Embezzlement, Personal Drama and Financial Woes
I thought they were being overly ambitious opening several high profile places with such high expectations in a such a short time but that wasn’t even half the problem.
Lambsy, I think you’ve eaten at a couple of these places?
BTW, the article on Thrillist linked to in the last paragraph is a good read, as are all three articles in that Thrillist series.
Edit to Add: A longer look at the issues in the Press
I really wanted to like them, especially Hunky Dory which I saw as a place where everyone would know my name. But in practice, the prices were too out of line with Houston in general I think and I was not comfortable dropping potentially hundreds on lunch. If they are blaming the economy, I suggest they get back to basics and try for increased sales with a downhome menu that is affordable to most. How much should a piece of toast with a small whitefish cost? I don’t know but my favorite exmoore toast was only offered in the bar anyway.
Well, I guess Treadsack hasn’t collapsed completely yet so this isn’t an autopsy… but it’s brutal (and funny).
Amazing. I don’t think I can read that many words on Treadsack, but this is appropriate:
“Cusack’s concepts weren’t driven just by celebrity chefs, but by his own self-promotion and mythmaking, lapped up by friendly food critics who never looked behind his company’s curtain or talked to the lowly waitstaff.”
For instance:
’ Rufca wrote, “When it comes to the pantheon of adorable, Down House is just above a butterfly landing on your finger and slightly below a panda falling down.”’
As I already knew. I went to several of Treadsack’s inspirations, but only one time each.
I’m not terribly surprised by anything in the profile of Cusack but the takedown of several members of the foodie press is priceless.
There’s a post on HAIF with excerpts from the HBJ report with a great line from the owner of Hughies - ‘We don’t have chefs, we have aunts and uncles. They have great recipes that they’ve brought from Viet Nam. We picked the best.’
There’s a link to the HBJ article but you have to be a subscriber.
