The cause? An infestation of cockroaches.
I have refused to eat in the restaurant more than three or four times since it opened years ago. The sushi was always of vastly inferior quality. Honestly, though, I don't recall seeing an insect trapped in the sticky rice.
At this writing, the restaurant has not reopened. Calls are forwarded to a full voice mail box. The Midtown restaurant has been removed from the chain's locations page.
But who knew that cockroaches like sushi? Apparently, Adam knew ...
Speaking of cockroaches reminds me of television and its endless parade of unreality. I'm referring specifically to Bravo's new show, "Eat, Drink, Love," which tracks the lives of five glamorous, single women in the LA food biz. They're all claws, donuts, hotness, and sappiness. As is true with most great narrative art, an ethical dilemma is at the heart of much of the show - specifically whether or not it's okay to fuck chefs.
Zandman began with a provocative question posed at Eyester:
Hey @theangrychef , how much is @marktoro paying you to open at @atlanticstation ?#DumbMoves
- Eli Zandman (@tonetoatlanta) February 26, 2013
@tonetoatlanta @marktoro @atlanticstation Let's be honest, you just don't know enough about the parameters to cast a sound opinion.
- Ron Eyester (@theangrychef) February 27, 2013
@theangrychef Did @marktoro assure you that you would receive favorable press/ coverage from that other blog who happens 2b on his payroll?
- Eli Zandman (@tonetoatlanta) February 27, 2013
@mikegalla_cref @tonetoatlanta @theangrychef @atlanticstation here ya go, Eli. vine.co/v/bX79ePzHpq7
- Mark Toro (@MarkToro) February 27, 2013
Does this guy look familiar? Well, he may have waited on you on a recent night out. British actor Mark Ashworth, currently a server at Miller Union, starred in a hilarious Super Bowl Doritos commercial. Last night, Doritos aired the winning ad from the "Crash the Super Bowl" contest, where we see Ashworth hoarding nacho cheese Doritos from his newly acquired pet goat.
As usual, we hit the Shed at Glenwood Wednesday night for $3 sliders. Well, I had sliders, Wayne had the dietetic meal of a wedge of lettuce with blue cheese dressing and a plate of profiteroles.
I asked owner Cindy Shera about the rumors that Todd Richards, the chef who is replacing Lance Gummere, will be mainly responsible for developing and running a restaurant in partnership with the Shed.
She rolled her eyes and sighed. "We have our eye on a spot in Midtown, but we've made no commitment," she said. "So, that may or may not happen. Our first priority is getting things in order here."
Cindy also told me that she had been approached about opening a restaurant in Tyler Perry's planned mix-use development on Krog Street. Two restaurants have already signed on. I have no details at present.
Fry told BlackBook, "Buckhead is a key area. They haven't had anything new in so long. We thought to come in and give it something fresh."
He also mentioned, "Maybe the Spanish influence will come in here, but then again, I want it to be locally-source, American tavern type of thing... "
Sounds like a perfect fit for a place like Nava, but nothing has been set in stone.
So where will Wall land? We hear that La Fourchette's loss could be Empire State South's gain, but only time will tell! More details as they arise.
The posting, which Buddha acknowledges is an unconfirmed rumor, says the Inman Park restaurant will supposedly close in February. Phalen says there's no truth to the report. Fans and staff have taken to the comments section, shooting down the rumor with venomous responses - including addressing the blogger as "foodie butthead" and "fattie buddha."
From what we've heard, One Eared Stag is safe. Sure hope so, because where else will Besha get "insane" and memorable dishes like chicken livers over risotto with bacon powder? This city needs a little bacon powder.
Dear fellow BBQ enthusiast,
You may have recently heard some pretty bad things about us via the internet, or maybe you didn't because you were hard at work and dealing with much more important issues. I would like to acknowledge my mistake of "felony bad judgment" and have publicly apologized for my bad behavior.
My mama always told me that "if you don't have anything nice to say than don't say anything at all," however, we are all guilty of not listening to our parents. Truth be told the restaurant business is a tough business to be in and I had a bad day as we all do. I lashed out at someone directly and what I should have done is lash out at the system instead. The great thing about this country is our right to freedom of speech. No one should ever be penalized for speaking his or her mind, right or wrong, left or right.
What really matters is that BBQ, and food in general, is about passion and there is no one more passionate about food than me. I wear my heart, passion and pig on my sleeve and am very proud to be a part of the BBQ community. I would like to offer Atlanta BBQ members a one time 20% off discount at Boners BBQ so that you can come and see/taste for yourself what we're all about and then make up your own mind.
OK. My initial concern is that his very first sentence comes off as glib. Actually, any description of the situation other than, "You may have heard that we behaved deplorably toward a paying customer," would sound a little self-serving.
But the part that really bothers me is his contention that, "No one should ever be penalized for speaking his or her mind." Where do people get the notion that the First Amendment entitles them to say anything they like — no matter how inappropriate, hurtful or douchey — without fear of being criticized for being inappropriate, hurtful or douchey? It doesn't work that way.
My advice to the Boners crew: You might want to quit talking publicly about this unfortunate episode before you pull another boner. Or hire a PR agency.
Although coupons never hurt.
I was surprised to find Cardamom Hill located in a small, strip center storefront a couple doors down from the Little Azio at Northside Drive and I-75. To overcome this liability, owners Asha and Bobby Gomez had much of the dining area walled in with rustic wooden room dividers. As a result, the place has only 54 seats. Will that seem claustrophobic or cozy? Last night was not terribly representative, so I'm afraid I can't say.
As usual, I beat a path to the bar — not simply because drinks were free, but because the barkeep is the dapper Brian Stanger, who's mixed at Abattoir, Top Flr and, most recently, the new Bourbon Bar at the Intercontinental. He jumped at the chance to work at this tiny newcomer, he says, because he'd been itching to have carte blanche to run his own bar program, and because he hankered to use exotic fruits that would earn weird looks in most bars.
It seems as though CD is on the hunt for down home, Southern cooking. Might we suggest a few of our favorite Southern and Southern-tinged restaurants? Cameron! Darling! We got you girl.
Any Diaz sightings out there? C'mon, folks, give us your celebrity obsessed swoonings in the comments. Oh, and Cameron, feel free to let us know how you like all these places we've suggested. Thanks, doll.
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