Yesterday we were highly entertained, though not exactly surprised, to see JoeDoe ’s namesake chef-owner Joe Dobias lash out at Marc Shepherd for penning a review on his blog, NY Journal , that deemed the restaurant hard to take seriously: “Its quirky offerings often sound interesting, but when the plates arrive the payoff isn’t there.” In the comments, Dobias insisted the “malicious post” was revenge for the fact that Shepherd (whom Dobias went on to call “an angry little man” and a “hapless shameless little person,” even comparing him to George Costanza) hadn’t been allowed to take photos, and went on to share more opinions about “shithead bloggers” being “stuck up little kids” with “no training, no schooling, and probably as I always say no real life experience working in a restaurant.” Before JoeDoe opened his doors, we were probably the first outlet to get in touch with him, and have happily covered his experiments with Madoff menus , tongue-sandwich delivery , and of course its brunch battle with Prune; so we knew a little bit about his frustrations with PR and media coverage. So when his new PR intern e-mailed to tell us about a Fourth of July all-day rib roast (featuring specials such as pork ribs with pickled slaw, barbecue chicken with macaroni salad and summer greens, and crispy watermelon with Greek yogurt), we asked him for an on-the-record sit-down.

Excerpt from:
Chef Joe Doe Speaks Out About the New York Dining Circus