J. wrote:

Very interesting blog....it seems obvious to me that Garage's menu (and I agree that the name was a poor choice; not because it is unappetizing, but because it had little to do with the overall vision of the restaurant) was the superior one. Heavy risotto (of which I am not a good judge because I dislike risotto of all kinds) and tough lamb aside, it seems (from your description), that there were really no wholly successful dishes at "Restaurant April" (personally, I find the name clumsy, but whatever). And the bread course at Garage sounds really yummy.

Although I did prefer Restaurant April's decor, I didn't have a problem with the black tablecloths at all. In fact, I thought they were quite nice. But as for the scented candles...yuck. Serious miss-cue.

posted on August 16, 2007 at 12:34 AM

Alex wrote:

Well i can certainly respect your opinions on the food and decor. I can't understand for the life of me why someone who was supposed to be a hidden plant among the crowd would bring such an obnoxious and attention seeking dinner guest with them. I really just for the life of me understand how you thought this guy was the guy to bring, please just tell me you two arent dating.

posted on August 16, 2007 at 1:46 AM

Dina wrote:

Jeeze. So the maitre'd was sweaty. We get it. Move on.

posted on August 16, 2007 at 1:47 AM

jimcook wrote:

i was hoping to read an explanation for the very rude behavior of andrea's dining guest "if that's a vegetable salad, i'm a monkey". yes, monkey's have better manners and don't completely unconstructively criticize and insult others in the hope that their obnoxiousness will land them 10 seconds of face time on television making a jerk out of themselves.

posted on August 16, 2007 at 1:48 AM

Alex wrote:

Oh yea, and whats wrong with Billy Idol. Sures hes a bit over the top, but id take a Billy Idol over todays offerings ie Pete Doherty.

posted on August 16, 2007 at 1:52 AM

Andy B. wrote:

wow!!!!!!!!!!!! Someone actually sweeting more then Howie, and Brian wasn't even in the hot kitchen.
You poor kid, I wouldn't wish the double unpleasant dinning experience on a dog. At least you didn't have to pay for it! What a catastrophe! Smoking potatoes? I guess you could have used the vanilla scented candles to disguise the smoking potatoes.!!!!!!!!!!!!!!

posted on August 16, 2007 at 1:54 AM

Raquel Santiago wrote:

I honestly didnt like the guest blogges comments, i thought she was too harsh regarding the decor. I thought for one that the black tablecloths were an excellent idea because you are not going to see them get as dirty as they will with white tableclothes. As for the scented candles, i wouldnt necessarily have gone with vanilla, maybe a lighter scented one like rose or violets. But honestly scented candles are not that much of an issue IMO in a restaurant as long as they are not that strong. Of course using tea leaves would have worked just as good. I think that the guest blogger really made some rude comments and honestly does not get to many regular bistro's or restaurants and is more concerned with her "stuck up" higher quality of life than anything else.

The judges made a great decision by deciding not to send anyone home and giving them all another chance.

posted on August 16, 2007 at 2:02 AM

Shelema wrote:

I realize I wasn't there to see the restaurants or taste the food, but when I heard Padma re-read your comments to the contestants on the show, I felt they were unnecessarily harsh, mean spirited and downright snarky.

"Get the man some right-guard" What's the point in making a comment like that unless you're trying to be a jerk? Isn't it enough to say he was more flustered and over-heated than he should have been?

True food critics are hard to find. Those who treat people with respect no matter how bad the restaurant. Comment on the food, state what's wrong and what could have been better without snide comments and mean-spirited jabs.

For a moment, I thought your blog would reflect that but once again you started with the little insults. Stick to the food and atmosphere, show some courtesy and class, and save the jokes for another blog.

posted on August 16, 2007 at 2:35 AM

Jean wrote:

Diappointing show... you want to talk sweaty? Howie is truely the "run sweat." I would much more like Brian sweaty serving food then sweat dripping off Howie's nose into the food.
Hope next season is better, just want this one to be over.
Jean

posted on August 16, 2007 at 4:09 AM

wolfefan wrote:

Hi -

Thanks Andrea for your comments. So many of the other bloggers talk about their week at work, their personal lives - anything but the food, or seem to be more interested in style points than anything of real substance (yes, you Mr. B.) It's really interesting to read someone who is not enmeshed in this increasingly incestuous and self-referential community talk about what it was like to actually experience the things we watch on TV. I enjoyed your blog entry, and hope that some of the others will take some hints from your approach.

posted on August 16, 2007 at 4:25 AM

LindaR wrote:

I miss Padma. This person leaves me cold.

posted on August 16, 2007 at 4:31 AM

Donna wrote:

Very nice blog, i found it interesting and enlighting. i don't think either Restaurants did very well, while April had a more comfortable warm look, i also didn't mind the black table cloth. But the scented candles were a major mistake, how can the customer smell what is cooking, if it is an overwelling scent of vanilla. i am hoping next weeks challenge will be more organized and put together, for both teams.

i am also curious if Andrea Strong will make another appearance at the Restaurant wars this coming week.

posted on August 16, 2007 at 5:02 AM

iris wrote:

At 6am.. and I walked thru my front door after a 14 hour day/night ... the first thing I did was grab the remote and turn you guys on!

I just finished watching tonights episode... and although i need to get to sleep because I have to go back to work in less than 6 hours... i felt compelled to write my two cents. I CANNOT BELIEVE... that the judges had anything to say about Brian SWEATING. OM*G... all this time Howie is sweating on the food and no one has a problem with it ... but Brian's sweats a little and you consider elimination???? THIS IS A SERIOUS LACK OF JUDGEMENT!!! It is by far the most hypocritical thing I have heard or seen on the show. At least Brian wasnt sweating on anyone's food!!!

I am very pleased that you decided to do a do-over. Some of the dishes were disappointing... and some of those disappointments came from chef's who usually do well.

I look forward to seeing the next episode and wait ... hoping that if another sweat comment is made... it is directed to the correct person. But who am kidding... I dont think we're watching live TV... with my hours... at least i'm not. And if that is the fact indeed... then I hope the producers will take to heart some of the comments made by those of us who are loyal watchers and supporters.

I bid you all a goodnight... or morning... or whatever it is for you. :)

posted on August 16, 2007 at 7:23 AM

B. wrote:

Andrea:

Who was that jerk with you at the table? Was he trying to impress you that he too could critic? Also some of your comments were so petty they were laughable. Brian sweating.. black table cloths. Shame on you and your pet monkey, stay in New York.

posted on August 16, 2007 at 7:52 AM

Greg C. wrote:

I happen to agree with J. on this one. During the polling part of the show I was one of the 25% who would have chosen to eat at Garage because of their menu; it sounded like a better menu. As far as the decor, I understood Dale's purpose with the black tablecloth contrasting against a white plate; however, scented candles? Really? I would've moved it too. Since I wasn't there for the actual food tasting, I'll have to trust you with the food, but it seemed like resturant Garage was more like the best of te worst. I was happy to see the team get along and execute without drama; maybe that's for next week's continuation.

BTW, did anyone else notice how quickly CJ turned on Brian; he didn't necessarily throw him under the bus as much as actually getting in the bus and DRIVE it over him...TWICE. Ouch!

