You heard it here first: Adam Sobel has officially departed Bradley Ogden. Todd Williams, formerly sous chef under Bryan Ogden, has taken over as top toque. Bryan Ogden continues to be associated with BO, but only in a capacity as consultant chef. Meaning: he flies in once a month to check on things….kinda like his dad.
Alfred Portale, the man behind the venerable Gotham Bar and Grill in New York, and the popularizer of vertical food (an idea whose time has toppled) has signed on with the Fontainbleau Hotel project to bring an outpost of GB&G to Vegas.
Larry Forgione is hard at work at the restaurant soon to be formerly known as Tableau in the Wynn. He is slowly revamping Mark LoRusso’s menu and making it an updated version of his venerable An American Place in St. Louis; a place that was formerly Forgione’s signature restaurant of the same name in Gotham – only without any vertical food. Got that?
LoRusso continues to work on the Botero concept for Wynn’s Encore, slated to open at the end of this year. Rumor has it that the head cheeses at the Wynn may be turning LoRusso’s love child into a……steakhouse….that (it gets worse) will be..part..of..a…nightclub!
Quelle horreur Monsieur Wynn! Putting a chef of LoRusso’s caliber (LoRusso was our Chef of the Year in ’07) in charge of slinging beef ‘n taters to a bunch of x-ed out, vodka-besotted, douchebags and hot chicks* is akin to chaining a thoroughbred to a milk wagon. Just how much are you paying those dimwits in your F&B Department anyway?
And whatever happened to your commitment to having talented chefs in their restaurants cooking world class food? Las Vegas needs another steakhouse like Judge Halverson needs another cupcake, and the last time I checked you already had two pretty good ones on your property.
Should this sinful waste of talent occur, ELV – and the legions of LoRusso fans – shall never forgive or forget it, and we shall seriously call your good taste into question (something we have always taken for granted in all things gastronomic at the Wynn).
Please, say it ain’t so Steverino….
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>
On the lame brains, lottery numbers typically go up to 40. Talented chefs were rarely around long enough for you to really notice them and they were quiet and deliberate. Generally speaking, I would not personally recommend to become talented chefs.
I thought Adam Sobel left Bradley Ogden for the opening of Guy Savoy, then went to the restaurant owned by the LAX nightclub group.
Any idea where Bryan Ogden is cooking in Los Angeles–restaurant, private parties?
Botero will open as a steakhouse. Yes, once again the misused talent of a great chef!!