Jeff Cavanaugh wrote:Quote from the response article:He mentioned he has 11 restaurants and he's into being a hands-on chef and manager, from creating the menu to training the staff, not just putting a "stamp" on the place.
I think that makes it worse, if possible. I was sorta giving him half a pass, assuming he'd just given his name to a concept that some restaurant corporation came up with, and wasn't actually involved in the details. If that's not the case...I guess there's no excuse.
I agree- I actually winced when I read it. Is that supposed to make it better??
As funny as it was, I do have to agree with Andrew though. Having been in the area, it's the land of chains ( and not even good ones) and big everything. A top NY times reviewing doing a Times Square restaurant is kind of like sending Robin into review the Red Star Tavern at 4th Street...
