Giannino at Meydan Beach Club – a new Italian stallion?
FooDiva should have heard of Giannino, the Michelin and celebrity star-studded Italian restaurant in Milan – but the fact is I hadn’t and the concept has now descended on Dubai at the spankingly all-white, all-new Meydan Beach Club. Where’s that you may ask as I did? Exactly where the derelict sales centre stood on JBR Walk, opposite the Movenpick.
We walked in on a Friday evening the weekend before last to find a brightly lit restaurant and lounge bar with only a handful of tables occupied. Plush lime green banquettes, plump purple cushions and crisp white tablecloths make for a rather regal feel. I hadn’t appreciated until we asked for the wine list that Giannino was still in soft opening, despite having opened over a month ago. Only a couple of wines were available as their Italian wine list was still on order – rather odd don’t you think given this restaurant is operated by Meydan, i.e. the same outfit as Bab Al Shams and the racecourse? Ordering two glasses of prosecco, the waitress appeared confused as it wasn’t on the limited drinks list and wandered off, only for another waitress to return with a chilled bottle ready to pour into wine glasses. No thanks, we’d like champagne flutes please and off she scuttered to fetch some. If you’ve got them why not offer them? Apparently, tableware was also still on order [note, FooDiva was recognised hence the soft opening explanation.]
The menu is divided into antipasti, the pasta primi piatti, risotto, soups and onto fish, meat and classical Milanese specialities for mains. Given the prices…more on that later…FooDiva and Italian chef for hire and author Maurizio Pelli settled on a couple of pasta dishes for starters. My spaghetti arrived perfectly al dente and sprinkled with fresh pepperoncino – but rather than the listed red onion it was swimming in a little too much green spring onion making for a rather watery sauce whilst drowning out the piquant pepperoncino. Meanwhile, M’s fresh, plump tortelli was stuffed with potatoes and string beans, drizzled with Genoese curd, basil pesto sauce and a handful of pine nuts. Fussy M declared it an exceptionally executed dish, whilst FooDiva gobbled one and looked on with food envy.
My main course of choice had to be the Milanese signature dish of pan fried and breaded veal cutlet – all 280 grams of thick, chunky Dutch veal – a dish the Viennese also stake claim to. With a dash of lemon making for a crunchy yet velvety breaded coat, the meat was so moist and cooked perfectly pink. M argued that a thin boneless veal escalope, a la Viennese-style is a better option for the Milanese, but oh no FooDiva was happily hanging onto this goodie. Crackling slithers of fresh purple potato crisps and juicy oven-baked cherry tomatoes on the vine made for a light and ideal accompaniment. M’s Scottish octopus grilled on coals was as soft as butter – the most tender I have ever, ever tasted. Groan…more food envy. A mellow puree of squash and yellow bell pepper sauce with a tang of tart balsamic was all that was required to mop it up.
We shared a dessert of rhubarb jelly cubes, which once we’d succumbed to the gelatinous texture of the first bite, were tangy and moreish – dipped into a light yoghurt and sprinkled with a biscuit crumble and the odd blueberry. A modern day adaptation of rhubarb crumble, but hardly Italian. Like Roberto’s, perhaps avoid the fusion influence and stick to simple authentic Italian desserts such as the tiramisu, which in all fairness we didn’t try.
Now for the bad news, prices are extortionate with our primi piatti starters at AED 130 – 160 (antipasti is similarly priced), and mains AED 170 – 250 each! On a par with its Italian godfather we were told when I expressed my horror. A glass of prosecco AED 95. With booze as we know so much more expensive in Dubai, the dining out experience at Giannino here is at a much higher premium than Milan. The food may have impressed, but for a beach club location on a casual strip of Dubai where the service requires fine-tuning, Giannino is pricing itself out of this market and potentially out of diners. A real shame but for that reason, here’s to a three out of five FooDiva knife rating. Reduce your pricing and you may be up for a four, and perhaps even an Italian stallion accolade.
Giannino is located at Meydan Beach Club on JBR Walk (opposite Movenpick). T; +971 4 4333777. E; info@meydanbeach.com Open daily for lunch and dinner. Price per person including a couple of glasses of Prosecco each AED 600. Licensed. Daily beach club pass AED 495 including an AED 250 credit on F&B.
Would you pay that kind of price for a licensed Italian restaurant in this location? As always, love to hear your feedback.
A bientôt.
FooDiva. x
Hey FooDiva,
I was really excited to read this review because I have wanted to go to Giannino’s for a while now.
The ending broke my heart, I have to admit, I am so tired of overpriced restaurants.
What is your favorite Italian restaurant in Dubai? It’s a question that I have a hard time answering…
Thanks,
Tala
Hi Tala. Italian restaurants are so prolific here like they are anywhere in the world – but it’s hard to find one that truly stands out. If I had to pick one, for licensed, I’d say Medzo at Wafi is an all-time favourite or without booze Italian Connection cafe in Oud Metha, but I’ve not been to the latter in a while. Nais at JLT which specialises in North Italian cuisine is on my list to review.
Whilst I agree with most of your reviews and share therefore your taste, I cannot understand how you picked Medzo as your Italian first choice. I guess I need to try again, it’s been a while.. I haven’t tried Italian Connection, but as an Italian I would put Bice first choice still, despite location, followed by Cavalli (since the new chef started)and third Roberto’s. But there’s definitely a lot of room for improvement. Unlicensed pizzerie: 800Pizza and Rossovivo, two clear favourites, and owned and operated by passionate Italian entrepreneurs.
Do try Medzo, it’s a gem really and the Nona chef is doing wonders with the food. I do rate Bice’s food too and Roberto’s but the latter more for atmosphere and location. I’ve not been to Cavalli since the new chef started but you’re not the first to rave about it. As for pizza nothing beats RossoVivo – wish I lived closer, or perhaps it’s a good job I don’t!
Today i went to Medzo in wafi and I have to say the place is an absolute disaster. Italian Restaurant with zero Italian staff and an extremely disorganized operation. I have asked for a Spritz, but unfortunately, they did not know how to make it. Come on this is the aperivo for all italians…. The starters arrived after 35 minutes, the bread service was an insult to Italy as much as the olive oil absolutely tastelessly. The wine list dirty with the Pinot Grigio from Veneto and Primitivo from Salento as entry wines that are probably the worst wines in the market. A wine list with no vintages and wines served directly without showcasing the bottle.
Disappointed
How disappointing. I was so looking forward to the Beach Club. It looks so wonderful. No, I will not go somewhere that is exorbitantly overpriced unless the quality of EVERYTHING is 100% perfect . . and even then only go for some very special occasion. While Italian is one of my favorites, I don’t see me trying Giannino anytime soon. Thanks for the alert.
PS Yes, please tell what is your favorite Italian restaurant in Dubai?
It’s indeed a shame Katie…the beach club itself is a stunner. Hopefully they will take note and address the pricing. I’ve copied here my response on my fave Italian 🙂 For licensed, I’d say Medzo at Wafi, or without booze Italian Connection cafe in Oud Metha, but I’ve not been to the latter in a while. Nais at JLT which specialises in North Italian cuisine is on my list to review.
