After a couple of damning reviews (get the whole back story here
), Ten 01 co-owner Adam Berger
insists that changes are being made and that the restaurant is moving forward. As rumored on portlandfoodanddrink.com this past weekend, chef de cuisine Eddie Robinson is gone
and chef Berger took the reins in the kitchen on Friday, March 16, the same day that Karen Brooks' scathing review of the restaurant appeared in The Oregonian
Berger wouldn't say whether the restaurant was seeking a new direction, instead saying to expect “simple cooking executed perfectly and consistently.”
As for Chef Robinson, Berger says he that he resigned on his own. "It's not about Eddie," Berger says. "It's about [co-owner] Michael [Rypkema] and I doing what we need to do to make Ten 01 the restaurant that the public want...and that [WW reviewer] Heidi [Yorkshire] wants and Karen Brooks wants."
Sure, it was recently compared to Ishtar,
but Ten 01 should by no means be written off at this point. It's blessed with a stellar Pearl location, has a Deuteronomy-sized wine list and a couple of experienced owners with serious kitchen cred (remember Berger and Rypkema's other restaurant, Tabla?). Most important, Ten 01 has only been around four months. With a little focus, this place could pull a 180 à la 23Hoyt (Balvo, who?). We'll just wait and see.
Berger's statement to Willamette Week
When Michael and I were approached with the opportunity to open ten 01 we were astounded and flattered. We had visions of a restaurant that would be right on the cutting edge of the Portland scene while remaining accessible to the casual diner. Our wine list would be top-notch -- our cocktail list, craveable. And our staff would be professional, yet retain their personality and provide our guests with the service they so desire.
We made mistakes and we've disappointed you. Now four months into this venture we've learned a few tough lessons and we're getting back to our roots. No, ten 01 will not be re-named Tabla West – but you will find me back in the kitchen. Our menu and service will reflect our long-standing commitment to simple cooking executed perfectly and consistently. Our vision is clear and we're well on our way to making this the restaurant you've anticipated.