Gordon Ramsay To Open Chicago Restaurant

http://www.channel4.com/news/articles/a ... nt/2110452

I'm so excited!

I'm more excited that Chicago is the capital of Illinois. I'm surprised I hadn't heard of it until this article.

I hope he has the bullocks to make it top notch.

maybe he was in springfield for the signing.

Big Willi wrote:I'm more excited that Chicago is the capital of Illinois. I'm surprised I hadn't heard of it until this article.

Maybe he was in Springfield when he made the announcement?

What I like is his observation that "Chicago is at the forefront of the culinary world right now and I want a piece of that action."

Mod note: dudefella's post was temporarily in limbo when Liz in Norwood Park posted basically the same thing, lest anyone think she was posting without reading. Sorry for the confusion.

The Chicago-as-culinary-capitol has become commonly accepted at this point, best I can tell. I was in DC last week and had a nice meal at Jaleo. In looking at a write up on the place, José Andrés was quoted as defending his decision to focus on DC despite the fact that everything important in food is supposedly happening in NY and Chicago.

Liz in Norwood Park wrote:

Big Willi wrote:I'm more excited that Chicago is the capital of Illinois. I'm surprised I hadn't heard of it until this article.

Maybe he was in Springfield when he made the announcement?

Looks like he was in the State Street Macy's, not the Springfield one.

Looks like someone wasn't the sharpest kid in geography class.

I hope he has the bullocks to make it top notch.

Only if he has the bollocks to serve bullocks! (Maybe they'll be Wagyu bullocks?)

Given his demanding schedule (with Kitchen Nightmares, Hell's Kitchen, other restaurants, and book signings, etc.) I'd be surprised to learn that Gordon actually intends to personally be involved with day-to-day operations. That said, if he's going to put his name on it, I'd imagine that he'll want it to be top notch.

Ron A. wrote:Given his demanding schedule (with Kitchen Nightmares, Hell's Kitchen, other restaurants, and book signings, etc.) I'd be surprised to learn that Gordon actually intends to personally be involved with day-to-day operations. That said, if he's going to put his name on it, I'd imagine that he'll want it to be top notch.

He's a restaurateur and promoter now, never involved with day-to-day operations.

He has somewhere in the neighborhood of 20 restaurants worldwide, each with their own executive chef or chef de cuisine . Ramsay is usually listed as "chef patron".

http://www.gordonramsay.com/

Best,
Michael

eatchicago wrote:
He's a restaurateur and promoter now, never involved with day-to-day operations.

He has somewhere in the neighborhood of 20 restaurants worldwide, each with their own executive chef or chef de cuisine . Ramsay is usually listed as "chef patron".

http://www.gordonramsay.com/

Best,
Michael

Understood...That was my original point, more or less (although I didn't realize the extent of his restaurant empire). It seems like it would be hard to maintain consistency of excellence across such an empire, especially where he's spreading himself thin with media appearances, etc.. Don't get me wrong -- I like Gordon Ramsay (and I realize he's not the first celebrity chef to do this) -- but, at a certain level, it seems like it will be another large corporate restaurant with Gordon Ramsay's name attached, no?

Just what we need ... another Wolfgang Puck.

nr706 wrote:Just what we need ... another Wolfgang Puck.

Exactly. A British version of "Spago."
Somehow, I doubt this will make my "must go" list.

Gosh, maybe we'll even be the prize for the next season of Hell's Kitchen!
Be still my beating heart!

interesting since I really like Chef Ramsay.

But it wouldnt be a place I would go, I steer clear of any of the Celebrity Chef restaurants. They do not interest me.

Well, we all know that actually tasting the food is a mere formality, but I, for one, am glad we at least waited for them to open before piling on!

Oh, wait...

Dmnkly wrote:Well, we all know that actually tasting the food is a mere formality, but I, for one, am glad we at least waited for them to open before piling on!

Oh, wait...

If you make a career of acting like an idiot, these things will happen.

DML wrote:

Dmnkly wrote:Well, we all know that actually tasting the food is a mere formality, but I, for one, am glad we at least waited for them to open before piling on!

Oh, wait...

If you make a career of acting like an idiot, these things will happen.

Touche!

My fantasy ... Gordon Ramsey's restaurant as the subject of an episode of Kitchen Nightmares.

nr706 wrote:My fantasy ... Gordon Ramsey's restaurant as the subject of an episode of Kitchen Nightmares.

Is it possible to spit in one's own face?

Dmnkly wrote:

nr706 wrote:My fantasy ... Gordon Ramsey's restaurant as the subject of an episode of Kitchen Nightmares.

Is it possible to spit in one's own face?

Actually yes. Let me share a funny off topic story. I was an amateur road bike racer for a number of years in college. In road biking when you need to spit you can just usually tilt your head back and spit straight up or just slightly over your shoulder since you're going so fast it's not gonna land on you. Well day one of me switching to running I did just that, not even thinking and spit right in my own face. One of my more embarassing moments.

What are people basing their opinions of Ramsey's restaurants on?

EvanstonFoodGuy wrote:What are people basing their opinions of Ramsey's restaurants on?

At some point, his food become secondary. When he makes a career as he has, the food is besides the point. I avoided Delacosta because the chef made what I considered rude comments about Chicago before the place opened (basically saying that he was dumbing down the food for us simple midwesterners) and I would avoid Ramsey's place for the same reason.

That being said, I can imagine him reading this thread and saying to nobody in particular "WHY DON'T these f*ing people look forward to experiencing my f*ing genius? What the f* is wrong with these people? GET THE F*** OUT OF MY KITCHEN!"

DML wrote:At some point, his food become secondary. When he makes a career as he has, the food it besides the point.

What is this based on? Would you say the same thing about Robuchon or Keller?

Darren72 wrote:

DML wrote:At some point, his food become secondary. When he makes a career as he has, the food it besides the point.

What is this based on? Would you say the same thing about Robuchon or Keller?

No, and that's exactly my point. Robuchon and Keller act like professionals (at least in public). I have nothing in particular against people with more than one place, but when the person makes a career of acting like an idiot, I'm going someplace else.

By digression, that is why I really wanted to hate the new Trump Tower. Unfortunately, I can't. As I look at it from Lake Shore Drive, I have to admit that so far it looks good in that spot. That really annoys me. But that's for another forum.

DML wrote:I avoided Delacosta because the chef made what I considered rude comments about Chicago before the place opened (basically saying that he was dumbing down the food for us simple midwesterners) and I would avoid Ramsey's place for the same reason.

In fact, Ramsey gave credit to Chicago for its progressive culinary scene.

If you were making a point about jackassery in general ... that doesn't bother me as long as the food is good.

By digression, that is why I really wanted to hate the new Trump Tower. Unfortunately, I can't. As I look at it from Lake Shore Drive, I have to admit that so far it looks good in that spot.

If you want a reason to hate it, try looking at it (or avoid looking at it) from the north side of Michigan Avenue where it totally dominates (obliterates?) what was once one of the most pleasant vistas in all of Chicago (and no I'm not making any claims for the old Sun Times building, but at least it had the sense to settle unobtrusively into the background). Sorry about continuing the digression, but it's a sore point.