re: A Chef's Perspective

I've really enjoyed your place. Been there 2 or 3 times. Ate at the bar once by myself and the service was just perfect. I felt like I was at home. Other couple of times I was others, and 'twas great. Your people love you.

As to reviews on yelp and urban spoon, these are all over the map and should be taken with a grain of salt. WhT are your thoughts about the more traditional critics, Tom fitz or Anderson.

I love the dedication and passion you have. Thanks for doing what you do.

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So the new restaurant is built around this oven, assuming wood fired?

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Coal for heat. Small amounts of wood for smoke.

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A Chef's Perspective
One visit when you guys were still on Fulton I had the skirt with the skin on and the texture was really off. Had a real firm plasticity to it for some reason. Any ideas why that would happen? Of all the times I've dined with the guys that's the only outlier, only thing that was ever off during one of my dinners.

Secondly, do you have a specific go-to olive oil?

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That technique took a long time to perfect. It's a bit finicky.
If it's been a while since you've had it, it's definitely better & more consistent.

Romulo extra virgin is really good.

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WhT are your thoughts about the more traditional critics, Tom fitz or Anderson.

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I was waiting for this question.

This is where I think reviews matter. Professional critics are necessary & needed in my opinion. It keeps us on our toes. It's a voice on a subject you can trust. Hell, I got a 3 bean review from Brett a year or two after I opened, was a little butthurt, but drove me to raise my game.
Fitz...
Don't get me started. He doesn't even bother to eat at least 3 times before giving the review, or even fact checking for that matter.
This was from last month:
The Maiter D'...he's been gone almost 4 years.
The wine list.....100% argentine(claims we have wine from all over the world)
& fact checking is the easy part.

Chef, I think you struggle with understanding the potential of anonymous reviews because your lack of need for them. You run a successful joint and seem to be doing things right.

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dining out is an experience that should encompass more than just food. It should be fellowship, conversation, ambiance, wine, good coffee to end all of which should make you have a smile on your face when your head hits the pillow.

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Which is why I can enjoy myself at Applebees with the right people.

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some poor donut shop owner

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I was thinking the same thing. Guy doing his best to forge some new ground.

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uptight, entitled people with chips on their shoulder

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Say it man!

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a lot of dumbasses out there

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Hey I'm tryin'

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Martini

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Preach it out Bro. Some of us are listening.

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So now you agree ?

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I never disagreed, my concern is going forward.

While I'm sure you love the neighborhood additions of Izzo's, Another Broken Egg, and whatever is going up next to Coquette, but I'm all good on those joints.

Chef,

Are your beef suppliers giving you any indication when prices might start to come down? I'm sure it's tough on margins when beef prices stay high for so long.