the turbot alone is on a level far exceeding any restaurant in this country. Far...


anyhoo, carry on :)


Yes. There is a difference to scouring local farms or butchers/suppliers in your area to what they do at Hedone.

Mikeal moved country once to find better fish. I know a lot of chefs and foodies, I don't know anyone who takes it to the same degree as Mikeal, Stephen Harris at The Sportsman probably the only other in the same boat, and he convinced Mikael there was some decent produce to be had in the UK.
you don't win friends with salad

#86 marcusjames

marcusjames
  • participating member
  • 112 posts

Posted 14 July 2012 - 04:06 AM

Scott - I did add the words 'locality and budget' in that statement and I have acknowledged their sourcing is incredible in an earlier post. I think you need to consder the point in context.

But! Hedone ain't cheap and has to be judged in those terms. I'd like to see anyone pull this concept off in a town or city beyond London. I doubt the pricing would fly so (with one or two notable exceptions) regional chefs simply don't have the option to go to these lengths.

And is the quality of the turbot really better than The Ledbury, or (since he keeps coming up in the thread), Ducasse, to name just two? Those are restaurants who, albeit with different styles, manage to produce dishes where there's a lot more technique going on around the main ingredient. Admittedly, they have much larger kitchen brigades, but that's part of my point - it's there to be seen on the plate.

All that being said I have to admit, it's nearly a year since I've been to Hedone and should really give it a second chance.

#87 Man

Man
  • participating member
  • 333 posts

Posted 15 July 2012 - 01:45 AM

I don't know, I feel there is a double 'conceptual' mistake at the heart of all this.

First, the belief, in my view a little immature, that there is a single 'best' produce in each category: 'the best scallops', 'the best turbot', etc. There are many ways to be great for a piece of seafood or meat, and it is preposterous to believe to have identified the unique best. I come from a country where cuisine is strongly ingredient-based, and where many people, people like us I mean, are obsessed by quality of produce, and I honestly believe that I have eaten stuff to which nothing can be declared superior (just caugtht Mediterranean fish that brings tear to your eyes so good it is, rare breeds of pork or lamb or cows you've never heard of, unbelievable vegetables, bread and pasta from superselected flours, etc.), yet I wouldn't for one moment say I have eaten the unique best. Another farmer in the next valley may be raising equally, yet differently, flavoursome lambs; another restaurant may know a different fisherman who procures equally marvelous seabass. In the two times I was at Hedone I found the produce truly excellent, but hand on heart I could not say that the scallops or the pork or the turbot I had there were uniquely the best: I've had equally marvellous scallops, pork or turbot in Italy, France, Spain and yes, even the UK - here in Scotland in particular, and, I should notice, without all the strained obsession and fanfare and worshipping choruses that seems to accompany Jonsson's searches. (To be fair, I'll make an exception for the pigeon). The fact that Jonsson is deeply obsessed does not mean that he will in the end find a pork that is definitely superior to that served by every single other chef in the UK: does there exist a uniquely best farmer that raises pigs, cows, lambs just for Jonsson, or a special fisherman who knows a special race of turbot caught in a special spot of water nobody else knows just for Jonsson? Come on. Rest assured that Ducasse and his suppliers, and others, will find equally good turbots.

The second point I would make is this. Even assuming Jonsson's produce had a slight edge on everybody else's, we are really talking nuances here, subtle nuances that can be undone by many other factors. Notably, cooking. Now, Jonsson's feat of opening a restaurant at this level given his background is nothing short of amazing and I admire him enormously for this - but the fact remains that being a top chef, in particular a 2* level chef as many say, is setting the bar very high, a bar that in my visits he was very, very, very far from passing, and thus a bar that is set ridiculously high for what Hedone is. This is my opinion of course, but while the cooking was good, there was some coarseness and some inconsistency of execution that makes it almost offensive for other very hard working professionals, who've perhaps sacrificed their youth undergoing terribly tough and long and disciplined training, to be compared to what can olny be described as a (very) talented amateur. Yes Andy Hayler and Matthew, we have understood that at Hedone we find scallops that are still wriggling so fresh they are, and that therefore they are very sweet: yet a great dish of scallops is not the winner in a competition for the sweetest scallops in the world. It is the winner in a competition for the best and most originally prepared scallops in the world. And in this competition the Hedone dish did not even make it to the podium.

Edited by Man, 15 July 2012 - 01:49 AM.


#88 Matthew Grant

Matthew Grant
  • participating member
  • 2,261 posts

Posted 31 July 2012 - 04:46 AM

http://www.squaremea...ew-mikael/14131
"Why would we want Children? What do they know about food?"

#89 Man

Man
  • participating member
  • 333 posts

Posted 02 August 2012 - 01:17 AM

Interesting. I still am not sure I agree with his theory of searching for 'freak' animals, but he's dead right on the utter irrelevance of bloggers. :smile:

#90 RDB

RDB
  • participating member
  • 471 posts

Posted 02 August 2012 - 02:43 AM

Well that is interesting to hear from a restaurant the impact bloggers have on business compared to that of professional reviewers. I imagine this is the experience of many restaurants.