Same here, I won’t rush to the Meydan Beach Club. Thanks for reviewing it for us and saving us time AND money.
Looks like you’re gonna have to wear wig and dark sunglasses in the futur as you seem to be recognised everywhere you go recently 🙂
Agree on Medzo yet the location and atmosphere is a big let down for me.
Dear Diva,
thank you for dining at Giannino Dubai
As Chef de cusine in Milano I take this opportunity to give you some, in my view, precious hints
Prosecco is a charmat method, wine at all effect, serving the prosecco in champagne glass will be inaccurate, in Veneto, the region from where the prosecco coming from, is served on the regular white wine glass. George Riedel, do you know him, in 2003 designed a prosecco glass that is very close to a WH wine glass
There also and additional reason way others resaturateurs prefer to use the champagne glass, because out of a bottle they can get 6 glass instead of 5.
The above,taking us to the price issue.
A bottle of wine that I buy in Milano for € 52, Barolo Cicala Aldo Conterno, cost me €200 in Dubai (my buying price). The prosecco that we used is the best in the Dubai market Nino Franco and buying price and quantity justify the AED 95
For your information, the costoletta alla milanese is completly different from the Wiener schnitzel, the Austrian offer in fact is done with a simple piece of veal or even a pork , the real Milanese with one veal chop (only 14 of them in the whole veal)
Concerning the octopus sauce we served a creme of yellow pepper( pepper, anchovies, garlic and olive oil) The only squash at the table was attached to you neck.
Conrning the rhubarb that has been imported by Marco Polo in Italy in the 13 century, is a plant
quite common in the Milanese culinary tradition, in fact the rhubarb is a famous drink since 19 century, check it out RABARBARO ZUCCA, The tradition is older than Campari. The Bitter Campari has been presented at the Zucca bar in the 1860.
Definetely Italian, especially a Milanese tradition, again something that you ignore, but feel free to go ahead with the tiramisu I’am sure that you culinary luggage will improve sooner of later .
I will be happy to forward copy of our Milano menu with exacly the same prices, keep in mind that quality ingredient in Dubai are much more expensive, but in order to give consistence at our brand and recognition to our clients, is a company policy to keep the price exacly at the same level. (pls send me your mail)
Go please \to other restaurants in other locations, check them out, but don’t forget to wear first a condom on your tongue in order contain the orgasm of your ignorance.
All the above is direct also to all “professors” that without having a clue of what they are talking about they keeping: writing, twitting, facebooking.
Guys get a life!
Andrea Brambilla
Giannino Milano
Chef de cuisine
That was absolutely the best chef’s comment I’ve ever read.
What a sarcastic and quite frankly unacceptable posting. I take your point about prosecco being served in a wine glass. However, two things – firstly, why did the waiter not explain this to Foodiva and, secondly, surely if a diner makes a reasonable request in a restaurant, surely it’s not too much to acquiesce? Isn’t this the purpose of a wonderful dining experience, after all? Something that I suspect from your comments you have lost sight of. Posting vitriolic diatribe such as this on a public forum – especially in a Muslim country, where you are trying to establish your brand – negatively impacts not upon the person at who your comments are directed, but rather, at you personally, your restaurant and, unfortunately, Meydan as a whole.
Having a chef make comments like “the only squash at the table was attached to you[sic] neck” and “wear first a condom on your tongue in order contain the orgasm of your ignorance[sic]” does nothing but give chefs in general a bad time and alienate diners. Losing clientele and therefore revenue is of importance to your owner but, obviously from your comments, not to you. Good luck in your kitchen – with a tongue like yours, that’s where you ought to stay.
Nicole
Dear Andrea
I started to read your comment with great interest – I always love it when a restaurant responds to my reviews. But what intrigues me is you are the chef based in Milan not here. Have you visited Dubai and the restaurant here? Anyhow in response to your points.
On a visit to Veneto, I was served prosecco in traditional champagne flutes, but I take on board your point about George Riedel’s glass – in fact I interviewed him last year and the post is on FooDiva. An explanation from the waitress would have helped, but I expect it’s because the tableware is still on order like the missing salt and pepper shakers on the table.
I actually loved the Cotoletta Milanese and was simply comparing it to the Viennese veal escalope I ate last year (if you click on the link it will direct you to my post which credits the origin to Milan). My guest’s comment was a personal one and as we know a restaurant experience is hugely subjective. As for the octopus, the squash and the yellow pepper were two separate sauces – perhaps check with the chef on duty. I don’t doubt the origins of rhubarb, but as I explained I was referring to the fusion take on a rhubarb crumble which I am sure you would agree is really not Italian – we did enjoy it though!
My issue with the pricing was not so much with the prosecco which understandably is more expensive here, but with the food. I appreciate ingredients are being flown in, but they don’t always have to be, given that local produce is now prolific here. Have you visited any of the farms in Abu Dhabi? You will find tomatoes far tastier than the Datterini flown in from Sicily. Supply and consistency of this local produce is a challenge though and why large procurement departments like Meydan’s would shy away from these smaller suppliers. Location and service also play a role in pricing a menu. Whilst Meydan beach club is stunning, the rather casual location on JBR Walk brimming with cafes does not really compare to the likes of upmarket DIFC, our financial centre which has restaurants like La Petite Maison who you would be competing with on price – even though Giannino’s price point is still higher. Service was also questionable for the reasons I mentioned, and given the extended soft opening period I would have thought staff training should be a priority especially when a restaurant is practically empty on a Friday evening. For these reasons even as a special occasion restaurant, I find the prices unreasonable and extortionate, which as you can see from other comments on this post is an opinion shared by many. When an imported brand opens a restaurant here, surely you should be assessing your pricing against the local competitive set, not your flagship restaurant which has different market dynamics?
In all fairness, my main issue with the dining experience was the price – the food did in fact impress as I emphasised – all kudos to the chef and kitchen team. A restaurant review is hugely subjective which is why I always aim to be constructive and balanced, whilst encouraging feedback from my readers. Consistency in food and service is also an issue here in Dubai (more so than Europe) with differing experiences on different nights a rather common challenge.
Sadly rather than constructive comments about a restaurant experience, this post has encouraged a debate on your rather vulgar language and with that in mind I will take the higher ground and refrain from responding to those specific points. I do want to thank you for driving tremendous traffic to FooDiva though – much appreciated. Now if you will allow me, I must ‘get a life’ and return to ‘twitting’.
Best,
FooDiva.
I am in awe, Foodiva. In this response more than ever are you showing the true, balanced, impartial, knowledgeable food critic you are. After reading all comments, one thing I’d like to add: you shouldn’t blacklist a restaurant if not based on your own, personal experience. Moreover, what I read was a positive review, with a valid mention of prices that are indeed on the exorbitant side. It was chef Andrea’s response that sparked the negativity. So, lets hear it for the food, and the validity and importance of impartial food critics! Btw, between a squash on your neck and condom on your tongue: who needs wigs?!?
It would be interesting to know where exactly in Veneto you were served Prosecco in a Champagne flutes. Was that the only time you drink it?
