What if...

There sure seem to be establishments that have been graced with the LHB seal of approval - Seviche, that new pizza place, that new sandwich place (too early to remember names!), Boombozz, NABC, all of Dean's places, Will's place, CQ - and, from my perspective, just a little of that human bias probably comes from the fact that these people, at least from their participation on the forum, are "one of us."

Papalino's and Joe Davola's

100% agree. The chefs/owners have far more to gain than lose by being on this forum.

There sure seem to be establishments that have been graced with the LHB seal of approval - Seviche, that new pizza place, that new sandwich place (too early to remember names!), Boombozz, NABC, all of Dean's places, Will's place, CQ - and, from my perspective, just a little of that human bias probably comes from the fact that these people, at least from their participation on the forum, are "one of us."

Papalino's and Joe Davola's

100% agree. The chefs/owners have far more to gain than lose by being on this forum.

Thanks. I meant to look them up and edit after I posted, but forgot, and then spent my trip to the grocery racking my brain for the answers. Glad to see you posted this by the time I returned home.

I also realized that I forgot Shady Lane, and Shawn's place, and Matt Crow's place, and Meridian, and Varanese, and Cocos Locos, and the Blind Pig, and, well, all the other place I'm still forgetting!

Chef Llewellen felt enthused to come here and post pics of his newest side of prize-winning pork?
Chef Lamas felt encouraged to tell us about his latest trip to God-knows-where S America?
Chef Looi thought it fun to share his experiences in (geeze does he ever stop?)
Chef Gehrhardt posted notes on his cooking classes?
Joy Perrine let us in on her alchemy behind her yearly nogs?
Chef Paley gave us the breakdown on his method of charcuterie?
David Lange would feel comfortable talking about free-market coffees?
Josh Durr would be culled into writing a piece about various distillation practices?
Madi could feel compelled into writing a piece about retaining staff?

They'd love to share. You just have to let them!

With all due respect and admiration...

I 100% understand a chef/owner not wanting to blast a customer for a negative review, but "we" can't be blamed for chefs not sharing their knowledge and stories with us. How could anything negative come of a chef talking about any of the topics you have listed? You post your stories and ideas all the time and get nothing but great feedback. Marsha also posts great, sometimes even controversial, pieces that are always well received. She has a small link to Winston's and yet posts freely.

Alright, this has finally made me move from lurker status to registering to this site so that I may be able to post.

For those of you who do not know me, and that is the full lot of you, my claim to “fame” is dating a chef for the last four years. This has given me a unique view of the world of the people that cook our food. I challenge you to find a harder working group of people on the planet. Allow me to rephrase: I challenge you to find a harder working group of people on the planet that have a website forum devoted to showcasing the positives and negatives of their world. I can’t even begin to tell you the number of 70-80+ work weeks he has put in to make our dining experience that more enjoyable; be it a date night, a business dinner/lunch or the “I’m not cooking tonight” meal.

Once you get most chefs talking about food, you can’t get them to stop. So it isn’t that they don’t want to share inspirations and whatnot. It is that they generally avoid this site like the plague.

What most people do not understand about this site is that it has the capacity to shut down a restaurant or seriously damage that restaurant’s reputation with one thread or comment. In the past week alone, I can think of two incidents right off the top of my head. I have a good grasp of the PR world and some little comments that have been made have the potential to be extremely detrimental to a small business. To me, this tap dances on the fine line of “slanderous, hateful” language that we all agreed to not use upon signing up for these forums.

I know that everyone has the “I’m my own person” mentality, but if you see a negative review, will you really choose to eat at that place? I will be the first to admit that I used to fall victim to this. When my Chef and I had thought about going out four years ago, he suggested a place and I mentioned a not so glowing review that I read on this site. We decided to give that place a shot anyway and were more than satisfied with our dinner as all of the claims in the review were proven false. Apparently, the reviewer just hit a bad service... something every restaurant experiences from time to time. Since then, I have pretty much ignored all of the negativity on here and for the most part, not visited this site anywhere near as much as I used to as the majority of the enjoyment has dissipated. Sure, I'll still troll the forums and read the first post of some things, but I won't go much farther than that.

