The Keller-returning-to-LA rumor won't die. Just in from a reader: "Had dinner at Per Se. Wonderful meal - even better wine pairings. Was invited to the kitchen and managed to get the following info while in there. The next Thomas Keller restaurant will be in LA. He was meant to have looked at Hong Kong, Washington, Scottsdale. Apparently the LA restaurant will be similar to Bouchon, but tailored more to the LA lifestyle (I guess similar to what Ramsay is doing??)" The most recent Keller tease we heard was that he planned Per Se or something similar at the stalled Grand Avenue Project downtown. His reps denied that he was opening anything there, but we don't recall them saying he had no plans for LA. Ok, let's just focus for a second. Breathe. Thomas Keller in LA. Holy crap. [EaterWire]
We made it back safe and sound after a whirlwind eating and drinking extravaganza at Bon Appetit's Vegas Uncork'd weekend. Now in its second year, the organizers are still tweaking things with the event---it's more of a living, breathing organism than a static template---but one of the largest parties is always the Grand Tasting at Caesars Palace. It's also one of the few that doesn't sell out, at least not yet, and with restaurants like Guy Savoy, Payard Patisserie, Joe's Stone Crab, Spago, Mesa Grill, Joel Robuchon, Batali's B&B Ristorante and Carnevino, Fleur de Lys, Bouchon, Alex, Bartolotta, RM Seafood and Michael Mina all represented, the $150-$175 ticket pretty much pays for itself. We liked last year's poolside location, but it's a windy time in Vegas, and with so much construction at Caesars and around town, the crunch of dirt and dust in your foie gras isn't so appetizing. And, oh yes, will there be foie. Some highlights from the tent, next.
LA: News for breakfast lovers: The owners of Square One Dining---Phil Fox, Robert Lee and Hayden Ramsay---have sold the restaurant to John Himelstein of Gingergrass and partners D'nell Larson and Manao Davidson. Before you get your applewood smoked bacon in a bunch, the new owners plan on "keeping everything basically the same" except now they'll open on Mondays. [Eating LA]
SANTA MONICA: The owners of Montrose's Goudas & Vines turned the wine shop into Three Drunken Goats tapas restaurant, but are now planning another Goudas & Vines across town. Signage was spotted next to the second La Grand Orange location at 2000 Main Street. [EaterWire Inbox]
WEST HOLLYWOOD: If you're not busy on Sunday and have $275 burning a whole in your pocket, a reminder that the James Beard Foundation's first Chefs & Champagne event in LA will be happening on Melrose Place at 5pm. Greenspan! Citrin! Cimarusti! Fraser! Manzke! Myers! Colicchio!!! Champagne!!! [EaterWire]
Reservation lines for Gordon Ramsay at the London West Hollywood just opened, and we're hearing that it's already filling up: "Prime times for the first week are already getting scarce for 2s/4s. I'm told the soft night is 27th, dinner only (5-10:30p), 28th starts regular full service." Fingers crossed for Ramsay sightings in week one, double crossed that it will be like Hell's Kitchen with Ramsay calling people donkeys and such. Alas, it sounds much more reserved---although he does promise "fireworks" on the menu. [EaterWire]
Dying to see the orange Crocs in person? We just got a note that Mario Batali will be at Osteria Mozza on Wednesday, May 7, for exactly one hour (10am-11am) signing copies of his book Italian Grilling. "Copies of the book will be available for purchase and Mario for witty personal inscription." We also learn that there is now a direct line for dinner confirmations and SAME DAY RESERVATIONS: 323.866.5300. That's right. This means less scrambling for a spot at the cheese bar. Maybe.[EaterWire]
Breaking news from West Hollywood today: the mid-June opening date for Gordon Ramsay at the London hotel has been upped to May 27---and the ressie lines are open! What's more, we have the menu for your degustation. You can definitely see the attempt at being more West Coast for his LA venture---spiny lobster and halibut, market vegetables, Sonoma lamb---plus some pork belly, lots of foie, and one "crispy duck tongue" garnish. More Gordon Ramsay description from the man himself in an earlier interview:
"If you think customers are impatient in NY, wait to you see how impatient they are here in LA. One thing I can't afford to get sucked up is the trend formation of restaurants here. I invested heavily, we have a 10 year lease, and the style, the feel and décor of the dining room is vibrant. The décor is very LA, lots of silver, nickel, brushed stainless steel, cream fabric. Fast and furious, a level of intimacy, a level of fun."