I know the shows are pre-taped, but let's hope both teams learn from their mistakes and can pick it up next week.

posted on August 16, 2007 at 8:18 AM

Caligula wrote:

I've been to plenty of resaurants with black table cloths. Like most bloggers I found your comments for the most part snide.

posted on August 16, 2007 at 8:31 AM

Donna wrote:

Hello... "Garage" is a great name for a restaurant!

The menu needed to be adjusted to fit the name. In the deep dark winter months up north, I don't think I could have eaten the two main courses. Having just came off the burger quickfire... why didn't they do an upscale Dinner called... The Garage! It would have been great, black tablecloths and all. (not the candles, I agree with dumping them out back)

Donna

posted on August 16, 2007 at 8:57 AM

juni wrote:

It sounds like practically everyone (except Hung) was trying too hard and overaccessorized their food. I remember from Top Chef 2, when the contestant mixed watermelon with gorgonzola cheese--a vomitorious combination. I really don't get watermelon with oysters--like smearing marmalde on a kobe steak--even conceptually, it doesn't make it.

I too, was confused by the disconnect between the restaurant names and the food themes. "Garage"--very upscale versions of vending machine food would be the only thing I could think of too--though it would be hard to create a full course meal from that source. Risotto? I don't get the connection.

The name April had nothing to do with heavily-crusted beef and smoked potatoes--or the oyster with watermelon, watermelon being associated with summer. The dishes did not even connect to each other, no less to the restaurant names. I found it puzzling that the cheftestants were not creating a totality instead of a bunch of stand-alone ideas.

The frenzy of the moment took over and blurred people's thinking. How could everyone on Dale's team agree to the scented candles? They don't make sense on so many levels--not only because you would never find scented candles in a garage, but also because of the feeling that you have just walked into a candle shop in the mall, filled with sickly artificial scents.

Your description of Hung's dish was tantalizing. The humuss with the thin baguette slices is a trend in restaurants I have visited lately--and can be exquisite. Another trend is seared tuna, which is cropping up everywhere I go.

posted on August 16, 2007 at 9:03 AM

Kate wrote:

Enough already with the sweating. You're abuse of Brian really took away from your whole message as far as I'm concerned. Did you really need to embarass him like that?

posted on August 16, 2007 at 9:40 AM

scarlett o'hara wrote:

Really enjoyed your blog. It was nice to hear your description of the food. Hope to see you on here again.

posted on August 16, 2007 at 10:13 AM

Art wrote:

Very solid writing. The cheftestant performances ranged from mediocre to terrible. I'd have won both the Quickfire and Elimination Challenges rather easily.

Did anyone notice that Ted committed the Cardinal Sin of Restaurant Reviewers?

posted on August 16, 2007 at 10:33 AM

tennessee dale wrote:

There's an important restaurant in Oregon (Mo's) with some of the best clam chowder in the North West. Mo's started in a garage, with the doors in tact.
Mo's is the reason I find your garage-rant foolish.
In other parts of the country (where houses have multiple garages), many an afternoon pot-luck supper has been saved from afternoon thunderstorms by the garage. So. for some non-NY parts of the country, garages are associated with good to great food.

posted on August 16, 2007 at 10:58 AM

Annie wrote:

I kinda liked the idea of naming it the Garage. It's kinda edgy and hipster... if you're going for that sort of thing. Something for a hip younger crowd maybe. I like black tablecloths.. but then again, I like black and probably wouldn't mind dining on Dracula's cape... in fact, I think that would be pretty interesting. And they could serve me a Bloody Mary. Ha.

I think they pretty much set these guys up to fail on the first round so... I'm glad they're getting a second change to redeem themselves.

I'm with you on the candles though, that sounds pretty sick...

posted on August 16, 2007 at 11:27 AM

Sue wrote:

I actually think The Garage is a cute "hole in the wall" type of name that is supposed to be contrary to its name. As opposed to Restaurant April which doesn't flow and is just the name of one of their sister's. Which pretty much meant they had no real ideas. I also thought the black tables and decor, including the wait staff wearing black shirts, was sophisticated and hip. Its quite unfair that a random blogger gets so much weight in the decision making process. It is, after all, just one person's opinion.

posted on August 16, 2007 at 12:02 PM

Natty wrote:

I still don't see what your problem is with the black tablecloths. I adore my black plates. Eating off black helps the food to stand out and not be washed out and made boring by being set against the standard white. This isn't Romper Room. Black isn't necessarily always equated with evil and depression. You need to get out more.

posted on August 16, 2007 at 12:14 PM

Sandy wrote:

Andrea, I'm not too crazy about your assessment of the night. I felt that you were trying hard to find flaw with them. Geez! They only had 24 hours to put this all together. I've also read some of your blog reviews (I've never heard of you before TC). I guess we just have very different tastes. You panned Perilla, and I thought it was absolutely lovely. You were trying to be wicked for the sake of being wicked, and failed miserably. There's quite a condescending tone to your writing. Your writing does not have the depth of Bourdain. When he's wicked, it penetrates you. You just sound petty. I hope Bravo doesn't make you a permanent blogger (which Bravo seems like it's doing to many of its contestants).

posted on August 16, 2007 at 12:18 PM

missyb wrote:

One of the best dinning experiences I've ever had is in Cabo San Lucas at THE TRAILER PARK. Who cares if they named it Resturarant Garage. What matters is the food and the experience.

posted on August 16, 2007 at 12:26 PM

julie wrote:

I am a definite fan of ths show though I never thought I would see the day that a reality show got to me. Re the blog--I thinm it was unfair to comment so much on that poor man's prespiration problem instead f stating the obvious that he was sorely out of his element and in need of assistance. The crew on the Garage restaurant are the better players as they were so helpful to each other but their front man did not even cook a single thing. Hubg proved again that he is supertior--too bad he is arrogant too--ditto for the "risotto" king--hmble is better. Onward to round two

posted on August 16, 2007 at 12:33 PM

Sara wrote:

Your comments were rude and distasteful. There is honest and there is just plain rude. Have you ever even been inside a kitchen, what exactly are your qualifications. I suppose they wanted the average person's opinions but first of all your taste is clearly lacking and secondly you seem to find joy in humiliating others.

I thought the Garage is an adorable name for a hidden upscale restaurant. You don't have to be so literal. And the black decor was very sophisticated, something I would prefer much more over the typical nice but run of the mill decor you can see in any decor magazine on the other team.

I felt for all these contestants especially Brian. Its quite unfortunate that these accomplished chefs hard work and talented abilities have to be so degraded by some random no-name know-it-all.

posted on August 16, 2007 at 12:37 PM

Jill wrote:

Show some class. Your comments were just plain embarrassing - for you, not the contestants. Clearly you have no taste, as the black decor was awesome. Your Billy Joe comment clearly shows your level of taste, I am 25 and have never cared for Billy Joe nor heard his music nor know what the hell that comment was about. There is Anthony Bourdain style critiquing, and there is no-name no qualifications no-taste attention-seeking critiquing. You are no Anthony Bourdain honey.

posted on August 16, 2007 at 12:49 PM

S. wrote:

I'm sorry but I stopped reading this blog half way through. She lost me in her rude, over the top, mean, and dare I say, crude comments. I agree that her dinner guest was a jerk and can only hope he doesn't act that way when really dining out. Otherwise, I'm sure that more than one waiter has spit in his food. But at least he was up front with his displeasure, not all smiles and a poison pen.