Tomatoes from Abu Dhabi’s farms tastier then Sicilian’s datterini?!? You gotta be kidding me…I though the Chef has been quite rude in his reply albeit right in his exposure of Milanese culinary traditions but you can’t influence other people’s mind with your rewievs of Italian Cuisine if you clearly don’t have a clue of what you’re talking about.
Come one let’s give Ms “Food”Diva a break.
I love her blog and thank her for the many suggestions and for being always on top of the food scene of Dubai. Thanks to her I discovered the Farm Dubai, chezcharles.ae, Market and Platters, the 14 Michelin star dinner (well @ 2500dhs this was an expensive one…:)) and much more.
And don’t expect too much from her reviews, her knowledge is what it is, we know this, she has an “international” background and therefore her expectations are blurred by what italian cuisine has been offered in international venues, which even for great restaurants, it is often polluted by local demand ignorance.
This is why if you read her post on Rossovivo pizzeria she and other people who comment still believe that traditional Pizza must be crispy… (see the official journal of the European Union on the Pizza Napoletana which was regulated to preserve the real traditional recipe:
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF … “The overall pizza must be tender, elastic and easily foldable into four”)
or that basil is not part of the traditional recipe… (wrong too)
Or also why she believes that Michelin stars are awarded for the service (for this you should look at the forks)… FYI According to Michelin, stars reflect “what’s on the plate and only what’s on the plate”.
Anyway,Fooddiva even if you are not a good or accurate reviewer please keep writing, we do want to hear when something new comes in town, and do try Nais (hidden gem and the chef prepare everything from scratch and don’t compromise on ingredients) and Pizza Brandi ! Both are good and authentic!
Thanks for the patronising feedback Andrea Brambilla. Possibly the opposite of your intention but the vitriole contained therein, sealed entirely my opinion that I would now give your establishment a wide berth. Expensive AND angry.
Bravo Andrea!
The ease of access to the internet to a vast audience has unleashed a plague of “ignorance is hip”. The average blogging foodie is foremost a vanity freak… I followed this article over from the London Telegraph… thanks for the Milanese culinary history lesson… very much appreciated. Good luck succeeding in Dubia… personally, I am averse to fine restaurants like yours spreading all over.
Cheers’
Love it! FooDiva should be glad this chef isn’t chasing her with a large ladle and striking her on the back of the head. Chefs are emotional about the output of their kitchens – it goes with the territory. This European chef has traveled from Milan to Dubai to head up a top-level kitchen and he is not going to take criticism lightly. You can do or say anything you want – as long as you are willing to pay the price, FooDiva. You have now made his kitchen one of the most famous in the world!
Signore Brambilla, Ms Foodiva,
As a coffee industry professional and ex-winemaker I found M Brambilla’s comments to the point, enlightening and hilariously well written!
I know its hard to believe that a “chef” would actually research meals, wines, glassware, design, ingredients and everything else to do with his/her profession; and, I know its hard to believe that “chefs” spend upwards of 5 years being apprenticed around the globe to learn their “trade” before they even begin to work full time; and, I know its ludicrous to think that a “chef” may have spent upwards of a 1000 hours just to settle on the exact ingredients for every single element in every single dish; however, its true. (It also may explain why the costs are so high?)
If I were to walk into a restaurant to critique a “Professional Chef” I think I’d better be correct in my every assumption if armed with the only following experience: “I am Greek-Cypriot-British, based out of Dubai but never happy to sit still, am always searching for a new quality foodie experience in the UAE and on my travels. Anyone who has dined with me, knows how fussy I am, so prepare yourselves for a culinary odyssey. You may also catch me cooking up a storm at home, and may get the odd recipe thrown in but don’t hold your breath!
A secret foodie, I have been passionate about food ever since I can remember – most probably thanks to my dad, and my upbringing in hotels around the world. When a GM’s daughter wants those hand cut French fries she gets it! Umpteen years of public relations experience in Europe and the Middle East, of which many are in the travel industry (that’s a lot of lunches and dinners), also go some way to fine tuning my taste buds.
My days have always revolved round what’s for lunch and dinner (plus the odd breakfast) – even when working ungodly hours. Always remember to eat! Don’t ever take me on holiday, where food is not at the core of any itinerary. I adore discovering new eateries, whether the simplicity of a cafe, the authenticity of a street joint, the glamour of a fine dining experience, or just the most scrumptious cup cake (yes am still a fan!) – and even where to buy the best tea or chocolate.”
Do you have a Masters of Wine from the U.K.? Oh, right…
The daughter of an Hotel GM who got every “…hand cut french fry…” she desired.
As a professional in an industry where even after working with coffee farmers, roasting on over 12 different machines on three continents, repairing virtually every espresso machine made, making coffee for the owners of Hotel chains and billion dollar Grocery Store owners, training literally 500 Baristas, and training some of the top roasters in South Africa….I think my knowledge of MY industry is at about 40%. And I’m one of the best.
Ms. Foodiva, M. Brambilla has every right to lambaste you and you dear “reviewer” have a right to comment. If he cannot reply in any manner he sees fit, what good is this open dialog you have embarked upon?
I wish more Chef’s had the nerve to react as succinctly and as “tame” as M Brambilla…because if you’re a food reviewer you should know that he held his tongue and you got off easy.
Jake
Jake,
I am surprised to read such sarcastic comments from a professional, as you call yourself…Chefs might be working hard, as you say, but this does not give them the right to use vulgar language, especially towards a lady blogger who is a professional in her field! And if you are inclined not to believe this,I will say no more but to only suggest you read the comments of Chef Maurizio Pelli who was dining with Foodiva at Giannino Dubai. Or, is he also ignorant, in your opinion? By the way, one does not need a masters in wine in order to educate himself/herself and appreciate wines. I also suggest you read the comments by Catherine, a certified sommelier – or is she also ignorant?
Cheers!!!
Dear Mr. Brambilla,
There is nothing wrong with posting a remark to defend against what you may perceive to be an inaccurate or unfair analysis of your restaurant. Opposing views are part of any free society and/culture.
You did just fine in yours until the very end of it, when you revealed that you are a classless and spoiled little brat, who has probably been pampered all of your life with fake praise and adoration. For the moment you received one person’s honest opinion (that you might be able to use as a basis for some education and/or improvement), you showed how intellectually weak and how immature you are.
No need to get nasty, just stick to the issues at hand. And grow up.
Everyone is a food critic all of a sudden because websites are cheap and keyboard clicks are free. The problem is Foodiva likely has never owned a restaurant or done any cooking outside their home (like most “food” critics).
The chef’s response was perfect. It was educational and really drove home the point how ignorant the reviewer was about what they were writing about. I love reading great rebuttals with a zinger. I read that Foodiva wants an apology. The problem is she/he should not be owed one. If you have a website where you publicly air an opinion be prepared to grow some thick skin and be ready to have some knowledge about the opinion you are airing.
If you can’t take the heat get out of the kitchen or better yet, food reviewing business. If you want to share your experience don’t whine when someone challenges that opinion, even if they do it with a zinger (a great one too…condom on your tongue…hahaha).
The Man..
Everybody is entitled to their own views, as you say, but these should be done in a constructive and polite manner as Foodiva did in her reply to Andrea Brambilla. In the same way, Brambilla should have accepted the criticism in a dignified manner.