The winner of the current Hell's Kitchen season is supposed to become the "executive chef" of Gordon Ramsay at the London West Hollywood, but in reality it's just a glorified sous chef position, which is a good thing: Watching this season of HK, not one of those contestants deserve anythign more than dish detail. (1020 N San Vicente Blvd, 310.358.7788)
· Plywood Report: Gordon Ramsay at the London [~ELA~]
· Delays for Gordon Ramsay at the London [~ELA~]
· Ramsay's Hell's Kitchen Approach to HR [~ELA~]
In this week's preview for tonight's Top Chef episode, we learn a few somewhat interesting but not so integral things: Mark, Antonia, and Stephanie are especially amped up to win, and James Beard award winner and Oprah's personal chefArt Smith will be the guest judge. We also know that for the quickfire chefs only have 15 minutes to make a meal, Uncle Ben's rice is somehow involved, and naturally, they can only cook their dishes in the microwave.
· Eater Sneak Preview: Art Smith, Microwaves, and Product Placement [ENY]
· All Top Chef Coverage [~ELA~]
Forget actually working in a kitchen: He's gone from the beautiful trainwreck that was The Restaurant to shining moments on the last two season's of Top Chef to hawking frozen pasta dinners, and now Rocco DiSpirito will finally get his own show again. Rocco to the Rescue (working title) got the greenlight for daytime on A&E; it's been stalled in development since 2006. Too bad several other handsome-chef-helping-housewives-cook series have popped up on TLC and the Food Network since then. [EaterWire]
We're getting a few more breadcrumbs about the forthcoming SLS Beverly Hills, SBE's reconfiguration of the Le Meredien hotel on La Cienega, just one more notch in the Sam Nazarian-world-takeover belt. As previously noted, José Andrés will be overseeing food and bev for the entire hotel, and the dining options are a-plenty: In addition to the Bazaar, "the hotel’s public lobby reinvented as a fête extraordinaire with a heady array of pioneering culinary and lounge concepts," menus will be available in a private guest lobby, three private dining rooms, and a rooftop pool deck with cabanas. We don't have menu specifics yet, but Andrés has a long list of accolades for his avant-garde Spanish cuisine at his restaurants (Jaleo, Oyamel, Zaytinya, Café Atlantico, minibar) in Washington D.C. As with other SBE projects, Philippe Starck is doing all design. Late summer, early fall opening.
· SLS Hotel at Beverly Hills by Philippe Starck [Dezeen]
· SBE Future: Foxtail, Jose Andres, More Katsuyas [~ELA~]
Surely the chef has spent a few days in Curseville himself, but Tom Colicchio comes across as Saint Tom in a NYT article about the bad language in the current season of Top Chef: "You don't see rock stars curse like this." True, the season is more bleep-heavy than ever, and even Bravo's Andy Cohen says they were shocked to see it in the first cut, but they went with it, obviously not telling the cheftestants to tone it down for TV. Cursing's edgy! Look at Hell's Kitchen: We bet the majority of viewers watch just to see Gordon Ramsay's 45-second bleep-riddled tirades. So is TV dispensing kitchen truths to the masses or just giving the audience what they want? Probably a little of both.
The juicy preview for last night's Top Chef episode had us on pins and needles. So much Antonia, so much Zoi, yelling, drama! Turns out Foxtail chef Antonia Lofaso had her first breakout Top Chef moment: Not only did she win the Quickfire and get immunity from elimination, but she gets on the poll! We also finally got to see where those tense "Stand behind your dish!" barbs from early previews were directed. There's some Ming Tsai, Gail's return to the judges' table, a guest cameo by none other than Nancy Silverton, and some stewing in the Stew Room. Let's jump right into this week's recap.
