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Is Imitation Always the Sincerest Form of Flattery?
Fascinating topic--wondered why no one had picked up on it. I hit Pearl regularly and liked both Rebecca and Mary tho' Pearl is a far superior restaurant. I think it's always been pretty clear that Rebecca was the driving force there and the cookbook makes it pretty clear whose recipes they were. Anyway...a new New York Eats any time soon, Ed?
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hmmm... just an observation .... competition is good but basice marketing is differentiation and as for chefs... CREATIVITY and signature dishes make them who they are... many chefs and employees leave restaurants to open their own places...but 99% do it to showcase their tatlents... duplicating restaurants is plan stealing and shows the Chef has no talent to stand on his/her own two feet ... I am for comptetion but make your own mark on the world...