I hate this challenge every season. The judges always walk away disappointed and act put-out. I'd personally like to see the judging panel plan, shop for and bring a restaurant up to speed in less than 24 hours without some mistakes.

posted on August 16, 2007 at 1:06 PM

Carrie wrote:

The male guest at your table was singular in his rudeness.

No matter what your opinion of a meal orspecific dish, there is no justification for insulting and cruel behaviour. This person has the manners and sensitivity of a cinderblock.

So...where did you find this self-important crude gasbag ?

posted on August 16, 2007 at 1:20 PM

karen wrote:

I am weary of your rather haughty calling in of the
contestants. You are just a judge, and not an important one at that. Try a little empathy!

posted on August 16, 2007 at 1:32 PM

chow_king wrote:

I thought last nights episode was such a waste! They have
Daniel Boulud as a guest judge, and instead spend most of the
judge's table reading from some guest bloggers comments??
I think that was mistake, as we were all excited to hear
Mr. Boulud thought's. It was also cheating to not have
an elimination!

posted on August 16, 2007 at 1:33 PM

Dede wrote:

Everyone- believe it or not she's a freelance restaurant 'writer' who's been published by the NY Times. Surprisingly, last night she lacked tactfulness and class. I would hope that the editor or such a publication would think twice before printing last nights critique.

Padma- I'm really surprised this person was invited as a guest blogger. Her comments were not professional or well -thought, in fact she kind of jeopardized the integrity of the show.
Her harsh words, exaggerated criticisms, personal attacks and abusive tone should recanted or apologized for.

She's just plain mean (and that's coming from someone who makes the Health Inspector cry.) I actually felt Brian's heart break when you read her comments.

posted on August 16, 2007 at 1:54 PM

Glen C wrote:

What's worse then letting them see you sweat? Using a Billy Idol reference 20 years too late.

posted on August 16, 2007 at 1:59 PM

Richard Prince wrote:

In one sense, this is an unfair challenge. Especially for the chef who is forced to the front of the house and how can you judge that? It is ridiculous for the chef who isn't in the kitchen cooking to be judged on their sweat while waiting tables or the selection of scented candles. Of course, there are all things a chef should be concerned with in their restaurant, however, a great eatery, cafe, or upscale restuarant has divisions of labour and people who are suited to the task which they are hired to do.

How can you liminate either front man when they are doing a job completely out of their zone of comfort, the training, and skill set. Even asking a chef to design the colors of the walls, the table cloths, and the architectural arrangments is beyond the pale of what should be expected of them. And there is a world of difference, as the judges like to claim, "being concerned" as a chef with the name, the design, the atmosphere of their restaurant and actually having to do these tasks for which other poeple's skills and training are better suited.

And that's what is so off about this challenge -- most the criticism is aimed at the failure of the chefs doing something they shouldn't be expected to do with competience and great ability. It is really unfair to them.

posted on August 16, 2007 at 2:13 PM

Top Chef Fan wrote:

I second everything that Shelema said. Show a little class. In watching the show it is obvious that after about the third time that Padma said something about Brian sweating - the look on his face said it all. ENOUGH ALREADY!!! Put yourself in his place and imagine how humiliated you would be if someone kept at you about something that you have no control over or be able to help. I have been a faithful fan of this show since the very first episode, but last night really made me mad.

Maybe if Brian could have worn as little as Padma does he wouldn't have had that problem.

posted on August 16, 2007 at 2:32 PM

Diane wrote:

Andrea,
While your blog was somewhat enlightening, I think you were way too hard on poor Brian. As another blogger said, move on.
I really wasn't paying much attention to your "apparent" rude guest diner, but it wouldn't be the first time we had to hear rudeness from Diners. Diners with the sashes were quite a snotty bunch themselves. Just know that if you are going to blog, try to have a little more compassion for these chefs. They are all decent people (as opposed to season 2) They deserve more respect than your blog reflects.

posted on August 16, 2007 at 2:39 PM

Matt Schantz wrote:

Andrea:

Add me to the list of people who was considerably less offended than you seem to have been by the restaurant name "The Garage". As a matter of fact, I'll say that I liked it. Funny you should mention that it sounds close to "garbage" - when I lived in Hollywood there was a French restaurant that served up decent food, with the name of "La Poubelle" ("the Trash Can"). Would you have been more receptive of the Garage had the chefs simply named it something in French? I feel your criticism missed the mark here.

The choice of black for the tablecloths didn't irk me either, but on that point I'm willing to concede that it's a matter of preference and taste.

posted on August 16, 2007 at 2:43 PM

LizC wrote:

Just who are you and are you that desperate to date someone? Quite frankly, I'd rather have dinner with the ever absent, yet highly commented on Monkey.

And, your comments lacked intelligence and left a nasty aftertaste. Apparently, you were trying (too hard) to make a critic's name for yourself. You failed.

posted on August 16, 2007 at 2:45 PM

Susan Dobbins wrote:

What exactly are your qualifications? Have you opened a restaurant? cooked food in one? or are you just experienced in making rude remarks at other people's expense? I couldn't understand why they kept showing the obnoxious jerk and his date. Boy, was I disappointed to find out that they had lowered themselves to soliciting your opinions. Please, Bravo, don't ever do this again!

posted on August 16, 2007 at 2:57 PM

juan wrote:

The dinning guest who was making all of the rude comments was none other than Madonna's brother, Christopher Ciccone. I am a huge Madonna fan and I recognized his face from last week's preview for this week's show. I was very disappointed as to how he came across on the show. I thought he was there to coach the contestants on how to decorate a restaurant. He is known as an interior designer and has designed the decor for many restaurants. Too bad he came off like such a prick.

posted on August 16, 2007 at 3:21 PM

Timothy wrote:

I am an author, so I know that what's on the outside is the first taste a potential buyer will get. It is usually enough to make someone decide to pick up your product or keep walking. That is why, unfotunately, I would never have gone to a restaurant called "The Garage". There is nothing appealing about that name, and I would keep walking. I think we can all admit that this was a dismal episode, but like many times before, I rooted for everyone and was shocked by the ridiculous comments and snide remarks made by the judges. OK, the vanilla scented candles were not a good idea, forgetting the tableware for the judges is always a no-no, but then again, our guys(and girls) put together a full fledged restaurant in 24 hours(?maybe less). The judges snide comments about what they disliked(which was practically everything) was ridiculous. I'd like to see them put a restaurant together in the same amount of time, with the same restrictions as our chefs had. Now let's see how well they fare. In the end, I love that they allowed both teams to do it again. It was the right decision in the face of two chefs who took the blame for everything(front service) and were willing to get the axe they most certainly didn't deserve. Bravo(no pun intended) to Top Chef judges in deciding to give our chefs one more chance, and you know, this time there will be no excuses!! Should be fun.

posted on August 16, 2007 at 3:33 PM

Lisa in Tx wrote:

Would you like a saucer of milk with your serving of snipe?