S. Irene Virbila braved the trendy Hollywood scene to check out the Eva Longoria/Todd English experiment, and while her first look is almost entirely devoid of any real criticism, there are a few discrepancies: "The entrance is so discreet, you may not have noticed the new restaurant at the corner of Hollywood Boulevard and Ivar Street..." (the giant Beso scripted on both sides of the door might be a giveaway). "The open kitchen is carved out of the space -- deeper than it is wide -- with whole fish, lobsters and other seafood displayed on ice..." (that's the ceviche bar; the real kitchen is in the back). "You can taste her recipe for tortilla soup, which is comforting and a little wimpy on the firepower..." (definitely not the same soup we tasted last weekend). Place your bets on whether we'll see a full starred review in the future. [LAT]
This email we just received kind of says it all, doesn't it? Barely open two weeks, and Beso is already whoring itself out for events, movie shoots, The Hills. Someone's gotta pay the bills.
· Eater Inside: Beso [~ELA~]
From the dramz we saw at the end episode four, and this here preview for tonight's Top Chef episode, this week should be a doozy for the chefetestants, especially Antonia. She's highlighted in both the intro (not always the best sign) and at the judges' table making "you're right, it wasn't good" faces. There's also a lot of Zoi bandied about, her partner from last week. The Bravo folks usually send previews featuring something innocuous (like a quickfire intro), but today's clip is just a strange exercise in elusive Top Chef editing where it looks like every single chef is under fire. Bonus: For the quickfire, cheftestants determine which ingredients are most expensive during a blind tasting, and Ming Tsai is the guest judge.
· All Top Chef, All the Time [~ELA~]
Eva Longoria-Parker was on Jimmy Kimmel last week talking about her husband, the new Desperate Housewives season, and of course, her new Hollywood restaurant Beso. Coincidentally, it was the same day we had dinner at Beso. Let's compare notes, shall we?
Kimmel says the chef of her restaurant was just on his show and made something "delicious."
That would be Todd English, pimping the restaurant weeks before it ever opened to the public. He made artichoke guacamole (actually quite tasty), "drunken shrimp" (Get it off the menu. Now.) and fresh-fruit cocktails (very sweet).
Longoria-Parker invited the whole audience to go to Beso.
On Friday it was equal parts typical weekend Hollywood crowd (dude next to us wore a fedora and an ascot, his table barely touched their food, then they all went to Villa) and Midwestern tourists.
Eva: The restaurant is "an extension of my kitchen."
When we asked our server which of the two gaucamoles on the menu were Eva's, he got very serious and said, "It's all Eva's. It's a collaborative effort." Hmmm...yes. Sidenote: There's no way that "famous tortilla soup" won her that hunky husband.
We've heard the rumblings before, but this time around, an Aussie newspaper has it from inside sources in Spain that Ferran Adria might actually shutter El Bulli: "In other news from foreign shores, Detective has learned from a San Francisco snout that next year Spanish molecular chef Ferran Adria is considering closing his revolutionary restaurant, El Bulli, just outside Barcelona. Detective's Spanish contacts confirm, after some legwork, that despite frequent similar rumours this time they may be true; Adria is seriously considering closing the restaurant 'for some time, perhaps one or two years from next year.' It seems the copyists have begun to wear him down and he wants to reconsider El Bulli's 'concepts and philosophy.'" [The Australian via Eater SF]
Food & Wine celebrated the 20th Best New Chef picks last night and Eater NY was there:Gavin Kaysen's crawfish and quail egg and Tom Colicchio's duck prosciutto wows, Marcel Vigneron runs away, America's Next Dance Crew entertains, Daniel Boulud "really was, in his cool, what-up-bitches-I'm-Daniel-effen-Boulud manner, the Valentino of the event." [Eater NY]
