Comments
Heard that Roberto Donna is coming back in a month or so with a renewed Galileo (hopefully without the attitude from the staff). Kinda surprised that Sietsema gave Laboratorio (the restaurant inside Galileo) only 2 1/2 stars.
Posted by: Doug B., Jan 25, 2009 08:39:04 AM
Umbel has two habits that remain constant!
Posted by: H.Zanetich, Jul 10, 2008 05:20:10 AM
This kind of turmoil has and will follow Umbel around wherever he goes. Stay away from this guy!! he is going to end up in the slammer.
Posted by: G-town, Jul 07, 2008 06:03:05 PM
hmmm, well I have read all of the comments here. Some are shallow and misinformed. Some are superficial. None show that they really know the situation at all. I worked at Hook when it first opened last year and was amazed at the dedication that Barton Seaver had to the restaurant. Did that dedication start to wane after a few months? Yes. I will not comment on Jonathan Umbel except to say that I worked there full-time for 4 months and I’m convinced the man never knew my name. However, Barton was very invested in the restaurant and making it successful. Did his ego get the best of him? Yes. With all of the hoopla surrounding the place, who wouldn’t. The servers were not treated the way they should have been (not getting their cash at the end of the night, no one on our side, etc.). The only problem I had with Brton is the fact that he never stood up for those who worked for him. Jonathan may have been the owner, but at the beginning everyone looked up to Barton His vision and concept really inspired everyone, but instead of cultivating that and the restaurant, he turned his back and shrank away. Barton is a good person, and NO ONE should have to see their name and reputation dragged through the mud like this.
Posted by: A. nonymous..., Jul 03, 2008 06:44:29 AM
TO: to: this is so wrong.
if you are so concerned about signing your name at the end of your comments wouldn’t you bother to do likewise??
And, if you are equally annoyed at people getting involved in the personal lives of chef and partner, why don’t you just end there? Of course you had to go on and put in your two cents and go off and do the contrary of what you just said? (making more false noise about Seaver going off and saying it was his from the start). And if you are going to make statements like that, please provide proof of him saying its his, I can find plenty of him mentioning himself as PARTNER, not owner. But if you do have legit proof to back up what you said, please, please share it.
Thanks
Posted by: , Jun 30, 2008 09:39:25 PM
Washingtonian,
You’ve got a shameful and libelous comment conversation going here. Why are you allowing commentary on the personal lives of professionals to dominate this forum? That sort of talk should be saved for happy hours and water coolers, not on a nationally recognized media website.
Posted by: R.H., Jun 28, 2008 08:21:43 AM
I worked for Pure Hospitality and under Barton and i can tell you that like any aspired great chef he has what it takes to be the best. I myself would love to work with Barton or Josh any day of the week. Any aspiring chef would put themselves at the good great graces to learn something from Barton or Josh. I will honestly say that noone can say anything bad about Josh or Barton. We all have a great oppurtunity put in front of us at one point or another in life. Owner Umbel only has one thing in mind and that is money. Barton and Josh love the life of being culinary geniuses and Owner of Hook Umbel has so over looked what culinary arts is and what true business like conduct is. I dont care what anyone says i would most certainly come back to Gtown just to work under Barton Seaver or Chef De Cuisine Josh
Posted by: Andrew Gearles, Jun 28, 2008 12:46:00 AM
let’s discuss integrity ... ideas are brought forth by a young chef who has aspiations to culturalize the notion of thinking about where food comes from and who expends energy and resources to provide food for basic needs or a pleasure of the senses. There can be both art and sensibility in food and dining; however, one must consider the bigger picture of the role of an individual who has unbridled drive to have more out of life. Think about the life ways of our food and a Chef who gives back: who actually catches the fish we eat ? and who cultivates the land ? as well as taking time to train those who may be at an disadvantage in life to partake in a level of dedication to a profession in the culinary world. Do you consider these things or even give back and educate ? Well, Bart is an individual who brings forth ideas and change. Whatever format he chooses i am sure he will prosper and implement a positive movement in our food patterns on a world stage. It could be in a kitchen or not ? Simply take a closer look and do not get caught up in the fodder in spewing of nonsense. Don’t foget style is a dangerous approach to an ordinary task. Cats have style in abundance.
Posted by: jones the dealer, Jun 27, 2008 07:40:37 PM
You obviously have way to much time on your hands.
You seem a little bit emotional . Maybe it’s you who people should question. If you didn’t realize it this is a food
blog. I think maybe this is the only platform you have.
