Yesterday 312 Dining Diva reported on some strife in the kitchen at Graham Elliot. The actual nature of the strife (some arguing, the possible exit of some front of house staff and/or a line cook or two) was less important than just the fact that someone felt motivated enough to leak it; that's when you know things are spiraling. Today comes the fallout: Eater reports that Andrew Brochu, brought in in January to help raise the restaurant to at least a two Michelin star level, is out. The somewhat terse statement from Graham Elliot:
While Chef Andrew Brochu and I share a commitment to excellence in the kitchen, we've determined it mutually beneficial to pursue our professional objectives independently. Accordingly, chef Brochu has left Graham Elliot and I am now personally directing the restaurant's daily operations, assisted by chefs Merlin Verrier and Bryce Caron. We are excited to present our guests with a new autumn inspired menu next week, and wish chef Brochu continued success on his culinary journey.
Restaurant deals are everywhere, but we think the carefully curated (to use one of 2012's favorite words) nature of the A La Card deck sets it apart. One, because the 52 restaurants in it are well chosen to represent the chef-driven places that savvy eaters are already talking about, from high end to barbecue and pizza— no chains, no places you wouldn't touch with a ten-foot fork. Two, because the deal treats the restaurant fairly— it's $10 off, which is enough to motivate you to check somewhere new out, not so much that they'll go broke at it. And $1 from each deck goes to Common Threads. 2013's deck is in the works, but you can get a deal if you pre-order— either free shipping with your 2013 deck when it ships in November, or a 2012 deck (still valid for 4-1/2 months, after all) free now. And you can get even more of a deal today and tomorrow if you use the code 2013PRE online— 20% off the $30 price. Go here to place your order.
Couple of followups on past stories which could answer today's where-am-I-going-for-lunch question: Pecking Order, Kristine Subido's Filipino fried chicken joint, finally starts lunch hours today; it will begin brunch hours this Sunday. While Chicago's first Maid-Rite opened on Saturday; to judge by the pics at Thrillist, it's snazzier than your typical Iowa location, and has some unique extras like baby-back ribs and weekend brunch. It's also BYO. While waiting for your loose meat, read this amusing Urban Daddy list.
Hey, here's something gruesome: Last week, a chef in Florida walked into his restaurant's dining room and sliced his own neck. The Miami Herald says Stephan Stolze grabbed a knife out of the kitchen at Steamers Restaurant in Key Largo and walked into the dining room "with the knife held to the right side of his neck." There were no customers at the time, so nobody saw what exactly happened exactly, but when a fellow worker entered the dining room, he "found blood on the table and the floor." Following the trail of blood, a manager discovered that Stolze had gone to his apartment above the restaurant and died. [Miami Herald]
MAAAARK TWAIIIIN! Good evening, sir. You appear to be a sporting gent. If you will forgive a bit of forwardness, seeing as we are both gentlemen taking the riverboat— why yes, New Orleans, business calls there— perhaps you would be interested in hearing about an event coming up, for gentlemen of obvious taste and breeding such as yourself. It is a New Orleans Riverboat Soiree, circa 1930, at the restaurant Big Jones. You have not heard of it, sir? Why, it specializes in the cuisine of the South, sir, and a very fine hand it has with it. A very fine hand, sir. The chef, a Mr. Fehribach, specializes in dusting off old cookbooks such as Mary Moore Bremer's New Orleans Recipes, for the very finest recipes from the glorious history of the South, and staging dinners which present these antiquities of the culinary art for the delectation of such as ourselves who can appreciate them.
In case you haven't heard, or noticed the ads on this site, Treme's third season starts this Sunday. And even though David Simon's show is focused on New Orleans, one character in particular — Kim Dickens's Janet — spends quite a bit of time hanging out with New York chefs and working in their kitchens. The interesting part, as far as Grub Street is concerned, is that the chefs play themselves. And HBO just sent along the list of who will be appearing this year. (We'll put this info in the "moderately spoiler-ish" category, since there's still no actual context for how these people will be popping up.)
When the Del Frisco's Double Eagle Steak House was announced back in February, we noted that at 23,000 square feet, it would be equal in size to two of its largest competitors, III Forks and Smith & Wollensky— combined. The massive steakhouse will occupy two entire floors of the one-time Art Deco landmark Esquire Theatre (don't blame them, the interior was gutted in the 1980s) on Oak Street, and a release just went out that they will be looking for 300 employees at every level, from dishwasher to sommelier. How does that compare to a typical, or even a large, restaurant? Well, the same chain operates three good-sized Sullivan's Steakhouses in the area, including one in River North— and between the three of them they only employ 220 people. Besides just the fact of, you know, a job, the company stresses a strong benefits package including 401k with matchings for both management and hourly employees, domestic partner benefits and other things. 300 employees is, in fact, about the same number as a Wal-Mart, so we won't be surprised if there's a Wal-Mart-level crush on Saturday when they hold an open call for employees at the Westin Michigan Avenue, 16th floor, from 10 a.m. to 6 p.m., and remain open to prospective employees at 65 Oak Street beginning September 21.
“I love TBK”
Open super late and great food especially for the intoxicated!
“Try the Steak & Potato Pizza!”
Can you say philly sandwich on a pizza?
“Good Overall, just that greasy smell”
The problem is that my clothes smell like grease after every visit. They need to do something about that.