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DEL.ICIO.USIn His Element?
The Atlanta Journal-Constitution
Reader Derek Turney wrote a wonderful email to let me know that while “I usually agree with your assessment …. I can’t believe you gave Element a good review… Richard Blais is obviously talented but Element is like a bunch of culinary school graduates opening their first restaurant on a shoestring.” Who’s been to Element? Do you think the whole molecular gastronomy movement is bunk or a misunderstood aspect of culinary arts?
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Comments
By Jazoit
August 7, 2007 5:02 PM | Link to this
Element is a good concept and we do need different concepts in Atl but for Element to work, it needs more of a mainstream core menu. It merits at most going twice a month but definitely not weekly. The chef’s tasting is fun but inconsistent. Not all dishes work but the simple dishes work best. The pork belly was very tasty while the foie gras was forgettable. The small portions accompanied by high prices may hurt them in the near future. $100 will get you half full. RB is creative in kitchen but staying in business is another story. I’m sure the concept will change if they want to be profitable.