Andrea,
concordo pienamente su tutto quella che hai scritto.
non sono uno chef ma uno che ama mangiare e bere sano e genuino…
sono Veneto posso confermare il fatto che “l’ombra “di prosecco non è un vino da Flute….ma da “goto” …ma c’è ancora chi lo usa??? Nino Franco è un ottimo prosecco…
paragonare la cotoletta alla wiener ?? allora la salsiccia è come un wurstel!
Penso che chi per lavoro critica cibi e vini, in realtà sia un terrorista del gusto… con il potere di affondare o sopravalutare chi gli passa per la penna …. il prezzo? questo è tutto un altro discorso… non posso permettermi di mangiare, se non una volta all’anno, in un ristorante di certii livelli, ma quando lo faccio , apprezzo in pieno la scelta degli ingredienti di prima qualità, la professionalità il servizio e la varietà di cibo e vino che mi viene proposta…. però 50 euro mi sembrano un prezzo più che dignitoso per un ristorante di classe!
Vorrei incontrarti e stringerti la mano.
P.s. nessuno mi ha mai obbligato ad entrare in un ristorante e a mangiare e pagare senza che io lo avessi scelto, e non lascio ad altri il compito di decidere quello che mi piace e quello che non mi piace.
Grazie
Danny
Good evening,
the matter has gone further global, with an article on the main Italian newspaper:
http://www.corriere.it/esteri/12_ottobre_27/blogger-ristorante-italiano-emirati_96a5e244-2034-11e2-9aa4-ea03c1b31ec9.shtml
My personal comment is that since Mr. Brambilla wrote in such rude terms of “ignorance”, I just have to point out that the only ignorance I can see in this unpleasent event is Mr. Brambilla’s ignorance in adopting any effective marketing strategy for a growing but though market as the UAE.
Regards
Massimo
Mr. Brambilla you are absolutely right in every single word you wrote about food, wine and Italian food tradition, but please do apologise for the rude, unnecessary words you said.
An old Italian woman and gourmand
In my opinion Mr. Brambilla’s response is perfect up to the insult which honestly ruins one of the best chef’s responses I have ever read. I love to get lessons such as this one but the insolence in the last paragraph is inappropriate, offensive and honestly also non needed.
Mrs. Wood has the right to comment and appreciate or to dislike her dinner. Personal opinions should always be defended especially if these are in no way insulting. Mr. Brambilla has the same right to reply and give his opinion (which he did and it’s perfect). But in no way insults such as this one can be justified and if he is a true gentleman he should apologize, otherwise his reputation as a great chef will be shadowed by a rude reputation and that’s not good for him, his restaurant’s fame and also for Italians as myself.
Nicola,
An honest opinion by an Italian written so beautifully!
I think every chef is entitled to defend his “craft”…however, doing so when you don’t even have the courtesy of being based in the country your namesake restaurant is at says a lot. And i do happen to think that the reply was petty, and while some comments were grounded and acceptable, it was (overall) a rude, defensive response to what i felt was a fair review of the establishment. Oddly enough, i’m 3 hrs away from taking a flight to Milan, and the concierge didn’t at all even recommend your restaurant, in fact it wasn’t even in the list of the top 10 he sent me to try and this is the top hotel in Milan. So i can’t decide if the food or the demeanour of the chef is suspect, but you evidently don’t seem to have much support from your fellow countrymen.
btw…people tweet, it’s not ‘twitting’ unless you happen to be one. While we’re all getting a life, i would suggest that you get with the times. 🙂
Even if the food is heavenly and exquisite with this attitude I am never trying this restaurant !
The disguise has crossed my mind Camille 😉 Wafi is clearly not convenient for many, myself included, but I still have a soft spot for that part of town. It’s also one of the few licensed locations not in a hotel. Thanks for dropping by.
Scary prices! It would have to be exceptional to justify those. And I do find it hard to read the words ‘Italian stallion’ without recalling that Sylvester Stallone’s first film role was in a porno with the same name…
Quite right Dave. I don’t mind paying if it’s exceptional on all fronts – food, service, atmosphere, location – like LPM for instance – but Giannino does not tick all those boxes. As for Sylvester, you’ve just reminded me…!
overpriced if you ask me 🙁
Go please \to other restaurants in other locations, check them out, but don’t forget to wear first a condom on your tongue in order contain the orgasm of your ignorance.
All the above is direct also to all “professors” that without having a clue of what they are talking about they keeping: writing, twitting, facebooking.
Guys get a life!
Andrea Brambilla
Giannino Milano
Chef de cuisine
WoW!
Dear Mr Andrea Brambilla
You are the one in charge of the cooking but we are the ones who will keep you restaurant running or in this case not running.
I resent strongly your language and frankly I do not wish to go to such restaurant which cannot take a critique!
Add to that, you not only need some grammar lessons in English but this is not a proper way to address a Lady blogger or any customer to that matter,
I personally will not visit your restaurant and I have modest clout to have all my acquaintances boycott your restaurant as well.
You, dear “chef de cuisine” or more correctly “cuistot”, are for this moment onward on our blacklist.
This is Dubai and not Milano.
There.
Live with it!
Thank You FooDiva for your review, I like to read your blog, it’s really entertaining and informative. I am a lover of all Italian food and lucky to have loads of options here in Dubai. I am not sure if I would choose restaurant from this price category for my average week-end dine out event, but maybe every now and then for special occasion.
I am reading restaurant reviews in magazines and online sites, I also am intelligent enough to understand that one review is not written in rock and I might still try even if all boxes would have not been ticked in that one review.
BUT, this time I could not believe my eyes when I saw Giannino’s response. A good fact infused response without unnecessary impoliteness would have really worked it out. However this insulting rude reply comment or letter from respectful(so I thought :-() restaurant really made my mind up. No dining at Giannino for our family and friends, thank You.
We’ll dine at Medzo or Ronda Locatelli….ermm I am still stunned of the response from chef the cuisine of Giannino.
Hi there, i have been there several times now. my favorite in Giannino are shrimps carpaccio, costoletta milanese – mouth watering. For deserts i take little kind of pancakes with pineapple. Wooooow it is really wowwww. The restaurant is not officially opened as yes, but i am sure that the restaurant will be nr 1. i am picky about the food. The food is the top quality. I am always traveling and try the best rest in the world as it is my passion and believe me – this one is amazing. It’s a pity that people in Dubai do not understand quality at all.
Whether Chef likes it or not Foodiva is entitled to her opinion and we her readers respect her opinion, personally I wouldn’t visit this restaurant period. There are too many over hyped over priced places in Dubai, often the better food can be found a bit lower down the price chain.
Condom comment shows how unprofessional they are.
Well done Foo x
WOW !! Stunned and shocked at the arrogance and rudeness of the response you received. This place is definitely on my BLACK list – how very unprofessional.
Hi Food Diva,
I can see that people here have started to talk about the comments, not about the food. hmmmm that’s not good, so this web isn’t about food then ;))) empty talks ;)))
Firstly, i can tell that i have been to Giannino and i have enjoyed it sooo much. They are not open yet, only soft openning, so i would not be so judgmental about such points as someone mentioned “there was little table occupied or wine list is not full”.