When Mark Peel, Suzanne Goin, Matt Molina and the other LA-area 2008 James Beard Award nominees show up at the ceremony in June they will accompanied by Sex and the City star Kim Catrall, this year's award show host. According to the announcement, Catrall is allegedly dating a personal chef, so she was an obvious choice (clearly). And here you thought Padma had the market cornered when it comes to celebrity foodie with sex appeal. [ESF/Eater; previously]
Last night’s Top Chef may have been the most random albeit most entertaining one yet—Daniel Boulud, Richard Roeper, a basket of greens, and movie-inspired dishes were on the menu during this bizarre fourth ep. As usual, the spazzy antics of the young chefs did not disappoint: bitching, flailing, and clawing their way through this "cinema-themed" episode. First a quick summary:
As previously mentioned, Top Chef regular Daniel Boulud, (D-Biggity if you will), was front and center at the start of the quickfire. Bonus Info: We learned/were reminded that Ryan and Richard had both worked in one of his restaurants. Apparently Boulud’s style just wasn’t Ryan’s "thing.” Shocker. The QF challenge was to create a veggie plate using 3 classical techniques to impress D-Biggs. After many cheftestants whined about their lack of technical skills, Dale pulled off his first win. The elimination challenge was to create a six-course meal for Richard Roeper and Aisha Tyler, each course created by a different pair of chefs and inspired by a different film. (Who comes up with this stuff?) In the end, a Willy Wonka dish won, Padma's outfit was a feat in itself, and a panel of eight randoms accompanied the judges at the dinner table.
The fourth Top Chef ep airs tonight and according to the sneak peek above there's a big focus on new techniques and the chefs are as stressed as ever! Should be interesting for our gal Antonia since the chef (both on the show and in her restaurant) likes to keep things simple. Film critic Richard Roeper and actress Aisha Tyler are somehow involved, Daniel Boulud judges the quickfire, and Padma is generally smokin'. Also, apparently this week there will be a big editorial focus on the lesbian relationship and the competitive advantage of having your significant other on the show.
· Top Chef, Full Coverage [~ELA~]
More than 3,000 people traipsed through Monterey Peninsula this weekend for the first annual Pebble Beach Food & Wine Festival. To those who could afford it---some tickets were almost $5,000 per person---to mingle with the country's best winemakers, talk shop with more than 75 sommeliers, and meet top toques, learn from them, eat their food, was totally worth it. Because someone had to let you know if it's really worth it, we jammed in as muchaspossible. We heard lots of goss, some news, tasted the best spatzel we ever had. Here, then, the final wrap-up.
On LA's Own: At the Sunday Lexus Grand Tasting, Josiah Citrin had the longest line at the Melisse table. We kept seeing chocolate cookies on a stick and found out where they came from: Sherry Yard, of course, handing them out in her in full-on pink chef regalia. The two each had a course at the grand finale dinner on Saturday. Way to represent.
On Tom Colicchio: In a cunning show of chef prowess, Colicchio butchered his own meat at his cooking demo. And cut his finger, but the crowd oohed and aahed anyway; they really didn't think he could cook anymore. Many asked if he'll open a restaurant in their hometown. Answer: No, but Foxwoods, CT (Craftsteak) and Atlanta (Craft, Craftbar) are next, and he'd definitely open something else in LA. One elder gent gave him an earful about not getting a reservation at Craft LA and having to deal with inept hostesses; Colicchio defended the restaurant and said he has a new GM. On why he finally decided to do Top Chef: "I got tired of coming to these things and sitting next to Mario Batali and Bobby Flay. They'd sign 200 cookbooks, and I'd sign 10. And not because they were necessarily better."
The best way to describe the Pebble Beach Food & Wine Festival---four full days of celebrity chef cooking demos, book signings, wine seminars, lunches, walk-around tastings, after parties, and dinners with a truly amazing lineup of chefs---is through our first two day's itineray. Quite frankly, we're full.
