ELV has it on good authority* that this was the exact, verbatim conversation that took place as Bocho was being conceptualized:
Owner: You know what downtown needs? A sushi bar!
Consulting Chef: Yeah! I remember that John Curtas-guy talking to people at the Downtown Project years ago and saying a sushi establishment would kill here. I think he even referred them to some top-drawer Japanese restaurateurs who might be interested.
O: Who needs top-drawer Japanese? Anyone can do sushi these days.
CC: Yeah, but we can’t do just any old, all-you-can-eat sushi. Our clientele is much too sophisticated for that.
O: You’re right! We need to dress it up and make it hipster sushi! By featuring all kinds of hip items like kaarage chicken, yellowtail ceviche, gyoza and all kinds of with-it “specialty rolls” like salmon skin roll and Philadelphia roll and….
CC: Uhhh….hate to tell you this, but those aren’t all that special.
“Prejudice is a vagrant opinion without visible means of support.”
― Ambrose Bierce
“Everyone is a prisoner of his own experiences. No one can eliminate prejudices–just recognize them.”
― Edward R. Murrow
“How you look at it is pretty much how you’ll see it”
Am I prejudiced? You bet your sweet bippy I’m prejudiced. But unlike the the blindly opinionated, I like to think my biases are born of experience, not bigotry.
Put another way: I’m not easily impressed. And I do carry a certain “been there, done that” attitude into most restaurants these days.
Does that mean I can’t be objective? No it doesn’t and yes it does.
Because I don’t look at places through the wide-eyed amazement of some amateur….or the credulous, bought-and-paid-for acceptance of someone just happy to be getting free food.
And I do have a certain chip on my shoulder that comes from enduring thousands of p.r. pitches over the decades telling me how “amazing” some chef or his menu is….and then discovering it’s nothing but a re-hash of something done better (and a lot earlier) somewhere else by someone more talented.
Which is basically a long way of saying there are probably some restaurants I just shouldn’t bother with anymore. Because even walking into them, I know exactly what they’re doing and what I’m going to hate about them.
Like Hearthstone Kitchen & Cellars.
This Just In: Eating Las Vegas to Re-boot, Re-Launch, Re-Tool and Re-Invigorate Soon….but will remain as reliable as ever
In case you haven’t noticed, ELV (the man, the myth, the insatiable, unstoppable, incomparable susser of snark and sustenance) hasn’t exactly been burning the midnight oil lately….at least when it comes to maintaining this site.
The reasons for this are twofold: one, there’s hardly anything new to write about (and we refuse to stoop to Eater-like, gossipy click-bait); and two, this site is undergoing an upgrade.
We should be back in the biz before Christmas….with a brand new look, but the same old attitude.
That is all.