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jpschust

When Restaurants Fight Back

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Should be interesting to see his 'reviews' as compared to Bruni's. Nothing like one restaurant owner trashing someone else's place, although I think it will be more like him pointing out why Bruni's comments are wrong when he doesn't like something.
I agree. The comments on Gawker are hysterical. I don't think I'd change my reservation from eleven madison park tomorrow night to Kobe Club, but this is way more fun than watching the Anna Nicole saga.

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What's funny about this ad, is that it helps to pay the salaries of the NY times staff.

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The story in the Washington Post.

This guy reminds me of why I have no desire to visit to top-dollar NYC whorehouses like Kobe Club:

"I love this place -- I go to the best restaurants all the time," said Robert Rosenberg, a Manhattan real estate investor. "I have money," he added, opening his wallet to show off his black American Express card.

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What's funny about this ad, is that it helps to pay the salaries of the NY times staff.
Yes. But this is easily the top restaurant story of the moment, and the resultant pub, including crossover stuff, may have been worth it. Chodster also was playing to his audience, who probably see his smack at Bruni as wacky but righteous.

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Yes. But this is easily the top restaurant story of the moment, and the resultant pub, including crossover stuff, may have been worth it. Chodster also was playing to his audience, who probably see his smack at Bruni as wacky but righteous.
Sounds like the same audience as all his other Manhattan operations - "on weekends, the clientele is 99 percent New Jersey, said General Manager Philipp Posch"...

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I wonder how Frank got such a high profile food job? I was unaware that he had to prior food industry jobs; even Tom worked his way up to the top job.

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This story has provided me with some good, entertaining reading. But I can't help but feel ooky every time I think about the maintenance involved in keeping 2,000 samurai swords hanging point down.

This is America. Stuff breaks. [shudder]

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I wonder how Frank got such a high profile food job? I was unaware that he had to prior food industry jobs; even Tom worked his way up to the top job.
I don't think either of them have any prior food industry experience (other than perhap slinging pizza in the case of Sietsema); they both are journalists.

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I don't think either of them have any prior food industry experience (other than perhap slinging pizza in the case of Sietsema); they both are journalists.

I believe Tom had some prior food writing experience on the west coast before he got the job at the Post. He also trained under the previous food critic for the post. The passage below struck me as odd, for the food critic from The Paper of Record. Outside of being a journalist, it looks like Burni has as much experience with food, as most well traveled bloggers.

Bruni says he has long loved food but underwent no formal training. After he was named restaurant critic, he read books on cuisine and did a quick tour of New York, Paris and Hong Kong to "have some fresh memories on the palate."

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he read books on cuisine and did a quick tour of New York, Paris and Hong Kong to "have some fresh memories on the palate."

Fresh deductions on the tax return, is more like it. :o

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What were Todd Kliman, Johnny Apple, Calvin Trillin, or Jeffrey Steingarten's qualifications before they became food writers? (writer and professor, NYT bureau chief, journalist for the New Yorker and The Nation, and lawyer, respectively.) For that matter, what are DonRock's qualifications? (I know, I know...don't ask.) What kind of formal "food critic" training does one need? One travels, eats, learns, writes.

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What were Todd Kliman, Johnny Apple, Calvin Trillin, or Jeffrey Steingarten's qualifications before they became food writers? (writer and professor, NYT bureau chief, journalist for the New Yorker and The Nation, and lawyer, respectively.) For that matter, what are DonRock's qualifications? (I know, I know...don't ask.) What kind of formal "food critic" training does one need? One travels, eats, learns, writes.

Ah, and there's the key point. Just about anyone can travel, eat, learn, and write. But only very very few can travel, eat, learn, and then WRITE WELL AND ENGAGINGLY about the first three, and that is what separates successful food/restaurant critics who get paid for it (such as Todd Kliman, Johnny Apple, Calvin Trillin, or Jeffrey Steingarten) from the rest of us.

Rockwell came at it from a different angle.

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Is it just me or does it seem like Donna is starting to crack? Opening that craphole known as Bebo, firing off at a reporter...

I just wish he would focus more of his time and talents on the food and he would have a winner. Although the blog should provide some good reading, if it every gets done.

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I just wish he would focus more of his time and talents on the food and he would have a winner. Although the blog should provide some good reading, if it every gets done.
Exactly. Bebo could have been a great place, but the service and inconsistencies in food need serious help. I love to linger over a 3 hour dinner, but not because the service is inattentive.

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Exactly. Bebo could have been a great place, but the service and inconsistencies in food need serious help. I love to linger over a 3 hour dinner, but not because the service is inattentive.
Careful what you say, lest Donna start blogging about you, too.

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Careful what you say, lest Donna start blogging about you, too.
Best news I've heard all day. Someone wasting their time to blog about me. They'll find out I eat out too often, occasionally drink too much, and just got a Nintendo Wii which I think my girlfriend is going to hate.

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I wish people would start blogging less. I can't follow it. Shouldn't that dude be in the kitchen or fixing those gray walls? It's just silly.

Best news I've heard all day. Someone wasting their time to blog about me.

Who are you? I like your bear.

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Careful what you say, lest Donna start blogging about you, too.

With as many complaints as I've read (and had myself) about Bebo, he's going to be doing a lot of blogging.

Isn't there an old bromide about not picking a fight with someone who buys ink by the barrel and paper by the roll?

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I applaud Roberto for firing back. I'm also surprised that so many on this board are so quick to criticize him and so eager to pile on. There are hundreds of posts on the Bebo thread from it's first one that talk about outstanding food at incredible prices. Have people also forgotten the two Rockwell dinners at both Galileo and Bebo as well as the three Lab dinners that I organized? Or lunch at Galileo which was the inspiration for Bebo?

The same chef was responsible for all of these, people.

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I feel like I'm "supposed" to say something - although I'm not sure what. I like Roberto, I like Todd, and I'm really no more qualified to comment on this little tiff than anyone else here.

So have at it!

Rocks.

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I applaud Roberto for firing back. I'm also surprised that so many on this board are so quick to criticize him and so eager to pile on. There are hundreds of posts on the Bebo thread from it's first one that talk about outstanding food at incredible prices. Have people also forgotten the two Rockwell dinners at both Galileo and Bebo as well as the three Lab dinners that I organized? Or lunch at Galileo which was the inspiration for Bebo?

The same chef was responsible for all of these, people.

Exactly, that is why I said that I wish he would pay more attention to Bebo. He has shown that he has the ability. The outstanding food posts are not that plentiful.

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