DAY 1: Winding Up
We missed the celebrity chef golf tourney (Ming Tsai, Masarahu Morimoto, Tom Colicchio, Thomas Keller were just some of the chefs who played) and the opening night party at the Inn at Spanish Bay, but we didn't miss the after party. Food (a roast pig, procetta, sushi), cocktail bars and the now-famous wine room. Chefs spotted: Tre Wilcox from Top Chef season three, Ryan Scott from season four (and publicist who wouldn't let us talk TC at all), and Michel Richard who practically ran away when we tried to say hello.
DAY 2: Demos, Tastings, Wine Until the Wee Hours 10am-11:30am:Jacques and Claudine Pepin cooking demo. The two are like a Laurel and Hardy comedy team, except with crepes, caviar and wine. Quick shuttle (overheard on bus: "Wish we could taste the crepes" and "I want Jacques Pepin to be my dad") to the main event tents for a luncheon.
12pm-2:45pm: Chefs from Hudson Valley Foie Gras, Top Chef, Joe's Stone Crab, Marinus and Morimoto prepare our meal. The room was a flutter of sommeliers and servers. It was supposed to be like the Food Network come to life, but it was tastier than the Food Network could ever hope to be.
Two nights ago Thomas Keller appeared on Charlie Rose and gave a pretty great interview for any Tom, Per Se, or Ratatouille fans. As Eater SF points out, you need to discount Charlie's first question—"What is it you know about cooking?"— but otherwise it's 23 minutes of sweet TK wisdom. In addition to a tour of Keller's NYC restaurant Per Se, we hear his thoughts on his peers (Grant Achatz, Gordon Ramsay, David Chang), his legacy, his famous dishes (oysters and pearls), and how often a chef needs to be in his kitchen. Highlights:
How often are you in the kitchen? As often as I can be (chuckles)...I started to realize that no longer was the old definition of chef accurate. The old chef had one restaurant, one menu, one kitchen they spent their whole time in.
Whats your favorite meal? Roasted Chicken. It stirs so many emotions in me.
What do you want your legacy to be? I hope my legacy has been impactful to a lot of different people, that has enabled them to help them do their jobs better...from a guest point of view I hope they have memories.
Behold, sanctioned images of Beso, the Hollywood restaurant cheffed by Todd English and his people, and flacked by Eva Longoria and hers. You'd think such a pairing wouldn't find much common ground, but apparently there's enough to open this splashy, sparkly, semi-Mediterranean with a touch of Latin flair restaurant and lounge. The space is massive, crystal chandeliers (picked out by Eva!) hanging from exposed beams, caramel-colored faux crocodile booths, tufted leather chairs, VIP tables and a private lounge upstairs, a huge square bar for fresh-fruit cocktails down, and a ceviche station. The sample menu shows promise on paper; execution is yet to be seen. Exec chef Robert Gonsalves worked for English and Olives for years, and he has Cooking Under Fire winner, Katie Hagan-Whelchel, by his side; after a few good meals at Olives in Vegas, we should deduce that will could work. Right? English has to come out like gangbusters for his LA debut. Hopes are high. Full-on Beso coverage for further reading.
We're heading up to Pebble Beach for the mega food and wine event this weekend and be sure we'll have plenty of stories to share from the after parties, the tastings, celebrity chef run-ins, cooking demos, and probably enough food to feed a small country. Top Chef's Tom Colicchio and Ted Allen will be there to tell us how ridiculous our theories are, plus Thomas Keller, Gary Danko, Charlie Trotter, Walter Manzke, Josiah Citrin, Jacques Pepin, oh, the list is just ridiculous. Look for updates throughout the weekend. [~ELA~]
For those who bitch and moan that we give too much Top Chef away: ****Warning: Possible Spoiler Alert****
This week's on-air poll wasn't nearly as entertaining as last week's, but it merits a mention. The taco/block party episode started with the women talking about how nice it would be for a woman to win, lamenting the loss of yet another female chef from the day before, which of course set up the scenario a dude would go this week (he did). But this poll harkened back to something an Eater commenter said before the season premiere:
"I have spoken to several people on the show this year and it is clear that a women is going to win this season. There are three in the final four and one male (Richard). Antonia i believe made it to the final four along with two other ladies."
