MUNCHIES Presents: A Day in the Life of Restaurant 108
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Date: 2020-05-17
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Comments and reviews: 10
Cjur
I was there. Food was overly pretentious and only a single dish hit home for me. Christ, bringing in the bitter 'natural wine' by sail boat? Emperor's new clothes - 'authenticity' is now a thin veneer that you can hide unproven dishes behind. It might work great as a food laboratory, but as a restaurant it's super inconsistent.
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I was there. Food was overly pretentious and only a single dish hit home for me. Christ, bringing in the bitter 'natural wine' by sail boat? Emperor's new clothes - 'authenticity' is now a thin veneer that you can hide unproven dishes behind. It might work great as a food laboratory, but as a restaurant it's super inconsistent.
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thatssochic1
So many butt hurt / racist people in the comments. If you're too poor to afford this dining experience or too ignorant to realise yes there can be a successful Asian chef of non traditional decent, then stop watching videos that trigger yourself!
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So many butt hurt / racist people in the comments. If you're too poor to afford this dining experience or too ignorant to realise yes there can be a successful Asian chef of non traditional decent, then stop watching videos that trigger yourself!
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Anderson
How is a place like this profitable and how do people supplying them make any money if the restaurant is profitable? Is the restaurant incredibly overpriced? Are the chefs all poor and just look like professionals? I don't understand!
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How is a place like this profitable and how do people supplying them make any money if the restaurant is profitable? Is the restaurant incredibly overpriced? Are the chefs all poor and just look like professionals? I don't understand!
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ALOMALOENT
These people have no soul. All these pretentious gestures (-beverage program- -Gifted soil- -wine from a boat- -flowers on everything-) make me uncomfortable, they're making it about themselves and not about the food or customer.
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These people have no soul. All these pretentious gestures (-beverage program- -Gifted soil- -wine from a boat- -flowers on everything-) make me uncomfortable, they're making it about themselves and not about the food or customer.
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Adam
it's fascinating seeing how hard some of these chefs work. I couldn't do it, not professionally at least. I procrastinate too much in the kitchen. I like to Potter about in my own time haha
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it's fascinating seeing how hard some of these chefs work. I couldn't do it, not professionally at least. I procrastinate too much in the kitchen. I like to Potter about in my own time haha
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Nico
All the comments crying -this is so hipster- below have clearly never lived in europe. Its def more -hip- than the usual european restaurant but most of the stuff aren't surprising at all
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All the comments crying -this is so hipster- below have clearly never lived in europe. Its def more -hip- than the usual european restaurant but most of the stuff aren't surprising at all
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Alicia
Damn, just let these people be passionate about what they do! There's no harm in that. Pretentious or not, they clearly work their asses off to make what they love available to others.
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Damn, just let these people be passionate about what they do! There's no harm in that. Pretentious or not, they clearly work their asses off to make what they love available to others.
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Viraj
Ate here a few days ago. Lovely atmosphere, lovely, talkative servers. The food was great, but not mind-blowing. I expected a 200-euro meal (I went alone) to wow me, but it didn't.
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Ate here a few days ago. Lovely atmosphere, lovely, talkative servers. The food was great, but not mind-blowing. I expected a 200-euro meal (I went alone) to wow me, but it didn't.
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Fifty
I've worked in a deli before, which is pretty much the epitome of a bad food service environment. Seeing this makes me jealous for the awesome work environment these guys work in.
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I've worked in a deli before, which is pretty much the epitome of a bad food service environment. Seeing this makes me jealous for the awesome work environment these guys work in.
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Tobias
So basically nothing differentiates this from Noma. And Noma didn't -forever change dining in the Nordic region-, 99, 9% of fine dining here is like anywhere else in the west.
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So basically nothing differentiates this from Noma. And Noma didn't -forever change dining in the Nordic region-, 99, 9% of fine dining here is like anywhere else in the west.
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