Iām a bit puzzled by the Douglass Williams nomination. Weāve been to the Newton Mida outpost twice and while we enjoyed several of the apps, every pasta dish we tried was over cooked, on both occasions. Getting al dente pasta to the table is not rocket science, it just takes attention to detail.
Yes, but I am surprised that people are surprised that restaurants with potentially not to so great food could still be nominated for JB - itās less about food, more about connections (and thatās not Boston specific but seen at many places wrt JB awards)
Iām interested in which ones you consider to serve not so great food. Iāve only been to Sarma, and have many times, including getting take out when they were offering it early in the pandemic. We are big fans of Sarma in my house, and always have been.
Obviously I can only rely on own experience from before Covid and foodie friends with whom I still often discuss food around Boston.
Based on previous experience Mida must have made incredible improvements recently to be on that level. Same with Orfano which was quite underwhelming in my visit (but Faison is quite present on Eater, social media). Over the 5 years in Boston we were twice at Gustazo which was not a bad restaurant but I wouldnāt put it in the top tier when you have places like Sycamore or Giulia (to name two) around which in my opinion are much better in creativity, execution.
Iām anon6418899 and I donāt approve of this list
First of all, how are you gonna include everyone in the open call? Second of all, how are you gonna rate these places and chefs from wildly different backgrounds, social statuses, cuisines, and price ranges? Third of all, the results are very predictable and shockingly lacking in ādiversityā. There are always duds on there. I looked at this DC mini chain of Sichuan places, an area where Chinese food is shockingly barren and bad. Itās in the running. I asked my sister she lives there. She was like, āOMG itās terrible, I donāt know who that [owner] sleeps with to get all his accolades.ā I went to Yvonneās to take some out of towners there, it was galling parsimonious. The first dish, we all literally thought it was an amuse bouche! But no, it was mid teens small plate! Nothing stood out to me and itās sad that itās in the running as one of two Asian chefs. I can think of half a dozen Asian chefs in my speed dials that deserve this kind of publicity. And thatās all this is by the way, publicity. I like Tiffani Faison, but I think sheās a better entrepreneur than chef. The only entry I am happy to see is Gustazo, it would have been very easy to skip them and pigeonhole them as āethnicā but yea, itās clearly one of the top tier places in Cambridge.
The food writing industry is pretty slanted, myopic, and still in 2022, not very diverse or representative of reality. I guess thatās why I took up the mantle. I think there are much better ways of celebrating and marketing deserving chefs and restaurants, especially the ones that could really use it. Iām just a guy with a laptop, so I do what I can.
We could do our own awards but I kinda think no one here wants to get into that.
Iām not really into mandatory diversity or quotas at all, I just want something kinda fair, just. Is it too much to ask? Probably.
Iām thines, and Iām happy to hear about new places, try new things, and give people a chance before I summarily dismiss them. And in these times anyone still surviving the food business deserves at least a shot.
I think weāre all happy to hear about new places. Unfortunately there isnāt much new on this list. The only thing anyone is dismissing is the absurdity of these awards.
One rule I would do is if youāve been nominated twice, you just automatically get an award for best chef and sit out future years. Otherwise itās like the same 5 chefs crowding out everyone else
I have heard at least three similar reports (though mostly soon after opening) from friends and neighbors, which is why we havenāt bothered yet despite living in the area.