Dear, you're not so much a blogger as a tabloid journalist, and I'd even make "journalist" a qualifed modifier. Such unmitigated bile is better tempered with the appearance, at least, that you enjoy what you're doing. Between your appalling dinner companion and your vitriolic eviseration, I'm surprised the food didn't curdle under your gaze.

posted on August 16, 2007 at 4:11 PM

zmulls wrote:

"some random no-name know-it-all."

Wow, that's pretty harsh.

How many restaurant critics across America have never actually worked in a kitchen? How many restaurant critics have resorted to snark for effect? (Not to mention movie critics, theatre critics, etc.)

Ms. Strong has apparently built an audience from the ground up by both spirited writing and an appreciation of food. Bloggers get into the game writing for free but with a passion for the subject -- and the best of them rise to the top. They earn the eyeballs that go to their sites.

I could do with less snark myself, but her positive comments (about the bread service, about the tuna dish) were as glowing and complimentary as the criticisms were harsh. And she appears to know what she's talking about. I don't agree with everything she says necessarily, but she explains and backs up her opinions.

(And the filmed comments of the gentleman who was apparently dining with her were totally uncalled for. There's no reason to show off one's rudeness).

I hadn't heard of her before, but I'm willing to accept that she's a blogger with an audience she's developed herself and a track record of criticism -- enough that some of the cheftestants seemed to have heard of her. I'm not dismissing her simply because she's a blogger, and it looks to me like she's earned the right to not be called a 'nobody'.

posted on August 16, 2007 at 4:35 PM

Tony wrote:

Boo, BravoTV!! This blogger is terrible. Anthony Bourdain is a perfect example of someone who can be brutally honest and witty at the same time. Andrea Strong is just plain mean and heavy-handed. Never again.

posted on August 16, 2007 at 4:41 PM

Sebrina wrote:

Well, like so many people said before me, I think you were a little hard on both teams. Let’s face it, they only had 24 hours to do this challenge. Under the circumstances I think they did their best. Now I totally agree with you about the scented candles, but not about the table clothes, especially after Dale explained why he chose them. I also felt sorry for Brian trying to make the front of the house work being short handed. I realize this is a competition, but at the same time, what restaurant has opened where there were NO problems at all. I'm just glad they both teams were given another chance. Now we will see who can rise to the top.

posted on August 16, 2007 at 4:41 PM

Rick wrote:

I was not impressed at all by your comments. Rude, un-called for. Your male friend was as bad as you or worse. Where do you get off treating people like dirt just because you can. I would like to see you put on a suit and serve the same people under the same conditions.

posted on August 16, 2007 at 5:28 PM

Cie Kay wrote:

Why don't you spend a summer washing dishes for a restaurant before you write another such critique? Let us hope that you and your obnoxious friend never see the light of a TV camera ever, ever again. You're not funny. You're just plain nasty.

posted on August 16, 2007 at 5:51 PM

Lori B wrote:

I also would have liked to have heard more from Daniel , a real top chef, and not so much from the blogger not known to many of us. Why wouldn't the "famous guy's" opinion count much more? Also, Brian, if you are out there ...Luv Ya! Big bear hug. I can't believe your positive energy and unbridled enthusiasm haven't won you more recognition. As good ole Joey would say.. you are the grey horse here, no one sees you coming. I just hope you don't get thrown over the bus again.

posted on August 16, 2007 at 5:57 PM

polly wrote:

Its as though you went into the experience looking to write the snarkiest blog possible- which makes it hard to believe your critique.

posted on August 16, 2007 at 7:13 PM

julia wrote:

It sounds as though Garage won the competition but the Judges did not want anyone from April to go home.

posted on August 16, 2007 at 7:14 PM

Keith wrote:

i really disliked this episode. First off I would have preferred to see two chefs cut than none. This is TV after all. A 'do over'? What is this 2nd grade? Just cut the losers and move on.

I looked forward to this challenge and thought neither team deserved another shot at it. They did what they did and judge based on it and find another challenge. This was basically a Non-Episode. Filler, fodder.

Nothing this guest blogger said was untrue- and she catches hell for it? I couldn't find fault in any of her statements- she called it like she saw it. Everything she said was echo'd on the show by the other judges, so even discounting her, the result would have been the same.

I feel let down by the makers of the show. I watch to see interesting food and hear expert judges on it. But I'll absolutely try some of these recipes for myself. It IS about food for me.

posted on August 16, 2007 at 7:15 PM

BlogCritic wrote:

Andrea, As a blog critic, I'd be remiss that if I didn't point out that believe you meant "the word April", not "the world April" as you posted at the top of page four. Don't sweat it though, we all make mistakes.

posted on August 16, 2007 at 7:23 PM

neil wrote:

Have you ever been a chef (or even a line cook)? Have you a journalist or writing background? Or are you simply a Sex & City self opinionated silly NY''er with little of substance to really say and with some awful friends?

posted on August 16, 2007 at 8:06 PM

Azzi wrote:

I think Strong spoke with the kind of parochial arrogance of someone who hasn't really seen the world, much less formed a complete view of it. Her disparagement of the Garage name, the black table cloths, and the desperate attempts at zeitgesty relevance really demonstrates that her stock in trade is writing small, bitsy reviews for second rate New York titles and her clip art blog (I know, I know, she was in NY times once or something). Ultimately her appearance has really devalued the actual show and the top chef/critical talent that has appeared on it.

posted on August 16, 2007 at 8:17 PM

barbara wrote:

Ms Strong's writing, alas, is as heavy as Howie's risotto, and frankly, I prefer dripping sweat to dripping venom.

posted on August 16, 2007 at 8:18 PM

Deborah R wrote:

Sorry, Bravo, this guest blog isn't working for me. First, I know nothing of this individual or her credentials for serving as a pseudo judge on Top Chef. It wouldn't surprise me to learn that even Hung's monkey is a "professional" blogger, so I don't consider that an impressive qualification.

Second, I prefer to read comments by people who aren't so caught up in the sound of their own words. The Billy Idol analogy read during the episode made no sense at all. And as many have already noted, Brian was nervous and a little sweaty--so what? Get over it. (BTW, Greg C.--I think CJ was joking when he seemed to throw Brian under the bus by agreeing that he was too sweaty).

Finally, this blogger's dinner companion may not be a monkey, but he certainly is a jerk. He's proof that some people don't care how badly they behave as long as they can get their faces in front of a camera for five seconds. I think Dale should have gotten a special commendation for treating this clown so courteously. I'd have been tempted to dump the plates on his head.

posted on August 16, 2007 at 9:07 PM

Shell wrote:

Goodness... someone was a Crabby Crab Apple when she wrote this review. Thank goodness that the judges are allowing a do-over as opposed to listening to the incessant b*tching that you did in your review. I completely agree with everyone who said you were over-the-top in your negativity. Your comments were beyond harsh.