If you had a negative experience with a place, did you give that restaurant a chance to correct it or make amends? If you did not and rushed to the first available computer to immediately trash the restaurant, in my opinion, you have no business “critiquing” anything. You are not critiquing the full business. Had you had a positive experience, then you would have had their full business. Please, critique away. With a negative experience, you are not getting to see the full side of their customer service. Each restaurant deserves the chance to correct their mistakes. Period. And once they have corrected, or attempted to correct their mistake, then, please, blog away. But everyone deserves a fair chance before we dredge them through the dirt.

Yes, negativity is much more fun to read. But, for me, I’m much happier knowing that I paid it forward and helped a small business survive as opposed to help end someone’s dream.

To respond to the professional/non-professional review issue. Each time a plate is sent out of the kitchen, it is reviewed. Sometimes it is a verbal review, sometimes it is a written review. If it is a written review, it maybe a professional or it might be a blog or even a thread on LHB. Either way, any chef who is worth a darn is going to put out his best effort for me, for you, for Robin Garr, or for the President. They don't care who is sitting behind that plate. The great chefs put out great food on a consistent (read: all of the time) basis, regardless of who is in that dinning room. If you think otherwise, then you are dining in the wrong establishments. Likewise with the reviews. My review is just as important to them as is any food critic. If I am not happy, then they want to know. And by knowing, I mean in a personal manner... not reading about it on a live thread. Most people want to deal with any problems in a head on manner. Not do damage control after the fact.

Robin, I hate to put myself at odds with you after we just “met”, but I agree with Chef Hargrove. This is in no way an attack on you whatsoever. I feel that he is correct in listing anonymous sources. I do not want this to turn into a witch hunt, or in this case, chef hunt. This business is hard enough without making any additional enemies. And let’s be honest for a second. Would anyone reading this truly go eat at one of those chef’s restaurants? Especially when people feel that it is an attack on them?

I’m sorry, but Team Chef.

There sure seem to be establishments that have been graced with the LHB seal of approval - Seviche, that new pizza place, that new sandwich place (too early to remember names!), Boombozz, NABC, all of Dean's places, Will's place, CQ - and, from my perspective, just a little of that human bias probably comes from the fact that these people, at least from their participation on the forum, are "one of us."

"One of us"? That statement reeks with elitism.

This site should embrace ALL of the restaurant community... regardless of if the chefs have time to post on here or not. When I first found this site, I was under the impression it was for all of the Louisville restaurants, specifically the local restaurants, not just the specific ones a few people deemed "worthy".

[Robin Garr]

This site should embrace ALL of the restaurant community... regardless of if the chefs have time to post on here or not. When I first found this site, I was under the impression it was for all of the Louisville restaurants, specifically the local restaurants, not just the specific ones a few people deemed "worthy".

Hi, Tara! Glad you found your way here, and I have no problem with your first post. In fact, I admire your passion.

Just to make clear, though, this forum is a community of lots of food-loving people. We all have the right to express our opinions, as long as we do it civilly. You're responding to one person's opinion, but please don't take it as a forum policy. The only policies we have here, really, are "don't fight, and don't spam." Everything else is open.

What most people do not understand about this site is that it has the capacity to shut down a restaurant or seriously damage that restaurant’s reputation with one thread or comment. In the past week alone, I can think of two incidents right off the top of my head.

Examples? Where are all these negative reviews everyone is speaking of?

Either way, any chef who is worth a darn is going to put out his best effort for me, for you, for Robin Garr, or for the President. They don't care who is sitting behind that plate. The great chefs put out great food on a consistent (read: all of the time) basis, regardless of who is in that dinning room. If you think otherwise, then you are dining in the wrong establishments.

I don't believe for one second that chefs/owners don't pay extra special attention if a special guest is in the house. It could be as simple as personally double or triple checking the plating, giving them the best looking cut of meat, the biggest piece of dessert, or whatever else. In any cooking competition the judges or head judge gets the best. It really doesn't matter anyway. I was just throwing it out there as to why I value the reviews, both negative and positive, on this forum.

Tara, Justin- You are both right.

As chef's, we aspire to make every plate the single-best thing we can make it. Yet, when told (x) is at (y) table, we double this effort and choose 'the best of the best,' so to speak.

We want, in our hearts, to sell only hearts, but the truth (economically) is that, sooner or later, we have to sell a tail.

