Who has dined at Hitchcock? I am so embarrased by the fray this week in SEA times...
- gingershelley Sep 1, 2011 07:33 PM
I have had 2 meals here, and both were delightful..
This flap after PC's review in SEA times with the reader writing in she was 'offended' by menu terms she couldn't understand" - don't you think these days, things like "brodo', etc.?
The comment by the 'flame' reader/commenter didnt' even understand PC's comments on a course she had where she had as'peragus broth with carrot foam on top, and PC compared to a 'Machiatto'?
What's wrong with that" That dish does sound like a veggie resto version of a machiatto?
Do some people need to get an education before commenting on a review, or perhaps - eat at the resto before commenting at all so that their ignorance can be solved by EATING the food and understanding the comments?
I don't think people should use their ignorance as a bludgeon to a critic, especially when she was writing a well-balanced review of an up and coming place....
Is there any more evidence of a "fray" than the brief excerpt of the alleged "rant" posted by Leson in today's blog post? If so, do you have a link? Seems like much ado about nothing to me.
Leson seems like she's trying to make something out of nothing, as she usually does, being the laziest person on the planet. What else would you expect from someone who makes a living by asking a question, then going out "on assignment" while letting others write her column for her?
But you're not wrong in your assessment of the reader. Some readers are idiots. But at the same time, many critics are arrogant a**holes who like to prove how much smarter they are than the great unwashed masses by using ten dollar words when a fifty cent one will do. Not saying that's the case here, but it does happen.
It doesn't take much effort to do a two-second Google search to look up a term you don't understand... but to suggest that someone go to a restaurant to understand a review that's written to help them to decide whether they should go to that restaurant... boggles the mind. I'm also not really clear why any of this should embarrass you, unless you are one of the participants in the putative dispute, or you take responsibility for everything that goes on in the city. In which case I need to talk to you about my property taxes ;-).
I wasn’t aware of this “flap,” so accessed Providence Cicero’s review on the web and checked the comments, but couldn’t find anything like what the OP was talking about or what was quoted by Nancy Leson. The Seattle Times apparently removed it. Why??? Otherwise, I agree with the incisive and insightful comments by acgold.
I’d like to answer the OP’s question: “Who has dined at Hitchcock?” I’ve been twice recently, once when Chef McGill was in the kitchen, and once when he was on vacation. Both times I had a wonderful experience and thought the food was interesting, creative, well-conceived, and well-executed. There wasn’t anything I didn’t like, and much that I loved. I tried the duck liver mousse, beef marrow bones, olive oil poached baby turnip, wood-fired chicken drumettes, watermelon with anise hyssop and chili oil (fabulous!), house-made chorizo, and spaghetti “di grana arso,” where the semolina is charred in the wood-burning oven before incorporating it into the pasta. I normally don’t like the texture of steak from grass-fed beef (although it makes the tastiest steak tartare), but the grass-fed flat-iron steak was absolutely delicious and perfectly cooked.
Hitchcock initially aroused my attention because of numerous complaints on Chowhound’s Seattle Board about poor service. Whatever problems there may have been in the past, on my two visits the service was fine.
Bottom line: I’m a huge fan of Hitchcock, and it’s become one of my favorite places west of Seattle. It measures up to Seattle standards just fine – which few places on Bainbridge Island, Kitsap County, or the Olympic Peninsula do.
Some Trolls are Trolls because they are trolling to make trouble. Other Trolls are Trolls because they are Trolls.
Reading the comments at Seattletimes.com generally makes me sad and embarrassed for humanity.
On the other hand, it would be considerate of food critics to decipher menus for people who don't speak 6 languages of food. Maybe instead of blathering on about what people were wearing?
You do have to assume some base level of knowledge of culinary terms but brodo and macchiato have probably not crossed into common usage.