64 replies to this topic

[hathor]

Why Pepin?
He seems to have reached an age where he does exactly what he pleases. Just curious.

[weinoo]

Yes, Pepin is so off base for this topic...the OP speaks to chefs who have expanding restaurant empires; that was never Pepin.

[Gregg]

I live in the middle of the proverbial food desert. No celeb chefs anywhere near here and I'm sure none on the way any time soon, so for us its one of those gaudy, touristy events when we get to eat at one of their hot spots. I do have to say that we've had very few let downs and most of those were more a matter of unrealistic expectations that sub-standard food. It is interesting to see celeb chef's personas kind of wear out. I guess actor's images don't get old and tired because they get to do a new role with every new movie. Chefs don't usually have that luxury.

[DanM]

Todd English... but was he ever all that great?

Tom Colicchio? I have never been to any of his restaurants, but I am wondering if he is more than a popular face on Top Chef. Is he cashing in on his fame, or is he really that talented?

[weinoo]

Todd English... but was he ever all that great?

Tom Colicchio? I have never been to any of his restaurants, but I am wondering if he is more than a popular face on Top Chef. Is he cashing in on his fame, or is he really that talented?

Funny, as I was channel surfing tonight, I saw Todd English was on HSN shilling his "line of Mediterranean-inspired cookware, appliances and gourmet foods. Episode 33."

Now, I never ate at any of the early or groundbreaking English restaurants (if indeed there ever were any), but the first time I ate at one of his restaurants, it was in Vegas...and it sucked.

So, I don't know the answer to your first question.

As far as Tom C. goes, I think his restaurants are still putting out some pretty damn good food.

[David Ross]

Todd English... but was he ever all that great?

Tom Colicchio? I have never been to any of his restaurants, but I am wondering if he is more than a popular face on Top Chef. Is he cashing in on his fame, or is he really that talented?

Funny, as I was channel surfing tonight, I saw Todd English was on HSN shilling his "line of Mediterranean-inspired cookware, appliances and gourmet foods. Episode 33."

Now, I never ate at any of the early or groundbreaking English restaurants (if indeed there ever were any), but the first time I ate at one of his restaurants, it was in Vegas...and it sucked.

So, I don't know the answer to your first question.

As far as Tom C. goes, I think his restaurants are still putting out some pretty damn good food.

On English I fully agree with you. I ate at his insipid restaurant "Olives" at Bellagio a few years back while I was at Uncork'd. And due to the event, English was in town and in the kitchen. The prosciutto on what they called a "pizza" was rancid. It was shards of glossy pork on dry flatbread. Yeah, that's what it was. The other dish I don't remember but it was just as bad. The only good thing was the view of the Bellagio fountains and the booze in the cocktail. And I don't think English distills his own Vodka. Oh wait, maybe he does and I just haven't seen him hock it on HSN...

[Twyst]

Tom Colicchio? I have never been to any of his restaurants, but I am wondering if he is more than a popular face on Top Chef. Is he cashing in on his fame, or is he really that talented?

I cant speak for whats happening with his places now as I haven't eaten in one in a few years, but he is not a "created for TV" chef. He was/is very talented.

Edited by Twyst, 29 April 2012 - 07:47 PM.

[RAHiggins1]

On WG Puck... Here in Atlanta "Wolfgang Puck Catering" offers the worst faux beef burgers and dogs and frozen chicken fingers imaginable at the "Georgia Aquarium". Worse than school food. So yeah, that drags his name down. http://www.georgiaaq...d-and-shopping/

[rotuts]

well, Finally Folks have figured out who Chef Xxxx Xxxxxxx is.

I ate at Olives during its first year. Superb and ground breaking. Then there is now:


http://www.bostonmag...not_us_its_you/

however, as Xxxx does not command much is any respect these days, he might not qualify for this thread.

[kaszeta]

Others beat me to English, but my experiences have led me to wonder if there was a time he ever was good.

[gfweb]

I've eaten in a couple of TC's restaurants in the past 6 mos. Nothing special. Not bad, just average for a NYC high ticket place.

I don't understand how one can have more than a very few restaurants and keep the quality and innovation up. Which is one of the reasons that I like one-of places like Vetri or Gilmore's in the Philly area.

