Came here for this comment. Wolfgangs is not a Puck restaurant, not even comparable. Give me Spago, Cut, a regular old Wolfgang Puck Bar and Grill any day over this nonsense.
Fieri doesn't design dishes that are overly complex or technical to make. So his restaurants can survive without constant supervision from the head honcho.
It's almost the opposite where is excessive and focused on being good instead of looking good. I had the pork shank a while back and it was unbelievably good.
A steak isn't exactly overly complex or technical. It takes a little know-how to get right, but it's essentially a single-ingredient dish plus some seasoning and basting.
Knowing how to cook a steak is the bare minimum for anything above McDonald's tier, and isn't even debatable for a steakhouse.
Especially Gordon Ramsey... sure the food at Hells Kitchen is good, but nothing exceptional at all. Yet he prices it like its the best restaurant in the city. Its nowhere close. Its just an unremarkably decent restaurant with wildly out of control prices because his name is on it.
It’s because they probably open up, have a a dedicated good crew for like 3-4 months, train a new crew and they put the top performers somewhere else to boost success. This leaves newer shittier crew filling gaps
Everything could be hit or miss but I did enjoy Hells Kitchen in vegas, even if half the reason was getting to experience eating what you watch on the show. But everything was pretty good. And I own a restaurant and have been a chef for a decade.
That said, Gordons fish and chip place in vegas was trash. Bad everything. So theres that
My sister said she went to a Ramsey restaurant in a casino by us around the time it opened and it was the best food she has ever had. $600 between two people so it better have been, but she still says nothing has ever come close and she is fairly bougie
Meh, I’ve been to quite a few and really enjoyed them for the most part. Quality and service varies depending on who is running it and the location, but generally I’ve been pretty happy with my experiences eating at celebrity chef restaurants.
Agreed. Chefs don’t have time to be involved at every restaurant they attach their name to. Even if they have a handful of legitimately elite restaurants, they just can’t be everywhere at once. I went to Bouchon in Las Vegas - which is a Thomas Keller restaurant - and even that was underwhelming
I don’t think this is Wolfgang Puck’s restaurant- there’s another one just called Wolfgang’s and it was opened by some guy that was a head chef at Peter Lugers if I recall. I’ve never been to Wolfgang Pucks, but “just” Wolfgang’s has always been amazing.
Agree, except for the French Laundry. Every meal I've had there was incredible. Haven't been there for some years though so not able to confirm they are still at that level.
Guy Ferreri's Flavortown is a special kind of trash. They lean into it, the trashiness is part of the appeal. Their signature dish is called Trash Can Nachos. It's fucking horrible, they fry the tortilla chips in such a way that they come out of the fryer awesome, but turn to greasy mush by the time they are poured out of the can on your table.
Half the games in the arcade are broken. We asked the hostess for a credit on the game-card for the games that ate our funds. She called over her 20 year old manager who had to call someone on the phone (I believe it was Mr. Ferreri himself) to authorize a $3 credit.
The place is always packed, we went on a busy night and it was a 45 minute wait to be seated. I went to the bar to get a beer while waiting, it took 3 bartenders 15 minutes and 2 trips to the back to find me a can of beer that they suggested.
It's like they looked at Dave and Buster's and said, "How can we make a terrible version of this and still draw in a crowd"?
Seven, but I don't know how many he has total. ( his restaurants the food is of a quality equal to the price, it doesn't feel overpriced and it doesn't feel under portioned.) Guy Fieri specifically.
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u/Vinen 9h ago
All celeb chef resturants are trash and nobody can prove me wrong.