Yet another Ted's press release: Franck's
chef Franck Peissel, who use to lead the now defunct and failed "L'avenue Bistro" in Sugarhouse. The article was written a mere two weeks after Franck's opening, and although the restaurant is barely established at the time of this posting, Ted could not find a single flaw about his experience. What follows is a copy of the email I sent to Ted. This letter was published in the city weekly, however was completely re-written by the editor (see published text at end of this post):
"Dearest Ted,
So you lived in NYC???? glad to find out about it.... I guess you were not involved with food matters then.... Had you truly been close to the food business, you would know that any REAL, PROFESSIONAL food writer, like Frank Bruni from the New York Times, Michael Bauer from the San Francisco Chronicle or closer to home Mary Malouf from the Salt Lake Tribune would never dare touch a new restaurant within 3 month of its opening date. If you knew the last thing about operating a restaurant, then you would know that any new business needs at least this long to develop its systems and work out the kinks. However, according to your review of Franck's, the restaurant, only after a few weeks of operation, can do no wrong, operating at perfection. In fact, you compare Franck to
Why is it that you always begin your reviews by trying to give yourself credibility, by name-dropping food cities and culinary celebrities? Also, from your article Franck-ophilia, you lead one to believe that you are on Aaron Ferer's payroll. If I recall your review of L'Avenue, it was just as glowing without a single critique. In fact, I think you voted it "Best French Restaurant" in Salt Lake Magazine's bogus Dinning Awards. Instead of objectively crediting L'Avenue's closure on mediocre food , inept service and poor management, you blame it on George Bush.... how utterly absurd. Why is it then that the Paris Bistro has not only survived but has thrived, opening 2 months prior to L'Avenue, in late 2001, located a mere 5 blocks away?
Was the justification of L'Avenue's closure in this current review just to save face because back then it was also the best thing since sliced bread as you are now touting Franck's? Are you worried about your credibility? Well, a restaurant review should not read like an internal press release unless you are moonlighting as Aaron Ferer's publicist. Give it up Ted! How much did your get for this travesty of a review and while we are on the subject, what did Bill White pay for his press release?
Mr. Vatel."
This is what Ted responded:
"Vatel,
your life?
My goodness what a verbose response! Was my email angry??? Or was it brutally objective? Anyway, I sent this back to Ted:
"Dear Ted...
You are right... I do not have the pleasure to know you personally, yet like a lot of other SLC weekly reader I feel as though I do know you through your articles.
The tone of my letter was not angry, nor was it unkind. Since when is it unkind to react to a newspaper article? Did I hit some sore spots? Do you feel personally attacked? Is it so wrong for me to not share your opinions when it comes to eating at the same restaurants you eat at? Is it so wrong for me to draw patterns and inconsistencies in your weekly column over the last five years or so???
The fact is, dear Ted, As far as I know, nobody else in SLC has had the gumption to call you on your blatantly subjective glowing critiques of some restaurants and completely uninformed, inaccurate and misconstrued critiques of others. This is the very root of restaurant mediocrity in this state - you reward it!!!! and you do not appreciate being reviewed yourself.
Quel dommage.....
Kind regards,
Mr. Vatel."
Never heard from Ted again by way of email but he wrote the following in his next column: "
Despite the occasional embarrassments that go along with sharing part of one’s life in public—dinnertime, at least—when it comes to food and drink and the restaurants that serve them, I hope I’ve gotten it mostly right. Although as I like to say when it comes to restaurant experiences: Your mileage may vary. That’s certainly the case with the misguided fellow who recently accused me in a shotgun blast e-mail of being on the payroll of local restaurateurs—oh, how I wish! I can handle the vitriol; it comes with this job. But it’s an injustice to hardworking, honest, professional restaurateurs to suggest that they need to buy positive reviews. So save the misplaced anger and venom for important stuff like unjust wars, hungry children, bigotry, the sad state of health care in this country and a lack of a cure for AIDS. We’re just writing about food and wine here."
Indeed, Ted, we are just writing about food and wine here. What do unjust wars and Aids have to do with the food industry in SLC? We are both critiquing restaurants and I am reviewing your reviews.... Can't you put up with an opininion that differs from yours? "Misguided", I don't think so Ted.
Here is the transformed text of my letter that was published in the city weekly:
Speaking Franckly
So Ted Scheffler lived in New York City? Glad to find out about it. I guess he was not involved with food matters then. Had he truly been close to the food business, he would know that any real, professional food writer would never dare touch a new restaurant within three months of its opening date.
If Scheffler knew the first thing about operating a restaurant, then he would know that any new business needs at least this long to develop its systems and work out the kinks. However, according to his review of Franck’s [“Franck-ophilia,” May 18, City Weekly], the restaurant—after only a few weeks of operation—can do no wrong. It’s operating at perfection. In fact, he compares Franck Peissel to Anthony Bourdain and credits Peissel, along with Bourdain, for launching the American French-bistro/brasserie phenomenon.
Why is it that Scheffler always begins his reviews by trying to give himself credibility—by name-dropping food cities and culinary celebrities? To read the article, one might think he was on Aaron Ferer’s payroll. If I recall your review of L’Avenue, it was just as glowing without a single critique. Instead of objectively crediting L’Avenue’s closure on mediocre food, inept service and poor management, he blamed it on George W. Bush. How utterly absurd.
Was the justification of L’Avenue’s closure in this current review just to save face because back then it was also the best thing since sliced bread as you are now touting Franck’s? Are you worried about your credibility? Well, a restaurant review should not read like an internal press release, unless you are moonlighting as Aaron Ferer’s publicist. Give it up, Ted! How much did your get for this travesty of a review?
—Mr Vatel., Salt Lake City