[weinoo]

I've eaten in a couple of TC's restaurants in the past 6 mos. Nothing special. Not bad, just average for a NYC high ticket place.

I don't understand how one can have more than a very few restaurants and keep the quality and innovation up. Which is one of the reasons that I like one-of places like Vetri or Gilmore's in the Philly area.

I don't know that innovation is that important. Quality, yes. But I go back to my example of Batali and a place like Lupa. Still good, on occasion, great. But certainly not groundbreaking.

[Twyst]

I don't understand how one can have more than a very few restaurants and keep the quality and innovation up. Which is one of the reasons that I like one-of places like Vetri or Gilmore's in the Philly area.

It's definitely very hard, but its possible. Keller is still beasting it.

[janeer]

Others beat me to English, but my experiences have led me to wonder if there was a time he ever was good.

Back in the day, in Charlestown, yes, he was. A modest place, wonderful food. He got arrogant, left his wife, all downhill.

[hathor]

Tom Colicchio? I have never been to any of his restaurants, but I am wondering if he is more than a popular face on Top Chef. Is he cashing in on his fame, or is he really that talented?

I cant speak for whats happening with his places now as I haven't eaten in one in a few years, but he is not a "created for TV" chef. He was/is very talented.

At the recent IACP Conference in NYC, there was a panel discussion with Mario Batali, Gabrielle Hamilton, Peter Kaminsky, Sam Sifton and Doug Duda. They were discussing the power of reviews and Sam Sifton said his favorite reader comment was someting like, "I haven't been to that restaurant, but I'm sure you're wrong."

Which makes me wonder, unless we've eaten the chef's food for years, at numerous locations, are we in any position to answer Weinoo's question?

Recently, I've eaten a few lunches at Tom Colicchio's restaurant on 10th Ave. Gorgeous space, bit flaky staff, but the food was spot on delicious. I'm a sucker for good skate and this was bangin' good. Also good value for a 'nice' lunch. I can't speak to what Chef Colicchio did before, and I didn't even know he was on TV (I live under a rock for a large part of the year.) I just know the food was good to great.

[makemewarmer]

Heston Blumenthal? When was the last time the menu changed at The Fat Duck?

Also falling all the way to number 13 on the Pellegrino list this year. They really have to get back in the game.

[weinoo]

Heston Blumenthal? When was the last time the menu changed at The Fat Duck?

Also falling all the way to number 13 on the Pellegrino list this year. They really have to get back in the game.

I don't understand. His restaurant "Dinner by ..." has gotten rave reviews. Why does a menu have to change if it's great? Is there a personal grudge against Mr. Blumenthal?

[rotuts]

I agree. if a menu is great, and continues to be executed in that fashion, no real need to change for change's sake.

Unless you are stuck eating there every night!

[Sidney]

Heston does not have to change there are still enough mugs out there to keep the Fat Duck full every day.He provides an entertaining experience with some wonderful dishes and others complete crap.When you go to the Fat Duck you will not find many Brits eating ,most who want to have tried it and dismissed it,he is now harvesting his worldwide audience and good luck to him.

[Twyst]

Also falling all the way to number 13 on the Pellegrino list this year. They really have to get back in the game.

I'm really hoping that's sarcasm. Both his restaurants are listed in the top 15 restaraunts in the world. Id consider them sqaurely "in the game".

[makemewarmer]

I just think that a restaurant such as The Fat Duck would place a lot of value on innovation and exploration.
Alinea has been on top for years and the restaurant continues to push itself into new territory. I think that is very admirable and I almost expect it from restaurants of this caliber.

After all, The Fat Duck has a food lab that I assume is for the sake of cultivating new ideas. Great restaurants are supposed to evolve, that's what makes them great.

[JudyB]

I just think that a restaurant such as The Fat Duck would place a lot of value on innovation and exploration.
Alinea has been on top for years and the restaurant continues to push itself into new territory. I think that is very admirable and I almost expect it from restaurants of this caliber.

After all, The Fat Duck has a food lab that I assume is for the sake of cultivating new ideas. Great restaurants are supposed to evolve, that's what makes them great.

