Comments on: Feature: Attack of the 50-foot chefs

By: Scott

Scott — Sat, 17 Jan 2009 19:32:59 +0000

The scene here in this city has always been hard to break into as many have tried for years. It seemed that out of town concepts don’t understand the whole package. The hotels will support these concepts with funds until enough is enough. There is no doubt it will bring good food to the plate. The question will enough folks pay and recognize this. Local will not have to operate any different as they already understand what it takes in Atlanta and unfortunately the food is second on most of the guest list. Some of the number ones are place to be seen/ Price per visit/ How much traffic do i have to deal with/ Do i know the owner.. etc…. Good luck on slaying these guys

By: michael tuohy

michael tuohy — Sat, 17 Jan 2009 08:03:57 +0000

I wish Tom, Laurent & Jean Georges all the best in Atlanta. Having spent 22 years of my restaurant and cooking career there, I know how warm the people are and I miss that. I do think that it’s interesting
that all 3 of them have opened up in “hotels” vs. “freestanding” restaurants like Guenteer, Soto and myself had. It would me an entirely different game for them. It’s unfortunate that it takes a huge corporate structure/deal to make a restaurant work in that city or almost anywhere these days. The small chef/owned operation is a dream that is getting harder and harder to be more than just that, a dream.
ciao!

By: seriously

seriously — Thu, 15 Jan 2009 02:51:04 +0000

There is plenty of culinary talent in atlanta; however, the masses do not support them. Bruce Logue is easily the most passionate and talented chef in Atlanta right now. He was a former sous chef for Batali at Babbo and worked at michelin starred restaurants in Italy. And unlike the big name chefs who have migrated to atlanta, he doesn’t not charge 42 for a piece of flatiron steak.
As far as Colicchio and Tourondel not being franchise builders I have a hard time believing that. Craft holdings has 9 restaurants between the Craft, CraftBar and CraftSteak names and an additional 13 wichCrafts. 22 restaurants isn’t trying to build an empire? And the BLT franchise has 13 operations already. While i think that it’s great if they can repeat the success of their original operations, it usually does not happen. And then to charge the same prices they do in new york and not to receive the same quality food as they serve at their flagships comes off as rude and arrogant. I’d be more impressed if they would just keep one or two restaurants or at least keep them all in the same city so the diner doesn’t get short changed. But for some the bottom dollar is most crucial. Think Jean- Georges restaurant empire is anything like what he originally was known for? If so try spice market in midtown sometime and see if it is worth the ridiculous prices.

By: foodieman

foodieman — Wed, 14 Jan 2009 18:11:15 +0000

ONLY if Morimoto would come.

By: Slurper

Slurper — Tue, 13 Jan 2009 03:21:30 +0000

Colicchio & Tourondel are legit chefs who are restaurateurs not franchise builders like Emeril. Either way this is a huge upgrade for an town lacking in professional kitchen talent and food creativity & breadth. If only Batali would come…

By: anti rw

anti rw — Mon, 12 Jan 2009 20:54:09 +0000

chefs buy product and turn it into food.

By: rw

rw — Mon, 12 Jan 2009 19:00:33 +0000

“We knew we could get product from talking to some of the chefs there.”

I wish restaurants still sold food instead of Product.