1.

Just as goldfarb tried to "blame verizon" last week for the phone being cut-off, he's been deceitful to the "real" owners who "hired" him as pastry chef then (having put in NO money) attempted to take all the credit without attribution. Guy cannot be trusted. It was obvious from the onset.

2.

I bet it was the doh report which sited rodent issues. They weren't maintaining sanitation requirements. They said it was taken care of, but probably lied about that as well.

3.

Well, this moron allowed a video of a child "finger-eating" out of their ice cream cannisters to get on the web. Bright?

4.

I had a dismal time at my one and only visit to Room4Dessert, which seems to be the darling of a lot of foodies.

The space is terrible, everyone has to sit cramped at a long bar and I couldn't even talk to two of my companions because I couldn't see them.

Our tea arrived and was cold. Goldfarb then tried to warm the water in a microwave to no avail (how bout that?).

The desserts were okay. Maybe I just didn't "get the wow factor" like others had. I think Goldfarb is talented, but that venue was no fun.

5.

I continue to marvel at these chefs (pastry or other) and owners who deny, deny, deny, and then backpedal when the truth comes out. Is it really SO horrible to be up front in this business? Separate of how great the food might be, when I hear about or read these things, I'm so turned off by the people that I won't give them my business.
I find it impossible to believe that Danny Meyer is the only guy in NYC who truly understands the hospitality business and the real value of public relations.
While I understand playing one's hand close to the chest in some business matters, I JUST. DON'T. GET. IT. I'm starting to long for the day when celebrity chefs didn't really exist and we all weren't so obsessed with the restaurant business.

6.

The first (and last) time I went there, he was a huge prick. People waiting, desserts rushed and melted. No apologies - just rudeness. So when bad things happen, I have very little sympathy.

7.

I believe in his Will Power!

8.

The place was horrid and desserts hideous. Goldfarb's nervous energy is unsettling and not-at-all conducive to an enjoyable experience. Just like Lebrandt sp?? and Kahn, these people have a knack for destroying everything they come n contact with. Almost ruined Shea at cru. The owners should find another Pastry (normal) Chef and carry-on.

9.

Bummer if all that's true. I've never had a bad experience with Will though I agree the space leaves much to be desired. Nice guy and very accomodating as far as I'm concerned. I think his "flight" desserts need to pick up the pace but the individual "drink" desserts are fantastic.

10.

Sounds like a case of trying to do too much with too little. Selling desserts to other restaurants, catering for thousands, will powder, and maintaining excellence with at least one of those ventures...taxing for only a handfull of individuals. Always wondered why Bob (sous chef) left. Saw the writing of unsustainability on the wall, i guess. I hope he learns how to pace himself next time around. I too, found him very nice and accomodating...too much so. Any one who smiles and laughs all the time cannot be "all there", mentally. Did I just describe myself? Perhaps we both need therapy.

11.

Will is obviously insane. No doubt about that.

12.

About the Cru thing...that is true. Goldfarb almost single-handedly terminated Shea Gallante's career. Not a team player, so he should definitely reopen as his own man with his own money and own ideas. His partners just probably tired of his S*&t. They are serious "French" guys.
R4d's desserts were not very good, and the menu changed almost never, and it was ludicrously expensive, and it never looked clean, nor does it surprise me to hear of the rat problem, but it was a fun place to hangout. Gonna miss pondering an occasional walk-in.

13.

So many experiences distinct from mine and those of numerous friends. I had an amazing night at Room 4 Dessert. Will was generous with time and food. We chatted about everything from Spanish mysticism to raising kids while he served up nearly every item on the menu. I wrote a short profile on him afterwards because I enjoyed the experience so much.

http://fatandhappyfoodslut.com/2006/11/

14.

I had a horrendous experience at r4d so I have nothing to gain from defending Goldfarb, but these accusations of unhygienic practices are ludicrous.

Having trailed in a kitchen with him previously, I've been witness to his intense obsession with organization and cleanliness. The reason it struck me is that I have a mild form of OCD and I could identify with the borderline maniacal behavior. As far as I'm concerned, neither is bad thing when working in a kitchen (as long as it doesn't get it in the way of getting shit done and working with others.)

Call him an oddball, a prick, whatever... but calling his cooking habits or the space at r4d dirty is straight up misinformed.

Gosh, if y'all want to talk smack, at least base it on things that are true.

15.

Read the doh report, man. Nothing but the facts.

16.

