Food & Drink Aug 12, 2010

Knife-Edge Flying

What Makes Re:Public So Good (Despite the Unfortunate Colon)

by Bethany Jean Clement

Comments

1
Ms. Clement aspires to the literary tone of a real estate ad written by Peggy Noonan.
on August 11, 2010 at 11:03 PM · Report this
2
I'm ready for all these chefs from Seattle to come to New York. I'm ready for them to get their ass handed to them doing 250+ covers and to have the Oaxacan guy next to them cook them under the table and not be so worried about their fancy JB Prince apron and pretty 200+thread count chef coat. And, seriously, if I see another white dude posing in their bib arpron with their arms crossed looking "tough Chef Dude" I will vomit. None of these dudes could hold down a station in most NYC kitchens. But they sure do have the outfits to make them look like "chefs"
GloriaGaynor on August 14, 2010 at 10:36 PM · Report this
3
I'm ready for all these chefs from Seattle to come to Cape Town, South Africa. Do it. There are so many niches to be filled. nobody here (S.A.) knows what Pho is. or piroshky. or mexican food. please help.
themaggieb on August 15, 2010 at 11:25 AM · Report this
4
Uh... yeah.
That's because it's South Africa.
Perhaps a notch above Detroit.
Dream on.
on August 17, 2010 at 5:54 PM · Report this
5
But we can't compete with the warthog and antelope dishes of Cape Town! Having visited your fair city last year (and eaten both), I was wishing for a longer stay in part because there were so many amazing and wonderfully affordable restaurants. Granted, no pho or mexican . . .
avatar on August 18, 2010 at 8:17 AM · Report this
6
New York is so rough, NOBODY who's not from there could survive. Especially not the yuppies who refer to any Mexican as a Oaxacan (it's a province of mexico with distinct cuisine, so all kitchen workers must be from there).
Asparagus! on August 18, 2010 at 8:30 AM · Report this
7
That's funny @2, considering about 70% of NYC "culture" has been appropriated from elsewhere.
COMTE on August 18, 2010 at 9:20 AM · Report this
8
Props to the chefs who have made the art of food their passion...and choose to share it with all of us. Thank you!
on August 18, 2010 at 9:42 AM · Report this
9
@ 1: thats an awful lot of internet shit talking. Presumably, you havent even tried their food, but seem to be just judging these guys on their clothes in one photo. Personally, I have worked a bunch of places that did 250+ covers, but also worked the smaller places. I like the smaller joints better becase you can actually focus on individual plates, instead of being a robot slogging out the same couple of dishes over and over at those high volume places. I dont know these guys at all, but I for one would like to at least taste their food before talking smack about them on the internet. But, I do agree the bib aprons are a little played out...
on August 18, 2010 at 9:43 AM · Report this
10
Sorry, meant to direct that @ 2 in my last comment...
on August 18, 2010 at 9:46 AM · Report this
11
I second #6 and #7. I saw the food in the diner on Seinfeld. I think I could manage to hold down that station! Surely if it were on national television, the gastronomes wouldn't let riff-raff mediocrity slip through.. Otherwise Seinfeld, etc. would be eating truffles stuffed into foie gras right?
on August 21, 2010 at 9:20 AM · Report this