Co. Company's Jim Lahey (above) is not happy about his one-star review in the New York Times. He tells the New York Observer:
"We've been open only 90 days," he said. "We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by the New York Times for, you know, 90 days into being open? It makes no sense.
"If I knew we were going to be under the microscope, I would have possibly treated the opening of the restaurant a lot differently," he continued. "I didn't open this restaurant to get reviewed by the Times. Otherwise, I would have made the food a lot differently. I would have bought really nice plates and beautiful stemware. And we would have done slightly less informal service, know what I mean?"
Lahey was responding to Frank Bruni's criticism that the toppings weren't quite there yet.
Hey, it's like the old saying, "I may be fat, but you're stupid—and I can go on a diet!"
In this case, toppings are easy to tweak. It's the crust that hard to get right. And Lahey pretty much has that part down. Of course, I guess Lahey would argue that he doesn't need to tweak the toppings.
On a side note, Lahey also calls his much-lauded pizza bianca "dogshit." Apparently, it's not up to his own standards.
I hate the ridiculous "we've only been open 90 days" argument. If you are selling the food, why shouldn't you get reviewed. If you need time to work out the kinks, then don't open to the paying public.
That being said, I've only been once and had the sausage and leek pizza but really enjoyed it... not whole of the pizza (sausage and leek) is not the best i've ever had but the crust is fantastic.
It kinda sounds like Lahey didn't know he was on the record. In any case, I'll bet the conversation played better live than in print.
90 days is probably about the right amount of time to give a new restaurant. But, it's not just a restaurant, it's a pizzeria. Nobody has pizza down to a science in 90 days. Or ever, as far as I can tell. Not "good" pizza, that is.
come on lahey........all the press that this place got before it even opened and you didn't think it would be under a "microscope"? suck it up dildo.....
i could teach a hampster how to make a perfect pie in 90 days...!
I see a lot of stress on Lahey's face.
Who has been working harder this year? Lahey or Bruni?
Who is having a better year, Co. or the New York Times?
What's really going on is he has been working like a madman to build a great pizza place and resents hearing from this louche critic
@pizzaexpert That is an expert comment.
@southlake I'm right there with you.
@mooner The Slicemeister has discouraged political discussion. That being said, he had a lot longer than 90 days to get his act together. What was he doing for all the time he was waiting for the place to open? If he didn't have the sense to work on getting it right before opening, that's his f**kin' problem. This whole friggin' thing has been the Emperor's New Clothes. Because of his reputation, his J-GV backing and perhaps a serious PR budget he's gotten far more coverage and patronage than he deserves. That place is the Studio 54 of the pizza world. It's attended by the 21st Century equivalent of the lateTruman Capote and his crew of unhipster celebrities. I've went there shortly after it opened and I was not impressed at all. Especially with the dough. And does anyone think that his Popeye thing looks a little less than appetizing?:
I get the impression that he doesn't think he needs to try hard at all. Look at that picture up top. He's standing in front of an Earthstone gas oven. How many good pizzerias hide their oven in the back. I just don't get it and apparently he doesn't either. If he did, he wouldn't let anyone with a camera near this pie. Especially someone with as many hits on their blog as Martha Stewart:
Thanks very much Moe but as you know, the Slicemeister has discouraged political discussion here on Slice. I will say that if elected, I won't be havin' no deep dish "pizzaiolo" over to La Casa Bianca to make pizza. I'll be replacing that basketball court with a serious wood burner and pulling those Napoletanas out of the oven myself. A pie that you can believe in.
I like Lahey's forthright manner to critics,but i'm not sure it's a wise business move?
It brings back fond memories of 1991and Gerald Ratner's (UK retailer) famous speech to the Institute of Directors stating that the jewellery he sold was "Crap", wiping an estimated $700 million from the value of the company almost overnite !
The public did not take kindly to being taken for fools, and the crap really hit the fan in the furore that followed as they stopped shopping at his stores......
I'm sure the big name backers behind Co. are as flippent with thier comments.
Actually Ratner was just being honest.Was Lahey ?
I had the margherita pie on opening weekend. It was flavorless. No, it tasted of charcoal soot. I sat at a dirty bar that the angry bartendress didn't have time to clean. I never got a napkin....after asking. Everyone I talked to at the bar thought the food was awful. Now that Jim Lahey calls the best thing on the menu, the pizza bianca, dogshit, I see no reason to give this place a second try. I actually tried to go one Saturday at the opening time posted on their website but it never opened despite waiting ten minutes. Go to Gotham Pizza down the block for some delicious New York style pizza. Do not go to Co.. And by the way, naming a restaurant Co. is as pretentious as the rest of this disastrous place. Maybe Mr. Lahey should try a new line of business. Perhaps a doorman at one of the clubs up the block would be more suitable to his tempermant and talent.
Thanks for commenting! Your comment has been accepted and will appear in a moment.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it pleasant. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
Print
15 Comments:
I hate the ridiculous "we've only been open 90 days" argument. If you are selling the food, why shouldn't you get reviewed. If you need time to work out the kinks, then don't open to the paying public.
That being said, I've only been once and had the sausage and leek pizza but really enjoyed it... not whole of the pizza (sausage and leek) is not the best i've ever had but the crust is fantastic.
