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Wow, has Dean Fearing been having a good week, or what? First, Fearing's got a "best new restaurant" long-list nom from the James Beard Foundation. Then it made Texas Monthly's top 10 new restaurants. And then, the New York Times' Frank Bruni put Fearing's on his national top-10 list list of new must-try places. Now it's Julia Reed, calling Dean "A Chicken-Fried Gourmet" on most of a full page in the March 3 issue of Newsweek. Not only does the contributing editor loooove the chef's mashed potatoes, she also likes the Barbwires CD he cut with chef-buddy Robert Del Grande, Bliss and Blisters, which she calls "surprisingly good." Atmosphere is the other big plus, Ms. Reed says, quoting Dean: "What we all love about restaurants is walking in and knowing you've arrived," he says. "You want people in those seats laughing, waiters hurrying past. You want that addictive feeling of being at the right spot." And whenever I'm there, I do. |
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Comments
Posted by Ryan @ 4:44 PM Wed, Feb 27, 2008
Am I the only one suspicious of all this hype?! Blogger feedback on this place has been much less enthusiastic than all of these dubious "Top 10" lists.
Posted by Samantha @ 4:57 PM Wed, Feb 27, 2008
I guess you can have 3-star food and still impress the national media.
I thought the presidential race was getting ridiculous! the food press has become so gullible, guess all you need is a good PR machine and some cash.
Where is the truth in reporting ? much like reality TV can we believe anything in the national press, or is everything rehearsed, manufactured and spun !
Posted by Samantha @ 5:01 PM Wed, Feb 27, 2008
One more thing: do we need 7 million dollar, eight thousand square foot restaurants in an already overdeveloped city to sell fried chicken and green beans? Is this worthy of national acclaim or is all about the payola !
Posted by jim garrett @ 7:27 PM Wed, Feb 27, 2008
I am a food and beverage professional, with over 15 years experience in hotels and fine dining in the state of Texas and this is obviously an attempt by the powers that be to help Mr Fearing to make it to the short list for a national nomination for the best new restaurant with the James Beard foundation.
What better way to overcome a so-so food review for this big time chef?
It started with John Mariani [for sale] who helps nominate for the Beard foundation and whose close friend is also the designer of Mr. Fearing's beautiful restaurant and the beat goes on.
The only thing I don't get is why Frank Bruni cares. This is the man that gave our very own Tim Love no stars in NYC and now he loves the Ritz ??????? Something is rotten in Denmark and it's not the cheese.
How can you achieve national recognition when you are only a 3-star for food in your own town ?
Posted by Kym @ 9:30 AM Thu, Feb 28, 2008
Yep -- it's all a little too contrived! And, except for photo ops, is Dean REALLY in the kitchen? Hey, Dean, are you comfortable, can we get you another pillow?
Posted by Oliver @ 10:14 AM Thu, Feb 28, 2008
I am so glad I was not the only one thinking that all this hype was just paid for! I always suspected it was not for 'real.'
Posted by dean @ 12:51 PM Thu, Feb 28, 2008
Another review and endorsement for a restaurant that is just not that good: price aside, DF has lost his touch (or his grip on his kitchen help), and the place is still not running correctly. I know, I know, why do I keep going: was hoping the 3rd time was going to be when it all comes together, but it was worse than my first visit.
Maybe I need to call and say I'm a food critic, if I lose my head and go back.
Somebody close this place down, it's a sham.
Posted by Gina @ 3:58 PM Thu, Feb 28, 2008
I agree, way too much hype for Dean and his restaurant. There are so many other BETTER places in Dallas! I'm really tired of hearing how wonderful it is and seeing all the rave reviews.
Posted by chris @ 5:44 PM Thu, Feb 28, 2008
Just an FYI on Tim Love's restaurant. I live in NYC and went a couple times. Not very good.
Posted by Johnny L. @ 2:44 PM Fri, Feb 29, 2008
@Samantha ... Do you normally have this much trouble distinguishing between P.R., commentary and legitimate news?
Why do you consider a differing opinion "spin"? Is it because the Newsweek writer doesn't agree with you?
I've never eaten at any of his restaurants, so I can't comment on his chef skills. (Nor would I consider Newsweek the "food press.") But Mr. Fearing is doing what every savvy businessman does -- promoting his business as much as he can. He's apparently pretty good at it.