Okay, where to begin? A Rebours is closed. Has been for over a week. Since no one seems to be able to say it, I will. WHAT HAPPENED???? Doug Anderson opens Bakery on Grand something like five years ago. It rocks. I call it at the time the best neighborhood eatery in town. Doug has extra-sensory perception for what works, and he can create resonant concepts. He opens A Rebours in St. Paul to rave reviews. Now he has two restaurants, but within months he is done with B on G, and the magic of A Rebours dissipates as Roger Johnsson becomes less of a factor. Eventually, Roger is gone, and a revolving door of chefs whirs through the kitchen. The food at A Rebours became less interesting with each passing season.
So is it that Anderson creates great restaurants and can’t sustain them, or does he create restaurants that are only appealing to a thin vein of customers? Or is it that the economics of the biz mean starting one restaurant, then using that success to finance another, letting the old eatery wither on the vine, and so on? And Nick and Eddie, the new restaurant of Anderson's, opens any day on Loring Park . . . last I heard, Steve Vranian will be the chef there, something that I am curious about from a food standpoint, since he underwhelmed me the last few times I ate his food. Am I alone in wondering how the Nick and Eddy’s story with play out? I have been more interested in this restaurant opening than just about any other this year, so my fingers are crossed for all of them.
Elsewhere, like down the road at Clancey’s, Greg Westergreen and Kristin Tombers have, in Greg’s words, “parted ways.” More on that on Thursday, as well as on my recent trip to NYC, my new Travel Channel news, my weekend in Vegas with Diddy and Britney at the VMAs and more . . . .
Last night on CNN I saw Anderson Cooper at Camp Victory in a tight combat shirt, in Gitmo in a very tight black T-shirt and jeans, in Afghanistan in a tight chino camp shirt . . . is this guy looking more and more fabulous each day or what? I remember AC as a young kid. We went to the same school, and I worked for his mom one summer cooking at their house in Southampton. Always new he would end up being big.
Apparently Australia has a feral cat problem. Their solution? Eat them. And no, I have not tried it.
To the north, South Korea is playing classical music to make rice grow faster.
In Italy, they are calling for a pasta strike on the thirteenth.
Closer to home, Kentucky Fried Chicken is spreading its scent around. Literally.
Gordon Ramsay burned his balls. Literally.
And speaking of burned, is Mario being 'let go' from the Food Network? Who is carrying his new show with Gwyneth Paltrow? Is it PBS? Is the finding of the new Iron Chef a ploy to replace him?
And finally, years ago when it went public, Krispy Kreme killed the goose that laid the golden egg and became the ultimate example of a brand that became less valuable once it’s cache became available to anyone willing to drive to their local gas station. This just in, it’s still losing money.