Robert Rymarz

I apologize for my bummed link. It appeared not to work or at least not for me.

I never would have guessed. Edited to include. I just can't win.. David Kinch who I'm a huge fan of also got passed up.

Kaysen. I called it. Crap!! I'm going to grab a beer and ditch the champagne. Congratulations to him but still crap.

Very sad to hear that news.

I am forgiving of a new restaurant that acknowledges mistakes while in the growth period and makes every effort to satisfy the disappointed customer. "Within reason" Even well run restaurants that have been in business for years have unexpected obstacles because after all were talking about the human element. In new restaurants what seems brilliant on paper may translate to failure in reality and as in many businesses it comes down to trial and error. I mostly focus on how those mistakes are addressed when they occur.

What is really cool is we can watch it live this year. http://devour.tv/

I lived in Bolton Landing years ago. But will try to get some up to date information. Generally would say it's a tough area as most restaurants are tourist traps.

Amen!

I certainly am cheering for Johnny Monis. Let me briefly comment why I believe he is most deserving. First any chef who can essentially turn a neighborhood restaurant into a dining destination comparable to the best in the country is no small accomplishment. And to do it within a few short years without the help of deep pocketed investors and PR groups pushing your name at any opportunity they can is nothing short of remarkable in my book. I mean no disrespect to David Chang but in part I agree with the above quote. Is he talented? Sure! But is his taking NY by storm a little luck thrown in? Yes, I believe so. Sometimes regardless of how talented you may be it comes down to being in the right place at the right time. Like Thomas Keller driving up to the French Laundry for the first time in the early 90's. He busted his butt for years already but the recognition only came when all the stars aligned that day. For David Chang his day came way before those who spent years in the kitchen and stages in restaurants throughout the world. I can't pin point how it happened but it did. Maybe his bad boy persona made New Yorkers stop and notice. Who knows for sure. The success Komi has gained has nothing to do with luck. Just passion and real hard work is the core of Johnny's accomplishments. By far all the chefs nominated with Chef Monis are talented but none do I believe are more deserving. With that said, do I think he will win? As much as I hate to say it. The answer is "No". Like many awards it is about politics. Gavin Kaysen has the Boulud empire behind him and I've seen him often on morning television like the Today Show and the Early Show. Then we have Matt Molina who has Nancy Silverton and Mario Batali backing him as owners of Mozza. Nate Appleman is at a very popular SF restaurant also that gets a lot of press attention. Sean Brock may be the only one on the list that like Chef Monis made his own name. But then I like what Gabriel Rucker is doing but think a Beard award may be a bit premature and suspect others do to. My fingers are crossed for Johnny but suspect Kaysen will win. Edited to add. Heres hoping Chef Monis can fly under the publicity machine like Chris Bianco did a few years ago and win based on raw talent and accomplishment's.

I live fairly close to Utica and very glad no one got hurt. Unfortunately the economy in that area can not afford any loss of jobs.

Well at least there is some hope for Del Posto now.

Pizza may very well be the one food item where opinions vary the most. Case in point. I have often read complaints from those who believe Apizza Scholls has to much char on their pizza. It is even addressed on the Apizza Scholls website. I can't say one way or another because I have not been. But I have heard from those in the industry from pizza makers to nationally known chefs that Brian Spanlger is well respected. Word on the street so to speak is, he is one of a handful of Pizzaiolo's in the country who is fanatical about his product and ingredients. But like I said I have no first hand experience.

Mount Lebanon My wife's family is from Mt Pleasant which is practically right next Greensburg. Truly a restaurant dead zone if there ever was one. But while visiting this past weekend I had a fantastic dinner at Il Pizzaiolo in Mt Lebanon. Really good neapolitan pizzas and a nice choice of pastas.

Chef Monis gives explanation here. http://www.washingtonpost.com/wp-dyn/conte...0400299_pf.html

Joe Schoendorf had a private party at the French Laundry for his 60th birthday. The thought of what it would cost to close the FL sends chills up my spine.

I must admit I am also in the dark on the relevance of this. Like those mentioned up thread Komi would have been booked up on a Saturday night regardless of a private party or not. In the past I have noticed that Johnny will close the restaurant if he cant be there. I admire that. He likely doesn't have half the staff of other top end restaurants in the city, and refuses to compromise quality. Also I can't speak for Chef Monis but I'm willing to bet that his motivation is not based on any attention from the media or press.

Yes.. But you should take some credit for temporary loss of sanity.

Pizzeria Bianco stands as one of the most memorable restaurant experiences I ever had. If time permits I highly recommend it.

Also must add. This article could have very well applied to New York's newest culinary idol David Chang. But Bruni would not dare go there.

Like I commented on the Eater article. Restaurants are a business like any other. If Car and Driver magazine picks a vehicle as automobile of the year is it likely the manufacturer will lower the sticker price? Of course not. Positive reviews by experts in the field = price increase. As in any business the market will dictate the price. Not only was this old news, but the timing was poor. Right now food prices have drastically increased which no doubt contributed to the increase also. I don't believe Fabio used that as an excuse when he recently addressed Bruni's accusations. And yes, Eleven Madison Park was mentioned in the article but only after the blunt of the accusation was placed on Fiamma. Also, when restaurants open or have major chef changes menu prices adjust as the restaurant matures. Naturally fantastic reviews have a bearing as many other things also contribute to the adjustment. PS. And when it comes to Country? I'll withhold comment.

To point the finger at Fiamma is ludicrous. If diners feel they are not getting their moneys worth the restaurant will ultimately fail. But let them decide in my opinion. http://eater.com/archives/2008/03/eaterwire_late.php

The employees of Windows on the World are now partial owners of Colors or at least the last I heard. Also read somewhere that it was struggling. Which is a shame as it's a good cause. http://www.timeout.com/newyork/restaurants...age/3600/colors

Exactly. I could not agree more. You would not think so but the resistance to creative food is alive and well in NY. And with out falling into a argumentative discussion that is the basic point. The review was fine as was previous reviews but I just wish the focus would remain on was the food delicious or not. I am not that naive to think that the 'Is this Italian or not' subject would not come up. But I was hoping it would not be the primary focus.

Well.... Maybe not Alain Ducasse. Personally I have no complaints over the review. I am sure the staff are very happy with it. I just wish the question would not be centered around is it Italian or not. Which has been the topic in the last three reviews by well known critic's

I can't speak for Joe. But I can only assume his fear is regarding the medias snowball effect mentality in all things when they latch onto one thing specifically. If that is the case I can only assume myself that it would only be a distraction from Chef Trabocchi's talent. For a great report and photos see link below for a description of my online buddies recent meal. http://forums.egullet.org/index.php?showto...;p=1499727&