Why don’t you put your name at the end of your comments?? Who really cares what happened between
the owner & chef. Sever went around DC and said it
was his place from the get go. If he’s such a great chef
he should go open his own place and call it day!
Posted by: To: This is so wrong., Jun 27, 2008 03:25:22 PM
once again they don’t buy their fish in the morning they get it fedexed daily, so he’s not buying fish in the morning... and how do you assume you know everything "this is so wrong" truthfully non of us know exactly what happened.. lets stop pretending we do.. and you never actually know whos posting the comments it could be anyone it could be "IE Jonathan umbel???" barton seaver, or anyone in the world so stop pretending you know everything.
Posted by: well this is an interesting blog , Jun 27, 2008 02:49:27 PM
too much noise.
Posted by: , Jun 27, 2008 10:14:22 AM
First of all, with the exceptions of any chefs who may have had the pleasure of working with or under Seaver, YOU DON’T KNOW HIM. If Barton has done so well with past restaurants and not had issues with them, wouldn’t you think it was a reason other than himself why he would leave (I.E. UMBEL)? Also, because you don’t know Seaver as a person, you wouldn’t know what is going on in his life. Also, just because Barton may not cook every night, DOESN’T mean he’s not the one buying the fish every morning, making the recipies, and helping out Hook’s employees when the owner (Jonathan) is off doing whatever he so pleases.
Also...
"Is this a joke? Honestly, this is perhaps the single most immature thing i have ever read. "Crackhead wife", "pig", "douche bag", "hairless head"? Are you people actually adults? Do you have anything better to do? You should all be embarassed." (blogger without a name. IE JONATHAN UMBEL???)
A normal person wouldn’t go out of their way to write this as if people were blogging about THEM. The only reason this was posted by him was because he knows ALL this is true!
Good point about Barton posting and spelling his own name wrong. GEEZ people. You do realize that when you write as another person you let the dumb people (like yourselves) think it actually is that person don’t you?
Chef X is also most likely someone working with, or even, Jonathan Umbel.
-Former Umbel Workers.. to your post all I can say is AMEN
And even if Barton Seaver was some egotistical chef taking all the glory for himself, why wouldn’t you see more of him? He does have all the connections simply for the fact that people love him and support his message of sustainability.
Posted by: this is so wrong., Jun 27, 2008 10:00:44 AM
He told people he was the owner then split, thats ironic.
Posted by: he left!!, Jun 26, 2008 02:57:13 PM
i think the comparison between the COO of ford and barton seaver is the most pathetic excuse i have ever heard. Hook is a neighborhood restaurant not a fortune 500 hundred company and regarding the down by the docks buying fish, i thought all of the fish was imported. and i dont know what world that person is living in but the job of a executive chef isnt just to get publicity it is to cook great food which i think barton could do and i applaud him for his work in sustainability, but unless your bobby flay or paula dean you do have to "pay your dues" before you go to photo shoots.
Posted by: foodie, Jun 26, 2008 01:56:03 PM
everyone the personal attacks are getting a little old lets try talking about food.... what the blog was made for
Posted by: to all, Jun 26, 2008 01:21:35 PM
dear huh? you are smart. hear hear
Posted by: , Jun 26, 2008 11:51:26 AM
Why would the owner have so much to say? Usually a good person with tact would say very little if they really cared about the other party in the dispute who was their 5th son... Just like Bart did... “I’m committed to seeing Hook and Tackle Box succeed.” Sounds like a stand-up guy to me.
For all those who said they never see him in the restaurant... Maybe he was there at 6 am and you wouldn’t see him in the dinner hour. Maybe he was buying fish down at the docks. The COO of Ford usually isn’t down working in the assembly line either. Why are any of you holding that against him. I bet he did plan the menu, create new dishes, pick the fish and create pub for his restaurant. Isn’t that what a head chef is supposed to do?
If Bart "pals around" with Oprah, that gives Hook pub and the owner is making fun of that? He should love that Bart was in O mag. Why is he using that now to paint him in a bad light? There must be more to this. Too contrived.
Posted by: Huh?, Jun 26, 2008 09:57:08 AM
What is most upsetting is how many imbeciles can not correctly use or spell their/there, your/you’re, were/we’re/where.
