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Is it ever OK to toss out a critic?


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#1 Rail Paul

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Posted 01 July 2012 - 07:16 PM

Eater has a short piece about chef Graham Eliot Bowles asking his restaurant staff to remove ABC critic Steve Dolinsky from GEB's restaurant. The chef had apparently banned the critic from his property, and asked his staff to evict Dolinsky when he became aware the critic was in the house.

There's a history:

Elliot tells Eater Chicago, "When he ate at Charlie Trotter's and live tweeted through the whole meal how shitty it was, to me that's so egregiously over the line that I absolutely will not have someone like that at my establishment." Elliot considers Trotter to be one of his mentors.


GEB apparently has limited tolerance for positions other than what he describes as "true". According to the piece, GEB has been tossed off Yelp for responding truthfully (in his opinion) to reviews and comments that were inaccurate (again, in his opinion).

But, he comp'd the meal, such as it was

Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.

hotdoglover, describing the well known Clifton NJ dog house


#2 Wilfrid

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Posted 02 July 2012 - 05:30 PM

Does it matter that it's a critic? If someone has been banned from a private commercial business, and seeks to use its facilities, he/she should expect to be asked to leave if discovered, surely?

Why live your life when you could curate it?

At the Sign of the Pink Pig


#3 Daniel

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Posted 02 July 2012 - 05:38 PM

I have permanently banned myself from Graham Eliot Bowls restaurants. Not the best experiences at his place.
Ason, I keep planets in orbit.

#4 Wilfrid

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Posted 02 July 2012 - 05:48 PM

Right: I should add that banning a critic is a sign of desperation. Silly thing to do.

Why live your life when you could curate it?

At the Sign of the Pink Pig


#5 AaronS

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Posted 02 July 2012 - 05:57 PM

it's kind of funny to remember the articles about molecular gastronomy in chicago that featured GEB, cantu, and achatz. our meal at avenues was nice, but it was slightly creative frenchish american food made with a few pounds of butter.

#6 Daniel

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Posted 02 July 2012 - 06:59 PM

The meal I had with him cooking at Avenues was 10 times better than the meal at Graham Elliot. The meal at Avenues was slightly better than good.
Ason, I keep planets in orbit.