From a local (i.e. Antonia Lofaso) perspective, the Top Chef taco episode was kind of a snoozer. The majority of the 14 remaining chefs are still sitting comfortably in the middle, Antonia included. A Quickfire summary: Rick Bayless was the guest judge sporting a nice purple shirt and a surprisingly Shaggy-like voice. The cheftestants make fancy "fine dining" tacos, and the cockiest egos really stood out. Spike refused to make fancy tacos, opting to take the street food route instead, but was picked as a top taco for "soul satifying flavor." Manuel thought his proper pronunciation of tomatillos and chorizo would merit an automatic win. Twitchy Andrew thinks he'll win Top Chef because of "his crazy ideas always popping in his head." Bayless couldn't even chew through Lisa's grilled steak taco. Big bald Erik's plate looked like a plate of slop. And once again, we never heard or saw what Antonia made. When Richard's jicama-wrapped tacos won him immunity, Spike was beside himself. His attitude set the tone for the rest of the episode; must've been that yellow hat. All the gang's here: Ted Allen's first appearance this season, Bayless, Pads, TC. And away we go!
Some Top Chef intel just hit the ol' inbox: Season two winner Ilan Hall will join fellow cheftestant Betty Fraser at the Hollywood Arts Council Gala and Charlie Awards this Saturday. The duo are catering the event and walking the carpet. Maybe Hall will pick up some catering tips for the full-functioning, no booze restaurant/taco/tapas truck he has planned for East Hollywood. [EaterWire]
This interesting bit of wine country news just crossed the EaterWire: Bradley Ogden is partnering with the Chumash Indians to open a restaurant at the Royal Scandinavian Inn in Solvang. The Chumash bought the 133-room hotel last April and plan to renovate the entire property, including the Meadows Restaurant. That's where Ogden comes in: "What we create will be contemporary, airy, warm, exciting and inviting with a culinary flair that includes quality, fresh ingredients." Odgen, of course, is known for seasonal, contemporary American cooking at his myriad restaurants including the Lark Creek Inn and his eponymous spot at Caesars in Vegas (if he can handle Vegas, Sideways country should be a breeze.) Even if he's just the consulting chef, this will make Solvang way more palatable. One can not live on Danish sausage and aebleskivers alone.
· Celebrated Las Vegas chef to open restaurant with Chumash in Santa Ynez [SLO]
· EaterWire: Ogden Partners With Chumash Indians [Eater SF]
Food Network Dish has a clip of Adam Roberts (a.k.a. The Amateur Gourmet) interviewing an in all probability drunken Anthony Bourdain about his hatred of the Food Network. Who Tony thinks should have their own show and some thoughts on Giada: "Mario should have a show where he is actually allowed to speak intelligently and unburden himself of the massive genius that is Mario...I have no understanding of her alternate universe. I don't wanna stay at her house. I think her friends are creepy.... But when Ina Garten cooks mashed potatoes, those are some damn good mashed potatoes...Giada doesn't suck. I hate all her shows, but she cooks good stuff." And trust us, watching to the end is totally worth it. [FN Dish]
The long obession wait is over: Word is the Todd English/Eva Longoria vehicle, Beso, will finally open to the public Wednesday night. We called to verify and the reservationist once again said they've actually "been open for weeks," but we've heard that one before. The restaurant was open but booked, friends and family only and/or closed for a private party. So is this offically official? Apparently so, and getting a reservation at Beso days before it "officially" opens is harder than both Mozzas, Comme Ca and Bastide put together. Or so they'd like you to believe. Here, the Beso ressie line, in three parts:
Caller #1: Hi, I'd like to make a reservation for this week. Beso: Oh, we're completely booked. Caller #1: You mean you're closed for private events again? Beso: We're just completely booked. Would you like to be on the waiting list? Caller #1: No. Last week I had a reservation for March 25 but the hostess called back saying the restaurant was closed for a private party. So which is it? Beso: We're just completely booked. Beso: Our advice is to call about 30 days in advance to make a reservation. Caller #1: N-OK, thanks.
