|You might want to hide
after what I turned up…
Here’s a food writer’s dilemma for you: Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its praises the morning after you made it. You were taken, not just with its ease of preparation, but with the price you paid for its key ingredient. And its pedigree impressed you: The Chef who created the recipe had a reputation as a 2013 “Rising Star” semi-finalist for a James Beard Award and was the winner of StarChefs.com 2013 New York Rising Stars Award. You were unfamiliar with his restaurant but quickly discovered that the New York Times’ Pete Wells had given it 2 stars in 2012. Then you probed a little deeper and things got very dicey.
|“B”s are often hidden behind plants
but here’s a creative way of
Right under the link to Mr. Wells’ review of our Rising Star Chef’s restaurant was another more shocking link: the 2 star place had been shuttered by the Health Department in July because “Inspectors observed food held at dangerous temperatures, contaminated food and food ready for consumption touched with bare hands” the department said in an email” reported the Times. The restaurant’s owners blamed the July heat and said their walk-in refrigerator struggled to maintain a constant temperature. I might cut the guy some slack but I read on. The reason the inspectors were there in the first place was because the restaurant had received a “B” grade and 23 violation points when it was last inspected in January. Now we’re not talking about the cringe-worthy Chinese Take-Out place around the corner from us where the “B” is no surprise. This is somewhere where the cheapest bowl of pasta is $18. And where Zagat’s gives the average cost of a meal with a drink and the tip is $59. I felt ripped off even though I’d never even been to the place. But then there was the recipe…