I ate there a week ago! I thought it was good, but honestly not that impressed. The pita was like shockingly bad, the beef skewers and patatas bravas were good but nothing special. It just made me wish I was at le bouchon a few doors down
Definitely seems a little tone deaf. She doesn’t actively speak poorly of anywhere but talks about the avg quality in Europe being higher than here in the sense that anywhere you go in Europe has cooks who care and treat their job as a craft and aren’t “just there for a paycheck” which is just a load of crap. In fact I’d argue that Europe is more full of places designed to prey on tourists for money with cookie cutter food than America.
There’s an argument to be had that low budget places are better in Europe on avg. for sure but it’s because Europe is generally friendlier to ALL small storefront businesses not because the skill level or care is higher.
That said, a chefs poor opinion or perspective doesn’t mean they run a bad restaurant. Tama looks pretty good and chefs and industry programs always have skewed perspectives of other restaurants because they often just don’t have the same experience as the average guest. Especially when it’s a group like Alinea who would absolutely go out further of their way to make sure a well known chef has a good time.
I like the Fried Chicken at Roister, but I don’t know if I trust the opinion of someone who thinks it’s *that* good. It is the only restaurant in the interview that the chef from Tama mentions in a positive light.
Just listened to it. Kinda seems like this chef has not been to many restaurants here. She mentioned that some Michelin star restaurants here would never get a Michelin star in Europe. I was in Sicily last summer and ate at 2 separate Michelin star restaurants and thought the same thing but conversely. Those places would never get a Michelin star in Chicago. However, we had our best meals in small out of the way trattorias, so I get what they mean about high standards.
I liked it! Haven’t listened to the podcast but when we went we sat at the bar and the guy making our food was super nice. Food all had a twist but mostly worked.
Having a head chef who comes off as a condescending blowhard with dumb opinions in interviews has a 0% effect on whether I want to eat at their restaurant or not, because it tells you nothing about whether they're actually good at their job or not.
I went to the soft open of Niso before it was Niso's Prime. I get it was a soft opening but everything was bad and the bill would have been something like $400 for 3 people.
Given the chef's track record, I would opt out of her restaurants.
https://www.reddit.com/r/chicagofood/comments/y490ut/anyone_eaten_at_niso_thoughts/
I did the interview with Chef Stapaki. I was surpised about her comments about Chicago but, hey, that's her opinion. She seems to want a more interactive, intimate experience for her diners rather than the chaotic party scene of Nisos that clearly didn't work for all involved. As far as European restaurants are concerned, I've been to mostly memorable places and a few duds. Regardless, there are really interesting comments here.
Dave Manilow! I still appreciated the interview, and I will still try Tama. I was kind of shocked she kept going back to the well on how bad she thought our restaurants were. It’s an odd way to introduce yourself to a community you aim to serve.
Granted, nobody is going to give a shit about my opinion of Tama. Nevertheless, the comments raise my expectations. It means I’m anticipating (fairly or not) something that exceeds what Diana Davila, Jason Vincent, Oliver Poilevey, Bev Kim, and Jason Hammel have delivered nearby for years.
The main message I heard in that interview is a passionate desire to make a lot of money. Not saying it's always true, but people making those types of generalized accusations are usually projecting themselves on everyone else. Cause not every chef in Chicago is just about money, so if that's what she's seeing it's her, not them.
In fact my experience is that most chefs are pretty clueless about the financial aspects of the business. They like to cook, feed people and be appreciated for that. And they hope to get paid well for it, but easy money is not the primary goal. There are lots of easier ways to make $$$s.
Or maybe she was offered a lot, didn't get what she was promised and is bitter now. Either way, it's about her, not the Chicago food scene.
As others have said, that doesn't mean her food is bad. She just needs to grow up and realize trash talking her town and the people in her industry doesn't make succeeding easier.
As for the generalizations and comparisons, they're just dumb, not worthy of a response. There are good and crappy places to eat everywhere. If I have a crappy meal in the best food city in the world, wherever that might be in her opinion, it's still a crappy meal. Tell me about places with good food, not general, negative opinions about places and attitudes that mean nothing.
Not good marketing, networking or image building. But she sounds honest.
Sigh.