Secondly, apart from some “sorrows” between Food Diva – the food is just great – i would say 5*. We had lunch on Fri, the restaurant was quiet busy.
our menu:
I have zupetta cold and my husband tomato zuppa with king gambas uhhhhh delicious.
For the main course my husband had – veal and me – strachiatele.
Lastly, PLEASE JUDGE THE FOOD, NOT THE COMMENTS – AS I THINK IT IS SILLY – SORRY TO SAY :))
I definetely recommend
It is clear that “IT’S THE TRUTH THAT HURTS” as that can be the only reason for such an unprofessional response from Andrea Brambelli.
Hi Lovely Dubai People…
I love Giannino Dubai;)! I have also been in Giannino Milan and it is just superb as well ;). I agree that the prices are the same as in Milan, PLEASE REMEMBER that the food is the TOP quality – It is all fresh. It is a typical Italian Restaurant. The tiramisu dessert and risotto ai funghi are my favorites’.
It is a cool place – chic. This place is needed to JBR for people who like and understand the quality. I am sure It’s gonna be super popular!
I live in JBR and I will definetely be coming again for a drink to enjoy beach view and Giannino for diner. I am thinking buying a membership in the gym – as a view is spectacular and in JBR there is no gym in the building.
I live in Dubai for 16 years and I really missed quality. I think I found it.
I wish a great day to everyone!
A Bientot, Arrivederci, Good-Bye 😉
Not sure how to follow these comments. Your review made me want to try the food despite the staggeringly high prices. However that sort of rudeness can only alienate.
If the chefs had explained their point of view in a more gentlemanly manner and invited you back they would have encouraged visitors. The sort of stance and language used in their comment means that I will never visit that establishment.
I have been to this restaurant and can say that is far the best Italian food in Dubai… simple, absolutely devote on quality ingredients handpicked by top executive chefs.
I agree it is expensive, however, the ingredient they use are top only; I have asked for olive oil and the maître told me that was not yet finalized – this proves attention to details, care for delivering only quality and obviously knowledge.
I have been living in Dubai for sometimes and the culinary experience is very poor compare to big cities in Europe.
Definitely not for everyone but for sure home for connoisseurs. Give them a month and you will see what is going to happen…. 😉
Dear Mr Andrea Brambilla,
You may have your points to justify the price or your menu but you cannot be using this kind of a language to your customer. At the end of it you are in hospitality industry and it’s absolutely your duty to be polite. FooDiva might be reviewing your restaurant and I understand that many people might be swayed off by any negative criticism that she may make. But as an independent and matured foodie, many people still like to try out certain restaurants despite the comments. You could have had a polite conversation. Your language had done more harm to your restaurant than FooDiva’s criticism.
Who’s talking about the food here? Until and unless creating a controversy is a strategy!
How disappointing to read one professional attacking another on a personal basis. Whether you agree or not with feedback, to resort to those kind of insults is, in my view, a reflection of your own personal standards. I have not been to the restaurant in question, so I can not say whether Diva is justified in her comments. There is however, never a need to be rude and personal. To the chef concerned, I will certainly not be spending my money in you establishment or recommending you.
there are some wicked spelling mistakes in these posts 🙂 and it is amazing how many people have been to this soft opening considering half of Dubai had never heard of the place until FooDiva’s review
it is not reports about food!
it is becoming like a school – people are saying what you should do, what should not!
everyone has their own voice and opinion. it is your business if you take it personally!
some are scaring giannino will not recommend.
i personally recommend it 100% and I dont care who told what the chef to Foodiva or vice versa.
in fact I am becoming disappointed with Food Diva for this CIRCUS 😉 😉
Ann Sharly
I wonder who created this circus??? It is Brambilla who sparked this off with his very rude remarks – though the review was a positive one, in my opinion. Foodiva showed her tact with her non-provocative response. Of course you are entitled to your opinion and have the right to choose where you go! This is the beauty of a food blog!
I understand where Giannino’s chef is coming from. If you have to review and become snooty of a place, you have to have intellect to back it up. You cannot just attack something you know little about. Fine the chef was very arrogant but he was speaking about the one thing he’s passionate about–food. If you’re as passionate as he is and stand by what you think is a rightful review, then go take on a debate n let’s see who the real foodie is. 🙂 Otherwise there’s really no point in reviewing this way
Wow! I am stunned at the rudeness and arrogance of the restaurant. With an attitude like this rest assured we will make sure that as many people as possible are aware of the high-handed attitude towards customers. Perhaps they have forgotten that without paying customers they are nothing?
I will not be going to Giannino as people like this don’t deserve my custom. Shame on them.
Hardly a loss.. you’re dull and a rent-a-quote.
i’ve seen chefs get angry with customers. i’ve seen chefs ban critics from their restaurants. i’ve seen chefs ask people to leave their restaurant. but i have never, ever seen such a sustained and uncalled for stream of rudeness. any critic or food writer can make mistakes but the correct response would have been ‘i’m sorry you felt disappointed and we do hope you give us another chance when we’re fully open’. to react in this way says more about chef than critic and i certainly would not want to eat there, much as i love italian food. if you want prosecco in a flute, so what? this is supposed to be a fine dining restaurant not a back street osteria. so you raised the question of an age-old battle between milan and vienna over a particular dish, so what? that’s what food writing should be about: giving the reader background information. when the two dishes were invented, the cities were two opposing parts of the hapsburg dynasty – has this italian chef not realised that regionality of food (so strong in italian cuisine) does not equate to inauthenticity? look, we all have bad days. i suggest he steps away from the keyboard and gets back to the stove…
In addition to being horrified by Mr Brambilla’s comment, I cannot but be shocked at some of the responses on this forum. Ann Sharly, you obviously work either for Giannino or for Meydan or for the PR agency that is going to have to clean up the mess caused by this ignorant chef. The others who praise this establishment, you might want to rethink your comments after this despicable message from one of Giannino’s main contributors. As an Italian, I am deeply saddened when a compatriot behaves in a rude and disrespectful manner. I am however, comforted by the vast majority of Italian managers and chefs in Dubai who are courteous, educated and professional. Buon appetito a tutti
Wow, I understand chefs can be passionate about their food however this response here is ludicrous.
I think the review itself is actually a balanced one, one of the key criteria for a reviewer must be price. While I will admit the food must take focus, I would always at the very least want an indication of price.
Also, let’s get realistic – it’s located on JBR….
Good luck to either Meydan, Ann Sharly or the chef himself when trying to clean up this mess…..
Oh and for the record, I won’t be visiting.
Now I must get back to ‘twitting’
In the end everyone is entitled to an opinion. We live in a society where we have to accept people’s opinions differ from our own, even when they are about us. It is very unfortunate to have a response from an establishment that is a personal insult for a very balanced and polite opinion.
We can all dine where we please, the food, the ambience, the service are part and parcel of the experience especially when the price stands for that, and I appreciate that the food sounds amazing but as we all know we can get great food from cheaper down to earth establishments as well or other very capable restaurants like Reflets, Zuma, Roberto’s and La Petite Maison (which honestly I don’t mind paying for). The higher price point needs to reflect not only quality ingredients, but also the service and ambience.