I do have to wonder, however, if part of the reason for the mulligan is that golden boy Tre would have been the only logical choice to send home this week and goodness, that would have left the Misfits (aka Garage) moving forward to the next round. This whole episode really diminished the credibility of the programming. Bad Producers. To the chopping block for you!

posted on August 16, 2007 at 9:47 PM

Tubereuse wrote:

Do you always freak out when you see perspiration?

posted on August 16, 2007 at 9:48 PM

Dave C wrote:

Under add a comment the number 1 rule is "keep it clean" - that's really funny coming from a show that has a hard time keeping its language clean. I have let my kids watch the show with me because they have really enjoyed it. I've put up with the foul mouths of the contestants because it's not meant to be a kid's show and come on .. it's life .. whatever. However, I can't let them watch a show that runs ads for another show talking about adult toy ready hotel rooms ... crass, stupid, and below TC. Do you really need that?

posted on August 16, 2007 at 10:00 PM

Caryn wrote:

I dislike that you evaluated the chefs with the same heavy-handedness as you would have evaluated restaurateurs with years of planning and backing, where every recipe is tasted and perfected for weeks upon weeks. You definitely go out of your way to turn some compliments into left-handed compliments (e. g., how the chefs coming and introducing their dishes was a nice touch, but "unnecessary" - why did you point this out?), which indicates that you're trying far too hard to match the innate piss and vinegar that young twentysomethings have these days. With rare exceptions (e. g. the beloved Anthony Bourdain), graceful criticism is good criticism, and it would benefit you greatly to know that.

I find it somewhat frightening that the New York Times would favor a writer whose vocabulary includes neologisms such as "garage-centric." However, as I recently received my bachelors in English, perhaps it should be a comfort. Hey, Bravo, I have a blog too!

Come to New Jersey, maybe one of us will have enough humility to show you how to be snarky, witty, and brutal without looking like a cretin with a prepackaged repertoire of bargain-basement insults (i. e. "truckload of Right Guard," any sentence followed by "not so much").

posted on August 16, 2007 at 10:39 PM

Leigh wrote:

Your hostility is misplaced and distasteful.

Please pack your knives (after you take them out of the cheftestants backs) and leave.

posted on August 16, 2007 at 11:05 PM

Esquilax wrote:

Who the hell is Andrea Strong, and why were her opinions given so much more weight and on-air time than Daniel Boulud's? Why should we care about the opinions of an unremarkable blogger who tries too hard to put down others when the opinions of one of the best chefs in the world are all but ignored?

posted on August 16, 2007 at 11:18 PM

KS wrote:

Um...garage? Um...how about...garage wine...garage technology ventures...garage bands...tending to denote creative, avant garde, non-conformity...ok, maybe it's just me. "Pan" bagnat? um..do you mean "pain?" Tuna "tartar?" Do you mean "tartare?" Foie "grad" nage...ok..maybe you mean foie "gras?" (sigh.)

posted on August 16, 2007 at 11:41 PM

Anna Roman wrote:

It's biology. Some people sweat more than others. Big deal. You never sweat? I would never want to sit down and have a meal with someone as crude and arrogant as you. Stay home and be happy since you're the only one who knows how to cook.

posted on August 17, 2007 at 12:04 AM

navygirl wrote:

Everything is subjective. And while Andrea Strong might have something to contribute, perhaps she should stick to her blog site and leave Bravo's to the experts. She's rude, and so is at least one of her dinner guests. The monkey comment was uncalled for. And the fact that you all giggled like silly school children is just another indication of how unprofessional you really are.

One other thing. Commenting on someone's flop sweat when this is clearly not a normal real-world type of dining experience is just rude. A word of advice, hun: stick to commenting on the food, the service, the decor, what have you. But try to keep your snide remarks to yourself, or at least for your personal blog. As far as I'm concerned, a web page does not make you an expert. And from the comments that you made, it's clear that you are neither an expert nor a professional.

Don't quit your day job, Andrea. And keep your blogs relegated to your own blog site. Try not to pollute Bravo's site with your attitude.

posted on August 17, 2007 at 1:22 AM

MK wrote:

the guest blogger provided nothing of any substance to the show. honestly, she came off like a loser who was never a cool kid, someone who feels that now she can be the one in a power position to make other people feel bad. she is not a food expert. listening to padma read those rude, distasteful comments made me loser more respect for this show. i'd like to see this bitchy blogger call out brian for his alleged sweating problem to his face. way to be a coward!

the rude male dinner guest is madonna's brother. he was tacky.

posted on August 17, 2007 at 1:52 AM

LindaR wrote:

You're not amusing. Not even a little bit. Tony Bourdain sleeps soundly tonight.

posted on August 17, 2007 at 2:36 AM

Linda Jackson wrote:

As the judges read back your comments, I was struck by something. They were taking your opinions as fact. I wonder why that would be? OK, you don't like black table cloths, but someone else surely does. Overall, I thought all the judges were overly harsh this week, even the normally wonderful Tom. I thought the judges were being petty on many things. Opening night of anything is filled with oops and "Oh s$%t!". Anyway, I think it' possible to critique with class...see Tom...and I certainly wish you would make more of an effort.

posted on August 17, 2007 at 4:22 AM

Jennifer wrote:

The guest blogger is more of a turn off than Howie's perpetual sweat-in-the-food mode.

posted on August 17, 2007 at 6:36 AM

Doodad wrote:

Andrea,

While your criticisms may be valid, your method of expression comes across as juvenile. Much like your dinner guest.

Oh, and you were eating in a garage. More brake fluid, Madam?

posted on August 17, 2007 at 7:36 AM

scarlett o'hara wrote:

Guess who the obnixous guest with Ms. Strong was. Chris Ciccione (brother of Madonna)

posted on August 17, 2007 at 8:07 AM

Christine wrote:

Seems obvious we could all do with lots less of this woman and more of the cooking comments of Boulud which are worth listening too - she is not. His time was wasteed - maybe if he had been acid and nasty and cruel the editors would have included more of him.

I find it encouraging that the posters here are all dumping on her just as she dumped on the Chefs - turnabout is fair play. And, like everyone else I am wondering, who was that other jerk at the table?

posted on August 17, 2007 at 9:39 AM

Jay wrote:

Andrea,

Good blog. Just a couple of comments. I beg to differ on the appropriateness of the name "Garage" for a restaurant. There is a fantastic restaurant in Sydney, Australia called "MG Garage". The decor is less a car repair shop and more a car showroom, with antique and vintage MGs in the common areas and other similar stylings in the dining room. with that kind of take on a "garage", I think it would have worked fine. The biggest problem they had was that what was presented had no connection to a garage at all.

Second, I echo everyone else on the blog who commented that the guy who you were dining with is a twit. He wasn't witty at all and his comments on the lamb shank actually were different than everyone else's. De gustibus and all that, but he wasn't nearly half as clever as he thought he was (although Dale's response to his metal remark (seriously, he's familiar enough with the taste of metal to say the lamb tasted like that?) was not appropriate at all - never blame the kitchen for the food. Rookie mistake for a FOH rookie.

posted on August 17, 2007 at 11:12 AM

Rol Smith wrote:

I disagree with your comments on the name Garage. To me it denotes energy, youthfulness and high spirits - probably because it makes me think of garage bands and my young days helping my father work on cars. I agree that they did not carry this thru in the decor and ambiance.

posted on August 17, 2007 at 12:59 PM

Mark wrote:

Ms. Strong: Based on your completely uncalled for comments about Brian, which you could just not leave alone, and your rather poor review of the food (that baseball bat analogy was so amateurish, and then your had to extend it for longer than you needed to!), I have unsubscribed to your little newsletter. I always found it to be less than enlightening, but I let it go as it WAS a handy way to keep up on new openings here in NYC.

