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Started By
Message
re: NOLA restaurant news -- Besh and Alon Shaya parting ways
Posted on 10/11/17 at 8:14 pm to fastedLSU
Posted on 10/11/17 at 8:14 pm to fastedLSU
quote:
LINK
Wow
"Extremely dangerous and toxic environment for young women and/or non-white, non-heteronormative … "
Wait, so they are harassing gays too? I thought it was women? Or maybe it's just total bullshite from the perpetually aggrieved population. I'm going with the latter.
This post was edited on 10/11/17 at 8:15 pm
3
Posted on 10/11/17 at 8:36 pm to fightin tigers
Or maybe because the pomegranate is a symbol of rebirth....Persephone eats six pomegranate seeds offered by Hades, and thus spends 6 months n the underworld and six months with the living. It's woven throughout Mediterranean mythology, from ancient Egypt, Greece, and Rome to Persia and Armenia.
Also, they have beautiful carnation like flowers in the spring.
Also, they have beautiful carnation like flowers in the spring.
Posted on 10/11/17 at 8:52 pm to hungryone
Nah, it's the Rosh Hashanah relation. Makes the most sense.
Posted on 10/11/17 at 9:12 pm to fightin tigers
Cant wait for people to start talking about how the pita at Shaya aint as good as it used to be
Posted on 10/11/17 at 11:00 pm to REG861
quote:
I'm going with the latter
That would be my guess right now. Besh has been at this for quite a while and I've never read of or heard of these issues and his places all seems to be ran very well.
Toxic environment wouldn't be something that comes to mind as a guest.
I guess it could be different for an employee.
I'm sure Alon is a good guy too. I hope they can get this "divorce" cleaned up and go about being good at what they do.
Posted on 10/12/17 at 5:04 am to MiloDanglers
quote:
Cant wait for people to start talking about how the pita at Shaya aint as good as it used to be
The pitas used to rain from the heavens like manna to the chosen people. Now, they make you scrap over a single pita like the suspiciously odd number of Ryan's dinner rolls in a group of 4.
This post was edited on 10/12/17 at 5:05 am
Posted on 10/12/17 at 6:25 am to REG861
quote:
non-heteronormative … "
Got up early, had two cups of coffee, couple of scrambled eggs, read this thread, learned a new word so back to bed.
Posted on 10/12/17 at 9:23 am to fightin tigers
quote:
The pitas used to rain from the heavens like manna to the chosen people.
I noticed this also. Went in for a Sunday lunch about a month ago. Took a very long time (approx 45 minutes) to get the dips, which should be pretty instantaneous (not like they are making labneh to order). And then Pita for a party of 8 was doled out 2 pieces at a time. Picked up on something in the air on that visit...
Posted on 10/12/17 at 11:57 am to BlackenedOut
Domenica was charging for bread the last time I was there. It was actually on th menu. It used to be on the house iirc
This post was edited on 10/12/17 at 12:01 pm
Posted on 10/12/17 at 12:39 pm to Lester Earl
quote:
Domenica was charging for bread the last time I was there. It was actually on th menu. It used to be on the house iirc
It's free again. About a month ago.
Posted on 10/12/17 at 1:01 pm to Lester Earl
quote:
Domenica was charging for bread the last time I was there.
They started charging when they switched to Bellegarde bread.
Posted on 10/12/17 at 1:37 pm to TigerGrl73
quote:
They started charging when they switched to Bellegarde bread.
They make bread in-house now. And I actually like it better than the Bellegarde bread.
Posted on 10/12/17 at 1:42 pm to fightin tigers
quote:
The pitas used to rain from the heavens like manna to the chosen people. Now, they make you scrap over a single pita like the suspiciously odd number of Ryan's dinner rolls in a group of 4.
noticed that the last time i went as well
very subtle but noticeable change
Posted on 10/17/17 at 2:46 am to REG861
Agreed that it is a bit of a stretch considering how long he's been in the spotlight, but I wouldn't write it off completely.
Posted on 10/17/17 at 6:33 am to Tiger Live2
quote:
quote:
They started charging when they switched to Bellegarde bread.
They make bread in-house now. And I actually like it better than the Bellegarde bread.
A lot of restaurants now charge for bread and have bread "programs"
I don't mind paying as long as it is good bread. It can be a pretty significant expense and to me ones that don't are just leaving money on the table in an already slim margin business.
Posted on 10/17/17 at 11:06 am to Martini
I loathe the term “program” in relation to anything in a restaurant. It’s bloody awful management-speak. Cocktail program, bread program....it’s sad that a restaurant above a certain pricing point has to brag that it’s using quality ingredients and making things in-house. It lends a corporate tone to the whole dining experience. I tend not to patronize places where such language enters the servers’ interaction with the guests (or worse, intrudes into the menu, website, or general PR spewed forth by the establishment).
Posted on 10/17/17 at 5:37 pm to hungryone
This was posted on the Pomegranate instagram acct. Guess he’s out at Shaya. Wonder how that will affect things.
quote:
We are so exited that Chef Zach will soon be joining our team, and we can’t wait for his first day. Here is a message from him: “Upon returning to New Orleans three years ago, I had no idea what was in store for my life and for my career. I'm so grateful to everyone involved in Shaya Restaurant, from our guests to our staff, and for this opportunity to cook Israeli food in a city that I love. I deeply value the life-changing opportunities I've been given. I'm looking forward to starting the next chapter of my career as Culinary Director for Pomegranate Hospitality.”
Posted on 10/17/17 at 5:41 pm to lsuaudio
Man, this is getting pretty interesting.
Posted on 10/17/17 at 6:03 pm to lsuaudio
Besh will assume the position of executive chef himself and curate new hummus recipes brought to you by Zatarains
Posted on 10/18/17 at 10:32 am to lsuaudio
quote:
This was posted on the Pomegranate instagram acct. Guess he’s out at Shaya. Wonder how that will affect things.
quote:
We are so exited that Chef Zach will soon be joining our team, and we can’t wait for his first day. Here is a message from him: “Upon returning to New Orleans three years ago, I had no idea what was in store for my life and for my career. I'm so grateful to everyone involved in Shaya Restaurant, from our guests to our staff, and for this opportunity to cook Israeli food in a city that I love. I deeply value the life-changing opportunities I've been given. I'm looking forward to starting the next chapter of my career as Culinary Director for Pomegranate Hospitality.”
with Engel now gone too is it fair to worry about a drop off in quality? Forgive me if I don't know the insider details but are there any links left between Shaya as it began and as it is now post Pomegranate?
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