The critics had their knives out when Tailor opened.Photo: Melissa Hom.
Today a blog checks in with the Tailor
team a year after its opening. Of course, our series the Launch
was in large part responsible for the hype surrounding Sam Mason’s debut, so we read the interview with interest. Mason shrugs off the “field day” that critics — who he thinks are increasingly bloodthirsty — had with him, and doesn’t care whether they rereview him: “I'm fine with them going on to their new restaurants to bash.” Chicago, Mason thinks, is the “best food city in the country” because the media isn’t as negative. Aside from Mason’s ruminations about the savory/sweet, small/big plate, booze/food dichotomies, the real news here is that Tailor may start serving brunch at the end of the summer! No new restaurant in the works, though we’re thinking the next one will be in Chi-town.
Update: Speaking of Tailor and negative press, cocktailian Rick Stutz live-blogs a lecture from Tales of the Cocktail, the New Orleans mixology conference. Says Eben Freeman: “I don’t care if you made bad drinks. I don’t care if you steal my ideas. Just don’t talk shit about me on your blogs.”