At this moment, I am sitting on six… no, eight different bits of Toronto restaurant news/gossip that I cannot share. I can’t share them for a number of reasons, either because I’ve specifically been asked not to until the restaurant is ready to formally announce their news, or because what I know is unconfirmed gossip and I’m still working on fleshing out the story.
It is my job to find out (factual) restaurant news. And I love my job; I love the excitement that chefs and customers have when a new place opens, I love watching the buzz spread, I love seeing the reviews roll in. What I don’t love – and this is why I’m sitting on all of these secrets – is when we all jump the gun, or get way too excited about a potential new restaurant or project before it’s even opened.
Case in point: the David Chang thing. I’m as enthusiastic as anyone for a David Chang restaurant; he’s considered one of the best chefs in the world. But didn’t we all look pathetically desperate a couple of months back when gossip spread and then the news was confirmed that Chang would be opening restaurants here… in late 2012? Standing back and watching the frenzy from a safe distance, anybody would think that Torontonians had never eaten anything fancier than Kraft Dinner and bagged salad, so desperate were we for Chang’s noodles and pork buns. Could we even be trusted in a fine dining restaurant? Were we familiar with those crazy things they call “utensils”?