However, you are clearly under qualified to write about food - you are just someone writing about her dinners with friends. Wow. Yay for you! You must feel very insecure though, so you have to attack people the way you do. Please stay off TV, ok?! I'm not sure if you picked that loud male guest who was at your table, but I you know how they say you can tell a lot about people by the company they keep ...

posted on August 17, 2007 at 1:18 PM

Amber wrote:

I am sorry that the judges and the guest blogger used personal criticism as a stand in for genuine resturaunt critique. I felt sad and embarrassed for Brian- sweating or not, it was degrading. He did not deserv that kind of attention. There have been other cheftestants- like Howie who have sweated profusely, and certainly not been called out. Lets remember what Top Chef is about. I hope that next week will usher in a return to civility and a focus on cooking and presentation.

posted on August 17, 2007 at 1:24 PM

top-chef fanatic wrote:

enjoyed your blog. Although I did think it a little hard on the personalities. What I don't understand how the contestents always seem to cook as if they were in Duluth , MN and not Miami. The cultural and food roots of Miami are too varied and numberous to be left out. There is a reason a lot of tropical fruit, chicken and non-oily fish is sold in the Fresh Market, along with green beans, chyaote, summer squash and other light vegatables. These are the ingrediants that South Floridians look for. Even in American Bistro venues. I did not know you could even buy big lamb shanks down here.

All in all a great show. Read some of the cookbooks written by the guest and you will see what is appriopriate. Thanks

posted on August 17, 2007 at 2:31 PM

Kristine wrote:

I have read some of your previous blog entries about other restaurants, so I'm not surprised that this review was rife with catty and somewhat snide statements. ALTHOUGH, I also beleive that the wait-staff does play an important part in a person's restaurant-going experience.

While I feel that the comments made about the food, and your actual presence in the restaurants (as I saw on the show) was spot-on, I do feel that your "friend" (Mr. Monkey) was way off the mark. In ANY establishment of class, he would have been asked to leave. I'm surprised he wasn't. That kind of behavior should be reserved for the many strip clubs I'm sure he frequents.

Thank you for your perspective, I'm a little disappointed with Team Arpil's menu turnout - but I think it's a team comprised of
truly brilliant chefs.

Note to Brian and Dale maybe if your "sentences were punctuated with a three part move—a generous hip swish, a coy head tilt, and a smile" and if you keep a "sweet but mischievous smile" on your face from the second you step onto the floor, Andrea and Mr. Monkey would have loved you too. (Would changing your name to "Ivo" be too extreme in an attempt to win Top Chef? I ask you??). (quotes directly from Ms. Strong's blog)

posted on August 17, 2007 at 3:20 PM

Paula K. wrote:

Did not like this blogger at all - rude beyond belief and incredibly personal in her attacks (Brian's sweating for example). Will definitely not read anything else this woman writes.

posted on August 17, 2007 at 3:40 PM

Chris wrote:

Does anyone else think that Top Chef has a few too many deals with companies (Rocco's frozen dinner line) and now bloggers? Did she pay Bravo to be on the show? I would have liked to hear more comments from Daniel Boulud instead of her. Use these incredible guest judges to their full capacity!

posted on August 17, 2007 at 11:33 PM

Jill wrote:

Your front temple lobes must be raw from all that mental masterabation.
Your blogs are all about you, and reflect no knowledge of the culinary world. Why say that about Brian needing Right Guard?
You're a low brow wannabe writer who will never make it in life, therefore, you have to attack those who are more sucessful than you are.
That in of itself, must keep you pretty busy.
Your comments were irrelevant and silly and why they had to be read on air when we had a whole panel of more educated judges than yourself makes me so disgusted with Top Chef.

You came off as a classless skank of a blogger.

posted on August 18, 2007 at 12:10 AM

S.P. wrote:

How ironic that ROCCOS blogs are getting better and better and the 'professional' blogger comments are so disdained. Please get off the computer and out into the world so you don't need to revert to Billy Idol references. He's very 80s. It's now 2007.

posted on August 18, 2007 at 7:47 AM

Melinda wrote:

I don't understand why blogger comments were part of the show. Who cares what Andrea thinks? I couldn't understand why they were included at all, neverless the judging, and why Padma linked her blog. Is this another form of product placement? Did she pay for the publicity she was given? Why her blog? Is she related to the producer or something? Please, NO MORE OUTSIDE BLOGGER input. If I want to read a blog about TC, I'll come HERE!

posted on August 18, 2007 at 2:45 PM

Eric Simon wrote:

I find the dynamics of name to be particularly interesting, and this episode brought them into sharp relief. On one hand, we have a safe, conservative brand approach with "April". On the other, we have the rather more edgy "Garage". While I certainly believe that April was the more successful of the two in the original challenge, I don't think that Garage was a bad choice in and of itself. The problem was in concept execution.

In order to be successful, an edgy name has to be an integral part of the overall concept, and this is where the "proprietors" of Garage really missed an opportunity. The name bore no relation to the cuisine (in the sense of contrast and playing against expectation), and didn't even match any kind of design theme. I see this failure as a manifestation of the same kind of thinking that results in cauliflower ice cream--taking a risk just for the sake of being "creative", without relating it to the actual dining experience.

While I applaud a willingness to gamble and take risks, I think this is a perfect example of that greatest of restaurant-killers:

Lack of attention to detail.

posted on August 18, 2007 at 10:56 PM

Dawn wrote:

I would eat off of Billy Idol any day. Every day, given the chance. What is wrong with this woman?

posted on August 19, 2007 at 1:17 AM

Bonny wrote:

I agree with the other comments about your terribly rude and attention-demanding guest. If he wants his own Bravo show, then he can go out and try to get one. I know that the blogging mindset is all about being more clever and cutting than the next blogger but you might want to read Tony's blog. He can be critical and yet be humane at the same time. Take note.

posted on August 19, 2007 at 5:18 AM

PeachPie wrote:

Would someone please explain to me HOW the hell you can judge these contestants on ANYTHING other than the food for this episode?

You give CHEFS (not decorators, not servers, not restaurateurs, MIND YOU), 24 hours and $3200 to open a restaurant.

Had they actually been someone who was CHOOSING to open their own restaurant and you walked into that hideous environment, then fine. But they aren't.

It never ceases to amaze me that the judges continue each season to be shocked by the results of the restaurant wars episode.

As I said on Bourdain's blog, the only thing that the judges should be shocked and disappointed by is if the food is bad. There is no excuse for that. But you can't sit back each season telling us it's all about the food on any given day and then discuss eliminating someone for being a bad host.

I want to see a guest judge (who hasn't done it already) in this challenge.

posted on August 19, 2007 at 10:12 AM

PeachPie wrote:

Oh.... and I should probably clarify this before someone jumps on me. Yes, I know the 100k prize is to kick start their career or open their own place. But I know for a fact that when Harold opened his place in NYC, he didn't do it in 24 hours. NOR does he wait on tables.