Well, clear it up for us. Did he or did he not allow a child to stick finger in ice cream cannisters? Is this on the web? Does the "current" doh report site themfor rat droppings? It's now moot, but...what's the truth?

17.

Why is it that people live and die by DOH reports?

I've worked in Michelin-starred restaurants that have passed with flying colors, yet I've watched as cooks literally picked stuff out of the garbage to save on food cost (if you think this week's Hell's Kitchen was bad, this was worse.)

Similarly, I've watched chefs, who are impeccable leaders and treat food with the utmost care, receive violation points for minor infractions - drinks on the line, bandanas on the head but no hair nets.

If mice droppings weren't cleaned up, I'll give you that. Gross. But I'll also stand by my personal experience of watching the chef being a neat freak and how it was a model example of how every cook should work in a kitchen.

18.

It is amazing that all of the people that post on this board are privy to such inside information and must be very well acquainted with the R4D team. The first post in the string couldn't have come from the spurned partners of Mr. Goldfarb. The reason for Bob's departure was decidedly because he saw the writing on the wall. It was not because he wanted to expand his training at a restaurant in Europe. No, definitely not that. Sous chefs never leave and cook at different restaurants. I mean it is unheard of! When did iot become obigatory to disclose any business problems to public.. I guess that if a Danny Meyer restauarnt was having internal problems, the public would be well informed? You are all ridiculous that you all feel that you know what the reasons behind the closing of R4D are. The truth is that none of us really know what the reasons are. If you did not like the food at R4D, just say that, that is the point of this board. name-calling and insulting a man's character on a public forum? I would think that the schoolyard game of name calling did not exist here, on a food board.

By the way, Mr. Goldfarb never "almost ruinined the carren or Shea Galante." Cru earned three stars from the NY Times while Mr. Goldfard was the pastry chef at Cru. I didn't realize that a three star review from the times is a career killer. Again, people, lets try to get the facts straight before we make personal attacks.

19.

I had a wonderful time when I visted R4D. Goldfarb's cuisine was clearly out-of-place at Cru, but he's a great talent, and I'm pleased to see him in business somewhere else.

I have to say it's a little odd when each time Goldfarb is asked, he has a different explanation for why the restaurant is currently closed. Obviously he's under no obligation to explain his business arrangements. But if he chooses to respond, he ought to be accurate about it.

20.

"Cru earned three stars from the NY Times inspite of Mr. Goldfard's insipid desserts as pastry chef at Cru."

21.

"The reason for Bob's departure was decidedly because he saw the writing on the wall. It was not because he wanted to expand his training at a restaurant in Europe."

Dude, seriously, you don't leave Google to join Yahoo. This, as with all else about this closing is very obvious. Differing stories at every turn. Seriously, dude.

22.

If name-calling, insulting and character defamation aren't welcome, what's the point? I find unconditional cocksucking and lionization far more offensive.

23.

Couldn't agree more with above. Well put, sir.

24.

What am I, Peppermint Patty? Why does everyone respond to my comments as if I'm a dude, dude?

25.

Bob left to cook at Il Bulli in Spain. Not exactly leaving Google for Yahoo, but you already knew that.

26.

Where did it say in the review from teh times that Cru earned three stars in spite of Mr. Goldfarb's insipid desserts?

27.

really ingrid did bob tell you that,,,,,,,im pretty sure he didnt, hes at bulli now, and if you work in a kitchen yes you do go from yahoo to google and sometimes back to yahoo again..... and his leaving was common knowledge at least 8 months ago,

28.

"Just as goldfarb tried to "blame verizon" last week for the phone being cut-off, he's been deceitful to the "real" owners"...

Above says it all. This person got it right, first. Any explanation as to why Mr. G. would blame "Verizon" (of all people), thereby exercising "willing" deceit and sullied Eater reputation? I believe this is why Eater allows this Goldfarb slam to continue. Retribution from the sidelines. Brilliant, Eater....brilliant.
The guys gives the appearance of being inherently dishonest. That's what Bob knew. El Bulli...? yeah. seriously., please.

29.

"Will was generous with time and food. We chatted about everything from Spanish mysticism to raising kids"

Is there something wrong with me if I just want my food and pay? I must've been there the night this person visited. I now see why it took 90 minutes to get my lackluster dessert. This guy's chattin' it up when he should have been platin' it up. It wasn't bad, but we haven't had the desire to return. Don't know that we would, especially if they move to a "larger" place...definitely no return.

30.

