A Tweet Too Far

[lsanderson]

On his blog and elsewhere online, Eddie Huang violates the taboo about publicly criticizing other chefs.
By JULIA MOSKIN
Published: February 16, 2010

NEW YORK CITY’S restaurant world has never been cuddly, but last week may have seen its first shouting match prompted by a Twitter post. More

Comments

[don-fitch.livejournal.com]

That's a beautiful example of the adage that writers should never (well... Hardly Ever -- the (possible) exceptions being factual errors, or the abilty to actually out-snark) respond to critics.

Mind you, I'm currently pissed-off at the chef at my third-favorite (but closest) sushi-ya, who has taken to decorating practically everything with a dollop of capsicum-based Red Sauce, quite overwhelming the flavors I want to taste. In the future (if or when I go back there), I'll be forward/bold enough to request "No Red Sauce, kudasai" -- and/or request a bowl of cold water and conspiciously wash the stuff off. Yeah, I'm Picky -- especially for $40+ luncheons. (And, hey, I'm also a Certified Old Geezer who's suffering from Sticker Shock, and still thinks that $40 is more than enough to spend for a whole week's food.)

On the whole, however, I tend to Go With The Chef -- if our tastes coincide, fine; if not, I'll dine elsewhere -- and (doing a lot of home-cooking) I fully understand that sometimes the kitchen can be a bit off.