sweatshorts Posted May 23, 2016 Share Posted May 23, 2016 I was kidding Quote Link to post Share on other sites
oakapple Posted May 24, 2016 Share Posted May 24, 2016 Dufresne, Liebrandt, Hergatt? There may be more. WD~50 would likely still be humming along, if it hadn't lost its lease. You'd have to think there is still a market somewhere for the full Wylie, if he plays his cards right. Liebrandt and Hergatt clearly have something yet to prove, i.e., that they can create a restaurant that showcases their best work and that is an enduring success. The full list would perhaps include people like David Waltuck and Laurent Tourondel, who stopped trying. Quote Link to post Share on other sites
AaronS Posted May 24, 2016 Share Posted May 24, 2016 does gray kunz count? Quote Link to post Share on other sites
oakapple Posted May 24, 2016 Share Posted May 24, 2016 does gray kunz count? Is he based here anymore? His only operating restaurant seems to be in Hong Kong. He might be in the "no longer trying" category. Quote Link to post Share on other sites
joethefoodie Posted May 24, 2016 Share Posted May 24, 2016 Bill Telepan? Quote Link to post Share on other sites
Wilfrid Posted May 24, 2016 Share Posted May 24, 2016 Shockingly, almost ten years since Kunz stopped cooking at Grayz. Quote Link to post Share on other sites
Wilfrid Posted May 24, 2016 Share Posted May 24, 2016 Well, well. Gray is about to open Salt & Char in Saratoga Springs. Any time now. Quote Link to post Share on other sites
Rich Posted May 24, 2016 Share Posted May 24, 2016 That's a great location in a refurbished historic hotel. Middle of Broadway in the heart of Saratoga. Will try it during the upcoming Thoroughbred meet. Quote Link to post Share on other sites
Sneakeater Posted May 24, 2016 Share Posted May 24, 2016 It will have to open before you can try it. Quote Link to post Share on other sites
Wilfrid Posted May 24, 2016 Share Posted May 24, 2016 Wet blanket. Quote Link to post Share on other sites
joethefoodie Posted May 24, 2016 Share Posted May 24, 2016 You kinda think they want to open in time for the meet. Quote Link to post Share on other sites
Sneakeater Posted May 24, 2016 Share Posted May 24, 2016 You kinda think that. But I get the feeling they've been "about to open" for quite some time now. Also: Gray Kunz. Quote Link to post Share on other sites
Sneakeater Posted May 24, 2016 Share Posted May 24, 2016 I'm sure this'll be very good, BTW, but: what kind of food culture are we in where Gray Kunz ends up running a steakhouse? Quote Link to post Share on other sites
oakapple Posted May 24, 2016 Share Posted May 24, 2016 I'm sure this'll be very good, BTW, but: what kind of food culture are we in where Gray Kunz ends up running a steakhouse? That's what I meant by "stopped trying." It's the same reason why Laurent Tourondel went the steakhouse route. He'll install a menu that lesser talents can execute in his absence, and move onto the next consulting gig. It's not even remotely intended to represent his best work. Quote Link to post Share on other sites
Sneakeater Posted May 24, 2016 Share Posted May 24, 2016 Oh, I forgot to say this this morning: OAKAPPLE!!!!!!!!!!! Quote Link to post Share on other sites
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