- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Eleven Madison Park Going Meatless
Posted on 5/3/21 at 7:19 pm to jfw3535
Posted on 5/3/21 at 7:19 pm to jfw3535
There are lots of restaurants with multiple Michelin stars who are able to serve sustainably raised and harvested meats, fish, shellfish, etc. So why can’t they?
Would have a bit more verve behind this announcement if they just said we want to run a vegan 3 star restaurant. Sustainability is just cover for “coming out of this pandemic and NYC being decimated we need to lower cost but keep price the same.”
ETA: That group also has a lot of restaurants around the globe, are they going meatless at all of them?
Would have a bit more verve behind this announcement if they just said we want to run a vegan 3 star restaurant. Sustainability is just cover for “coming out of this pandemic and NYC being decimated we need to lower cost but keep price the same.”
ETA: That group also has a lot of restaurants around the globe, are they going meatless at all of them?
This post was edited on 5/3/21 at 7:33 pm
Posted on 5/3/21 at 7:35 pm to Lester Earl
quote:
Yea, if you live in Houma.
Not the food Mecca of the country
I live in Raleigh, NC
Haven't been to Houma in about a decade
Posted on 5/3/21 at 8:03 pm to lionward2014
I have been to Eleven Madison Park. It was an incredible dining experience. I am glad I went there in its heyday.
Posted on 5/4/21 at 8:48 am to BlackenedOut
quote:
Sustainability is just cover for “coming out of this pandemic and NYC being decimated we need to lower cost but keep price the same.”
Bingo
Posted on 5/4/21 at 8:57 am to lionward2014
Not paying $500 for a tasting menu of lentils and mushrooms
This post was edited on 5/4/21 at 9:06 am
Posted on 5/4/21 at 9:23 am to lionward2014
I made a pledge a year or so ago to write off fine dining. It's far too pretentious, often overhyped, and exorbitantly priced when I could just as easily hop on Yelp or Google and find other outstanding food for a fraction of the price in a much less stuffy atmosphere.
What EMP is doing further convinces me I've made the right choice. I'm not clear how some exclusive restaurant going vegan makes any difference in sustainability in the overall food world (it doesn't). This is a giant "look at me!" moment, virtue signaling bullshite.
That said, get ready for the RAVE reviews from the sheep who will patronize EMP and happily spend $500/person for wine and veggies just so that they can brag to their friends how incredibly good it was and how BOLD the chef is!
What EMP is doing further convinces me I've made the right choice. I'm not clear how some exclusive restaurant going vegan makes any difference in sustainability in the overall food world (it doesn't). This is a giant "look at me!" moment, virtue signaling bullshite.
That said, get ready for the RAVE reviews from the sheep who will patronize EMP and happily spend $500/person for wine and veggies just so that they can brag to their friends how incredibly good it was and how BOLD the chef is!
Posted on 5/4/21 at 9:24 am to lionward2014
This thread is full of a bunch of "well I'm never going to eat there now" posts from people who were never going to eat there to begin with.
Posted on 5/4/21 at 9:34 am to AbitaFan08
quote:
This thread is full of a bunch of "well I'm never going to eat there now" posts from people who were never going to eat there to begin with.
Nah. I've been to my fair share of places with Michelin stars. There isn't much logic in paying $400+ (before you even open a bottle) for an experience that costs the business about a 1/10th or an 1/8th (at most) of that before labor. The marginal difference in quality just doesn't make up for it.
Achatz has tooled around with vegan and vegetarian seasons at times, and he has always quickly reverted back to animal protein thereafter.
Popular
Back to top
Follow TigerDroppings for LSU Football News