“Le Fooding,” Food+Feeling

Recent addition to the Daily News, Jason Wilson writes today about Le Fooding, “high-quality-but-casual eating and drinking that falls outside of all established genres.” His example of who is doing it best in Philadelphia is the recent a.kitchen.

a.kitchen’s ambitions seem rightsized. It’s not trying to change your mind or your way of life. It’s just trying to serve you a glass of wine and a few good plates of food. Perhaps good is the new great?

Wilson also takes a shot at Serafina which might be a new cottage industry around these parts.

‘Le Fooding’ gains a foothold in Rittenhouse [Philadelphia Daily News]
a.kitchen [Official Site]

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  • E

    Who comes up with this shit? That might be the worst word ever, in any language, of all time. I do like his take on Serafina, as it matches mine: olive garden food at 3x the price.

  • http://www.cypresshill.com/ B-Real

    Who ya tryin’ to get crazy with esse? Don’t you know i’m loco?

  • Anthony

    Loved the article, but do not agree totally. “Le Fooding” is more than a word. It is a concept, group, and business venture. They just put tickets on sale for their 2011 US event in NY. Some of the best chefs in the world are coming to an art gallery in Chelsea to a makeshift restaurant for 52 straight hours, trading off shifts. a.kitchen has little to nothing to do with the true notion of Le Fooding simply because of their location in Rittenhouse; at an extended stay hotel no less. Playing this “Le Fooding Game” the closest thing to anything resembling Le Fooding is the specials at Pub and Kitchen, not a. kitchen.

  • Missfood

    Anthony you do not understand the concept of Le Fooding. It began due to the constraints of dining in a fine dining establishment with the notion that the best food could only be in the Michelan ruled restaurant world. The founders of Le Fooding challenge that by simply stating there are many restaurants that produce an excellent product because their food is good and you feel good when you are there. Having eaten at both Taillevant in Paris and a.kitchen I totally get that. I did not enjoy my experience at Taillevant because quite simply it was not fun. It was stuffy and contrived. Diners want to be presented with excellent food in a relaxed comfortable environment. It has NOTHING to do with where the restaurant is located!! Do some more reading on why this movement was created. The Le Fooding events are simply a way to capitalize on this concept and bring the chefs that exemplify this movement to NYC for all to enjoy.

  • barryg

    Sounds an awful lot like what out gastropubs have been doing for years–serving good and often great food in a relaxed atmosphere.

  • Anthony

    I do understand what Le Fooding is. But I was under the impression that it strives to remove the stuffiness from fine dining. Isn’t the sheer location of that hotel a stuffy place? Nothing against a. Kitchen, but it isn’t Frenhie or L’Astrance.