"We pride ourselves on maintaining the highest standards, but we make mistakes along the way. We are sorry we let you down."
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"I had more fun at Señor Frog's than at almost any other restaurant that has opened in the last few years."
Altmarea Group CEO Ahmass Fakahany will not back down.
"You seem so desperately anxious to be relevant."
"New ideas fly through the kitchen so quickly, you can almost hear them buzz by."
The critic writes the "restaurant itself is an imitation of luxury, not the real thing."
Some Dallas restaurateurs are boycotting their local critic — but they're right to complain about an outdated system.
"I like girls in kitchen a lot: it does bring that testosterone level down a little bit, it makes it not so aggressive," a British chef said recently.
"Prying tiny quail bones away from meat that was griddled until it was as dry as a week-old English muffin wasn’t very wonderful," he writes.
"Let's be realistic about what this was."
Vongerichten's flagship has still got it.
"Slithering around the meat was a terrifying sauce the color of jarred turkey gravy mixed with cigar ashes."
It really was a banner year for restaurants.
As the New York 'Times' runs an anti-tipping report on its front page, the idea gains some more traction.
He also calls going on television to cook a "bunch of bullshit."
Roquefort's coming in next, watch out.
You've been warned.
Last year he was fatigued and a little annoyed. This year he is awed.