If this response is indeed a reflection of how this new kid on the block wants to respond to feedback. Then the arrogance will only serve to start on the wrong foot with the Dubai community of food lovers.
I hope that Giannino can find a way to resolve this matter amicably, although however I find that this response creates a very negative statement as personal attacks like this in this country can get one into serious liability with the law and are not respecting local customs.
For all of us that love to twit .. enjoy twitting.
I was shocked at the Chef’s reaction and even more at his rude language. How unprofessional! I am in the hospitality industry and I have learned that the customer is always right!
In my opinion, the review Foodiva wrote appears to be factual and well balanced with the overpricing remarks being the negative point. This though, does not give the Chef the right to use that kind of language and insult his customers. It is unacceptable in the hospitality industry to attack a customer for expressing his/her opinion in a free democratic world. People who cannot accept criticism, should not be in the hospitality industry. As we say, there is always room for improvement!!
Mr Andrea Brambilla …tell me one reason why I should dine in your restaurant if, as it appears, you do not show any respect to your customers who fill your restaurant and provide for your salary.
By the way, I visited the Giannino Milano Trip Advsior page and the comments written (in different languages) by a diversity of people, are not at all complimentary…. also commenting adversely about high prices (of the 2,762 restaurants in Millan, Giannino is ranked 2,324th… There are 118 reviews giving your restaurant an average score of 2.5 out of 5…. 46 of these reviews rated the restaurant as ‘terrible’ and 32 rated it as ‘poor’).
And before you start swearing and use offensive words, I suggest you click on http://www.tripadvisor.co.uk/Restaurant_Review-g187849-d1055536-Reviews-Ristorante_Giannino-Milan_Lombardy.html
This reply by FooDiva strikes me as being very professional and she has clarified, in a dignified manner, all the points raised by Mr Brambilla, who seems to be ‘criticising’ long distance.
It was interesting to read the Trip Advisor comments about the Milan restaurant and they seem to have a similar problem with the ‘price-value’ ratio.
Whilst i find this blog post and all the comments highly entertaining, i can’t help but feel that Meydan has a business to run. They have been remarkably silent, despite the antics of the Milan chef. Surely there should be some damage-limitation?
Go in Milan and ask 100 people on the street about rhubarb, I guess less than 10 would recognize it! You need to drive 50 Km north and enter Swiss to find it easily on the market. I’m horrified by Mr Brambilla’s rudeness. Being a chef is not only preparing food. It’s first of all taking care of people, trying to make them feel good. A chef should be pleasured to give pleasure to customers….
Dear All,
I’m Italian from Milan living in Dubai I’m sorry for the answer of the Chef, he should to represent my country not only with the food…Just to let you know Giannino in Milan today is famous because all the Milan Ac team use to go there for a dinner so they have a nice croud, not because is the best restaurant in Milan in a terms of food. If the strategy of the marketing is to reply in this way you are so far to rech the goal, if you make Cotoletta alla Milanese in the middle of the desert you should to have the gentle to explain what is this receipt and the history behind. I been there also and if I have to be honest to have the menu print out on a normal paper, 2 wine choise only in the list,…is disgusting and really far to represent the Milanese Culture.
If you are not ready wait with the opening.
In the same time I have to say the manager and his team was really nice and helpfull and I prefer to don’t give any comment about one Italian Gentleman there…
I will give to them a second chance because everibody deserv that bat change the way…sometimes one smile is the secret ingredient for make unforgettable a plate.
Paola Crepaldi.
Being a chef is not only preparing food???
being a customer or self made food critic doesnt give you any rights to criticise publicly anyone. try to work for a week in the kitchen than open your mouth.
best regards
Andy
Chef Andrea, you are the LEGEND.
Best possible respond.
This post highlights the real difficulty of restaurant critique. We have done only two reviews for other publications for lots of reasons. Samantha, depending on the difficulties encountered, a restaurant may prolong the soft opening process. To be fair, it is entirely up to them to do so until they feel sure-footed. Of course, moving into a totally new region like the arid UAE with limited agriculture (a fact) and real issues with suppliers and constant inventory (also a fact) the whole operation will take time to get on its feet. Additional issues like the time for new hires (a fact) may further complicate the process.
There are lots of chefs who do not like restaurant critics because they feel that many of those criticising really have no clue about the food. This is the position that the CDC articulated, though quite colourfully, which is quite frankly how many chefs feel about the who issue of reviews and bloggers when they are not restrained by politically correct PR. Mario Batalli himself cannot stand food bloggers who review restaurants. They may also throw out people who they feel cause trouble, as Marco Pierre White has done.
Neither Chef nor Steward believe in blacklisting restaurants as other have called for in comments because that will unduly de-stabilize an establishment which requires massive investment and could put people’s jobs on the line. Social media is not one way communication, so the difficulty with critcism is that you can get it back and it can get nasty as it did here. It is what it is.
We are also not necessarily in agreement that a restaurant prices may be too expensive for a particular location. We believe that the prices should be decided by the quality of the food and level of preparation and service rather than where the restaurant is located. That is how restaurants developed in New Yorks meat packing district, etc.
Otherwise, since you had such a great food experience, could it be better to just refrain from reviews until a restaurant has properly launched?
Love and blessings,
Chef and Steward
The Answer reminds me of this gentleman’s famous press conference:
http://www.youtube.com/watch?v=Bqp64q7kHmw
Dear FooDiva,
We would like to clarify that Andrea Brambilla is not an employee of Meydan Beach or Giannino Dubai. His opinions are his own and are in no way representative of our team. Guest feedback is valued highly by Meydan Beach as we strive to provide exceptional experiences throughout the property. We are proud of the talented team of chefs at Giannino Dubai who produce outstanding cuisine and are working hard to make the restaurant a success. The opinions of FooDiva and its followers are important to us and, as such, we would like to invite FooDiva and all respondents who have commented to date on this review, to visit Giannino for a complimentary group lunch next Friday (2 November) with the opportunity to meet our culinary team. Respondents named in the forum discussion above are invited to email us at rsvp@meydanbeach.com with their contacts to confirm details. We look forward to welcoming you at Meydan Beach.
Dear Meydan,
Many thanks for your response and your generous lunch invitation. I am glad to see Andrea Brambilla’s opinion is not condoned by you and Giannino Dubai. As an avid supporter of this market’s F&B industry, I do wish the local team here all the best.
Sadly I am unable to make the lunch but I do hope some of my followers who have commented will be available. If so do have a glass or two of prosecco on me 🙂
Best,
FooDiva
Kind offer, but a bit easy to suddenly distance yourself from Andrea’s response. Isn’t Meydan ultimately the one who selects the chef, the concept, the team and staff, the pricing? You are ultimately responsible for the venue, for what it proposes, and reresents: get your act together on all the parametres pointed out in these comments, including the ‘celebrity’ diva chef you selected.
well done, meydan. that generous gesture is what the f&b sector should be all about – wanting to ensure that diners understand and enjoy the food, as well as respecting their customers. as editor of ‘the pro chef’ magazine, every chef i have spoken to over the last couple of days about this furore has been astounded at the sheer unprofessionalism of chef brambilla. typical comment: “nobody likes criticism but you accept it and try to learn from it”.
