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Terrible Pig (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} entelodont) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
REMIX TIME
"Recently I opened a restaurant in New York City called Kobe Club on west 58th street. Admittedly, there was that one errant clam (out of a 3-tier seafood tower). For a publication that prides itself on integrity, I feel your readers should be better informed as to this VERY IMPORTANT fact, so that they can give your reviews the weight, or lack thereof, they deserve. Kobe Club, with its 2000 samurai swords dangling blade-down, and its over-the-top luxe menu is not for everyone, but do we really need another traditional steakhouse in New York City? First, and foremost, you need to understand that, as often happens, the intended target (in this case, me) does not get injured — innocent bystanders do. I have been too successful and battle-hardened to be affected by this, but my restaurant staff, who are some of the nicest, most hard-working people I have ever worked with are affected, and they deserve an apology. My friends in the restaurant business have warned me that there will be further retaliation against me for speaking up. But, they are not really food critics, at least any more than any of us who eat out regularly. I also love my mother so it was easy for me to be seduced by the idea. Ever since my ill-fated collaboration with Rocco DiSpirito on the TV show, The Restaurant, critics for the New York Times (and certain other publications) have been very hard on me. I don’t know what I actually did to engender these personal attacks on me. His wife replied that they live in Queens and eat mostly at home."
"Recently I opened a restaurant in New York City called Kobe Club on west 58th street. Admittedly, there was that one errant clam (out of a 3-tier seafood tower). For a publication that prides itself on integrity, I feel your readers should be better informed as to this VERY IMPORTANT fact, so that they can give your reviews the weight, or lack thereof, they deserve. Kobe Club, with its 2000 samurai swords dangling blade-down, and its over-the-top luxe menu is not for everyone, but do we really need another traditional steakhouse in New York City? First, and foremost, you need to understand that, as often happens, the intended target (in this case, me) does not get injured — innocent bystanders do. I have been too successful and battle-hardened to be affected by this, but my restaurant staff, who are some of the nicest, most hard-working people I have ever worked with are affected, and they deserve an apology. My friends in the restaurant business have warned me that there will be further retaliation against me for speaking up. But, they are not really food critics, at least any more than any of us who eat out regularly. I also love my mother so it was easy for me to be seduced by the idea. Ever since my ill-fated collaboration with Rocco DiSpirito on the TV show, The Restaurant, critics for the New York Times (and certain other publications) have been very hard on me. I don’t know what I actually did to engender these personal attacks on me. His wife replied that they live in Queens and eat mostly at home."
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