303 replies to this topic

[Sneakeater]

It IS a little scary.

[mitchells]

Wilfrid is on a streak! Is it two or three raves that have unceremoniously closed?

At least we know that Shake Shack is safe.

[oakapple]

I would be surprised if this closure is permanent.

[Sneakeater]

I'd be equally surprised if they reopened with the same kitchen staff and food concept.

[Adrian]

Terrible! It was high on my list for July with Frej being impossible and Acme being Acme.

[Wilfrid]

I know it's not really relevant, but despite Eater's doomy coverage the Meatball Factory quickly re-opened (same concept, etc).

[Wilfrid]

Ah, I see Isa is re-opening for dinner Thursday. Don't know how big the changes are going to be.

ETA: Big. They're hiring for all positions on Craigslist. I have to say, this doesn't really cohere with the nasty allegations on Eater about Mattos.

[oakapple]

The Eater post confirms that the executive chef is gone, so whatever Isa's gonna be, it ain't what it was.

[Wilfrid]

If you're looking at the latest Eater post, it has a link to a Craigslist ad for all kitchen positions. So everyone has gone.

[Anthony Bonner]

Ok which one of you guys posted this:

Rumor has it that Do Or Dine is going to open a pop up based on the 2006 Momofuko menu in the Isa space. Mark my word...

[oakapple]

We were there on Friday (blog post here). There was no hint of the catastrophe to come.

We found Isa a fascinating place, certainly one of the more interesting restaurants we've visited this year. It wasn't perfect, but a restaurant with great potential will now become just another Freemans/Peels type of place. Yawn.

[Wilfrid]

I feel for you. At least some of my readers had time to act on my recommendation.

[Sneakeater]

At least he made it there.

Think of how some of us feel about Masten Lake.

[Sneakeater]

Maybe those guys and Chef Ignacio can take over the King space.

[oakapple]

On Eater's Isa thread, one commenter insists on comparing the current situation to Eleven Madison Park, where Daniel Humm replaced Kerry Heffernan, but the restaurant “remained fundamentally great.” I needn't point out the sillyness of that comment, but it leads me to a question.

When the original chef leaves (or is fired) under unfriendly circumstances, how often does the restaurant get better? My sense is that it usually gets worse.