We would X out the cheftestant sent home last night, but she's already cut off the page, still proving our point.
As alluded to in the Tom=Bear poll, last night's Top Chef episode had an animal theme, which we'll get to along with a debriefing from the local angle, i.e. Antonia Lofaso. But first, a summary: In the Quickfire Challenge, the contestants had to make one dish with five ingredients, using the local farmers' market for inspiration. Antonia was mesmerized by the 500 things she could get at the market, but still skated along safely in the middle; we never even found out what she made. But, alas, we catch a glimpse of the Antonia to come in the Elimination Challenge where the 15 chefs teamed up in threes to cater a 200-person event at the zoo. Molecular gastronomist Wylie Dufresne presided as guest judge, Gail Simmons was as perky as ever, Padma was Padma, and Tom's head was shiny as ever.
We'll get to all sorts of recaps of last night's Top Chef at the Zoo in a moment, but first: It's almost as if the whole animal theme was conceived just so they could run this poll.
So LA doesn't have a contestant in the upcoming season of Hell's Kitchen, but for better or worse, we'll be claiming the winner as our own when he or she becomes "executive chef" at Gordon Ramsay at the London West Hollywood. This season's contestants include an electrician, a receptionist, a stay-at-home dad, a few students and a catering company owner. Ramsay isn't one to just throw anyone in his establishments---the opening chef at the London New York was let go after Frank Bruni's review---so how's this going to work again? We were on a call with Ramsay earlier this week, and here's how he explains it:
"The position isn't the exec chef position in terms of running the restaurant lock, stock and barrel. The winner will be an executive chef within the set up, responsible of the day to day general sort of running the restaurant. The tough love scenario of switching it around [in New York], of course it was a tough opening...I want to prove to the industry that any winner of Hell's Kitchen is more qualified and capable of standing alone in my kitchen".
Having spent many a year slaving away in and later observing the restaurant industry, we know that's there's no drama like restaurant drama. No, The Restaurant wasn't a huge hit, but it was sort of a precursor to all the others. Top Chef is now officially a run-away success; Gordon Ramsay's Hell's Kitchen and Kitchen Nightmares, both the U.S. and British versions, are adored. The Food Network and PBS have their own take. But just like every reality show concept, people are clamoring to come up with new versions of the same theme. The bandwagon isn't nearly full yet, but almost.
Knife Swap: If the name doesn't give it away, it's like Wife Swap, but with chefs. We were tipped off today about the local connection: "A friend went to Auntie Em's the other day and had to sign a release because they were shooting some kind of trading spaces show where restaurants swap chefs? And Auntie Em's chef was replaced with the chef at Ritual?" Confirmed, mostly. Auntie Em's owner Teri Wahl is one of the chefs in the pilot. The other might be Ritual's Andrew Pastore, but we're still awaiting confirmation. Each chef takes over the other's kitchen and restaurant, the staff, etc. and hopefully entertainment will ensue. The show will air on TLC.
You don't need get on a reality show to be our friend. We're easily bought with your celebrity sightings. See a star at your favorite watering hole this week? Put "StarWatch" in the subject line and drop it in.
