Angrychef

Hey Fatguy didn't want the obvious, that is all. Susur, is inventive but I to often hear that people are disappointed in relation to the prices. (Goes back to that food critic thing, is it value for dollar) Centro, sure why not I have friends that work there and know the new chef, he is a great guy, but I have not eaten there since the change took place mor have I spoken to any of my friends that work there since the change. Try something new, Crush is good, price points are high in relation to portions but the chef there was Didier's sous for quite some time. Richler in the Post enjoyed his meal, and he is an angry French Cdn. assesing a Japanese chefs French cooking. Could'nt be all bad. If the prices are high who cares Cdn dollars are monopoly money compared to greenbacks. I asked at work and Zucca is very good as well as is Dipalmas ( I've probably spelt it wrong, but damn is the BBQ good! Oh well I am tired and must work the next 2 weeks straight so this will be a short bit.

Ok, no slagging anyone today. Fatguy if you are coming to Toronto then I think I can help you with a few suggestions. The obvious choices are Avalon (Chris McDonald), Senses (Claudio Aprile, the time he spent with Nobu, and running Bali Sugar really show through and the fact that he works in a Dean and Deluca type food shop helps, a broad range of products used in a very creative and suprisingly coherent manner), Hiro Sushi is always good (opt for the Omakase, I would be suprised if you were disappointed), if you have transport Sushi Kajii is equally impressive. Didier LeRoy at the Fifth is another good chef plying his trade but you may find it difficult getting a res. One of my favourites is True Grits (Southern Accents is equally good if you want more upscale. And of course there are the ethnic restaurants of which T.O. has quite a few good ones. Try the Barbeque Hut on Gerrard East, I have yet to be disappointed. Queen of Sheeba is very good Ethiopian if you want something different. What do you want high-end or just good. Allen's on the Danforth has decent food in a great room, if the weather is nice the patio is spectacular. Try the Bamboo for good caribbean and another great patio. Albert's and the Real Jerk are also good. Hopefully these help, and I will ask around at work to see where my co-workers like to eat when not working.

Now don't get me wrong people, my single biggest problem ith the food critic is who gave them the right to be the dictators of good taste. Christ, if someone else published the same sort of opinions in relation to various sensitive issues they would be branded rascists, sexists or some other moniker based on who they offended. What gives these people the right to have such a strong influence into the success or failure of an establishment based on their singular opinion. Beyond an explanation how often does a food critic explain how it is they decide a review should go. Was the steak a little chewey. My God, it was 14.95 for an 8 oz. strip, of course its chewy, its A or at best AA. How many of them look at what they are reviewing as a singular unit. Does it achieve what it set out to do, is it value for money, is the foos good and the service lacking or vice versa, pls. explain. Criticism or fawning fo rpersonal taste personal preference is unacceptable, if you are to be the explainer and purveyor of popular taste then look at it from that outlook. Is the restaurant what it pruports to be, does it achieve its goal? So what if it is average (place whatever dish you want) How good is it in relation to the competition, if you want to criticise then do so, but please add some context. It is not that I dislike food critics I look forward to reading the reviews, they bring an understanding to food for myself, but I know people in the industry both throughout N.AM. and in England so if I were to read a horrific review I am aware of certain writers biase, I can understand or talk to fr4iends to further understand. Not everyone has this luxury! I have no idea what any of you do for a living, on some level I could care less. All I know is yes there are bad chefs, bad owners, bad magrs, bad business palns, just about bad everything in this industry and every other. My biggest problem is that not all critics are in it because they love food, care about value for dollar or any of those things that bring customers to restaurnats and keep them coming back. Read "Dining Out" by7 Dorenburg and Page, particularly if you are coming up as a chef or food critic. It is important I think to someone on either side of the coin. And back on track, as the E.S.C. of a fine dining restaurant in T.O. it is best that I don't name names and fill in the balnks. What I put is not hard to find out if you ask around, I did, how do you think I found out.

My God, my first posting and you may come to understand my monikor. All restaurant critics are crap. That is as delecate as it can beput. Politics is rife in the world of publishing as well as criticism. What gave Kates, Chatto , et. al. to be the dictators of good taste. What a quick trip through GBC, or some other school, a short but mediocre career in the real world of cooking or just some writer who has eaten out on the company tab enough times to become the "expert." Kill 'em all and let Palladin, Clark and that French guy sort them out. (Apologies to those fallen comrades that we didn't have room to list.) Realistically, the best food critics and writers are those that have a good writing style, generally one all their own and not someone elses, if they can criticise a chef for lack of creativity they should be held to the same standard. That is the funniest thing about all of this is that most critics get respect via the media outlet they work for, whereas a chef must earn it by his own right. Even if the public thinks these people are great, they still must earn the respect of their peers. And to those of you not in the industry, there are plenty of big name chefs (and critics probably fit into this as well) that do not have the respect of their peers and it is not always professional jealousy. Just as a disdain for a foodwriter, or all food writers is sometimes warranted. Until my next rant. Take care and than you for letting me crash the party :wow: