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and the Rushings at Mila own the Dirty Bird in New York, Frank Brigsten owns Charlies in Harahan, Paul Prudhome owns a spice company (among other things).

So, yes they are slowly becoming chains. Given the choice and the preference, I will go to the single operator outfit over the chain.

My turn for a question:
Tomorrow, 3 restaurants will disappear from the planet. Which group would represent the biggest loss to the city?
group a:
Galatorie's
Arnaud's
Dooky Chase

group b
Commander's Palace
Luke
Nola

Chili Gentilly wrote: My turn for a question:
Tomorrow, 3 restaurants will disappear from the planet. Which group would represent the biggest loss to the city?
group a:
Galatorie's
Arnaud's
Dooky Chase

group b
Commander's Palace
Luke
Nola

Galatoire's is also in Baton Rouge. what's your point Vanessa?

Chili Gentilly wrote:and the Rushings at Mila own the Dirty Bird in New York, Frank Brigsten owns Charlies in Harahan, Paul Prudhome owns a spice company (among other things).

So, yes they are slowly becoming chains. Given the choice and the preference, I will go to the single operator outfit over the chain.

My turn for a question:
Tomorrow, 3 restaurants will disappear from the planet. Which group would represent the biggest loss to the city?
group a:
Galatorie's
Arnaud's
Dooky Chase

group b
Commander's Palace
Luke
Nola

Without getting philosophical, I would miss group B more than A.

I also would miss group B.

and I would miss group A. I have eaten at many branches of the upper end chains over the years and without exception, everyone has failed to live up to expectations. Doesn't mean that the food was horrible or the service was worse than sub-par. It just means that I have never had a meal at any of these places (for a variety of reasons) I would classify as one of the top 100 meals of my life.

My issue is not with the local chefs. I am using Besh, Brennan and Emeril as examples because they are here. If I was writing this in Chicago, I'd be saying the same thing about Melman-Rosebud-Levy restaurants. This is not a New Orleans issue-it is a restaurant industry issue.

I have been in the restaurant business since the Nixon administration and have worked every possible job (front and back). I've worked for and with corporate restaurants and independents. Given the option of where to eat, where to work, where to take guests and where to send people, I will pick the independent everytime. I apply this standard to grocery stores, hardware stores, bookstores and any other company I am giving my money to. As a gross overstatement, quality declines the further the owner is from the customer.