Thanks for such acurate comments.I personally was highly dissappointed with the exerience. The good quality of the food and design of the place could not remediate the highly poor service, and the exhorbitant pricing. This outlet, despite it’s beauty, is actually an image of Medan’s f&b outlets….of poor quality and service, without a clear positioning, and lack of expertise in setting such outlets and concepts up (as one of the comments said, what is the rational to have a fine dinning italian at a beach club). This is also symptomatic of so many outlets in Dubai. Focus is often given to branding and notoriety. Compare to Pierre Gagnaire or Petite Maison, and all is said. The pricing and environment combined with the service in these outlets justifies everything. But it is not the branding that makes it. it’s the fact that these are perfectly calibrated outlets…….Good ambiance, service, looks of the staff, design, food, pricing….makes the place a success or not. In our scenario, these ingredients are not there. And the branding doesn’t justify it . Meydan until now has an unproven success in the F&B world, specifically in the Meydan hotel. Once again, their unexperience seems to disservice this beautiful location…..
the comments on Trip Advisor say it all! 🙂
It’s a good response and gesture from Meydan. The best course of action for them however is to seriously address the price and service issue which at the end of the day will affect their bottom line.
Everyone enjoys a hosted meal and the result of that will not be as long term as modifying key aspects of Giannino. Contrary to the somewhat assumption of the people outside this country (if you read previous comments), diners in the UAE are pretty well informed and thus have high expectations. If we are paying an exorbitant amount, we expect a dining experience that ticks most if not all boxes.
The service will improve in time (hopefully) but the pricing has to be addressed at this early stage. Bringing the prices down too late in the course will not send a good message to the market which is already saturated with fine dining places to choose from.
Soft opening is for Giannino to test the waters, fine-tune what must be fine-tuned, change what is not working and is the the perfect time to get all settled for the real thing.
All the best to Giannino’s team and do hope they take all our constructive inputs into consideration.
I am in full agreement with Nina Temayo and Federico who have commented before this. The gesture from Meydan is a good one; however, Andrea Brambilla’s rude comments reflect invevitably and negatively to the Giannino restaurant in Dubai, where there is such a vast array of excellent restaurants with reasonable prices. Certainly, the Trip Advisor reviews of the Giannino Milan Restaurant (where Andrea Brambilla is the chef), are not exactly ‘glowing’ ….
I think now is the time for Andrea Brambilla to issue an apology on Foodiva’s blog for his insulting language!
Since when was “Trip Advisor” the arbiter of quality!
Get a life.
GUYS TRY ARMANI/PECK!!!
If you are looking for the best Italian food in Dubai and not overpriced at all go and visit them. The chef is outstanding and i m sure he will make something special for you!
They have the brunch on friday which is a delicatesse experience for your mouth.
LET ME KNOW..
It’s no surprise that the chef responded to your review with such vile and Vogler comments. This is Dubai where you’re lucky that you’re allowed to even be on the open as a blogger. Because your woman you’re not afforded the respect your rights to be treated as a first-class citizen.
This debate has gone international, just this morning there was an article about on flipboard food. ..
One can understand that Chef’s are food artists and might be overly sensitive, territorial and protective about their culinary inventions and concepts, the author did not earn enough wrath to get this kind of reply from the Chef, especially the vulgar language. … at the end of the day she was a paying customer and with out her and others like her all restaurants would end up deserted and shut down. ….
BRAMBILLA WROTE: >>”in Veneto, the region from where the prosecco coming from, is served on the regular white wine glass.”
Dear Mr. Brambilla, Prosecco is (originally) from Prosecco (in Slovene Prosek), a town in the Italian karst just outside Trieste. The winemakers of the Veneto have only “borrowed it”. As for your opinion that it comes in regular glasses rather than flutes… I’ve never seen it served in a regular glass in Valdobbiadene, Prosecco or anywhere else in the north-east (of Italy).
Dear Mr Darce
in my opinion it is not correct to say that Veneto “borrowed” prosecco. As far as I know prosecco was born in Veneto villa’s, among Vicenza and Treviso.
In fact, the first time we find in history the word prosecco is in the book “Il Roccolo Ditirambo” (‘….And now I want to wet my mouth of that apple tasting Prosecco….’) written in 1754 in Novoledo, not far from Vicenza, and then in Conegliano in 1772, in the 8th volume of the “Giornale d’Italia”, by Francesco Maria Malvolti.
Maybe also Prosecco town near Trieste had an important role in this history, maybe.
Kind regards
Morning all,
Thank you to each and every one of you for taking the time to comment – much appreciated.
This story has now gone global with The UK’s Telegraph running it this morning – it’s currently the most viewed story online! http://www.telegraph.co.uk/news/worldnews/middleeast/dubai/9636767/Milan-chef-vents-his-wrath-at-restaurant-blogger-whose-review-left-a-bitter-taste.html
Local financial website Arabian Money has also picked it up here: http://www.arabianmoney.net/destinations-hotels/2012/10/27/top-italian-chef-makes-vulgar-attack-on-dubai-restaurant-review-that-points-to-huge-overcharging/
Best,
FooDiva
You must be proud of going “viral”, it’s just a shame that oyur “critic” is a “no-nothing”.
If a place is expensive and you have loads of money and enjoy your “eating experience” fine.
If a place is expensive and you don’t have any money, stay away.
If you want to be a “food critic” at least start with some basic knowledge of
a) food
b) cooking
From what I have read, this chef is entirely correct.
The “”blogger” is someone who has little, if any idea, about “cuisine”
By the way I am in the category where “I eat in restaurants I can afford” and for me the beat among restaurants I have dined in is “Don Alfonso” in Sant Agata near Sorrento.
for “oyur” read “your”
How about working on solutions…as the storm slowly dies down, let’s think about the F & B
team who have to deal with the aftermath…
Excellent opportunity to take advantage of such media coverage by pulling up their socks & creating an opening promotion to allow potential clients test & try for themselves…
Otherwise it will only have been an empty storm in a teacup…
Margarite
All you guys taking issue with the comment from a user allegedly going by the name of ‘Andrea Brambilla’ are all just a bunch of twits. Did it ever occur to you that anyone can leave a post on this site and therefore this might not have been written by the real Andrea? Oh my God! Why would anyone do this, you ask? Is it that far-fetched to imagine that someone might want to hurt Mr. Brambilla or Giannino? So before you all jump on your high horses, maybe doing some thinking might do you some good. And what a bunch of delicate flowers you are that you can’t even handle some strong language. Why does every public utterance have to be sanitized? Life is messy and it certainly isn’t PC so if someone tells you to stuff it, so what? Tell him to fuck off next time if you don’t like what you hear and spare the rest us this prim-and-proper-better-than-thou bullshit. There, no sanitization. And please spare me the lecture about not using what you think should be the proper tone or vocabulary. You can guess from this post what my reply would be.
Good morning,
My name is Francesco and I am the chef of Armani/Peck at the Armani Hotel. I would like to thank Marco for the comment he has left regarding our restaurant.
