what’s with the Frenglish?
Veal sweetbreads doesn’t sound cool enough?

umm Erik I do not think people are simply being pessimistic, chip-on-their-shoulder jerks.
Perception is important for high profile high visibility restaurants.If you get mad about this things then perhaps you should not open a 5 star restaurant or tell everybody in the media for weeks y’all came from the French Laundry.
The point is not that it is “Frenglish”
The point is that the “Frenglish” is either being used to give a quality index to basic things (Chicken broth) or rename so people are not turned off (sweetbreads).

I imagine several people will order the pasta and send it back not knowing that “ris de veau” is an organ meat and then the kitchen gets pissed and bitches because people send perfectly good plates back when your menu was using refined smoke and mirrors and it is all your own fault.

Erik.

Diners here are like sports fans.
Batshit crazy.

To be honest you just made the exact point that all the commenters who are being attacked are making in a clearer way.

“maybe people shouldn’t spend $150 a head if they are going to send plates back because they didn’t know what they were ordering? or maybe you’re right and le bec should realize we’re in philadelphia.”

That is exactly what they should do.

I don’t mean to attack philly but people out to dinner in Yountville after flying half way across the country at least are probably way more sophisticated regarding food than the average Philadelphian or South Jersey resident.

You just can’t say since people do not send a dish back at the French Laundry they wont do the same here……the logic does not work because it is not the same people.
People here know little about food outside of what SRO and Garces Group shove down their throats……and less about french.

@FattyFatMan
The criticisms are probably premature considering none of these people have actually eaten there yet but to simply dismiss them as retarded is a little immature.

Yes it is a food blog and partly entertainment but this particular story is not entertainment.
@foobooz said that they were given a menu by a publicist representing the restaurant not to entertain the public but to give a factual representation of what they are serving.
If some people respond in a “contrarian” way it does not mean they are upset, they just disagree.

If you want to put stuff on the internet and do not want people to disagree, either block or moderate comments but simply attacking those who disagree makes you look like amateurs and shills.

I am excited to go eat there but trying to shut down opinions with juvenile use of words like “retarded” doesn’t really paint you any better than the people complaining.

“Yes it is a food blog and partly entertainment but this particular story is not entertainment.”

Wrong. This story is entertainment. The menu is entertainment. Syria and the budget deficit are news.

This is fun. We have a Keller lieutenant coming to Philly to hopefully revive the great restaurant in the city’s dining history.

You really think the guy doesn’t know what he’s doing? You really want to nitpick the menu?

This is the same attitude that led Donovan McNabb to be run out of town. Well, enjoy Michael Vick.

Foobooz censorship about how bad it sucks is embarassing to watch. Zero journalistic integrity

Foobooz doesn’t have the right to moderate it’s comment section?

Of course it does. The New York Times moderates its comment section and some people think that that publication has journalistic integrity.

As much we all appreciate the efforts to uncover Foobooz’s alleged ethical lapses, I think people should work harder on is posting smart comments.

Dear Censor,

Thank you for exposing both Foobooz’s corruption and suppression of free speech.

We need people to get genuinely angry about food blogs.

Sincerely,

The food-blog-reading public

Tex I have a question for you since you know raised a good point and you obviously know about foraging.
All the bullshit about menu language aside isn’t the bigger issue with foraging about source verification and toxicity verification. I am pretty sure you can not serve anything routinely that the USDA has no control over in a restaurant.
I assume the foraging movement was started by Michel Bras at Laguiole with other chefs in remote pristine places like Andoni at Mugaritz, Marc Veyrat and Rene Redzepi at Noma giving it the high visibility it has today. All those chefs and restaurants specify exactly what foraged herbs they are serving especially Bras who is the most researched.

Fast forward to the USA, while it isn’t technically illegal (yet) wouldn’t both the USDA,FDA and possibly the CDC consider foraging risky enough to either ban it outright or regulate it heavily since the only thing that stands between potentially toxic random herbs found in undisclosed places by undisclosed people and your stomach convulsions is trusting the knowledge of one or a few people who find these ingredients and sell them to restaurants.

As a plant biologist knowing the volume of information out there about plants just gives reason to pause. Some plants have edible flowers and toxic leaves and/or vice versa.
With no established protocol for foraging or source information such as the content and or toxicity of the soil in which it was found, won’t it be too high a risk for those 3 federal government agencies to ignore. The law requires all molluscs to have a tag showing when and where they were harvested until delivered to the end user.

Yes, Anon.. it’s amazing that we’re all still alive after all those non-source verified ramps and morels every restaurant has been feeding us lately.

Ha ha ha

Yes lets get rid of this affectation.

Garganelli should be “round tube noodles.”

Yeah… We all struggled and stressed in Skills class at CIA to get our consommé right cause it’s just chicken stock. And on that note, this guy’s chicken stock is probably more flavorful and clear than most chefs’ consommé. Reading Anon’s ill-informed dribble is the type of smegma that every hard-working chef want to kill himself. Really impressive that he can name-drop Noma and Mugaritz too…

Anon does a great job pointing out what horsesasses the original “deleted by Foobooz” comments were. Foraged herbs are delish

@DJaango Fett: someone’s clearly never read philly.com comments.

@ foie milkshake

“Jumped the shark” has jumped the shark.

@ Rory

Someone’s clearly never read responses to Foobooz posts about Alla Spina, their $8 beers, and specials during Passover

@ Tex

Thank you for setting off the trendiness alarm. If Philly dining does anything fashionable but not substantive we know you will be on top of it.

Afraid to let us comment on your stupid-looking dog Gibbs…?

Hey Erik we hate you back. Go back to New York.