Barton G.

Miami chef and restauranteur weighs in on Top Chef.

on Aug 17, 2007


Curiously a show about one of the most stressful, intense, adrenalin-charged experiences I know of--opening a restaurant--was, for me, rather flat. Maybe that's because I've done it once and am in the process of doing it again, so I know the drama associated with getting a restaurant open, which by the way bears little resemblance to most anything you might have seen and on the late, not lamented, "The Restaurant" with Rocco DiSpirito. It may also have a lot to do with the confines of the television show's format that condenses processes that can take literally months into a few hours. The details, as Howie pointed out, are myriad, and it's the details that, like with most things in life, make the difference, that make or break a restaurant--details as seemingly minute as the font used for the menu or the beverage napkin at the bar. It took me two years to open Barton G. The Restaurant, and it looks like my second will take nearly 12 months. And this is from someone who is known for normally moving at the speed of light with business decisions!