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(New York Daily News)   Having missed out on the fun of torching Guy Fieri, New York food critic slams Todd English's new restaurant as joyless, committee-driven, and replete with surly service. Spicy chicken meatballs "veer dangerously close to T.G.I. Friday's territory"   (nydailynews.com) divider line 36
    More: Amusing, Guy Fieri, Todd English, New York, food critics, T.G.I., T.G.I. Friday's, Betty Crocker, goat cheese  
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2093 clicks; posted to Entertainment » on 29 Dec 2012 at 11:10 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-29 08:53:20 AM
4.bp.blogspot.com
Michael Kaminer
 
2012-12-29 10:43:18 AM
After sipping from one of the most vile restaurant espressos ($5) I've ever sampled, I asked our server where Olives gets its beans. He conferred with an unseen manager, returning triumphant with the answer: "Arabica." I gave up.

Clearly, the service at Fawlty Towers is top-notch.
 
2012-12-29 11:36:33 AM
The secret to good food is cooking with EVOO and using the right amount of S&P. Delish
 
2012-12-29 11:41:25 AM

DubyaHater: The secret to good food is cooking with EVOO and using the right amount of S&P. Delish


I just suffered an aneurysm reading that.

Well done, you evil bastard.
 
2012-12-29 11:45:39 AM
Todd English is a boring hack.
 
2012-12-29 11:50:07 AM
What Shirley service might look like:

blogs.sfweekly.com

/"Shut up fool!"
 
2012-12-29 11:52:36 AM
A basket of hefty sourdough arrived after we requested it; our server sheepishly explained that it's only delivered on demand.

Fast food places do the same thing -- you don't automatically get ketchup for your fries in drive-thru, you have to specifically request it. Must be common practice in the fine dining industry.
 
2012-12-29 11:57:03 AM
I've always been of the belief that bad restaurant reviews should be short. Honestly, I don't care that you see the inability of a restaurant to provide value as a springboard to show your mastery of prose while you transform yourself into a modern day Oscar Wilde.
 
2012-12-29 12:07:58 PM
I am unfamiliar with celebrity cooks so I looked him up on wiki. And read this: "Todd English also works as lead chef for Delta Air Lines"
Take him out and kill him. Slowly.
 
2012-12-29 12:44:28 PM
Its a hotel restaurant in an overrated hotel chain. what was expected, exactly?
 
2012-12-29 12:55:15 PM

Pistoffradish: A basket of hefty sourdough arrived after we requested it; our server sheepishly explained that it's only delivered on demand.

Fast food places do the same thing -- you don't automatically get ketchup for your fries in drive-thru, you have to specifically request it. Must be common practice in the fine dining industry.


No, it's not. Everywhere I've been, whether it's Bonefish or Logan's Steakhouse or every single Italian restaurant known to man, will give you free bread and butter without asking. Bread is really goddamn cheap; no need to be stingy.
 
2012-12-29 01:07:00 PM
In deference to Guy Fieri, Alton Brown tweeted "will stop by Guy's place this weekend. It can't be that bad."

He never followed up, nor responded to tweets asking "well, how bad was it?"
 
2012-12-29 01:08:08 PM
Is there a particular reason that all restaurant reviewers must write like pretentious assholes?  Or are they actually offended by everything that isn't super perfect?
 
2012-12-29 01:30:08 PM

Representative of the unwashed masses: Is there a particular reason that all restaurant reviewers must write like pretentious assholes?


I have a feeling it's because they are pretentious assholes. Having been around a few (film reviewers come to mind) I think the pretension comes from their own inadequacy about what they do for a living.

Here's the thing... the act of reviewing something is one person's opinion about a product or service. The problem with food critics, or film reviewers, or music critics is that what they're reviewing is also easily sampled and personally critiqued by an average person. Anyone can eat food, listen to music or watch a film or tv show and have a pretty good feeling about whether they enjoyed it or not and what they enjoyed about it.

The pretension, I believe, is their effort to put themselves above anyone else who might deign to have an opinion about the same thing. It's an attempt to make their own opinions seem more valuable than someone who doesn't get paid to do it for a living.
 
2012-12-29 01:36:24 PM
Almost without exception, the "celebrity chef" restaurants to which I have been dragged have been expensive and lousy, but praised to the high heavens by food snobs who obviously suffer from low taste bud counts and self esteem.  These places really aren't too far away from the crummy food quality that you'd get at Applebees.
 
2012-12-29 01:39:11 PM
I imagine restaurant reviewers will be among the first to be eaten when civilization collapses.
 
