rant: fine dining

[haltz]

Have you been to Les Freres?

[planet planet]

Haven't been, but they poached our night sous chef and I have a good friend that manages there in the FOH. I've been to the F&H Bar since it reopened, but not Basso or whatever. I have a couple of friends that were underwhelmed.

My next stop is Olio in Tower Grove.

Gerard Craft is a dick, and used Benton Park as a launching pad. Now he's pulling out completely. Niche also went to a tasting menu only (or so I've heard). I still love Taste, but Pastaria was just good, Brasserie sucks, and Niche moved so he can suck it.

edit - never been to Acero

Been a couple years for me re Acero but I really enjoyed my meal there as I recall.

Olio was really disappointing. I love what Salume Beddu does but Olio was really off. Seemed like the staff was making up [expletive] as they went along. Ordered a poached egg dish, she came back and said their egg poacher was broken. Asked about a vegetable remoulade dish and got an absolutely incorrect description and definition. It tasted like overseasoned cole slaw. I don't remember the rest but it was really not what I was expecting.
On a side note, my wife was very disappointed in me wearing my Georgetown hoodie sweatshirt to such a fancy place.

I'd never heard of Olio and was excited to check it out until your review, luke. Not fine dining, but I think Shaved Duck was my favorite new restaurant of the year. Doesn't hurt that it's close to my place and you can order take out!

[haltz]

I really like the Shaved Duck. Casual, nothing mind-blowing, but cool food for a decent price. The smoked meatloaf is great, and the wings are good too - at least different. Same owners as Scottish Arms (one of my favorite places in StL that I never go). It's been open for a few years though.

[lukethedrifter]

People rave about Olio, PP. And Ben whatshisname sure knows what he's doing with SB so I don't know what the deal is. It sure gave me an Emperor's New Clothes vibe. Also, the dining room, which goes by a different name- or maybe it's the front that goes by a different name, is surprisingly dull looking in comparison with the reconstructed gas station that is front of the joint.

[haltz]

SB?

[lukethedrifter]

SB?

Salume Beddu. What's Les Freres?

I like Shaved Duck. I do miss the original menu but I still like the newer one quite a bit.

[haltz]

Les Freres is Zoe's new place (I Frattelini, Bobo Noodle House). It's in Clayton. Everyone I know that's been there says it's great (cooks from my place). I haven't been yet.
http://www.stlmag.com/Blogs/Relish/Octo ... es-Freres/

[haltz]

Beddu was a huge dick to our chef de cuisine (CIA grad), basically told him to [expletive] off when he wanted to intern. He went to San Fran for a month instead and learned about prosciutto - he's doing great stuff now. When I was at Pastaria, the cook making pizzas was raving about our pates and culatello. There's a good chance there will be a third restaurant dedicated to charcuterie and craft cocktails somewhere in the city soon.

[haltz]

Fuggin' Gibsons. I got through a third interview there (their sister restaurant Hugos Frog Bar next door is where most wait and bar staff start) and missed it. Gibsons servers are all career guys, and make upwards of 75k a year, on four nights a week there. The Hugos floor staff were good for 300+ a shift. Alas, I wasn't hired. That company is very well run, and very hard to apply to.

There's still a waiter story that received national press that Johnny Depp gave his favorite waiter a 4000 dollar tip his last meal there after filming that Public Enemies movie.

I bet they make bank, and the steaks look awesome, but their wine list sucks out loud.

[Secret Weapon]

Fine dining restaurants seem to be a lot like women. They like to get all fancy and dressed up to impress their own kind, other women/restaurant industry people, yet the majority of the customers/men don't care about that, they are just looking for a good lay.

Also I'm starting to get pretty tired of the local, farm to fork trend going on. Every restaurant these days are using those buzzwords. It makes me want to start a farm and a brewery in a city somewhere, and no matter how crappy the food or beer is, every restaurant nearby will buy it and every customer will love it because hey, it's from right down the street!