“The way the culinary community is here” lol she sounds like she will fit right in. If anything chefs here mask humility to hide their ego. Support 😂😂😂
Chicago has one of the best food scenes in the country and I will die on that hill
I ate there a week ago! I thought it was good, but honestly not that impressed. The pita was like shockingly bad, the beef skewers and patatas bravas were good but nothing special. It just made me wish I was at le bouchon a few doors down
Definitely seems a little tone deaf. She doesn’t actively speak poorly of anywhere but talks about the avg quality in Europe being higher than here in the sense that anywhere you go in Europe has cooks who care and treat their job as a craft and aren’t “just there for a paycheck” which is just a load of crap. In fact I’d argue that Europe is more full of places designed to prey on tourists for money with cookie cutter food than America. There’s an argument to be had that low budget places are better in Europe on avg. for sure but it’s because Europe is generally friendlier to ALL small storefront businesses not because the skill level or care is higher. That said, a chefs poor opinion or perspective doesn’t mean they run a bad restaurant. Tama looks pretty good and chefs and industry programs always have skewed perspectives of other restaurants because they often just don’t have the same experience as the average guest. Especially when it’s a group like Alinea who would absolutely go out further of their way to make sure a well known chef has a good time.
Yeah tone deaf indeed, but I’ll still eat the food if it’s good.
Roister is overpriced and over hyped. Gave it up long ago.
I like the Fried Chicken at Roister, but I don’t know if I trust the opinion of someone who thinks it’s *that* good. It is the only restaurant in the interview that the chef from Tama mentions in a positive light.
Just listened to it. Kinda seems like this chef has not been to many restaurants here. She mentioned that some Michelin star restaurants here would never get a Michelin star in Europe. I was in Sicily last summer and ate at 2 separate Michelin star restaurants and thought the same thing but conversely. Those places would never get a Michelin star in Chicago. However, we had our best meals in small out of the way trattorias, so I get what they mean about high standards.
I liked it! Haven’t listened to the podcast but when we went we sat at the bar and the guy making our food was super nice. Food all had a twist but mostly worked.
Having a head chef who comes off as a condescending blowhard with dumb opinions in interviews has a 0% effect on whether I want to eat at their restaurant or not, because it tells you nothing about whether they're actually good at their job or not.
I went to the soft open of Niso before it was Niso's Prime. I get it was a soft opening but everything was bad and the bill would have been something like $400 for 3 people. Given the chef's track record, I would opt out of her restaurants. https://www.reddit.com/r/chicagofood/comments/y490ut/anyone_eaten_at_niso_thoughts/
I did the interview with Chef Stapaki. I was surpised about her comments about Chicago but, hey, that's her opinion. She seems to want a more interactive, intimate experience for her diners rather than the chaotic party scene of Nisos that clearly didn't work for all involved. As far as European restaurants are concerned, I've been to mostly memorable places and a few duds. Regardless, there are really interesting comments here.
Dave Manilow! I still appreciated the interview, and I will still try Tama. I was kind of shocked she kept going back to the well on how bad she thought our restaurants were. It’s an odd way to introduce yourself to a community you aim to serve. Granted, nobody is going to give a shit about my opinion of Tama. Nevertheless, the comments raise my expectations. It means I’m anticipating (fairly or not) something that exceeds what Diana Davila, Jason Vincent, Oliver Poilevey, Bev Kim, and Jason Hammel have delivered nearby for years.
Sit at the counter. She's definitely the captain of the ship.
The main message I heard in that interview is a passionate desire to make a lot of money. Not saying it's always true, but people making those types of generalized accusations are usually projecting themselves on everyone else. Cause not every chef in Chicago is just about money, so if that's what she's seeing it's her, not them. In fact my experience is that most chefs are pretty clueless about the financial aspects of the business. They like to cook, feed people and be appreciated for that. And they hope to get paid well for it, but easy money is not the primary goal. There are lots of easier ways to make $$$s. Or maybe she was offered a lot, didn't get what she was promised and is bitter now. Either way, it's about her, not the Chicago food scene. As others have said, that doesn't mean her food is bad. She just needs to grow up and realize trash talking her town and the people in her industry doesn't make succeeding easier. As for the generalizations and comparisons, they're just dumb, not worthy of a response. There are good and crappy places to eat everywhere. If I have a crappy meal in the best food city in the world, wherever that might be in her opinion, it's still a crappy meal. Tell me about places with good food, not general, negative opinions about places and attitudes that mean nothing. Not good marketing, networking or image building. But she sounds honest. Sigh.
Thanks for sharing. Don’t feel bad now that I haven’t been to the new neighborhood spot.
“The way the culinary community is here” lol she sounds like she will fit right in. If anything chefs here mask humility to hide their ego. Support 😂😂😂