So, Ingrid, where is Bob? If he is not at El Bulli and lied to us all, please tell all of us where he is. In your posts you appear to have intimate knowledge of the deatils of the entore Room 4 Dessert situation. Please enlighten us with your knowledge.

The truth is that you don't know shit about the situation and that you seem to enjoy taking pot shots at Mr. Goldfarb from the safety of your computer, where you shall remain anonymous. Do you own a restaurant? have you worked in a kitchen? Or is it that you just enjoy watching teh failure of others? Did mommy take you away from the teet too soon? Perhaps you should open a restaurant and allow the people of this board to take pot shots at you.

31.

I would be willing to bet that when R4D re-opens, Ingrid and Peter will both be there, waiting for a spot at the bar, telling Goldfarb that his desserts are fabulous.

32.

Must you own a restaurant to have an opinion? Oh dear, Bruni's out of a job...

I have no intimate knowledge of anything going on there...your strong defense however, leads me to believe that I am correct regarding all. Thank you for confirming. Are you an insider?
Still awaiting comment about the verizon thing...just a reminder.

And what, pray tell is your name and address I.A.A.? or are you too, veiled behind your mac? A joy dialoguing with you I.A.A. Coffee at Bouchon? Thank you, Dear.

33.

Not an insider, just somebody who knows Bob socially, from his Philadelphia days. I don't really know WG, other than brief chats at the bar when I would go to R4D. I understand if you didn't enjoy the food, it is not for everybody, but what I don't understand is what stock you have in the restaurant that you are angry at WG for his response to its closure. Does he owe you anything? By the tone of your posts, it seems that you never really cared for R4D, or your were spurned by R4D, either way, you seem to be taking great joy in taking pot shots at WG. It is okay to have an opinion, but taking pot shots at the proprietor, tsk tsk. I thought that you would be more interested in a critique of the food.

My dear Ingrid, I would never break bread (or sip coffee) with you. My dance card is overcrowded sanctimonious know-it-all's.

If you were a true snoop, then you would realize that a lanrge part of the problem here is that Mr. Goldfarb's partners/investors/employers never paid their bills (Verizon), hence the problem.

I am sure that you can figure out my identity with your rather developed sleuthing skills.

34.

What's not to believe about the former sous being at el Bulli? More importantly, why is it that everyone defending his whereabouts (besides IAA) doesn't know that it's called el Bulli? Finally, why is the fat food whore plugging her website on every comment space that opens up?

35.

"Mr. Goldfarb's partners/investors/employers never paid their bills (Verizon), hence the problem."

Oh, so it's the "partner's" fault for not having paid the bills. Got the inside scoop on that as well? Wonder what their response to that would be?

Also, thanks for clearing up the fact that you are indeed and insider and friends (social even) with those whom this discussion is referencing. There isn't even a stem cell's worth of objectivity in your comments. Nice dialoguing with you I.A.A.--now that the truth is out, no further need. Not here to slam WG, could care less to be honest. You musst examine for yourself why it is that you are so invested. So long, I.A.A.

36.

Ingrid, I am socially acquainted with a player that is no longer there (Bob), and that has not been in the restaurant for a few months, so how exactly am I an insider? I never spoke with Bob about the financial happenings of his employer, nor did I care. It is you that seems to be harping on the reason for the demise of R4D.

I do know this: WG was an an employee - the executive chef. At this point, is it the chef's responsibility to handle the fiscal bookkeeping duties, or is it the owner's or an accountant for the owners job to handle this? As you are such a knowledgeable person about the inner workings of restaurants, surely you know that the chefs always handle the bookeeping in addition to the myriad of their smaller more ministerial tasks such as cooking. Please remember the language from the first post: "the "real" owners who "hired" him as pastry chef". Just an employee, Ingrid, a worker bee, just like the rest of us.

Ingrid, darling, your response is pathetic. I have never offered an opinion of the food, I have only asked you stop taking personal pot shots at the chef. I encourage you to critique the food, let the board know that you are not a fan of WG's creations, that they are terrible. But your opinions were not about the food, rather they were personal attacks at the man making the food, whom you claim that you do not know. This is where I took exception.

Bythe way, I am not a fan of Mr. Goldfarbs highly conceptual, "molecular gastronomic" creations. I find them to be flawed in their execution and not balanced as desserts should be. I feel that his creations are generally hit or miss, more often miss. But I have to respect his committment to pushing the envelope and putting forward a different take on dessert. I also respect his drive to open a "dessert bar" and put himself out there for all of us to critique his food. That is something, that both you (Ingrid) and I do not have the courage to do.