ESNY1077 at 11:46AM on 04/10/09
What really bothers me is a restaurateur referring to his own food as "dogshit". Show some class.
santoslhalper at 12:45PM on 04/10/09
the pizza in the photo looks pretty good, but no need to shoot one's self in the foot.
only open for 90 days? honey, 90 days? you should have it down to a science by then. in the real world, people get cut a lot less slack.
pooch at 3:05PM on 04/10/09
It kinda sounds like Lahey didn't know he was on the record. In any case, I'll bet the conversation played better live than in print.
90 days is probably about the right amount of time to give a new restaurant. But, it's not just a restaurant, it's a pizzeria. Nobody has pizza down to a science in 90 days. Or ever, as far as I can tell. Not "good" pizza, that is.
pizzalogist at 3:42PM on 04/10/09
He should take the criticism like he does the compliments. He didn't go on martha stewart complaining he was invited. What a big freaking baby!
pizzaexpert at 5:38PM on 04/10/09
the news hit a little close to home jim. he's right. it's all o.k.
moesizlacks at 7:42PM on 04/10/09
come on lahey........all the press that this place got before it even opened and you didn't think it would be under a "microscope"? suck it up dildo.....
i could teach a hampster how to make a perfect pie in 90 days...!
southlake98 at 8:37PM on 04/10/09
Hey, pizza guy. Obama didn't get 90 days, why should you??
:D
Mooner at 9:57PM on 04/10/09
I see a lot of stress on Lahey's face.
Who has been working harder this year? Lahey or Bruni?
Who is having a better year, Co. or the New York Times?
What's really going on is he has been working like a madman to build a great pizza place and resents hearing from this louche critic
gaffer at 12:51AM on 04/11/09
OK, I have bitten my tongue long enough.
@pizzaexpert That is an expert comment.
@southlake I'm right there with you.
@mooner The Slicemeister has discouraged political discussion. That being said, he had a lot longer than 90 days to get his act together. What was he doing for all the time he was waiting for the place to open? If he didn't have the sense to work on getting it right before opening, that's his f**kin' problem. This whole friggin' thing has been the Emperor's New Clothes. Because of his reputation, his J-GV backing and perhaps a serious PR budget he's gotten far more coverage and patronage than he deserves. That place is the Studio 54 of the pizza world. It's attended by the 21st Century equivalent of the lateTruman Capote and his crew of unhipster celebrities. I've went there shortly after it opened and I was not impressed at all. Especially with the dough. And does anyone think that his Popeye thing looks a little less than appetizing?:
http://karmafreecooking.files.wordpress.com/2009/03/co-pizza-popeye.jpg
I get the impression that he doesn't think he needs to try hard at all. Look at that picture up top. He's standing in front of an Earthstone gas oven. How many good pizzerias hide their oven in the back. I just don't get it and apparently he doesn't either. If he did, he wouldn't let anyone with a camera near this pie. Especially someone with as many hits on their blog as Martha Stewart:
http://www.themarthablog.com/2009/01/a-fabulous-meal-at-jim-laheys-new-pizza-restaurant-co.html?pid=6859#gallery-jump6859
Please excuse my transgression. Now I gotta get back to practicing my pizzamaking skills.
Ciao,
Paulie Gee
pauliegee at 9:16AM on 04/11/09
Paulie Gee for president! Amen, brother.
moesizlacks at 5:09PM on 04/11/09
Thanks very much Moe but as you know, the Slicemeister has discouraged political discussion here on Slice. I will say that if elected, I won't be havin' no deep dish "pizzaiolo" over to La Casa Bianca to make pizza. I'll be replacing that basketball court with a serious wood burner and pulling those Napoletanas out of the oven myself. A pie that you can believe in.
Ciao,
Paulie Gee
pauliegee at 7:44AM on 04/12/09
Yeah, I'm sure he's right. His pizza bianco probably is dogshit.
Kerosena at 4:20PM on 04/13/09
I like Lahey's forthright manner to critics,but i'm not sure it's a wise business move?
It brings back fond memories of 1991and Gerald Ratner's (UK retailer) famous speech to the Institute of Directors stating that the jewellery he sold was "Crap", wiping an estimated $700 million from the value of the company almost overnite !
The public did not take kindly to being taken for fools, and the crap really hit the fan in the furore that followed as they stopped shopping at his stores......
I'm sure the big name backers behind Co. are as flippent with thier comments.
Actually Ratner was just being honest.Was Lahey ?
seriouspizza at 5:47PM on 04/13/09
I had the margherita pie on opening weekend. It was flavorless. No, it tasted of charcoal soot. I sat at a dirty bar that the angry bartendress didn't have time to clean. I never got a napkin....after asking. Everyone I talked to at the bar thought the food was awful. Now that Jim Lahey calls the best thing on the menu, the pizza bianca, dogshit, I see no reason to give this place a second try. I actually tried to go one Saturday at the opening time posted on their website but it never opened despite waiting ten minutes. Go to Gotham Pizza down the block for some delicious New York style pizza. Do not go to Co.. And by the way, naming a restaurant Co. is as pretentious as the rest of this disastrous place. Maybe Mr. Lahey should try a new line of business. Perhaps a doorman at one of the clubs up the block would be more suitable to his tempermant and talent.
Franke at 3:58PM on 04/15/09