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?

This post was edited on 5/3/21 at 7:33 pm

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Posted by Powerman

Member since Jan 2004

162198 posts

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

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Posted by geauxpurple

New Orleans

Member since Jul 2014

12262 posts

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.

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Posted by AbuTheMonkey

Chicago, IL

Member since May 2014

7995 posts

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

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Posted by LSUZombie

A Cemetery Near You

Member since Apr 2008

28889 posts

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

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Posted by mmmmmbeeer

ATL

Member since Nov 2014

7419 posts

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!

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Posted by AbitaFan08

Boston, MA

Member since Apr 2008

26537 posts

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.

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Posted by AbuTheMonkey

Chicago, IL

Member since May 2014

7995 posts

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.

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