(David Chang-as articulate as ever)
Isn’t it amazing how chefs become great writers as soon as they become famous?*
Suddenly, guys who flunked out of school, or who have worked with their hands their entire lives, or who once couldn’t get a job doing anything but answering phones in a restaurant, become marvelous, creative scribes as soon as they have a brand worth brandishing.
When you’re a human cartoon, it’s tough to be taken seriously.
When your pedigree springs from the louche environs of UNLV and the middle-brow banality of Johnny Garlic’s (not to mention those dens of sophistication: Sacramento, Santa Rosa and San Jose, et al, (wherein this franchise fits like stretch pants on a soccer mom), serious gastronomes consider your cooking (if they consider it at all) unworthy of their time or calories.
Who cares if she can cook?
After reading this bought-and-paid-for piece of public relations drivel today, we at ELV thought the record ought to be set straight about why restaurants like Giada’s should be approached gingerly, if at all, and always with a sense of healthy skepticism about what is really going on.
So, let’s go over the 7 Reasons You Shouldn’t Line Up to Eat at Giada’s New Restaurant:
Continue reading “7 Reasons You Shouldn’t Line Up to Eat at Giada’s New Restaurant”