CHEF JAMES PORTER STOPS SELLING CRACK
The Lookout
TREND REPORT—Here are three we see: 1) Everybody in Phoenix has a food blog, even restaurant publicists. Is that okay with you? 2) Barbecue is about to reach a tipping point. Just watch, there will be quite a few places opening up soon. 3) Everyone in New York seems obsessed with our town’s dining scene. The past week has included the following news:
Pizzeria Bianco won best pizza in the country from Grub Street, and those guys would know: http://bit.ly/b3nMZ4
FnB and Caffe Boa received some major props from the New York Times in an article on locavore living: http://nyti.ms/axkPjO
Amuse Bouche in Surprise, AZ, got a big story on keepin’ it simple—along with one of the best pictures of lamb we’ve ever seen—in the New York Times: http://nyti.ms/d9nIIX
In the latter, our neighbor, James Porter, was quoted—here’s the mention:
“I think we’re all trying to bring reality back to dining,” said James Porter, a celebrated chef in Scottsdale who last spring shuttered his large and expensive restaurant, Tapino Kitchen & Wine Bar, in favor of a French bistro of his own, Petite Maison. “What we are doing now has no crack, crunch or sizzle of molecular gastronomy. We’re just trying to get back to the way people used to eat.”
We couldn’t agree more, Mr. Porter, and are happy to see that you will no longer be serving crack in the menu, because people just don’t eat like that anymore.
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