This episode always makes me want to bang my head against a wall. Things like leadership ability and team work are discounted all season long. Qualities that SHOULD matter in a "Top Chef".

Then suddenly black table cloths and missing spoons can get someone sent home?

You give someone 24 hours to create a restaurant who's never worked front of the house or decorated anything but their apartment and you're judging them on THAT?

You HAVE to be kidding. Ridiculous.

Ok. I'm done venting.

posted on August 19, 2007 at 10:29 AM

Ron S. wrote:

With this episode, Top Chef seems to have a taken a detour and try and be some other show:
1. The name of the show is TOP CHEF, not top restaunteur, top "front of the room" man, or "Best non-sweating person". It's about the damn food.
2. So what if people sweat. Doesn't anyone else sweat among the judges? Ever? Like in a hot kitchen where the temp is what, 100, 120 degrees???
3. I found it ironic that people such as The Guest Blogger, Tom, Ted, and Padmi all said that black was in SUCH POOR TASTE as a table cloth, and as they said this, Ted is wearing a BlACK shirt, BLUE jeans, and Sperry Top Siders with White Soles????, and Padmi is wearing a BLACK DRESS. And all could talk about "bad taste" without laughing? How is this possible.
4. Just as on these comments, snide, sarcastic, caustic, "seeking to be clever" quips are out of line, and out of place. Why? Because no one learns from them. To say, "If that's a vegetable medley, I'm a monkey" doesn't help the chef because it doesn' tell the chef what you found wrong with the food. You didn't like it comes across, but maybe you have an odd set a taste-buds, maybe your taste-buds are not in your mouth, maybe you have a cold and you can't smell anything EXCEPT vanilla. Or maybe you ARE a monkey, and it really is a vegetable medley.

Andrea's guest would have had more charm only if he had urinated on the candle and food to show his displeasure...

My $0.02.

posted on August 19, 2007 at 1:37 PM

kitty wrote:

why cant you stay up with your blogs???
why so out of date - toooo slow guys
nothing new today - no fun - catch up pleasse

posted on August 19, 2007 at 6:21 PM

Lisa wrote:

All right already..we get it...Brian was sweaty...move on. I personally don't mind black tablecloths so I hope your comment was not counted against them. I'm just not feeling this blogger...Padma..come back.

posted on August 19, 2007 at 9:28 PM

Jay wrote:

I'm assuming Ms. Strong's rude, outlandish and even offensive comments (along with her ridiculous dinner companion) are little more than an attempt to make a name for herself by snarkily tearing others down. You can be critical without being cruel -- this will be the last blog entry of hers I'll ever read.

P.S. Bravo took camera time away from Chef's Colichio and Boulud to read Blogger Stong's comments about tables? never again, please!

posted on August 20, 2007 at 2:58 PM

stephanie wrote:

pitiful and completely transparent attempt to be anthony bourdain with no wit and no sense of balance...awful blog

posted on August 20, 2007 at 3:29 PM

mako wrote:

I really don't like the style of this blogger.

She doesn't like the name of the restaurant.

She doesn't like sweaty server.

She doesn't like black tablecloths.

Ok.... that doesn't give me any insight or thoughts in a professional matter that I would like to know when I read anyone's critique on anything that somebody else put so much effort whether or not it's successful.

She just play with words and bitch about stuff she didn't like. There is no foundation and love in her writing. Maybe that's why she is called "blogger" and Bravo shouldn't have featured her as if she is some kind of pro. We have Gale and she is great. Isn't it enough?

posted on August 20, 2007 at 4:44 PM

Raveesh Varma wrote:

Am I the only one who has noticed that for 2 times now, CJ has washed his hands of responsibility, therefore letting someone else shoulder the burden of an inadequate performance? First time around, Sara N and Howie were caught in the spotlight. This time around, it was Tre and Brian. I am losing respect for this man very, very fast. I hope that Brian or Dale win this season.

posted on August 20, 2007 at 10:51 PM

Edwin wrote:

While I'm not a big fan of cutesie restaurant names; I didn't think the names of either of the toy restaurants was inane.

The comments about the black tablecloths were. I've eaten in restaurants with white, black, maroon, checkered, and no tablecloths. If the cloth and the table is clean, I don't care; it's a trivial issue. Candles, now, I detest in restaurants. Scented, unscented, whatever. Get rid of the stupid candles and have enough light so people can actually read the menu without a flashlight.

Brian's perspiration was, in some ways, the converse to the cleavage issue in the prior weeks challenge. Put a man in a jacket, in a warm room, and he will perspire. This is probably the only time when women's clothing is more functional than men's dress clothing: a woman (Sara, Casey) could have worn a floral print sundress and avoided the issue of perspiration.

Ms Strong's blog gives me another reason not to read the NY Post.

posted on August 21, 2007 at 12:36 PM

debbie wrote:

i must agree that what you said about poor brian was just so cruel, saying things like that can ruin a person's life.And your friend, was just a plain a--hole,and if your hanging out with him your probalby just as bad.you need to think about what you say some people have been done in for less.

posted on August 21, 2007 at 3:49 PM

LindaR wrote:

Oooh, hurray, now its your turn to be criticized. That Billy Idol reference from the show? Dumb, demented and above all dated.

You are too arch by far; its faintly embarrassing to read your attempts at being snarky. Its like listening to grampa tell a bad joke. You're not really very funny. Accept this.

Finally, your knocking the tart tatin was a wonderment. Granted, I was not there to taste it but Daniel freakin' Boulud liked it. Who exactly are you to gainsay him?

posted on August 22, 2007 at 12:29 AM

david wrote:

i like your comments, a bit harsh at times, but from the comfort of my chair, fair. as for the writing, a grammar book may be of use to you. look forward to today's show comments.

posted on August 22, 2007 at 10:45 AM

ailene wrote:

Totally Agree!!!!

***********
Eric Simon wrote:

I find the dynamics of name to be particularly interesting, and this episode brought them into sharp relief. On one hand, we have a safe, conservative brand approach with "April". On the other, we have the rather more edgy "Garage". While I certainly believe that April was the more successful of the two in the original challenge, I don't think that Garage was a bad choice in and of itself. The problem was in concept execution.

In order to be successful, an edgy name has to be an integral part of the overall concept, and this is where the "proprietors" of Garage really missed an opportunity. The name bore no relation to the cuisine (in the sense of contrast and playing against expectation), and didn't even match any kind of design theme. I see this failure as a manifestation of the same kind of thinking that results in cauliflower ice cream--taking a risk just for the sake of being "creative", without relating it to the actual dining experience.

While I applaud a willingness to gamble and take risks, I think this is a perfect example of that greatest of restaurant-killers:

Lack of attention to detail.

posted on August 22, 2007 at 2:08 PM

thea wrote:

I think you were too harsh on the restaurant garage. i don't mind the tableclothes, and the food, except maybe for the candles. But in total, everything went smoothly in their restaurant. Dale was a very good host.

can't wait for the show tonight...

posted on August 22, 2007 at 2:23 PM

Tinagella wrote:

Dear Ms. Strong,
Please take no offense my dear but who are you? And why would your editorialization get ANY consideration at the judge's table with the venerable Chef Boulud in the room? Having ate many times in many of the Chef's resteraunts, there are frankly no credentials that you could offer that would put you in his company or trump his opinion. I recognize you were asked to perform the duty of suprise guest on the show but I do hope TC production leaves your comments to the blogsphere and out of the judging arena. As an aside, as a blog, I did find you comments interesting.

posted on August 22, 2007 at 2:45 PM

Cherriescd wrote:

Ditto all the posts above expressing disdain for Ms. Strong's snide, snarky comments which seemed to have lost its purpose of providing constructive criticism to the contestants.