Posted by: Graham Err., Jun 26, 2008 09:56:17 AM
I used to work with Bart at "the little restaurant that could" before he left to open Hook and most people seem to have things right. He doesn’t cook, rarely preps, doesn’t order anything, doesn’t clean, and has little actual respect for other peoples positions. Famous chefs can be like that but most of those have put in countless hours of toil alongside their staff...When I got to X he was in his late 20’s (read- YOUNG) and ripping off menues from Jose Andres restaurants...as in he wasn’t "famous". I could care less about him or Hook but I’m glad more than his former co-workers are seeing how he operates. I personally think Josh is a better Chef and more committed to his craft, and like X was when Bart left, Hook will be better off...Like the Chefs at Pilar and X I’d rather my succees as a chef be demonstrated by business (repeat...) and how much people like MY cooking...magazines and newspaper articles are not what being a true chef is about. Bart is smart, a great speaker, and in the know on sustainability, but by no means a true chef.
Posted by: Jeffrey, Jun 26, 2008 08:13:25 AM
Also: to make fun of him for the jeans he wears, or where he works out, or what his hear looks like- that’s so shallow. Who cares if he wore a pink tu-tu, as long as he cooks well? Just like any other person who is in front of the press a lot, he probably wants to do his best to look attractive. So what? There’s nothing wrong with that.
Posted by: former restaurant worker, Jun 26, 2008 07:30:55 AM
From someone who used to work in a restaurant with the "chef’s" name on it: Before you all go bashing Barton Seaver, you don’t have the right to do that unless you actually know him personally or have worked with him at Hook and can back up what you say. That’s how restaurants like that work- there is a big name chef attached to the place, but they don’t necessarily do all the cooking. It’s the chef de cuisines, the sous chefs, the line cooks that are there to make the big guy look good. It’s the nature of the business. Did anyone read Todd Kliman’s article about Eric Ripert? [http://www.washingtonian.com/articles/restaurants/7843.html] He said that Ripert (whose name is in the title of his new restaurant at the Ritz) "isn’t the one doing the cooking" and "that among the various hats he wears...the chef’s toque is probably the least of them." Do you know how often Robert Weidemeir is at Beck’s, where his name is on the outside of the restaurant? What about the Source, by Wolfgang Puck? You think Puck is there all the time? Bashing Barton Seaver without knowing him is like bashing Jennifer Aniston because you read something about her in Us Weekly.
Posted by: former restaurant worker, Jun 26, 2008 07:03:36 AM
I was chef at tackle box, and I am sorry to hear of Bartons leaving. The staff will suffer a great loss without him. He was respected by all of them. I worked with Barton everyday for 12+ hrs a day. He was always there helping in a lot of ways. After 22 years of cooking he is the best I ever worked for. Pure hospitality not so much. I wish him the best, and hope to work with him again in the future. What goes around comes around JON !!!!!!!!!!!!!!!!
Posted by: rob bechtold, Jun 26, 2008 06:39:08 AM
its a shame barton left... actually not so much every-time ive been there when we’ve asked to talk to the chef, josh Whigham the now executive chef comes out. hmmm i wonder were barton was sick or getting some women’s jeans at saks, i cant wait to see how much better everything is once their is no barton holding josh back. And on the tacklebox front barton wasnt ever the executive chef their. And to bad mouth his former employers after they gave him the pedestal in which you shined so brightly on. he is truely a douche bag, could he stoop any lower... i guess we will have to wait and see. i know were he will be on a friday night sense their is no owner telling him he has to be in work. gay bars galore . I’ll be back to hook lots more i advise everyone else to also
Posted by: barton go back to dupont where we all know you fit in so great, Jun 26, 2008 01:33:00 AM
to hear an "accomplished" chef to use the term crackhead wife is truly a disgrace, especially considering that they were the ones who made you the "success" you are. Before hook you were a nobody who worked in a 500 square foot restaurant selling bar food. you pretend your some expert in sustainability, your a expert at using google. You should wipe those bags off from under your eyes the only thing you ever do on friday and saturday night is go to gay bars.
Posted by: wow crackhead wife, Jun 26, 2008 01:11:31 AM
Well, I doubt my opinion counts for much, but I’ve met Josh and have gotten to see him cook plenty of times, he’s got alot of talent, probably just as much as Barton. Chef De Cuisine tends to run the day to day functions of the kitchen anyway, so it’ll be no suprise if it’s a smooth transition. The main thing to look for will be menu changes, Barton’s style has always trended towards spanish/italian, I don’t know much about Josh, but it may differ. Tension between an Owner and a chef aren’t uncommon though, so this is hardly shocking, still, I do hope to see Barton again in DC, he’s a damn good cook.