Peck is also based in Milano as one of the most famous gastronomia shop in Italy and our intend is to offer the same quality and standards here in Dubai.
I hope you will all have the chance to come and try our restaurant, we are based on the ground floor of Armani Hotel in the Burj Khalifa.
For more information please feel free to contact me on my email: fdimonte2armanihotels.com
Thank you
Have a great day ahead
Francesco
Agree of the OTT pricing but the espresso is VERY good ( also overpriced of course)
Hi Samantha
Just got back and finally caught up with all the Fooderatti posts. Your review does make me want to try the food at least once, overpriced as it may be. However, the chef’s unflattering use of language killed any appetite that I may have had for Giannino.
This also questions again our role as bloggers and reviewers. Do we really have the freedom here to express ourselves without being labelled ‘uneducated’ and ‘ignorant’ ? Does one really need to obtain a Doctorate in Culinary Arts to share an opinion about a dining experience they had? And if that is indeed expected of us, then can I have similar expectations of Chefs learning how to spell before they write anything? Just saying (and rolling eyes).
I am delighted to have seen a leading newspaper in UK, The Telegraph and the local Arabian Money publishing the Foodiva happenings as a result of the vulgar comments posted by Andrea Brambilla of the Giannino Milan restaurant. Re the comments above by John Smith: Please do some thinking…because if you read the response and subsequent steps taken by Meydan Club, it is very clear that those insulting comments were in fact written by Brambilla himself and it is very naive to think otherwise. To my opinion the only decent thing that Brambilla can do now is to apologize on Foodiva’s blog. In fact, it is also about time that the Giannino restaurant in Milan comes back with comments as their lack of response could be interpreted that they condone the rude language used by their chef.
Just to clarify, there was a statement from Giannino Milan as follows:
as stated from Meydan Mr. Brambilla express his opinion.
As Giannino management we don’t want to be involve in any judgement nor release any statement, also because we don’t know the facts.
We working humbling in the industry since 1899, and we would like carry on on the same way.
We trust in your understanding.
Sincerely yours
Giannino Milano srl
When they were re-approached with a request for an interview with Mr Brambilla, we got the following response:
as we said already once, no statement.
Please kindly refrain to contact us.
Sincerely
Ristorante Giannino srl
Also, alleged ‘Dubai News Agency’ poster, until such time that you post a bona fide URL to a legitimate online resource that proves that there was a statement made by Giannino Milan to the effect that you claim, your post will be just another unsubstantianted one by someone who could be posing as the ‘Dubai News Agency’. Does the rest of you who got so incensed start to get my point now?
Dear John Smith or whatever your real name is,
I have spoken to Tahira Yaqoob from Dubai News Agency who wrote the article for The Telegraph and the response from Giannino Milan that she posted above is indeed bona fide.
She called Giannino Milan three times before filing the story to give them the right to reply. Andrea Brambilla refused to take her call and they made excuses for why he couldn’t, then finally the manager Daniel Camerini also refused to take her calls. She then emailed twice and got the two responses above.
At no point did the restaurant dispute the version of events or question whether Andrea Brambilla really did post that comment. Meydan has also not disputed this.
The Telegraph is a reputable British broadsheet that would not have run the article without fact checking and evidence of authenticity. Giannino Milan has been remarkably silent on the issue and has not disputed a word with The Telegraph or myself.
If you have any further doubt, I suggest you take it up directly with Giannino Milan.
Best,
FooDiva.
FooDiva, I want to write ‘I stand corrected.’ Certainly the response of the Milan management might be construed as odd by some, especially if we consider the negative press that ensued. That being said, we ought to remember that silence or keeping one’s own counsel does not imply guilt. Also, denials–heated or not–are not a winning proposition as they make one appear defensive, which in turn is usually interpreted as an indirect admission of guilt. Also, we should keep in mind that it is impossible for Chef Brambilla to prove that he isn’t the author of the contentious post. No amount of denial can even come close to proving it. Therefore doubt will linger and remain like some bad aftertaste no matter what pronouncements issue forth from management. Perhaps their legal team pointed that out. So, as I try to put myself in the shoes of a restaurant owner and ask how I would have handled such allegations, one possible explanation could be that management realized that being on the defensive would avail them of nothing (for the reasons aforementioned) and instead decided that the better course of action would be to let this thing blow over. Perhaps, they realized that letting the magnificent food that comes out of their kitchen do the talking would, after all, be the ultimate arbiter in this matter. On that note, I think I will take your advice and pay Giannino Milan a visit. Who knows? Maybe I’ll manage to get thrown out of the establishment. We’ll have our definite answer then.
Helene, your logic is so flawed. Let me repeat myself: Nothing, there is absolute nothing on this blog that can help the casual reader conclude that whoever is posting comments is indeed who they claim they are. So, since you are aware of this, you argue that Giannino Dubai’s written response on this site is proof that they know that whoever posted under the name of ‘Andrea Brambilla’ must be said person. If you truly believe this, then I have a bridge to sell you. In other words, it doesn’t follow logically. Perhaps the good manager in Dubai jumped the gun as well, or rather realized that whether it was the real Brambilla or not, damage control would still be required because the dunces would jump to the conclusion that it was the real Brambilla regardless of evidence. Bear in mind that it is so easy in this day and age to destroy a reputation. Hence I put the blame at the doorsteps of jealous competitors until either Giannino Milan releases an official comment confirming the actions of Chef Brambilla or we learn through the press that Chef Brambilla got fired. Then I shall stand corrected. But until then I can but look down with gleeful loathing on this cesspool of unsubstantiated whining, complaining, and inane accusing.
Yes, good point ‘John Smith’ – there is no evidence people posting comments are who they say they are. Now come up with an original name next time, you total loser, and get a life. Why don’t you have a job to do? I hope your boss knows you’re posting endless tedious comments on company time.
Can I have your autograph please Miss Foodiva 🙂
ive got to agree with the chef. i live in milan and the food hes talking about is native to the milan area. ive eaten in the milan version of this restaurant and the prices are roughly comparable to those the blogger mentioned.
the customer isnt always correct, they are just the one paying the bill. often the customer is wrong. the choice a business faces is whether it is worthwhile to accomdate the customer or not. in this case the customer is also one who writes reviews on food and restaurants. her interests go beyond that of a normal customer because she is also critiquing the restaraunt. in which case the arguement can also be made that the restaurant is also a customer of hers.
the blogger doesnt need to apologize, despite being massively misinformed on food, correct glasses to use, etc. its her job and people evidently read her whether its correct or not – i suspect most dont have a clue which glass is the correct glass anyway. however, a rated restaurant isnt mcdonalds and the sticker shock shouldnt be much of one. to complain about it is petty.
the chef doesnt need to apologize either. he defended his prices, defended his food, and was just about as wrong as the blogger – albeit a bit more crude.
however, the restaurant can live just fine without the blogger. whether she ever comes back or not wont make much difference to the restaurant. however, how long can a food critic work without going to given restaurants? in the symbiotic relationship they are in i suspect the blogger needs the restaurant more than it needs her.
As an italian living in London, no englishman/woman should be allowed to even talk about food, especially if italian . Just stick to jacked potatoes and burgers