I've been a Chef / Sous Chef in this city for over 10 years. If you look at when I joined LHB, and how many times I've posted, the record speaks for itself.

There sure seem to be establishments that have been graced with the LHB seal of approval - Seviche, that new pizza place, that new sandwich place (too early to remember names!), Boombozz, NABC, all of Dean's places, Will's place, CQ - and, from my perspective, just a little of that human bias probably comes from the fact that these people, at least from their participation on the forum, are "one of us."

"One of us"? That statement reeks with elitism.

This site should embrace ALL of the restaurant community... regardless of if the chefs have time to post on here or not. When I first found this site, I was under the impression it was for all of the Louisville restaurants, specifically the local restaurants, not just the specific ones a few people deemed "worthy".

Asked in a nice tone: "Did you even read my post?"

First, I explained how difficult it is to define a community. Then, I talked about the insider/outsider nature of communities. Next, I argued that, basically, we, as humans, 1)congregate in groups and 2)therefore, are inherently biased toward the insiders than the outsiders.

I'm okay if you want to call me elitist (I'll even count the ways I am for you!), but you could have at least accounted for the significant context I provided within my rather lengthy post.

And "we" do embrace all of the restaurant community. It's just that, almost subconsciously, we embrace those people we "know" - those people who join us in this community. I'm not sure how I'm supposed to embrace (a term derived from the idea of physically grabbing someone) a person or establishment I don't know.

Tara, once again, it seems as if you are supporting a double-standard. If Chef Chris has the right to list anonymous sorces who are essentially bashing the LHB forum, why should Chris, Brian (whoever posted that friends had a negative experience at BP) not be alloted that same freedom. I did not take that single, hearsay containing, negative post as outright bashing of the BP. Based on the overwhelmingly positive reviews that the BP has gotten from members of the LHB forum[b][/b], I'd say the negative experience was nothing more than a small hiccup. That one post should in no way prevent anyone from making up their own mind about the Blind Pig...or anywhere else for that matter. I know that if BP would have been open for dinner on Monday, I would have taken my family there...regardless. No worries, I will be in soon for dinner.

Tara, the LHB forum is a community...a group of people who share the common interest and enjoyment of food. Being "one of us" is not elitist at all. I see it as a positive...many forumites have different views and opinions on chains locals favorite dishes, etc. but this is a spot where everyone can share, learn, and contribute in a civil manner. I might not always agree with everyone on the forum, but as a member of this COMMUNITY I respect them and their right to express their views. If a chef decides that they do not want to participate in this forum, that is no big deal. I've never once heard anyone say, "I am not going to Chef XYZ's place b/c he doesn't post on LHB. On the flip side, for the chefs (and industry folks) who do participate, I feel it is a win win for those folks...and the LHB forum. Anthony Lamas posts here frequently. Even before I "got into LHB", I knew who he was and knew he made absolutely fabulous food. But, based on his posts, how he interacts with this community, and just the fact that he is a freindly open and all around "good person" my level of respect an admiration has grown for him considerably. Does that translate into more visist to Seviche...definitely. The exact opposite would be true if a chef came to this forum and was negative, rude and beligerent. The same holds true for alot of the places and people mentioned above...Marsha Lynch, Joe Davola's, Madi, The Westport GC, some from Varanese (can't recall name), Tony "Boombaz", etc. Yes, they are all one of us and some LHB forum members support...but if the were one of us and jerks, I believe that level of support would be much lower.

DD

There sure seem to be establishments that have been graced with the LHB seal of approval - Seviche, that new pizza place, that new sandwich place (too early to remember names!), Boombozz, NABC, all of Dean's places, Will's place, CQ - and, from my perspective, just a little of that human bias probably comes from the fact that these people, at least from their participation on the forum, are "one of us."

"One of us"? That statement reeks with elitism.

This site should embrace ALL of the restaurant community... regardless of if the chefs have time to post on here or not. When I first found this site, I was under the impression it was for all of the Louisville restaurants, specifically the local restaurants, not just the specific ones a few people deemed "worthy".

Asked in a nice tone: "Did you even read my post?"

First, I explained how difficult it is to define a community. Then, I talked about the insider/outsider nature of communities. Next, I argued that, basically, we, as humans, 1)congregate in groups and 2)therefore, are inherently biased toward the insiders than the outsiders.