Posted by: dccook, Jun 26, 2008 12:12:43 AM
"B. Seavers" comments -- You really think Barton Seaver would post something so derogatory about his former/current employers/partners AND misspell his own name? It definitely seems that there are skeletons in the Pure Hospitality closet and there are obviously people out there who don’t care for Seaver...but come on -- this shit doesn’t need any more stirring. Sounds like they already have their hands full!!
Posted by: L. Douglas, Jun 25, 2008 10:57:19 PM
i will say that one of the most wonderful meal that hook has its becouse one person has implemented as sustainable food and that person is Barton Seaver, please respect him while you’re talking becouse could be that you don’t have any idea about the others who work for hook. good luck for Seaver i hope he going to rise in his project about environmental sea
Posted by: opinion, Jun 25, 2008 10:16:34 PM
Is this a joke? Honestly, this is perhaps the single most immature thing i have ever read. "Crackhead wife", "pig", "douche bag", "hairless head"? Are you people actually adults? Do you have anything better to do? You should all be embarassed.
Posted by: , Jun 25, 2008 09:57:45 PM
Wow...news to me. Hate to hear this. Those restaurants are toast without Seaver. I hate this for all of the nice people that work at both restaurants. My advice - grab the tip jars and run for the door.
Posted by: Barbara M., Jun 25, 2008 09:35:06 PM
Barton is a visionary chef who not only cares how his food tastes but is intensely focused on its quality and origin. But what’s going to get really interesting is when the Feds and locals start looking into humble Umbel’s party fund - smoke and mirrors take on new meaning. Party on Umbel. Enjoy it before you BLOW it all up!!!
Posted by: Chris J., Jun 25, 2008 09:24:04 PM
I see Barton at results gym sometimes, I wish we would finally come out of the closet, who cares if he can cook?
Posted by: gym rat, Jun 25, 2008 09:02:10 PM
Barton will never cook in DC again
Posted by: insider, Jun 25, 2008 08:20:46 PM
Is it me or the real reason behind all of this is really that Jonathan Umble has issues? All former workers can agree that after you meet the man nothing is humble about Umbel. I think the stories have just begun about his famous tirades, and flare ups. I think Jon has made a PURE disgrace of the Hospitality industry. Shame on you and your tousled hairless head! MRBC
Posted by: Former Umble workers unite, Jun 25, 2008 03:47:00 PM
lies and cover ups.....who needs for the love of new york!!!
drama, we love it!!!!
Posted by: , Jun 25, 2008 02:40:34 PM
This guy Barton never came to work and was always sick or lying about someplace he had to go. He has always had a separate agenda other than focusing on the job at hand, cooking in the kitchen. I heard he didn’t even have a one dollar invested in the place which he told people/ press he owned.what a liar. He really let down alot of the other cooks that worked for him . Chef’s earn credibiltiy from staff when they develop the team. In Barton case he was just interested in promoting himself.
The truth about Barton Seaver can be told by his staff !!!!!
Posted by: Chef X, Jun 25, 2008 02:17:23 PM
Honestly, Hook wasn’t that good. A rip off if you ask me. I hope Barton comes back to Saint Ex, even though that place is still good.
Posted by: Jno, Jun 25, 2008 01:58:25 PM
You must have just crawled out from under a rock. Seaver didnt invent sustainable seafood, he just capitalized on it to make a name for himself.
To hear Seaver talk you thought he owned these restaurants, how interesting that the truth is he doesnt.
I wonder if Seaver is really his name.
Posted by: AlwaysEatAlot, Jun 25, 2008 01:57:38 PM
I’ m guessing that you guys have nothing better to do than gossiping about a restaurant without knowing how things work in it
Posted by: haha, Jun 25, 2008 01:36:54 PM
Good for Bart. A loss for rich white people, but so it goes.
Posted by: D. Teslik, Jun 25, 2008 01:22:34 PM
Right jason, cuz it takes only one person to run a successful dinner service night after night after night.... don’t discredit the others working hard to make those 2 places run.
Posted by: billy the kid, Jun 25, 2008 01:18:20 PM
G. Anders - fyi the filet-o-fish at mc donalds is also sustainable. and cheap.
Posted by: norma jean, Jun 25, 2008 01:17:04 PM
I understand how delicious this is for everyone, but the truth of the matter is chefs leave restaurants everyday for a myriad of reasons, and Barton has left us to pursue other endeavors in sustainability. We are proud of the work that he has done, just as we are very proud of our new executive chef Joshua Whigham. Josh is very passionate about cooking and sustainability as well. We at Hook are excited and proud about what we are doing on a daily basis and we are committed to providing the best possible experience for our guests. We will continue to grow and improve everyday.