2012-12-29 01:43:40 PM
I was not familiar with Todd English so I looked him up and I must say he has a very punchable face.
 
2012-12-29 01:45:37 PM

Pistoffradish: Fast food places do the same thing -- you don't automatically get ketchup for your fries in drive-thru, you have to specifically request it. Must be common practice in the fine dining industry.


No at any white tablecloth restaurant, they should ask you if you want bread, right off the bat. I prefer that they ask, because I often don't want bread and hate to see it go to waste.

/waste is the reason fast food places expect you to ask for condiments as well.
 
2012-12-29 01:49:08 PM

Toshiro Mifune's Letter Opener: DubyaHater: The secret to good food is cooking with EVOO and using the right amount of S&P. Delish

I just suffered an aneurysm reading that.

Well done, you evil bastard.


We suffer together...


So this food critic is less legitimate critic and more professional troll.  Strangely, I'm okay with this.
 
2012-12-29 02:09:24 PM

Pistoffradish: A basket of hefty sourdough arrived after we requested it; our server sheepishly explained that it's only delivered on demand.

Fast food places do the same thing -- you don't automatically get ketchup for your fries in drive-thru, you have to specifically request it. Must be common practice in the fine dining industry.


No. It's extremely unusual for a restaurant not to provide bread.

I bet the restaurant had a policy to only give people seconds on the bread if they asked, and the server didn't realize that was the restriction.
 
2012-12-29 02:14:58 PM

Dwight_Yeast: No at any white tablecloth restaurant, they should ask you if you want bread, right off the bat. I prefer that they ask, because I often don't want bread and hate to see it go to waste.

/waste is the reason fast food places expect you to ask for condiments as well.


Don't worry, it won't go to waste. Unused bread is a recyclable resource.
 
2012-12-29 02:30:26 PM

Representative of the unwashed masses: Is there a particular reason that all restaurant reviewers must write like pretentious assholes?  Or are they actually offended by everything that isn't super perfect?


Because they're jaelous that they "know" so much about food, yet can't cook.  Or run their own restaurant.

Same with music reviewers.

They're trying to catch fame in a field they enjoy.  In a field where the best of the best are considered rock stars.  Yet they don't actually have the talent to work in the industry.
 
2012-12-29 02:32:00 PM

Mercutio74: Don't worry, it won't go to waste. Unused bread is a recyclable resource.


Never worked in a restaruant.  Is that true?  Do they recycle it?

I don't necessarily see a problem with it, but I could see that being a no-no on an inspection.
 
2012-12-29 02:32:08 PM

blue_2501: Pistoffradish: A basket of hefty sourdough arrived after we requested it; our server sheepishly explained that it's only delivered on demand.

Fast food places do the same thing -- you don't automatically get ketchup for your fries in drive-thru, you have to specifically request it. Must be common practice in the fine dining industry.

No, it's not. Everywhere I've been, whether it's Bonefish or Logan's Steakhouse or every single Italian restaurant known to man, will give you free bread and butter without asking. Bread is really goddamn cheap; no need to be stingy.


Bread for one table is cheap, but for 150 tables a day 365 days a year the cost really adds up. If you figure that the average table size it 3 people, and bread costs $1 per person (that may be a conservative number when you include bread, butter, bread plates, butter knives, labor) you are spending $165,000 just on bread which you give away for free. It's the same with tablecloths and restaurants prefer not to use them if they don't have to. I know of a restauranteur who said what he loves about his Japanese restaurants is no bread and no table cloths, really helps keeps cost down when it's hard to sell things like sushi at the full mark up of other foods.
 
2012-12-29 02:57:10 PM
Is this a new trend on the internet? Professional food critics bashing restaurants most people would expect to be mediocre in the first place? I can't wait to read what they think of Outback Steakhouse!
 
2012-12-29 03:26:02 PM
Article is all blanked out.
 
2012-12-29 03:31:03 PM

downstairs: Mercutio74: Don't worry, it won't go to waste. Unused bread is a recyclable resource.

Never worked in a restaruant.  Is that true?  Do they recycle it?

I don't necessarily see a problem with it, but I could see that being a no-no on an inspection.


Especially with sick perverts like me rubbing the bread against our genitals and putting it back in the basket.
 
2012-12-29 05:58:08 PM
Is he going to burn down this one for insurance money too?
 
2012-12-29 06:09:04 PM
I spend plenty eating out at nice restaurants. I've had some that ask if you want bread, but never any that make you affirmatively beg for it. And as for Todd English, the only one of his places I've eaten at was Olives in Vegas ... meh. Didn't do much for me.
 
