It's a show about trauma filtered through food, and it's all rather heavy handed. So little seems to happen over the last two seasons. I also hated the plot device of taking a Chicago eatery serving indigenous local fare and replacing it with tired international cuisine. I also sorta hate the veneration of food trends designed for snobs and the effete. It's not where food is actually going anymore, as if it was written in 2010. As it approaches season 5, they may be taking it back to Italian beef, but can't tell. Richie is the only one to master the working-class Chicago accent, though Oliver Platt's has really improved as the series aged.
I love your comment. Do you really believe that about it not being where food is going anymore? I hope you're right.
I think the implicit assumption of the superiority of"haute cuisine" and elevating it on a pedestal high above basic local cooking is actually part of what bugs me about the show generally. Especially the Sydney character who seems obessed with the idea of old-school "critical" success (ie stars). The Beef and Carmy can't be "successful" if they're just doing basic respectable Chicago-style Italian beef stand food below even Bib Gourmand consideration? I reject that premise.
I think the idea of that type of gastronomy replacing local food is what really triggered me. I don't think that type of cuisine is dead, but I think it peaked before the pandemic. I'm unsure where food is going rn, because restaurants are so stressed economically. I just felt the writers had latched onto a sort of fading trend and developed a scenario that didn't fit Chicago or the times. I will grant that there are people who still want that food and believe it's the apotheosis of cooking. I also was wondering if the producers were heading down a #metoo road, portraying the chefs as victims of a cruel industry, but that seems to have died down. It's really a grab bag of societal trends as filtered through a restaurant. I think it's stronger with the personal stories.
I loved your comment about the one thing you liked about the Bear. Richie is also my favorite character and favorite actor. In fact, I've been arguing that Ebon is so far superior to Jeremy--in acting and looks--that the two actors should have exchanged roles. I'm also a fan of Ayo, Lionel and Liza, and all of their characters need more time on the screen. Some time could be saved by eliminating the annoying Fak brothers. Oh and Oliver Platt is always great to see. No question about the best episode: "Fishes" in Season 2.
It's a show about trauma filtered through food, and it's all rather heavy handed. So little seems to happen over the last two seasons. I also hated the plot device of taking a Chicago eatery serving indigenous local fare and replacing it with tired international cuisine. I also sorta hate the veneration of food trends designed for snobs and the effete. It's not where food is actually going anymore, as if it was written in 2010. As it approaches season 5, they may be taking it back to Italian beef, but can't tell. Richie is the only one to master the working-class Chicago accent, though Oliver Platt's has really improved as the series aged.
I love your comment. Do you really believe that about it not being where food is going anymore? I hope you're right.
I think the implicit assumption of the superiority of"haute cuisine" and elevating it on a pedestal high above basic local cooking is actually part of what bugs me about the show generally. Especially the Sydney character who seems obessed with the idea of old-school "critical" success (ie stars). The Beef and Carmy can't be "successful" if they're just doing basic respectable Chicago-style Italian beef stand food below even Bib Gourmand consideration? I reject that premise.
I think the idea of that type of gastronomy replacing local food is what really triggered me. I don't think that type of cuisine is dead, but I think it peaked before the pandemic. I'm unsure where food is going rn, because restaurants are so stressed economically. I just felt the writers had latched onto a sort of fading trend and developed a scenario that didn't fit Chicago or the times. I will grant that there are people who still want that food and believe it's the apotheosis of cooking. I also was wondering if the producers were heading down a #metoo road, portraying the chefs as victims of a cruel industry, but that seems to have died down. It's really a grab bag of societal trends as filtered through a restaurant. I think it's stronger with the personal stories.
I loved your comment about the one thing you liked about the Bear. Richie is also my favorite character and favorite actor. In fact, I've been arguing that Ebon is so far superior to Jeremy--in acting and looks--that the two actors should have exchanged roles. I'm also a fan of Ayo, Lionel and Liza, and all of their characters need more time on the screen. Some time could be saved by eliminating the annoying Fak brothers. Oh and Oliver Platt is always great to see. No question about the best episode: "Fishes" in Season 2.
Bc they make it look so painful, rather than something joyful? Like, why does it hurt that much??
and so sweaty!