What a waste of air time. We have the almighty Boulud and yet all that was presented was this lady's inappropriate remarks, not to mention an attention-seeking Monkey for a guest.

Anthony Bourdain she is not. I'd love to read Bourdain's comments on her commentary.

posted on August 22, 2007 at 6:12 PM

Mack Paschal wrote:

I was very disappointed at the last episode (aired Aug. 22, 2007), in which Tre Wilcox was eliminated. Up to that point, Tre had been one of the better chefs, and the only African-American in the competition. It seems that African-Americans are eliminated on this show repeatedly every early in the competition. I always had told myself and my friends that if (or when) Tre was eliminated, I that would be the end of my viewership for the season. I wish the others the best of luck, but the season is over for me because perhaps the best chef left in the competition has been eliminated. Shame on you "Top Chef."
Mack

posted on August 22, 2007 at 11:08 PM

vision2win wrote:

I'm done watching the show... Tre was the best chef on there... Great to get along with...a team player and a great chef to boot!!! You punish him because his team took the easy road??? Not everything that goes wrong is the executives chefs fault. They are only human and can do so much. Just because the judges call themselves judges...doesn't mean they make right choices and in this case...what an error!!! I'm done...no more...won't finish the season. I am hoping that next season...they do a clean sweep and get new judges who can make more realistic decisions.

posted on August 22, 2007 at 11:09 PM

meliblu wrote:

I also thought that when I first began reading Andrea Strong's guest blog with its beginning positive comments that I would enjoy her blog, but she spent far too much time on Brian's sweat. I also found it very rude & offensive that instead of obtaining Daniel Boulud's input, a well respected chef (& really enjoyed Gail's blog on Boulud for a little more background on his burger qualifications -- remembered after I read it about burger wars) we had to listen to Strong's remarks read aloud. Why insert a food blogger's remark when you have a distinguished guest chef present? How insulting to him to devalue his opinions in such a manner. Just overkill and it's as if they had preplanned this to be a two part restaurant wars episode...Overload and overlay. And don't tell me that Boulud did make more comments and they were just edited out because if so, why? If the blogger's remarks were to be introduced, the remarks should have been in the proper place on this website and not on t.v. on Top Chef. Strong still would have been attacked by those who read the blog, but not as "strongly."

posted on August 24, 2007 at 11:05 AM

Buckethead wrote:

I have to presume that Ms. Strong is a friend of someone who works on the show, because of all the comments this blog has generated, I didn't notice anyone who had heard of her before her TC appearance. Her blog appears to be updated once a week, not very often as blogs go.

posted on August 24, 2007 at 3:58 PM

mary wrote:

Dear Andrea,
I just want to say that I found your blog insightful,smart and highly entertaining because you made me laught alot! As a journalist you made that special quality shine. I'm sure other bloggers will cut me down for this, but I thought your critique was on the money.
I watched that episode and everything you had written was right there on my television screen for me and the world to see. I am sorry so many people didn't get your style and sense of humor or the fact that you are so highly respected in the food world as well as the world of journalisim.
I know who you are and I respect your opinion. Thanks for the great read I really enjoyed it!
Sincerely,
Mary NYC

posted on August 25, 2007 at 4:10 PM

Susan wrote:

I read the comments before I read the blog critique of the two restaurants. After reading comment after comment about how unjust and mean and cruel and awful (etc...) the blog was, I was ready to be absolutely shocked and horrified. Heh heh...oh boy. It was a review, folks! An honest review, not the verbal lynching described in the comments. Good lord, folks, I like the contestants too, but you have to admit it just didn't go real well that first night. It was dissappointing. Ms. Strong was fair and honest.

posted on August 26, 2007 at 4:05 PM

Sean wrote:

Issue 1: Howie is still on the show after sabotaging team after team after team,
Issue 2: Tre is eliminated because no one else would step up and he had to cook 3 out of 5 dishes for the 4 chefs on his team,
Issue 3: The producers invite some dumb blogger to ruin the show with [female doggey] snark.

Top Chef, once on of my favorite show, is no longer something I'm going out of my way to see.

posted on August 26, 2007 at 4:49 PM

Tawni wrote:

I agree with Dawn - I would eat off Billy Idol any day!

posted on August 27, 2007 at 1:10 AM

Bilybob wrote:

Why do I get the impression that Andrea has a lot of her personal friends defending her on this blog?

She is clearly not a very good food critic, credentials or not. Her snobby, snarky remarks were totally unwarranted. Why is it that someone so critical of everything is so afraid to confront the ones she is criticizing to their faces, as Chris Ciccone did? What was with the covert delivery of comments under the door of the penthouse? What are you afraid of?

I will be happy if I never see another word from this blogger again. Please come back and write your own blogs, Padma!

posted on August 27, 2007 at 3:54 PM

kevin wrote:

My guess would be that if it wasnt for Madonna that Chris guy would be working at taco bell. Given more than a couple of minutes to shop for a design they could of put togeather a much better design than that Chris did. Making a "carreer" of doing what he does my thought is maybe Chris should stay home with his boyfriend and let Madonna pay all their bills. I am sure that the blogger Andrea has some sort of training or she would not be on the show. However she should of known that making the Billy Idol comment was not really well thought out and probably could of said something more intellegent.

posted on September 2, 2007 at 5:43 PM

jake wrote:

I find it amusing that Andrea Strong launches a personal attack on some poor stressed out guy for sweating too much (even making a lowbrow jab about Right Guard), and then has the nerve to pout to Padman that she is being judged harshly by viewer commentary.

If you want to be mean, at least be funny. And grow thicker skin if you personally attack people who did nothing to you except try to serve you a meal.

posted on September 6, 2007 at 7:27 PM

Chris Stanifer wrote:

Thank you, Andrea, for your insights, and your continued work to further the art and "architecture" of our culinary landscape.

Chris
Las Vegas

posted on September 7, 2007 at 4:46 PM

jake wrote:

To "Susan"- I believe it is more that Strong is a clumsy and artless critic, rather than that she is cruel.

posted on September 9, 2007 at 8:59 AM

Hamilton wrote:

Good blog!!

posted on September 26, 2007 at 2:56 AM

Harry O wrote:

Well, Andrea certainly left no error unmentioned which would certainly give both teams a very exact idea on what to imporve on. And, to be fair, her job is that of a food reviewer and "critic". It is simply part of her job to do that. Perhaps she goes to far with the 'Rightguard' comment, but her reason d'etre right now is to be a food critic which she does well even if occasionally seeming a bit merciless on her subjects.

I will say that Tom Collichio (sp?) does seem to be able to give a brutally honest review but he is completely dispassionate in his facts and I think that makes it easier to swallow.

posted on November 1, 2007 at 5:54 AM