With reservations being so difficult and the prices being so high it's four years since we were last there. However, based on our experience over previous visits and on the write-ups I have seen it is clear that the menu at the Fat Duck does evolve. The "problem" is that the headline description of many of the dishes either remains unchanged or changes only in subtle ways so it isn't obvious from the website.

So to find out how much the menu really changes you need to find someone (with lots of money!) who goes there regularly enough to be able to give a reliable report on how much the menu actually changes.

Edited by JudyB, 20 May 2012 - 09:47 AM.

[chefzoso]

My biggest one would be Todd English....He also seemed like a media creation....One famous Chef whose restaurants never disappoint in Jose Andres

[Baselerd]

I've never eaten at a Jose Andres restaurant, but Minibar seems very relevant and creative, which I can respect.

[pacman1978]

Gordon Ramsay for me. He was a great chef but now is a tv celeb and a large chunk of his restauarant empire failed a few eyars ago and he was close to losing it all. RHR is an amazing restaurant with 3 stars but it would be interesting to know how much he has to do with that and how much needs to be credited to Clare Smyth the head chef...

Sadly though a lot more money in the celeb route cooking simple food than being head chef of a two or three star restaurant.

[radtek]

Perhaps John Besh? His Lüke restaurant here hasn't been communicated well to me by my friends.

It's easy to lose your edge in this business and if the chef/owner isn't ALWAYS around to make sure things are up to par you start to see a slide no matter how talented the Exec is. AT that point they're just cooking his food.

But I also think there is the "jaded" aspect to it as well. That is why I try to patronize my long-time favorites infrequently and do my own cooking. If I go too often the dishes and service just don't seem as good as my memory serves. Familiarity breeds contempt.

[Gregg]

Also falling all the way to number 13 on the Pellegrino list this year. They really have to get back in the game.

I'm really hoping that's sarcasm. Both his restaurants are listed in the top 15 restaraunts in the world. Id consider them sqaurely "in the game".

Lol. I thought the same thing! I'd have to agree with Todd English. Lunch at Olives in Vegas a few months ago wasn't far from lunch at Wendy's in the airport the next day. But the price was.

[HungryC]

Perhaps John Besh? His Lüke restaurant here hasn't been communicated well to me by my friends.

It's easy to lose your edge in this business and if the chef/owner isn't ALWAYS around to make sure things are up to par you start to see a slide no matter how talented the Exec is. AT that point they're just cooking his food.

But I also think there is the "jaded" aspect to it as well. That is why I try to patronize my long-time favorites infrequently and do my own cooking. If I go too often the dishes and service just don't seem as good as my memory serves. Familiarity breeds contempt.

Can't agree with the Besh assessment, as his other places--Domenica, Borgne--are certainly at the top of the game locally. I suggest that Paul Prudhommes K Paul's is but a sad shadow of its former self.

[ScoopKW]

Lol. I thought the same thing! I'd have to agree with Todd English. Lunch at Olives in Vegas a few months ago wasn't far from lunch at Wendy's in the airport the next day. But the price was.

I haven't tried Ramsay's new place at Paris casino because I haven't heard anyone (cooks, chefs, servers, guests, friends, critics, nobody) say a good word about it. Except for the food review at the local newspaper, who has never handed down a bad review, ever. (I suspect the paper disallows bad reviews about major advertisers.)

[Brown Hornet]

On WG Puck... Here in Atlanta "Wolfgang Puck Catering" offers the worst faux beef burgers and dogs and frozen chicken fingers imaginable at the "Georgia Aquarium". Worse than school food. So yeah, that drags his name down. http://www.georgiaaq...d-and-shopping/

Yup, Puck's casual dining restaurants aren't any better. I'd rather save some bucks and eat at a McDonalds. On the other hand, my meal at CUT in Vegas was one of the best steakhouse meals I've ever had with dare-I-say a fairly inventive menu.

Regarding Colicchio, his short-lived Atlanta Craft/Crafbar was actually very good, albeit overpriced in comparison to comparable Atlanta restaurants. I give Tom lots of credit for outstanding quality control if the Atlanta branch was indicative of his other restaurants. The former chefs at Craft Atlanta have moved on to other very successful Atlanta restaurants which again speaks highly of Tom's eye for developing a strong culinary team.