Thanks,
Christian Pendleton
General Manager
Hook
Posted by: C Pendleton, Jun 25, 2008 01:12:20 PM
woah woah woah barton seaver split from hook when he introduced himself to me he said he was the executive chef and owner.... how did that work?
Posted by: foodguru, Jun 25, 2008 01:08:14 PM
jeeze jasonv you know what kind of car he drives watch out umbel you have a stalker on your hands
Posted by: D. marks, Jun 25, 2008 12:58:45 PM
That’s the end of those two establishments. You can count on that. They are nothing without Seaver. Umbel is no environmentalist. He’s just a Range Rover driving pig, homophobic. Snort, snort. He cracked the golden egg. Good luck to Seaver. He won’t need it. Afterall, it was he who has received awards for his message of sustainability - not Umbel. Stay away from Umbel.
Posted by: Jason, Jun 25, 2008 12:40:40 PM
local if you know barton so well why don’t you sum up his personality for us. because chef’s who spend more time working the room then working the kitchen are not true chefs.
Posted by: D marks, Jun 25, 2008 12:40:14 PM
Hmmm. Nice one side article from the spin of one point of view. All comments about Barton’s ego come obviously from those who don’t know him. When it comes down to ego Mr. Umbel has more than plenty. Barton seems to be a saint for putting up with the guy for so long. But you wouldn’t know that just by reading this article.
Posted by: Local, Jun 25, 2008 12:11:41 PM
Barton is one of the only people out there working hard to prove that sustainability isn’t just for rich white people (ie the people who eat at Hook and the people who own the place). He made a good step toward this with tackle box, so I’m looking forward to see what he does next.
Posted by: G. Anders, Jun 25, 2008 12:02:14 PM
and regarding jonathan umbel, all restaurant owners are crazy its just some dont have egotistical chef’s
Posted by: D. Marks, Jun 25, 2008 11:59:00 AM
A.Fruth: He’s been there every time I’ve been in Hook.
Posted by: Carrie, Jun 25, 2008 11:53:13 AM
Barton Seaver left hook, no surprise. I am surprised however how long he lasted. for such a young kid to have such a large ego never ends well. I am glad however to not have to see some prick chef wearing women’s jeans strutting around the dining room, when he should be in the kitchen with his team. J Wigham is just as or more talented then barton there just was never enough room for him with barton’s big ego
Posted by: d. Marks, Jun 25, 2008 11:45:34 AM
good for seaver for bringing his sustainability message to a larger crowd through consulting. i’ll miss his food in the DC restaurant scene, but his message is ready for a larger stage.
Posted by: ds5643, Jun 25, 2008 11:36:50 AM
It looks like Barton Seavers ego got to big for his britches.
Posted by: M.Stern, Jun 25, 2008 11:21:47 AM
I like Barton, but every time I go to Hook he never seems to be in the Kitchen and the food is still great. I don;t know Umbel both thus far both places are good,
Posted by: A.Fruth, Jun 25, 2008 11:03:04 AM
Chatters, we just posted breaking news about Colorado Kitchen’s closing here: http://www.washingtonian.com/blogarticles/restaurants/bestbites/8431.html
Posted by: Emily [at Washingtonian.com], Jun 25, 2008 10:58:35 AM
Mr. Umbel the owner of Pure Hospitality Restaurant Group has toiled in hospitality business for 25 years,. He is a standup individual which employs over 120 people in the District of Columbia. Over the years it’s common for people who didn’t perform at his entities to have an axe to grind.It is apparant in the post above.
Posted by: H. Zanetich, Jun 25, 2008 10:53:21 AM
Umbel is a douche! Pure Hospitality is a joke and on a road of destruction.
Posted by: evh1984, Jun 25, 2008 10:35:41 AM
Colorado Kitchen is closing after this weekend’s brunch. That seems like much bigger news than this, so why no mention? Where is Gillian Clark going and what’s up with this "losing the lease" stuff?
Posted by: Washington DC, Jun 25, 2008 10:31:59 AM
No surprise here. Umbel is well known in the "industry" as a deviant and has a long history of "suspect" breakups. He’s had legal disputes with his last 2 ventures at Blue Gin & the Georgetown Bagel Bakery (now the Tackle Box). Stay clear of him & his projects.
Posted by: M. Barber, Jun 25, 2008 10:07:30 AM
You got this, but no mention of Colorado Kitchen closing?
Posted by: Bethesda, Jun 25, 2008 09:27:40 AM
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