Soapbox Media; February 3
The masthead photo on the current issue of Soapbox Media’s newsletter and website is a landscape of Just Cured smoked salmon loin, parsley and a Just Cured EpÌ.† Thank you Scott Beseler for the fantastic photo — and for using it at Soapbox.
On the continuing topic of dining, and fine dining, in Cincinnati (on which I will write more in a day or so), the Soapbox issue contains an interesting article entitled “Foodie Feudies.”† The author takes readers on a tour of interesting dining options in Cincinnati, most run by independent chefs or restaurateurs.† His conclusion is that the dining scene in Cincinnati is vibrant even though the loss of Pigall’s is “regrettable.” 30mg prevacid
After a quick read of the article, I have two initial reactions.† First, several of the chefs (or the restaurants they run) mentioned in the article (at least four by my count) are alumni(ae) of the Maisonette, Jean-Robert at Pigall’s or both.† I doubt the restaurants named in the article (even collectively) have the capacity to provide the sort of training that their fine dining uncles provided.
Second, I have visited all but one or two of the named restaurants.† While they are, in fact, interesting and enjoyable on their own merits, the greatest strength of the best of the lot is a subtle one.† Those restaurants have each implemented parts of the fine dining playbook, intentionally ignored other parts, and made something that works very well.† Diners enjoy one of these restaurants over another in large part based on how those diners value the fine dining pieces embraced or ignored.† Exposure to the fine dining environment provides the context with which to evaluate those other experiences.† Context that is only available in the likes of New York, Chicago, San Francisco, London and Paris is going to be out of the reach of many diners and the next group of aspiring restaurateurs.
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“Context that is only available in the likes of New York, Chicago, San Francisco, London and Paris is going to be out of the reach of many diners and the next group of aspiring restaurateurs.”
–Out of reach? Are we really that isloated? I think, perhaps, you underestimate the ability of Cincinnati residents as well as aspiring restaurateurs to actually travel to NY, Chicago et al., in order to indulge in the “fine dining” experience. Who doesn’t like to experience at least one “big dinner” on the town when visiting other cities? If we lack the necessary clientele to maintain such establishments other than on a “special occasion” basis, why not couple it with a weekend junket as well. In any event, Chicago’s not a bad drive…and there’s always Megabus. I’m sure it will drop you off at Alinea or Trotter’s doorstep if you slip the driver a sawbuck.
Comment by Casey — February 5, 2009 @ 3:12 pm
[...] this post last week, I briefly mentioned the relationship between fine dining restaurants and their many [...]
Pingback by Fine Dining and a Little Sister - Just Cured — February 12, 2009 @ 1:44 pm
Casey,
I apologize for the delay in responding to your comment. No, we are not that isolated; Chicago is an easy drive and the others are a flight of varying lengths away. Traveling for the fine dining experience has two effects on me. First, the frequency of the experience is almost necessarily more limited. Frequency promotes both familiarity and comfort with the experience. Second, the necessity of travel also promotes the “special occasion” aspect of fine dining that I feel we need a whole lot less of.
On the other hand, travel to these other cities allows an intensity of the fine dining experience that permits real time comparison and contrasts. I will long remember a single night in New York when I had drinks and canapes, an appetizer or pastry at per se, Jean-Georges and Daniel (as well as Cafe Gray, Bar Masa and Country) and the 36 hour period when I had dinner at Del Posto, drinks at Daniel followed by dinner at per se and lunch at Le Bernardin. I formed more impressions about what aspects of fine dining are important to me on those two occasions than any other time.
Thanks for your visit and comment.
Michael
Comment by Michael — February 16, 2009 @ 5:07 pm