Bethenny's Top Chef Blog

Bethenny Frankel Reveals her favorite New York restaurant.

on May 29, 2008

Now to the main event: Spike's downfall is never using his advantage wisely. He could have made anything he wanted, and he took the safe route of the tomahawk that he had so recently prepared, and the stupid route of frozen scallops. Also, he chose to do a dish that Tom Colicchio has mastered. Maybe he should have read Tom Collichio's cookbook before he arrived. Don't try to sing Barbara Streisand and don't attempt to trump Tom's scallops with mushrooms.

Lisa: I have to give here credit for being ballsy with a breakout risk like peanut butter mashed potatoes although it really sounded like a hot sticky mess. Rick Tramonto liked it though.

Tom commented that Richard was keeping it simple which made Richard nervous. I've been asking for straightforward from Richard from weeks. In the end, Richard went out of the box with his hamachi and veal appetizer. It scared the hell out of me, but it was delicious. He hardly played it safe. Tom commented on his slightly slower pace, and he said he'd rather do it slow and perfect. In theory I get it, but tell that to a 6-foot-5, 250-pound football player waiting for his steak. How about fast and perfect?

This whole task is nervewracking because Tom knows his steak. Tom acted as the expediter which was so cool. Many don't know that many major restaurants such as the Palm or Peter Luger's don't really have master chefs per se. They have tried and true items on their menu that the chefs in the kitchen know. The guy who gets it all done is the expediter. He makes sure that the whole operation runs like clockwork. I live for Tom.