I'm okay if you want to call me elitist (I'll even count the ways I am for you!), but you could have at least accounted for the significant context I provided within my rather lengthy post.

And "we" do embrace all of the restaurant community. It's just that, almost subconsciously, we embrace those people we "know" - those people who join us in this community. I'm not sure how I'm supposed to embrace (a term derived from the idea of physically grabbing someone) a person or establishment I don't know.

I still find your banner to be hilarious!

Chef Llewellen felt enthused to come here and post pics of his newest side of prize-winning pork?
Chef Lamas felt encouraged to tell us about his latest trip to God-knows-where S America?
Chef Looi thought it fun to share his experiences in (geeze does he ever stop?)
Chef Gehrhardt posted notes on his cooking classes?
Joy Perrine let us in on her alchemy behind her yearly nogs?
Chef Paley gave us the breakdown on his method of charcuterie?
David Lange would feel comfortable talking about free-market coffees?
Josh Durr would be culled into writing a piece about various distillation practices?
Madi could feel compelled into writing a piece about retaining staff?

They'd love to share. You just have to let them!

With all due respect and admiration...

I 100% understand a chef/owner not wanting to blast a customer for a negative review, but "we" can't be blamed for chefs not sharing their knowledge and stories with us. How could anything negative come of a chef talking about any of the topics you have listed? You post your stories and ideas all the time and get nothing but great feedback. Marsha also posts great, sometimes even controversial, pieces that are always well received. She has a small link to Winston's and yet posts freely.

I'll tell you, I'm a pretty decent Chef......and I once launched a whole bunch of veggies off the roof on my restaurant with a 3-man slingshot....not really cooking but damn creative! Does that count?

JustinHammond… I should not respond to this because it will only keep the spotlight on it longer, but the most obvious thread that I am talking about is the one on Toast. With that one little comment, many people have jumped on that bandwagon. I would much rather go to a restaurant that has a line than one that doesn’t. To me, that means people like the place and it has good food. Granted, that isn’t always the case, but it is true more often than not. For the record, I love Toast. I have never had a problem and I will be back.

The second one, I'm not giving that one up. You will have to do a little reading and figure that one out on your own. And please note that I said "potential".

Continuing with your assessment about a “celebrity”, for lack of a better word, in the building. Well, most (please note that word there) of the chefs I know try to treat all customers as equals. The same principle that this country was allegedly founded on, “all men are created equal.”

Stephen… You shouldn’t treat me any different than you would Robin. My money spends just as well as his.

Matthew D… Yes, I did read your full post. The line still angered me and I still think your opinion, while not reflective of the entire LHB community (better, Robin? ), is very elitist. Perhaps cliquish is a better word. And I even took that line about me reading it in a nice tone without being prompted.

Derrick Dones… I am a bit confused as to how I am “once again” supporting a double standard. I have only posted to LHB twice prior to this post and you can scroll up to find them. I admit to have thinking about posting to the Blind Pig post as it relates to my stance from above but have yet to do so. My evil twin perhaps?

I stand by my theory that if you have a problem with a restaurant, the restaurant should be given the chance to correct it on the spot before it is taken to a thread. Allow the establishment the full chance to show off their customer service. Jeremy even said in that thread that he wished that the problem was addressed on site (at the BP) as opposed to hearing about it via third party and to the point where there was no room for corrective action. Most places want to fix the problem there as opposed to having negative press created about them. Why are people so willing to create drama when drama can be so easily avoided?

Your second paragraph… by joining this community, am I automatically “one of you” even though I have completely taken a different stance than the majority opinion? If I open a restaurant tomorrow, would the majority of you be lined up to try my food? I share the same love of food that you all do, even if my opinion differs on certain things.

I think that you safely answered why some chefs stay away. The best intentions and responses can be misread courtesy of the Internet. If I’ve dumped my heart, soul, time and money into a place, I’d much rather keep my mouth shut as opposed to hack off my potential customers.

I'll tell you, I'm a pretty decent Chef......and I once launched a whole bunch of veggies off the roof on my restaurant with a 3-man slingshot....not really cooking but damn creative! Does that count?

"Tossed" salad?

Sorry... I know that was an absolute groaner.