SF food bloggers should grow spines, not hide behind keyboards, say (lame!) chefs. (Was that passive aggressive??)
Steffan Terje, Perbacco: It's a pradigm shift, a new generation is taking over. I guess we have to get used to this -- everybody's a critic. I don't know if I like it yet.Yup. They actually want you to be direct, and complain, with your vocal chords, in person, instead of scribbling in your little blogger notebook and angrily belting out your mad little screed on your blog or Yelp or whatever you kids are calling it these days. You know, since that is likely to be well received in the typical restaurant, a cauldron of mentally-imbalanced cooks armed with knives, bitter waiters with your credit card number and clueless, coke-addled hostesses who could not care less about your petty third degree burns or whatnot.
Michael Dellar, Lark Creek Restaurant Group, darkly: Think of the alternative ... (chuckles) [veiled Michael Bauer reference?? --ed.]
Pete Sittnick, Pat Kuleto's new restaurants: I would rather, if that person had a problem, just tell me that night. Don't put it on some blog I don't know how to access.
Steffan: We're in the people business, shaking hands, kissing babies [shurely againsht health code? -ed.] .... We thrive on this instant feedback.
Dellar: [Story about a customer recently in the restaurants who insisted there was a finger nail in his/her blended, frozen lemonade, when really it was a lemon peel, even when shown the peel. One hour later it was on the Internet.] It's everyone's right to do that.
Just kidding! Actually if you use this thing called "tact," apparently you can stand up for yourself in situations like these. So it is rumored. And with these things called "Google Alerts," restaurant owners don't have to complain about not being able to "access" your blog or whatever, but that's beside the point.
Oh, also? Your precious Craig Stoll at Delfina? Who feeds Thomas Keller when Tommy comes to SF? He promises to burst your eardrums, underpay his cooks and raise your prices!
Stoll on prices: People will be getting used to higher price menus for everyubody,
You name the city, and restaurants on par with the people at this table are easily 4,5,6,7 dollars higher (per entree).
Stoll on noise: Our architects -- it's their fault! [Joke -- laughter.] If you have a booked place, it's going to be loud. You want your restaurant to be busy and exciting.
Honest to God, I want a certain level of noise.
On cooks: If we paid cooks what they were worth, people wouldn't be able to afford to eat in our restaurant.
Some additional details from Laura Froelich: 2nd Annual State of San Francisco Restaurants