Jean-Robert at Pigall's to close February 28, 2009
After an extremely successful run in Cincinnati, Jean-Robert at Pigall’s will close on February 28, 2009, this article in the Cincinnati Enquirer confirms.
The restaurant on 4th Street in downtown Cincinnati, is majority owned by Marilyn and Martin Wade and run by Executive Chef Jean-Robert de Cavel, opened for business in 2002. Since that time, it has been awarded 4 stars by Mobil for 5 consecutive years, and is the only restaurant in Ohio, Indiana, or Kentucky with that high a rating.
The closing of Pigall’s presents a great opportunity for Chef Jean-Robert to reinvent himself, unshackled from growth-hungry non-restaurateur owners!
The closing of Jean-Robert at Pigall’s is a tremendous loss for the city, of course, but that will be only temporary. I am confident that whatever Chef de Cavel decides to do will far surpass the considerable greatness of Pigall’s. My dearest hope right now is for peace for JR and his family through this difficult transition. My second hope is that they will stay in Cincinnati and open another restaurant.
It has been my considerable pleasure to dine many times at Pigall’s under Chef’s direct care and partake of truly astounding, life-changing meals. And it has been my honor to work in the kitchens of the restaurant since January 2005. I have learned a tremendous amount from Chef and the staff at Pigall’s — both as a customer and an employee — and will always be grateful. The culinary team at the restaurant have become friends and have enriched my life.
Farewell Jean-Robert at Pigall’s. Long live Jean-Robert de Cavel!
Jean-Robert has not had anything to do with any of the restaurants except Pigall’s for years now. The other restaurants in the group are sub par. I was at Jeanro last week after vowing that I would never eat there again last year after having one poor meal after another at Jeanro. The food is so mediocre. The french onion soup, once a great classic, was horrible. A rabbit in mustard sauce (lapin ala mutard) was beyond dried out and tasteless. The bar service is the only redeeming part of Jeanro. Only go there to drink….
The Wade’s have a commissary where all of the food for every one of the restaurants (except Pigall’s) is bought, prepped and often cooked and frozen. Those restaurants on Wade’s group are no better than the bland mediocre national chains polluting the region.
Well, Wade has finally thrown JR under a bus. I will never, ever go to another one of Wade’s food mills. Wade is a CPA who now fancies himself a restaurateur. The guy is a joke. His meal ticket, errr…wife, owns FoodTV. She won’t let Martin anywhere near it, because the guy has a reverse midas touch-everything he touches turns to shit.
Jean-Robert has not had anything to do with any of the restaurants except Pigall’s for years now. The other restaurants in the group are sub par. I was at Jeanro last week after vowing that I would never eat there again last year after having one poor meal after another at Jeanro. The food is so mediocre. The french onion soup, once a great classic, was horrible. A rabbit in mustard sauce (lapin ala mutard) was beyond dried out and tasteless. The bar service is the only redeeming part of Jeanro. Only go there to drink….
The Wade’s have a commissary where all of the food for every one of the restaurants (except Pigall’s) is bought, prepped and often cooked and frozen. Those restaurants on Wade’s group are no better than the bland mediocre national chains polluting the region.
Well, Wade has finally thrown JR under a bus. I will never, ever go to another one of Wade’s food mills. Wade is a CPA who now fancies himself a restaurateur. The guy is a joke. His meal ticket, errr…wife, owns FoodTV. She won’t let Martin anywhere near it, because the guy has a reverse midas touch-everything he touches turns to shit.
Well said. I too will not patronize those establishments again ….
Looking forward to JR’s next venture.
Well said. I too will not patronize those establishments again ….
Looking forward to JR’s next venture.
As an employee of the Bistro, I assure you that the only thing we receive from the commissary is fresh bread daily and tarts occasionally.
Thank you for the bar compliment…Jeannie Murray & Jen Watts are 2 of the finest bartenders in town!
As an employee of the Bistro, I assure you that the only thing we receive from the commissary is fresh bread daily and tarts occasionally.
Thank you for the bar compliment…Jeannie Murray & Jen Watts are 2 of the finest bartenders in town!
Interestingly, I saw Annette having lunch at JeanRo today! Seemed ironic.
Interestingly, I saw Annette having lunch at JeanRo today! Seemed ironic.
‘Astounding and life-changing meals.” Well said, Vogel.
What bigger compliment could a chef hope for from a diner and former employee. When I think back to all those years in the kitchen with him, there were so many life changing moments, weren’t there? He handed me my first bite of sea urchin on a Maisonette spoon at the age of 22. I ate my first sweetbread – truffle combination from the leftovers of our saute pan on the meat station during a “Gordons’ dinner.” I will never forget the first SIDS dinner that we cooked in honor of Tatiana at Pigalls. His tears became my tears.
Jean Robert continues to inspire so many of us in the culinary community. He always taught us that personal integrity is everything, and we applaud and support his decision 100 percent. I know that he will be successful in any and all future endeavors.
His passion is palpable.
Look out Cincinnati!!!!!!!!
‘Astounding and life-changing meals.” Well said, Vogel.
What bigger compliment could a chef hope for from a diner and former employee. When I think back to all those years in the kitchen with him, there were so many life changing moments, weren’t there? He handed me my first bite of sea urchin on a Maisonette spoon at the age of 22. I ate my first sweetbread – truffle combination from the leftovers of our saute pan on the meat station during a “Gordons’ dinner.” I will never forget the first SIDS dinner that we cooked in honor of Tatiana at Pigalls. His tears became my tears.
Jean Robert continues to inspire so many of us in the culinary community. He always taught us that personal integrity is everything, and we applaud and support his decision 100 percent. I know that he will be successful in any and all future endeavors.
His passion is palpable.
Look out Cincinnati!!!!!!!!
Knowing how much you loved eating and working there, this must be a difficult time for you my friend. I am glad to hear that Chef de Cavel may re-emerge locally, for his sake, yours, and that of Greater Cincinnati!
DD
Knowing how much you loved eating and working there, this must be a difficult time for you my friend. I am glad to hear that Chef de Cavel may re-emerge locally, for his sake, yours, and that of Greater Cincinnati!
DD
i truly hope we don’t let one of the finest chefs that honored us with his talents and warmth go by the wayside. I have been a fan and still travel great distances to come back to cinci and as always a superb meal at any one of Chefs restaurants each and every time was a delight and have much to do with the sharing great food with great friends and his great places. I can always get one of the best steaks at Ruth’s Chris but the creative meals and the service from Jean Robert are stuff legends are made of.
i truly hope we don’t let one of the finest chefs that honored us with his talents and warmth go by the wayside. I have been a fan and still travel great distances to come back to cinci and as always a superb meal at any one of Chefs restaurants each and every time was a delight and have much to do with the sharing great food with great friends and his great places. I can always get one of the best steaks at Ruth’s Chris but the creative meals and the service from Jean Robert are stuff legends are made of.
good grief. the commissary does not cook and freeze all of the items sent to the group stores. it merely does the bulk items such as bread and pastry…jeesh. you people are so exaggerating a dramatic. even jeanro himself would agree, it’s not about tearing everything apart.
good grief. the commissary does not cook and freeze all of the items sent to the group stores. it merely does the bulk items such as bread and pastry…jeesh. you people are so exaggerating a dramatic. even jeanro himself would agree, it’s not about tearing everything apart.
Local 127 opened yesterday! Call to make a reservation, walk-ins accepted. (513)721-1345 127 W. 4th Street
Local 127 opened yesterday! Call to make a reservation, walk-ins accepted. (513)721-1345 127 W. 4th Street