37.

"By the way, I am not a fan of Mr. Goldfarbs highly conceptual, "molecular gastronomic" creations. I find them to be flawed in their execution and not balanced as desserts should be. I feel that his creations are generally hit or miss, more often miss."

We agree. Thank you, love.

38.

Keeping with the negative - Ingrid, you really don't disappoint.

Down with the fat food whore!

39.

Both of your opinions suck!

40.

::Sigh:: This is why i don't like unmoderated chat boards.

41.

I was reading the comments above with a lot of curiosity and no amazement whatsoever. not being part of the industry.
.I never thought can be so much envy and dirt in that...who is left out there to do the food and to enjoy the food if so many are here throwing dirt around??

We can like or dislike what WG is doing.."de gustibus non discutandum"
We can like or dislike the place..The way it looks. It feels..
And freely express ourselves about that
If the man it's tall or large. a prick or not. it is not really our place to comment on..
What Mr.WG is doing with his partners I believe should be private. Why should anybody else care about? Why should he report about facts that clearly are not yet clarified not even to themselves??!!
To comment in a negative tone about WG skills in organization and cleanliness it is downright malicious and misinformed.
He has clearly an obsession with that.
To comment on the fact that he allowed his own daughter to taste his creation with a finger from a tube..in a video clip..it is just part of the story..
Were you there to see the rest of it?? How well he disinfected the tube after the "fact"???
To comment on his skills as a chef. it is TARDIVE..already it is well known and appreciated for this around the world..not only in NYC..wich is just a town..in this large world...
In fact..if not for his well deserved fame..we wouldn't be here speaking abut him..is it??
To talk about" failure" ..I think it is really too EARLY..
There is absolutely no "failure" in his life at present. nor in future..I believe.
He is a hard working..Experienced..Dedicated chef who is doing what he believes in..No matter what the talks around...
He has definitely talent and vision..if not for what all the public recognition at his young age??
What is going on it is just the right thing for him..a step..a step up in his career.
Yes the place was small..I would add and crowded by people who did appreciated what he was doing
Clearly his popularity has outgrown the place..this change has come just in time for him to move on..on larger pastures
I am sure we are going to hear a lot about him from now on..people will speak…good or bad
I am even surer that he will go on..no matter what..do what he believe in..follow his vision..with the talent..Tenacity..Will..Dedication..we have seen he has it !!!
Working hard as always. no matter what the talks.
The world is divided in 2
Those who do things. And those who speak about it..
Let him do it !!!

42.

Couldn't agree more with above.
Yeah!
Let him do what he does best!
Because many of the “foodies” are just waiting to go to the next place he opens and enjoy his creations.
Because this is the word “creations”.
Let the 2 owners find another Pastry (normal) Chef and see how large it’s going to look the place.
Ingrid and Peter could both go there anytime, with enough space left between them.
I am quite sure but, that both are going to be in WG new place, wherever that might be, purring as 2 pussycats in front of a cream..
As for Bob departure to El Bulli wanting to expand his training (considered “the best” restaurant in the world by many )couldn’t be a compliment to WG skills (who acquired part of his experience working there before)? Couldn’t be that he want to become as good as WG?
As for one who smiles and laughs all the time in a place working with the public, I wish to God that I could find that in every single place I go.
Definitely will make me feel good, and never wonder if the patron of the smile might be sane or not!
Let me feel good.
This is the reason I go out, isn’t?
Well “Kevin” and “stupidity” did your mother or father, made the crime to let you at the age of 3 stick your finger in the ice cream canister?
Yes or not?
They did wash properly, after, that canister, yes?
Well be sure WG did it professionally.
Because he did demonstrate to be just that in everything he does, a true professional, not only, a pioneer in his profession.
I remember when in my youth I was protesting “this is not fair” that a high profile person have answered to me ”who told you that the world is a just place?”.
I am still a sucker for justice; this is the only reason I write here now.
After I have spend most of my life tasting what the world have to offer best, for me personally, a dessert is a mango fruit, but I can still recognise what is good.
You don’t need to own a restaurant to have an opinion.
WG it’s a “good” thing happening to the world of foodies.
As for those who might not “return”:
You will have to go farther to meet WG, to new things, not to return.

43.

Dearest Ingrid,
Only a spurned woman have that much venom in her words.
Where you spurned by WG sweetie?
Ohhhhhhhhhhhhhhhhh ,shame on you,the grapes are too sour?

44.

You're all dopes. As one, myself...takes one to know one.