Comments on: But did you taste it first? http://www.saltshaker.net/20090502/but-did-you-taste-it-first Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » Feel the Machine Love http://www.saltshaker.net/20090502/but-did-you-taste-it-first/comment-page-1#comment-191586 SaltShaker » Blog Archive » Feel the Machine Love Sat, 05 Dec 2009 14:06:37 +0000 http://www.saltshaker.net/?p=2275#comment-191586 [...] several people that the food is actually quite good, that it far outshines that at the super-hyped La Vinería de Gaulterio Bolivar, that the chef has a real touch for balancing good cooking with touches of MG techniques rather [...] [...] several people that the food is actually quite good, that it far outshines that at the super-hyped La Vinería de Gaulterio Bolivar, that the chef has a real touch for balancing good cooking with touches of MG techniques rather [...]

]]> By: dan http://www.saltshaker.net/20090502/but-did-you-taste-it-first/comment-page-1#comment-183187 dan Sun, 17 May 2009 03:45:04 +0000 http://www.saltshaker.net/?p=2275#comment-183187 Thanks Beverley! I also just caught <a href="http://food.theatlantic.com/abroad/when-science-happens-to-good-food.php" target="_blank" rel="nofollow">this review</a> of the place from <em>The Atlantic Monthly</em> - almost the identical menu - and almost the same opinion, dish for dish. And I thought I was being snarky.... Thanks Beverley!

I also just caught this review of the place from The Atlantic Monthly – almost the identical menu – and almost the same opinion, dish for dish. And I thought I was being snarky….

]]> By: Beverley (Ottawa) http://www.saltshaker.net/20090502/but-did-you-taste-it-first/comment-page-1#comment-183176 Beverley (Ottawa) Sun, 17 May 2009 00:34:10 +0000 http://www.saltshaker.net/?p=2275#comment-183176 Two years ago when I first visited BA, I stopped in at LVGB to ask if fish was a part of the tasting menu, explaining that I don’t eat any other meat. I was interested in trying molecular cooking but needed to know if I could eat at least half of what was on the tasting menu. I was confused when the member of staff who finally saw me wouldn't answer my question and instead instructed me to just book right now! The chalk board was of no help - smudged erratic writing of complex descriptions weighing probably more than the food they described . So, I asked how many of the dishes were fish or veg . For this, I got no answer either and a frozen scowl from an unmoving, planted body. Two other staff looked on but said/did nothing. Bewildered, receiving no cue whatsoever, I left with no one saying even ‘adios’ or ‘gracias’ although I did. I've not experienced desultory treatment of any kind in any of the 200 other BA restaurants I've tried. I'm not surprised to see there are now negative reviews about this place because attitude strongly influences how you do things and the end product, in this instance, the food. Your review is the best I’ve read by far because it’s so exact about things that matter when you dine out, and it’s so detailed that I felt I was there. Now, I know what I missed out on. Thanks! Your description of the good wines juxtaposed against the poor quality of cooking was the funniest thing I've read in quite a while! “Bully you" is all I think now about any would-be “Bulli" clone who resents my caring about what I will chew and digest. Italians have a word for intentionally adopting a cynical approach towards trying to do things well. 'Pressapochismo' refers to a movement whose proponents actually extol doing things badly and not caring about it. People into this judge their own and other adherents' 'success' according to how bad their failure ended up being and how good they are at not caring about it. Arrogance blended with bravado is all it really is except failure as a goal is new. (Isn't it??) In Italy, it's seen as a trend that is producing seriously negative personal and societal impacts. To me, a restaurant that overcharges for poorly contemplated and executed food and accompanies this with a wine-serving policy that prejudices parties of more than one, both under the wing of a chef who isn't involved enough to even greet his customers but thinks his particular credential is special is a good example of ‘pressapochismo’ in action. Two years ago when I first visited BA, I stopped in at LVGB to ask if fish was a part of the tasting menu, explaining that I don’t eat any other meat. I was interested in trying molecular cooking but needed to know if I could eat at least half of what was on the tasting menu. I was confused when the member of staff who finally saw me wouldn’t answer my question and instead instructed me to just book right now! The chalk board was of no help – smudged erratic writing of complex descriptions weighing probably more than the food they described . So, I asked how many of the dishes were fish or veg . For this, I got no answer either and a frozen scowl from an unmoving, planted body. Two other staff looked on but said/did nothing. Bewildered, receiving no cue whatsoever, I left with no one saying even ‘adios’ or ‘gracias’ although I did. I’ve not experienced desultory treatment of any kind in any of the 200 other BA restaurants I’ve tried. I’m not surprised to see there are now negative reviews about this place because attitude strongly influences how you do things and the end product, in this instance, the food.

Your review is the best I’ve read by far because it’s so exact about things that matter when you dine out, and it’s so detailed that I felt I was there. Now, I know what I missed out on. Thanks! Your description of the good wines juxtaposed against the poor quality of cooking was the funniest thing I’ve read in quite a while!

“Bully you” is all I think now about any would-be “Bulli” clone who resents my caring about what I will chew and digest. Italians have a word for intentionally adopting a cynical approach towards trying to do things well. ‘Pressapochismo’ refers to a movement whose proponents actually extol doing things badly and not caring about it. People into this judge their own and other adherents’ ‘success’ according to how bad their failure ended up being and how good they are at not caring about it. Arrogance blended with bravado is all it really is except failure as a goal is new. (Isn’t it??) In Italy, it’s seen as a trend that is producing seriously negative personal and societal impacts. To me, a restaurant that overcharges for poorly contemplated and executed food and accompanies this with a wine-serving policy that prejudices parties of more than one, both under the wing of a chef who isn’t involved enough to even greet his customers but thinks his particular credential is special is a good example of ‘pressapochismo’ in action.

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