Mickey Bakst
Member since Nov 17, 2008
Recent Comments
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Charleston Bakery
Web site advertising, sign on door, and telephone message says hours are 7 AM to… -Jim McKelvey
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Chopsticks House
This is truly the tastiest Chinese food in recent memory. After 10 years living near… -drval
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Phuong Restaurant
Yes! -Paul Cheney
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Novel.
Designer Vintage Inspired Clothing....not that unclear! All seem to be beautiful from the photos provided....interesting… -leveta
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Cha Cha's Tequila Bar
Cha Cha's is a creeper. You can walk in to this lost strip mall joint… -Frugal Gourmet
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Weekend Round-Up: Fes-tea-val Season
The best events in Charleston May 17-19
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School of the Arts tweet exposes Charleston County Schools' hypocrisy
When the Tweet Hits the Fan
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City Council considers requiring bar security to patrol sidewalks, parking lots
You Don’t Have to Go Home But You Can’t Stay Here
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New lofts in East Central could fill in the cracks of development
Hipster Haven
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Republic Reign touches down like a fabulously stylish mothership on King Street
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Re: “LETTERS to the editor”
With 35 years in the F&B world and numerous encounters with most of the top chefs in this country , I feel somewhat qualified to respond to Drizzt's comments.
His personal opinion of the reviews is just that, his personal opinion and as such he is entitled to it.
On the other hand his opinion of Ken's cooking abilities lead me to believe that his F&B experience was formed in an elementary school cafeteria and has obviously not grown since.
Regardless of what any chef may feel personally towards Vedrinski as a person there is no "honest cook" who would question the quality of the food that he prepares. Most chefs that I know, and I know most chefs in this town, will wax poetic after having the pleasure of eating Ken's food.
As the late great Johnny Apple of the New York Times said to me "I have never had better anywhere including Milan". Mr. Apple spent 35 years writing about food and was considered in the industry one of the foremost gourmands in this country.
I, as numerous members of the F&B community, am thrilled to eat Vedrinski's food and urge Drizzt to try again and hopefully learn something about what great cooking is. Finally, if Vedrinski did buy pasta at Publix before, have you ever in your life seen anyone do such amazing things with a premade product?
-Mickey Bakst