Comments on: Gerard Craft and the Melange Space http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/ st. louis food blog Tue, 07 Feb 2012 01:57:16 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Chris http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1038 Chris Wed, 27 Aug 2008 20:21:58 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1038 speaking of the melange space--Cafe Brasil is going in there. They are relocating from their space on McKnight speaking of the melange space–Cafe Brasil is going in there. They are relocating from their space on McKnight

]]> By: Bill Burge http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1037 Bill Burge Wed, 27 Aug 2008 02:29:44 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1037 I did know that Josef. I guess I was thinking more along the lines of the people responsible for the bulk of the food (as I know Jean does do some of that as well). I did know that Josef. I guess I was thinking more along the lines of the people responsible for the bulk of the food (as I know Jean does do some of that as well).

]]> By: Josef http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1036 Josef Tue, 26 Aug 2008 19:42:06 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1036 For the record, Bill, I'm pretty sure Jean (Atlas) is from here. She did go to high school here, which as we all know is what matters ;). And I'm also pretty sure Mina Nashan is from here is well. But your points are still valid, and I'm "sad" and baffled why any St. Louis foodie would object to a restaurant that has put St. Louis in the national spotlight. For the record, Bill, I’m pretty sure Jean (Atlas) is from here. She did go to high school here, which as we all know is what matters ;) . And I’m also pretty sure Mina Nashan is from here is well. But your points are still valid, and I’m “sad” and baffled why any St. Louis foodie would object to a restaurant that has put St. Louis in the national spotlight.

]]> By: Bill Burge http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1031 Bill Burge Fri, 22 Aug 2008 13:49:08 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1031 Needless to say that I've been neglecting the blog angle of stlbites as I've been busy in general, but I'm terribly confused by the "sad" comment. Why would it be sad that someone has moved here and elevated the bar of St. Louis food in such a manner that people are taking notice nationwide? Nobody else could muster up the food to win a major national award prior to Niche. Also, how long does it take until you'll consider someone local? That is: what of the best restaurants is run by someone that is from St. Louis originally?? An American Place? No. Sidney Street? No. Atlas? No. Even a long standing St. Louis classic like Cardwell's gets a big no. Furthermore, how many people did Melange seat? I doubt, seriously, that Niche is much smaller once you tack the back room on which they seat on weekends now. Plus, I bet a weekend night at Niche sees them serving more people than a weekend night at Melange ever did because Niche is in an entirely different league than Melange ever was. And last. If you think many chefs walk in and open restaurants with entirely their own money you have been seriously misled as to what it takes to open one. Almost all restaurants have investors. Sometimes those investors happened to be called Mom & Dad, but that doesn't mean they don't expect him to make a return on their investment. Niche winning the accolades they have been isn't just good for Niche, it's good for St. Louis. It puts a spotlight on our dining, and shows investors looking for a city to open truly high-quality restaurants that our city is a viable landing pad. Needless to say that I’ve been neglecting the blog angle of stlbites as I’ve been busy in general, but I’m terribly confused by the “sad” comment.

Why would it be sad that someone has moved here and elevated the bar of St. Louis food in such a manner that people are taking notice nationwide? Nobody else could muster up the food to win a major national award prior to Niche.

Also, how long does it take until you’ll consider someone local? That is: what of the best restaurants is run by someone that is from St. Louis originally??

An American Place? No. Sidney Street? No. Atlas? No. Even a long standing St. Louis classic like Cardwell’s gets a big no.

Furthermore, how many people did Melange seat? I doubt, seriously, that Niche is much smaller once you tack the back room on which they seat on weekends now. Plus, I bet a weekend night at Niche sees them serving more people than a weekend night at Melange ever did because Niche is in an entirely different league than Melange ever was.

And last. If you think many chefs walk in and open restaurants with entirely their own money you have been seriously misled as to what it takes to open one. Almost all restaurants have investors. Sometimes those investors happened to be called Mom & Dad, but that doesn’t mean they don’t expect him to make a return on their investment.

Niche winning the accolades they have been isn’t just good for Niche, it’s good for St. Louis. It puts a spotlight on our dining, and shows investors looking for a city to open truly high-quality restaurants that our city is a viable landing pad.

]]> By: Gerard Craft http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1030 Gerard Craft Fri, 22 Aug 2008 13:19:39 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1030 Andrea, I am very sorry to hear that you have had a bad experience at my restaurant. If you ever choose to return, please advise us on how we can make your evening more enjoyable. We are always learning and appreciate all feedback. Best, Gerard Craft Andrea,
I am very sorry to hear that you have had a bad experience at my restaurant. If you ever choose to return, please advise us on how we can make your evening more enjoyable. We are always learning and appreciate all feedback.
Best,
Gerard Craft

]]> By: r hernandez http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1027 r hernandez Mon, 18 Aug 2008 18:39:46 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1027 chef craft lives here and his restaurant has brought more attention to the city than ever before. What is sad about all of this? he is not interested in the melange anyway but will have diners wherever he goes because of his talent and caring. chef craft lives here and his restaurant has brought more attention to the city than ever before. What is sad about all of this? he is not interested in the melange anyway but will have diners wherever he goes because of his talent and caring.

]]> By: Andrea Grassi http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1025 Andrea Grassi Mon, 18 Aug 2008 00:30:14 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1025 I think it's sad that Gerard Craft who isn't even from St. Louis gets awards for being a top chef from St. Louis. We appreciate him bringing his cooking style however Melanges old space would be entirely too big for his style. The nook he cooks in now is appropriate for what he does. It's cozy and sits enough people to leave others in the wait wondering why this place is so packed. Is his food that great, no in all actuality it's lack luster. Concepts are great but his execution is poor. Melanges old space is too big for what he can do and would look too empty for his following. I think it’s sad that Gerard Craft who isn’t even from St. Louis gets awards for being a top chef from St. Louis. We appreciate him bringing his cooking style however Melanges old space would be entirely too big for his style. The nook he cooks in now is appropriate for what he does. It’s cozy and sits enough people to leave others in the wait wondering why this place is so packed. Is his food that great, no in all actuality it’s lack luster. Concepts are great but his execution is poor. Melanges old space is too big for what he can do and would look too empty for his following.

]]> By: Andrea Grassi http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/comment-page-1/#comment-1024 Andrea Grassi Mon, 18 Aug 2008 00:29:22 +0000 http://www.stlbites.com/2008/07/31/gerard-craft-and-the-melange-space/#comment-1024 I think it's sad that Gerard Craft who isn't even from St. Louis gets awards for being a top chef from St. Louis. We appreciate him bringing his cooking style & parents money to STL however Melanges old space would be entirely too big for his style. The nook he cooks in now is appropriate for what he does. It's cozy and sits enough people to leave others in the wait wondering why this place is so packed. Is his food that great, no in all actuality it's lack luster. Concepts are great but his execution is poor. Melanges old space is too big for what he can do and would look too empty for his following. I think it’s sad that Gerard Craft who isn’t even from St. Louis gets awards for being a top chef from St. Louis. We appreciate him bringing his cooking style & parents money to STL however Melanges old space would be entirely too big for his style. The nook he cooks in now is appropriate for what he does. It’s cozy and sits enough people to leave others in the wait wondering why this place is so packed. Is his food that great, no in all actuality it’s lack luster. Concepts are great but his execution is poor. Melanges old space is too big for what he can do and would look too empty for his following.

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