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Feb 10, 2008 06:27 AM

The Spice Room - WTF?

Did anyone else catch the article 'Eater's Anonymous' in this months' edition of The Post magazine? Interesting read. But what really caught my eye was a comment made by chef Greg Couillard of The Spice Room. He feels that critics should wait until a restaurant's been open at least half a year before reviewing it. WTF? Okay I can understand a grace period of say a couple of weeks to get things sorted out so to speak but 6 MONTHS??? In my mind, if he's not ready for the critics then he shouldn't be open yet, OR perhaps we should ALL stay away for the first 6 months?

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  1. Or maybe everything on the menu should be 50% off for the first six months? He doesn't expect us to pay full price if the food isn't 100% does he?

    4 Replies
    1. re: foodyDudey

      Youm beat me to the punch on that one. I agree totally.
      For example, Globe Bistro had a discount when it first opened (don't recall exactly what it was, but certainly cheaper than subsequent visits).
      If you're charging full price, then any criticism is justified.

      And I still haven't tried the Spice Room. And obviously I shouldn't for 6 months - thanks Greg for telling me not to go.

      1. re: foodyDudey

        I totally agree! If I'm paying $38 for a veal chop when the restaurant first opens someone should be able to stand behind the quality of it.


        1. That's likely because Greg Couillard never stays anywhere for a year. He should be gone any minute now.

          1 Reply
          1. re: GRobin

            Holy cow, what other business makes this kind of request from its customers?

          2. It seemed like he was talking about being able to find suitable servers and front of the house staff, not the food quality. Then again, I guess that's what training is all about....

            2 Replies
            1. re: antifoodie

              But we (ok, I) pay as much for a pleasant dining experience as for the food. My expectation is that if I am paying $200+ for a meal for two, then the service had better be darn good. After the first month (hey, I'll give you four weeks to get things in shape at a top flight restaurant, I'm generous that way), if the service at these prices is not darn good, then what does that tell me about the managing abilities of whoever is running the restaurant?

              1. re: Pincus

                Exactly!! I still can't get over it....what an absurd thing to say.