What’s fantastic about it? I don’t hear any real criticism, knowledge, or information… just narcissism.
What is “real criticism” ?
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Yes, that’s the restaurant they compared it to on the pod.
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Max posts in here - his first post on FTC - and you immediately call the pod he’s on vapid (my interpretation of your comment) and narcissist (direct quote)? That seems unwarrantedly rude bordering on a personal attack given the timing.
Everyone is of course entitled to their opinion on the podcast. I can see how it might not be for everyone. But to say the podcast lacks knowledge boggles my mind. Max has an encyclopedic knowledge of certain cuisines, ingredients and cooking methods and he is constantly sharing that on the podcast.
Anyways - I appreciate everyone’s suggestions on what to order. Looking forward to trying something different than many recent restaurant openings. With 9 people we should be able to hit all the recs and more - will report back after!
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Love the energy. Hate the anonymity. If you’ve got critique, sign your name and say something concrete. Otherwise go yell at a wall.
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I don’t know if it’s the plating or the photography but incredible pictures! wow.
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You’re good! My comment was directed at captain bob
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I think if you read the post in this thread, “sometimes just has a feeling about places and people” that’s not narcissistic? His special feeling? I notice Bill Addison doesn’t write about his special feelings. My point is not everyone should have a microphone and that podcast just isn’t worth the time.
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Intuition about restaurants is actually a very valuable skill. Where others intuition is all about hype or vibes (infatuation) Max’s is really rooted in the core of what a restaurant is trying to do, how they’re doing at that mission, and what they need to do to get there if they aren’t. He’s also been a super great source of recommendations and advice to me on IG with no reason to help out other than a pure love for restaurants. The podcast is a unique flavor - I actually prefer following on social - but even when I disagree with Max (which I do a lot) I really value his (very informed) POV. I think he’s a pretty humble dude and never comes across as narcissistic. Podcasts by their nature are a lot of person talking for an hour so it’s an easy jump to say that anyone loves their own voice but such is the medium.
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Can’t even back your shit up huh?
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Your response to another user was about the podcast. Did you listen to the podcast episode where they talk about Alto? It’s actually been discussed on 2 episodes at this point. On the podcast Max doesn’t just say “I have intuition this will be a great restaurant”. He goes into depth about the chefs and their background, the ingredients and sourcing, the dishes, the execution, the flavors, the cocktails…the whole experience. You’re seemingly conflating one post on this message board with the totality of the podcast.
Your comment ostensibly about the podcast was:
“I don’t hear any real criticism, knowledge, or information… just narcissism.”
It’s really hard for me to believe that you actually listened to the podcast. There’s copious amounts of criticism - I would say Max and Jordan are more critical by far than any of the traditional news media food writers. As for knowledge, Max is a walking encyclopedia on quite a number of food related topics - I have learned an immense amount from him. And information….they break restaurant and chef news nearly every single episode. Just off the top of my head, the last episode broke the news of Eduardo’s Border Grill being saved. A previous episode got the scoop on standalone Matu Cheesesteak locations. And there’s plenty of inside baseball talk about what chefs may or may not be working on new LA concepts.
At the same time, it is not traditional food journalism. It’s two guys shooting the shit on a podcast. They talk about themselves and their lives (usually as it pertains to food though occasionally not). There’s certainly some ego in it. I could see how some may not like or appreciate the format, and if that was the crux of your feedback, I wouldn’t be responding.
But to say you hear literally no “real criticism, knowledge or information” is mind boggling. You either didn’t actually listen to the podcast and are basing this off of Max’s first post here, or you have a personal vendetta against him.
I don’t know Max or Jordan. Never met them. Never talked to them. I only started listening to the podcast a few months ago. But I’m compelled to respond because your claims are so untethered from reality, and because you are essentially personally attacking a guy who just posted on the board for the first time for no legitimate reason.
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I knew this thread was coming.
