Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chef Grant Achatz takes a stand

Toliver

By Toliver
in Restaurant Life

 Share

Recommended Posts

liuzhou

liuzhou

Posted
Posted (edited)

My brother had a small "greasy spoon" restaurant in a Spanish tourist town, catering to dumb English visitors who complain that the Spanish speak Spanish and eat Spanish food.  He served them up dreadfull "English" food and made enough to open a fish and chip shop, too, which did well as the same tourists weren't about to be eating any of that foreign muck!

Of course, meanwhile he was eating and drinking the joys of Spain - funded by the idiots.

But he had two rules.

 

1) No salt or pepper or Heinz ketchup on the table. He was tired of the idiots salting and peppering their food without tasting it first, then complaining the food was too salty!

2) No! You can't have your steak well done.

You don't need three stars to be sensible!

 

Sadly, Covid has ended all that - at least for now.

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Link to comment
Share on other sites
  • 2 weeks later...
weinoo

weinoo

Posted
Posted

Speaking of Alinea...

 

Quote

 

A new, coronavirus-inspired concoction is spurring backlash at Alinea, one of the world’s most famous restaurants.

The canapé resembles renderings of the coronavirus: a bluish-gray sphere pockmarked with red dots. It was created by the Alinea team and is served at AIR: Alinea in Residence, a rooftop pop-up in the West Loop that’s been open while the original Lincoln Park location is closed due to the pandemic.

The snack is a coconut custard with Szechuan peppercorn and freeze-dried raspberries. It generated controversy after a photo of it was posted on Instagram this week.

 

 

I wonder - could you ask the kitchen to leave out the coronavirus inspired dish?

 

https://blockclubchicago.org/2020/07/08/alinea-made-a-coronavirus-themed-dish-its-not-going-over-well/

  • Like 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites
gfweb

gfweb

Posted
Posted

 Kokonis's response to criticism over the corona dish is much worse than the dish itself.  Tone-deaf, arrogant, self-absorbed. I always wanted to eat there, now I have no desire at all.

 

He should've just said  "yeah, we weren't thinking clearly" and moved on.

  • Like 4
  • Thanks 1
Link to comment
Share on other sites
  • 2 months later...
gfweb

gfweb

Posted
Posted
3 hours ago, Fbomb said:

I totally agree with Chef Achatz.

 

It's his business to run as he sees fit. A customer goes there for the experience. If you change anything you change the experience.

 

 

 

 

 

 

Why did you choose the name fbomb?

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...