oystershell's Profile
Luke - John Besh
luvsgudfodmm, you are right on point. Apparently JB got a huge infusion of cash post-Katrina and is now growing (literally) by leaps and bounds. He worked very hard for the revenue so please don't think he didn't earn it. No disrespect, but things just aren't the same at August in particular. Inconsistent food, spotty service and laughable management. He is being streched beyond his ability to control this expansion. It's my understanding that he spends almost all of his time at La Provence and his Director of Operations is clearly not up to the challenge. Brett Anderson with The Times-Picayune thinks JB walks on water. I truly hope he does not drown in his success.
Restaurant Recs for current CIA student. Learning experience preferred.
Hairlcon, It's great that you're bringing your son to New Orleans for some first hand experience. My thoughts are to ask several local chefs to allow him to be in the kitchen, on the line (but safely out of the way) for a real glimpse at what we do. He could, in effect, be an observer /chef tournant with note pad and pen in hand . That way he might be able to experience many aspects of the kitchen in one visit.
Don't be surprised if you/he are asked to sign a waiver so that if he has an injury during his visit, the establishment is not liable for his treatment/care. Although highly unlikely that this might happen (an injury) you might want to mention it if it might facilitate a visit.
Good luck to your son in his pursuits.
Trip Report 6/1-6/5 2009
I am so pleased to read your reviews. Thanks for the great feedback from all of us who feed the wonderful and appreciative guests of the greatest food city in the country. Please return soon, and bring your friends!
If a person likes their steak "well done" does it really matter what grade of beef the steak is?
"Heresay and conjecture....." You're kicks. I'm talking food and you're talking architecture. Go play in your kitchen.
If a person likes their steak "well done" does it really matter what grade of beef the steak is?
Paul Prudhomme has one of the most elevated palates in the culinary universe. His test kitchen (where you would be surprised as to who enlists his creative tastebuds) is simply amazing. He has a superb line of spices and understands food science like very few.
His concerns are about the integrity of the dish. Served the way it was created and tested. Some get that, some don't.
Charlie Trotter has no problem with such concepts as well. If that is too much for the guest, then opt out.
If a person likes their steak "well done" does it really matter what grade of beef the steak is?
Cooking a steak well done is a culinary crime. It loses it's flavor and is a waste of money. That being said, if it makes you happy, enjoy your shoe leather.
Sweet Fire & Ice is no more
Save yourself some time and trouble. Al Copeland's restaurant concepts have come and gone like the Mississippi tide. Social City may well be something else before you can get there. Never known for outstanding anything, this local beat-up chain has had more makeovers than Joan Rivers.....with similar results.
It's really a shame about the loss of Al Sr., but his kid is in no way, shape or form able to restart this tired group. They have made a lot of changes that just don't appear to be working. Most savvy locals consider these places a joke.
Restaurant Galvez
This is great news. It is one of THE most beautiful locations in all of New Orleans. Some time ago I got word that a competitor (with his own restaurant nearby) wanted the space badly but was outmaneuvered by this new entity. He remarked that he would just wait for them to fail so that he could get his hands on the space. The wait may be long...best of luck to Restaurant Galvez.
Besh Rest. @ WW II Museum
Recently spoke with the Director of Operations with Besh and he definitely will be in the WW11 museum. The other comment(s) about locals not wanting to see their chefs succeed have a bit of a reason for feeling uneasy. It's common knowledge that the original restaurant ,August ,has been far less than stellar lately and that Luke also suffers from the same lack of consistency/value. What he does need is more capable management as the hard-working chef obviously can't be in more than one place at a time. It happens with regularity that the growing pains of expansion may also lead to chronic illness. He's on the edge of being WAY overextended. Too bad, as he is a very talented chef.
Server Pet Peeves?
There have been numerous occasions when a guest's food that was supposed to be boxed up to go wound up in the garbage can. I now have servers bring the container to the table so that there are no mistakes/mix ups with whose food gets returned to whom. Also (and unfortunately) if a patron has been rude, made sexual remarks, etc. to a server, you might be shocked as to what happens to the to go portion.
Dealing with Obnoxious Owner
As an employer. I loathe this type of behavior. It has never happened to me when working as an employee, perhaps just luck.
Having said that, this is a point that merits a reality check. There is a lot to be said about not wanting to escalate the situation and perhaps going home and writing a letter or making a call. However, the older I get and the more disgusted I get with this kind of obnoxiousness, I'm more inclined to let it rip.
We have become a society of numbskulls. We are afraid to speak up, to voice our distaste with such losers. SO, right or wrong. I'm going to put this owner on the money (revenue). In a low tone of voice and with searing eye contact I will let this twit know that I find their management skills lacking and probab;y as how they would feel if THEIR child was berated in similar fashion. I would express that such behavior makes me terribly uncomfortable and that it has cost you (the owner) a customer ,a customer for life. Further, I would tell the owner that my mission would be to tell everyone I know to stop supporting such a troll. REVENUE RULES.
NOLA Duck Derby follow-up: Upperline moving up on the rail!
Whoops....too much .....Anyway, Ken Smith and Upperline RARELY fail to deliver. He has certainly done a great job of filling the beloved Tom Cowman's toque. Great to read such a wonderful posting.
NOLA Duck Derby follow-up: Upperline moving up on the rail!
Upperline rarely fails to deliver. Ken Smith is q
Soft-shells gone already?!?
I JUST got home with some very fat and FRESH soft shells for tonoght's dinner. They are available fresh, just be sure to inquire before ordering them in the restaurant. Frankly, their a lot easier to handle (shelf life) if frozen, but it does mess with the texture and taste. Good eatin'.
Restaurants you wouldn't recommmend
It is exactly that, different perspectives/expectations, etc. However the last time I was there is the LAST time I'll ever darken their door. My disappointment level on this rare and very special occasion was an 11.
Restaurants you wouldn't recommmend
The "bottom feeding" five New Orleans restaurants:
1) Stella! Crazy dishes, lousy service, high prices
2) Anything Al Copeland A constant disaster
3)Brennan's $40 eggs anyone?
4)Dickie Brennan's Steakhouse Needs some management
5)Antoine's WAY past it's prime