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Definitely menace lol!
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I probably knew better than to log on here. I’ve been told for a while that there are people on this board who don’t like me. That’s fine. But spitting uninformed venom is not.
I do what I do not for ego or attention but for the people who love food and want an honest guide they can actually trust. I started sharing my thoughts because I had been burned too many times by places that overpromise and underdeliver. I wanted to be the voice I never had, someone with aligned taste who calls it straight.
If my palate or preferences do not match yours, that is perfectly fine. But then do not use me as your barometer. What I do requires vulnerability. I self fund my reviews. I speak candidly on a weekly podcast. I do not hide behind anonymity or edit myself for comfort.
Food has been my passion since childhood. I ran a fine dining pop up out of my home for eight years with an eleven thousand person waiting list. I have lived this. I chose not to be a chef. I did not want that life. But that does not mean I lack knowledge. Saying I do not know what I am talking about is factually wrong. Saying there is no real criticism is equally wrong.
As for narcissism, I will leave that diagnosis to a therapist.
My brief tenure on FTC might end here, and that is okay. I want to thank those who spoke up in my defense. I do not know you, but I appreciate you.
And Captain Bob, I think you are a prick. I will put my knowledge, palate, and experience up against yours any day.
Have a great day everyone
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Just wanted to chime in and say that I’ve found the podcast and Max’s insta incredibly useful and formative, especially as one of the likely younger and less well-capitalized members of this board playing a lot of catch-up.
I ended up developing different tastes here and there–I have different values and interests, a much smaller budget, and I’m less exacting by nature–but it’s been simple enough to complement my sources. Think it’s more beneficial for folks to give other folks grace and round out their perspectives edges and all.
Thanks for your service, Max, and I hope you stick around at least lurking. I’ve gone through the archives and seen more than a few kerfuffles that’ve ended in the block button being used judiciously, so there’s an option. I’d rather have more genuine knowledge and passion on the board than not. Feels a waste to chase off folks in a climate of public food knowledge and tastes facing some existential threats, and I’m not privy to any insider/industry group chats or circles to significantly offset losses, either.
Cheers.
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Hope you reconsider. I’ve enjoyed your discussions and knowledge and having met you in person you were nothing if not nice, generous, and down to earth.
Don’t let a couple of grumps/assholes run you off. But if you decide not to partcipate will look forward to more of your food adventures on your podcast.
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Hi @MaxShapiro
@CaptainBob is an unknown quantity around here— newly joined with few posts.
We may talk a little smack on FTC and have the occasional kerfuffle, but it’s usually good-natured. The opinions of CaptainBob — whoever the F he is — do not reflect the general spirit of FTC and do not represent the group as a whole — most of whom are dedicated Air Jordan listeners and are thrilled to have you here.
Air Jordan can be polarizing to some, but I think that’s a good thing — it’s what makes for a sharp, interesting and stimulating podcast. And despite what dude says, your expert knowledge of food needs no defense.
Last note regarding this “Threat or Menace” thread — it’s a tongue-in-cheek title that @robert uses when he splits a thread we’ve derailed with off-topic discussions or bickering.
Happy Eating and Discussing!
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that’s what this community is for, too. like-minded individuals who are passionate, curious, and/or informed about food & dining and looking to go beyond the vapid takes that comprise most of traditional media types (Infatuation-esque) and social media (Rick Lox-esque, sponsored posts, or Beli which is popularity driven). knowledgeable, independent opinions from robust experience are appreciated. we may not always agree, but we can have respect for each other’s approach and passion. straight-shooting from similar tastes is why most of us are here at this niche corner.
there will always be haters; please ignore them. hell i’m a nobody but am aware that i and others here have some, too, somehow. every now and then, a poster or two will act like a curmudgeon. i don’t listen to podcasts, but straight-forward critical rundown reviews like yours would be enliven discussions here. would welcome you to stick around if you’re open to it.
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