2012-12-29 06:59:37 PM

downstairs: Mercutio74: Don't worry, it won't go to waste. Unused bread is a recyclable resource.

Never worked in a restaruant.  Is that true?  Do they recycle it?

I don't necessarily see a problem with it, but I could see that being a no-no on an inspection.


Yeah, that could get you shut down
 
2012-12-29 08:06:34 PM
Ive been to a few fancy upscale joints, usually on dates and the like, it's become sort of an unpleasant formality when I have to. Ive had some good meals at the fancy restaurants to be sure, but I also have to dress up and primp for an hour and a half every single time, and I have been disappointed in the food one more than once occasion. I much prefer the authentic hole-in-the-walls, they even provide for better dates. I don't have to dress up, and the food is guaranteed delicious if you know the right places. Also, I feel like I have to be formal or something when I'm in a room of "fancy restaurant" people, no elbows on the table, no fidgeting, etc. When I take a date into my local Mexican or burger hole-in-the-walls, I can just be myself and enjoy great food in a perfectly comfortable environment.
 
2012-12-30 12:31:02 AM

zabadu: In deference to Guy Fieri, Alton Brown tweeted "will stop by Guy's place this weekend. It can't be that bad."

He never followed up, nor responded to tweets asking "well, how bad was it?"


Alton's silence is damning.

Can't blame him for keeping quiet. He has to work with Fieri frequently, and lying about enjoying bad food isn't AB's style.
 
2012-12-30 12:36:31 AM
From Wikipedia: "Olives has been cited by the Health Department for sanitation discrepancies and animal waste hazards. In May 2010 Olives was closed due to damage done by a grease fire. This was the third time the Charlestown eatery was closed due to fire damage since 2001."

Between that and working as head chef for Delta Airlines, Todd English has no right to be calling himself a chef, much less making food for other people.
 
2012-12-30 01:22:59 AM

born_yesterday: downstairs: Mercutio74: Don't worry, it won't go to waste. Unused bread is a recyclable resource.

Never worked in a restaruant.  Is that true?  Do they recycle it?

I don't necessarily see a problem with it, but I could see that being a no-no on an inspection.

Especially with sick perverts like me rubbing the bread against our genitals and putting it back in the basket.


That's why at my restaurant we run the recycled bread through the dishwasher before returning it to the tables. Because we care about every mouthwallet that who dines with us.

/Don't have a restaurant.
//If I did, I would sell it right away because running a restaurant sounds like a lot of work.
 
2012-12-30 08:05:08 AM

LDM90: I imagine restaurant reviewers will be among the first to be eaten when civilization collapses.


And they'll be flavorless, stringy, and lost in an oddly overpowering Hollandaise sauce.
 
2012-12-30 09:00:12 AM

bronyaur1: Almost without exception, the "celebrity chef" restaurants to which I have been dragged have been expensive and lousy, but praised to the high heavens by food snobs who obviously suffer from low taste bud counts and self esteem.  These places really aren't too far away from the crummy food quality that you'd get at Applebees.


Mesa Grill (Bobby Flay), at least the one in Vegas, is excellent. They make a perfect margarita, the quality of the meat is outstanding, the preparation is always perfect, and the service is top-notch. On top of that while it isn't cheap, it's still less expensive than most of the steak houses on the Strip. The sides are $9 each and enough to share, the bread is still free (and they don't charge if you ask for an extra basket of the stuff), and the deserts are reasonable. The appetizers are small (as in, not enough to share) and pricey. I'd skip em and ask for more of the delicious cornbread muffins.

We've also eaten at B&B (Mario Batali) in Vegas. While some of what we had was good, it was ridiculously overpriced and no where near the best Italian food I've had (which it needed to be, given the price). Skip it entirely. Same goes for his pizza place, Otto. Although their cheese selection is excellent and reasonable, everything else was mediocre at best, including the Pizza. You'd be better off at Grimaldi's for pizza. Also, the salad we ordered came with sliced produce that still had inspection stickers attached, which seems pretty damn sloppy even for an Applebees, let alone a high end restaurant.

Gordon Ramsey has a new place in Ceaser's called The Pub. Again, skip it. For a place that claims to be all about beer, the draft selections was a joke, and I'm sorry but I'm not impressed by your selection of bottled beer and widget cans. I can get every single one of those at Total Wine or BevMo for 1/5th the price you're charging (literally, it's $9 for a can of Boddingtons). The food was the best English food I've ever had, which is to say it was nearly inedible. Most of it looked like it should have been in a bottle with a Gerber baby on the side.
 
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