Some Positive PR for Trotter

Having stood in his kitchen before there is a palpable sense of fear amongst some of the younger Chefs but I've always wondered why all the hate for CT? Besides Rick Bayless who has done more for the Chicago restaurant scene-?

http://www.nytimes.com/2011/03/30/dinin ... 1&src=recg

Interesting timing. After our brunch at Sprout on Sunday, my friend Troy, a long-time Trotter customer, spoke of this situation in precisely the same terms. Thanks for posting this.

How quickly we forget, however I would say Michael Foley of Printers Row Restaurant and Gordon Sinclair of Gordons paved the way to Bayless' and Trotters of Chicago by introducing The New American Cuisine to Chicago going back to early eighties.
The concept of a chef being a star at that time had not been developed so they were just stuck with the passion of what they believed in.