BLD: From the inbox: "I was at BLD for lunch this weekend. Next to me was a large group having a little champagne lunch, including Mr. Todd English. Mr. Todd, a very busy man, was on his cellphone most of the meal, actually up PACING AROUND THE RESTARUANT, WEAVING AROUND DINERS, WHILE TALKING ON THE PHONE! Hysterical. Does that mean that we can all do the same at his place?" [StarWatch Inbox]
THE WAFFLE: On 3/11, Iron Chef Cat Cora stopped by the new Hollywood diner for a steak salad and a taste of various waffles. [StarWatch Inbox]
AUNTIE EM'S: From the sell-out farmer's market dinner on Tuesday 3/11: "90% sure I saw Mo Rocca talking about social media and his first love. (10% variance due to dim lighting that night & me sans glasses -- but I picked up his distinct lisp.)" [StarWatch Inbox]
BANDERA: "I spotted Kate Beckinsale with hubby and kids on Sun Mar 2nd. Couldn't tell what she was eating but she was looking good." [StarWatch Inbox]
Some restaurants, pets, we need to peel like an onion. We had a sneak peek at the English/Longoria Beso, we heard about the "amazing" tortilla soup. It's not open and now it's open. It's one person's "Olives meets Spain meets Mexican steakhouse," it's another's best Mexican restaurant our fair city has every seen. But friends, friends, we finally have a peek at the menu. On paper, there are some potentially interesting things happening here. Several ceviches, flat breads, steaks; Mediterranean, Latin, Asian, LA farmer's market. A lot of choices, sure, but if it works, it could work. If not, it will be a big hot mess. The intrigue mounts. [~ELA~]
Anthony Bourdain muses on the latest ep of No Reservations, which had him back behind the stoves of his NY restaurant Les Halles for a busy double shift: "I was not so sure I could actually do what I'd hoped to do - that I was physically (or mentally, for that matter) up to the challenge. Carlos, my one time protege - and now the executive chef, had serious concerns. He pointed out, among other things, that the menu has changed - a LOT - since 2001. And that the busiest night I'd ever worked the line at Les Halles, we'd done 365 covers. That NOW they regularly did as many as 650 - with the same number of cooks!! And that I was suspiciously old - and out of practice - and couldn't possibly be serious about this whole enterprise anyway." Related: GQ's Alan Richman rips Les Halles to shreds, perhaps because Bourdain handed Richman the Golden Clog Douchebag Award. [Bourdain Blog/QQ/Diner's Journal]
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Breaking news from West Hollywood today: the 
Last night’s Top Chef may have been the most random albeit most entertaining one yet—Daniel Boulud, Richard Roeper, a basket of greens, and movie-inspired dishes were on the menu during this bizarre fourth ep. As usual, the spazzy antics of the young chefs did not disappoint: bitching, flailing, and clawing their way through this "cinema-themed" episode. First a quick summary:
From a local (i.e. Antonia Lofaso) perspective, the Top Chef taco episode was kind of a snoozer. The majority of the 14 remaining chefs are still sitting comfortably in the middle, Antonia included. A Quickfire summary: Rick Bayless was the guest judge sporting a nice purple shirt and a surprisingly Shaggy-like voice. The cheftestants make fancy "fine dining" tacos, and the cockiest egos really stood out. Spike refused to make fancy tacos, opting to take the street food route instead, but was picked as a top taco for "soul satifying flavor." Manuel thought his proper pronunciation of tomatillos and chorizo would merit an automatic win. Twitchy Andrew thinks he'll win Top Chef because of "his crazy ideas always popping in his head." Bayless couldn't even chew through Lisa's grilled steak taco. Big bald Erik's plate looked like a plate of slop. And once again, we never heard or saw what Antonia made. When Richard's jicama-wrapped tacos won him immunity, Spike was beside himself. His attitude set the tone for the rest of the episode; must've been that yellow hat. All the gang's here: Ted Allen's first appearance this season, Bayless, Pads, TC. And away we go!
This interesting bit of wine country news just crossed the EaterWire: Bradley Ogden is partnering with the Chumash Indians 
Knife Swap: If the name doesn't give it away, it's like Wife Swap, but with chefs. We were tipped off today about the local connection: "A friend went to Auntie Em's the other day and had to sign a release because they were shooting some kind of trading spaces show where restaurants swap chefs? And Auntie Em's chef was replaced with the chef at Ritual?" Confirmed, mostly. Auntie Em's owner Teri Wahl is one of the chefs in the pilot. The other might be Ritual's Andrew Pastore, but we're still awaiting confirmation. Each chef takes over the other's kitchen and restaurant, the staff, etc. and hopefully entertainment will ensue. The show will air on TLC.
THE WAFFLE: On 3/11, Iron Chef Cat Cora stopped by the new Hollywood diner for a steak salad and a taste of various waffles. [StarWatch Inbox]
Some restaurants, pets, we need to peel like an onion. We had a 
