Got to wonder who's $250K went into this project and and did not have the permits????

I spoke with him a couple of days ago. Seems he was sort of blind sided. He had acquired some permits, which I saw framed. He had assurance from some county official that they could open as a pop-up in order to raise the money to come to compliance. When the health department saw the Zagat review, they judged that to be beyond what could be called a pop up. BB said the interpretation of pop-up was unlike anything he'd encountered, and the suddenness of the departments visit was upsetting (to say the least.)

When I spoke w. him, he had pulled himself together, and believed there was a chance that they might re-open. The big hurdle was the septic system/sewage. The house/restaurant is at least 300 feet from city sewage. Given the space around the building already being used for food, I wonder if there was enough space for a commercial sized septic drain field.

The situation was hard enough that they were not even allowed to sit down in the kitchen for their own breakfast. Evidently, after a few days of consideration, it didn't seem possible to return to operation. Maybe he can remain as a tenant at the farm, finish the seasons crops, and get the pigs to market size.

The taste of the Ossabaw remains in my mind. Previously, the best pork I'd had was Berkshire. Too small of a sample for worthwhile comparison, but it was clearly better than the Berkshire, in much the same way Berkshire is better than commodity pork.

It was his and his partner's 250K. Their bank accounts I suppose are zilch. A portion of the $$ was from a mortgage/lien on the property, and effectively, someone else owns it.

Not the first establishment or operation to fold from being under-capitalized. But a rather high profile one.

Well, that sucks. One of the great mirage-like, too-good-to-be-true restaurant stories of LTH. Reminds me of viewtopic.php?f=14&t=4891

gdenby wrote:It was his and his partner's 250K. Their bank accounts I suppose are zilch. A portion of the $$ was from a mortgage/lien on the property, and effectively, someone else owns it.

Not the first establishment or operation to fold from being under-capitalized. But a rather high profile one.

Well, this isn't just under-capitalization. It sounds like a perfect storm of several factors, including imperfect planning, ill-placed good faith, excess optimism and at least a dash of bureaucratic B.S.

=R=

Also not the first legally shaky food operation shut down due to media coverage, but even as a member of the media I wasn't really aware it was operating as a pop-up. I tend to be more cautious when covering that kind of thing.

The regulations are usually one size fits all and there is no scaling or allowance for alternatives to industrial solutions for very small restaurants.

Official statement: http://brandonbaltzley.com/main/?p=1581

mgmcewen wrote:Official statement: http://brandonbaltzley.com/main/?p=1581

Yup. End of story. Building beyond remodeling to code.

I guess I get to say "I had a once in a lifetime meal" for reasons for which I would not have hoped. Dang. I really wanted another bite of puffed grain in glossy lardo wrap, at least.

Looks like Chef Baltzley might be doing a couple pop up dinners in Chicago at Ampersand (pop up space at Kinmont Restaurant) in early August before he leaves the area; will post if more details become available.

Bad-boy chef Brandon Baltzley is coming back to Chicago, at least for a few days. Baltzley—who documented his struggles with drugs and alcohol in a tell-all book and who caused a stir a few years ago after working briefly at a few restaurants, including Alinea, Mado, Tribute at the Essex Inn and TMIP, his failed farm restaurant in Indiana—will hold a pop-up here in January.

http://www.chicagobusiness.com/article/ ... ey-is-back

Brandon Baltzley rides again, again:

Is quaint Cape Cod ready for chef Brandon Baltzley?

Brandon Baltzley rides again, again:

Is quaint Cape Cod ready for chef Brandon Baltzley?

From the Boston Globe article:

Not what you expect from a wunderkind chef who’s worked in renowned kitchens in New York and Chicago.

"Wunderkind"?

How does this gasbag keep getting adoring press coverage, while having done virtually nothing to date? Mind-boggling.

Perhaps because he is one of the most talented, unique and creative talented chefs around? Not to mention that he is also very personable and has an interesting, entertaining story. He recently completed over a year leading the kitchen at Ribelle; a highly successful venue just outside of Boston. I had the privilege of enjoying a fantastic dinner there last year. Then more recently he completed a multi city tour with CRUX; I also loved this dining experience - great fun, awesome food and wonderful people. I am very happy for Brandon and Laura and look forward to dining at the 41-70 in the near future.

Perhaps because he is one of the most talented, unique and creative talented chefs around? Not to mention that he is also very personable and has an interesting, entertaining story.

To each his own, I suppose. I found him to be a belligerent drunk, myself.

sundevilpeg wrote:

Perhaps because he is one of the most talented, unique and creative talented chefs around? Not to mention that he is also very personable and has an interesting, entertaining story.

To each his own, I suppose. I found him to be a belligerent drunk, myself.

Since you're putting this on a public site, I hope this is verifiable personal knowledge--otherwise, it's a pretty nasty allegation...

Congratulations to Chefs Baltzley and Higgins not only on the opening of their new restaurant this evening, but also on their marriage! Best wishes on a successful restaurant and wonderful life together.

boudreaulicious wrote:

sundevilpeg wrote:

Perhaps because he is one of the most talented, unique and creative talented chefs around? Not to mention that he is also very personable and has an interesting, entertaining story.

To each his own, I suppose. I found him to be a belligerent drunk, myself.

Since you're putting this on a public site, I hope this is verifiable personal knowledge--otherwise, it's a pretty nasty allegation...

I don't know about drunk but a piece that ran in the in Reader back in June of 2013, which references Baltzley's memoir, Nine Lives: A Chef's Journey From Chaos to Control, acknowledges that he is a recovering addict:

Who does Brandon Baltzley think he is?

Newman first met Baltzley two years ago through a mutual friend who'd spent time with Baltzley during one of his stints in rehab. Newman and Baltzley have a lot in common: they're both from Florida, they're both cooks, and they'd both been struggling with addiction for years.

=R=

Gonzo70 wrote: I am very happy for Brandon and Laura and look forward to dining at the 41-70 in the near future.

After 4 months they are moving on...
http://www.bostonmagazine.com/restaurants/blog/2016/06/21/brandon-baltzley-leaves-the-41-70/

Food Nut wrote:

Gonzo70 wrote: I am very happy for Brandon and Laura and look forward to dining at the 41-70 in the near future.

After 4 months they are moving on...
http://www.bostonmagazine.com/restaurants/blog/2016/06/21/brandon-baltzley-leaves-the-41-70/

Yes, was short lived. Managed to have a truly amazing dinner at 41-70 not long before the Baltzleys departed. Heading back to Cape Cod tomorrow and am catching their current project (Buffalo Jump) before returning to Chicago; sounds like it will be somewhat reminiscent of TMIP from what I have gleaned.

He has since left the last place mentioned and is featured on a podcast about sobering up in a yurt.

https://www.salon.com/2019/03/27/gettin ... -solitude/

lol a classic baltzley thread bump if there ever was one

Buried in this Eater story on restaurants making permanent changes in response to Corona is the revelation that Baltzley's time as a chef is coming to an end. Quoting Laura Higgins-Baltzely: "We’ve been thinking about [this change] as our natural progression because Brandon is in the process of changing careers.”