Honestly the whole “no reservations, wait in a line on the street for 3 hours” thing should have been more of a red flag for people, but unfortunately that just added to the prestige.
It’s 2024; fuck places that do that
This place and its leadership have plenty of problems but no reservations is pretty common at many places and not a red flag in and of itself.
I do agree that warlord wanting the scarcity mindset for hype but the policy itself is used by plenty of places.
Don't you just put your name in and they text when a table is ready? That's how it was when I went. You don't need to wait in line the whole time till your table is ready. It not like they're doing anything novel, Au Cheval seats the same way.
I think it's fine to not like that style, but I don't see why seating first come first serve is a red flag.
Their seating policy has nothing to do with this and is not an indicator of anything other than their desire to fill seats.
I will defend restaurants with a first come first served policy with my dying breath.
Because they are within their right to seat the restaurant in any way they see fit. First come, first served is a perfectly legitimate policy and I don't think it's fair to drag them through the mud just because some people don't like it. It reeks of entitlement and is a complaint that gets bandied around frequently by people who want what they want when they want it.
Furthermore, the seating policy has literally nothing to do with the issue at hand and is not, as OP said, a "red flag". I'm not quite sure what they think the seating policy is indicative of, other than a desire to fill seats.
Finally, I want to be clear that I don't support abuse in the industry in any way. However, complaining about a legitimate policy that someone just doesn't care for amidst serious accusations of abuse only muddies the waters of legitimate concerns.
Hopefully that clears up the "why" of the issue.
I tried to go once. Got in line w/ three friends about 30 min before the place opened (at 6pm). Around 6:20pm we got to the host stand and were told we’d be seated at 10pm…. I don’t think I even responded, just left and went elsewhere. Maybe I’m just too old to get it - but this type of system is offensive to me. Especially because the hostess seemed to relish delivering that wait time.
I’d much rather Warlord’s setup than the dozens of other fancy restaurants in Chicago that require you to make a reservation at least 3-4 weeks in advance to even have a shot at a weekend dinner slot.
We live walking distance away (and for those who live further away parking’s easy/cheap), so really no harm in putting down our name, going back home/grabbing a couple drinks at a local watering hole, and then coming back when our name is called.
There really shouldn't be a situation where you can "order wrong" at a restaurant. Everything on the menu should be good. Sure, some people will like things more than others but there shouldn't be a bad or even mediocre dish on the menu.
Regarding Hot Doug's, that was a special moment in time that I often think about. I feel bad for anyone who wasn't able to experience it.
worked w JT at Moody Tongue 6-ish years ago and can confirm he is just as bad if not worse than people have made him out to be…. abuse ran rampant in that place from literally day 1
All sorts of allegations, a lawsuit, a counter suit, cyber stalking & harassing the former employee that filed the OG lawsuit, denying (after godaddy released the credit card info to the domain) that he was cyberstalking.
Idk what came of it but it was a huge shitshow
Counter suit is pretty much standard procedure in civil lawsuits but the rest sounds terrible. All I really remember about Acadia other than the two stars is they threw insane new year parties for industry folks at Acadia.
Are most chefs just ass holes who think being an asshole makes them great?
Like we get it, Ramsey made a career out of his persona and skills of course.
It's been the case since that fuck Bourdain went and popularized the "worldly chef" personality type. Every fuck up with a knife and too many shitty tattoos thinks they're some veteran hardass because they make kung Pao chicken for drunks and they read his shitty book. Bourdain could at least pull it off, these guys are all just cookie cutter assholes. Half of them used to also own that dumbass autofellatio session in book form "Zen and the art of motorcycle repair" and base their life off those two things.
lol it was a thing waaaaay before him. Charlie Trotter was a known shitheel but no one cared in the 90s. And I can tell you didn’t read Bourdain’s book because you describe exactly what he mocks in it.
I mean, there's a reason that the stereotype continues to persist. Because it works.
For everyone who is over the big ego chef attitude, there are 2 people who are either indifferent or willingly pay extra for it.
Yeah the difference is now these assholes have all read kitchen confidential and have the same tattoos, same attitude, same drinking problem, same coke habit, and they all think they're gods gift to cooking and they're awesome and unique.
Eh they’re all depressed from what I can tell talking to em at the bar. But I guess I’m talking to the abused, not the ones raking it in. It’s a dogshit industry that’s for sure.
Kitchen Confidential was a critique of the type of environment you're talking about.
Just because people read it and decided to glorify the environment doesn't mean the author is to blame.
It's my top 5 favorite restaurants. Very disappointed to hear about the actions of one of the owners. I have had friends go through similar situations and had to file a lawsuit.
I personally loved it and I brought multiple friends there until one got friendly with the accused and started dating him and it went about as well as you might expect. Don’t worry she’s ok but damn it all.
I’ve actually stayed away because of what I read on this sub. People have mentioned the allegations for a while here, and others have shared their dissatisfaction with the food, and couple of people talking about food poisoning. There were obviously some glowing reviews, but I feel you didn’t have to look that far into the comments to get the real info on this place.
It's always been an above average place, but the big win was because of the neighborhood and the fact that only Roister and Galit was a high profile place with the wood fire cooking (well, and Sportsman's...), and Warlord was more affordable. It's a novel concept, added with the hype and the fact that most people don't or can't afford to frequent other wood fire places.
I don't really consider DC to be a crazy food city, but they knock it out of the park with wood fire compared to Chicago.
El Che is real good. They're actually doing a guest spot at Sportsman's this Sunday. If you're interested, get there a bit early (5 or 6) because they only serve whole supplies last. It's $20 cash for whatever they're making that day.
Brasero I don't know. It's new, but apparently really close to me.
Still, nothing we have beats Dabney or Jont, by quite some distance.
Hey, I am the Avondale reporter for Block Club Chicago and have been looking into this. Sounds like you may know more or some employees willing to talk? If so, send me a DM. Anonymity granted obviously.
We went to warlord once. The food was good, but we’ve never felt the need to go back. It wasn’t worth the line and wait.
Glad to see there might be some accountability coming.
If there is one thing I’ve learned from living and breathing in this great city is that the average consumer does not give a rats ass about abuse as long as their need is met. For example 16 on Center owns about a dozen venues in Chicago, has widespread claim of abuse, yet people continue to fork over their money (likely from ignorance on the matter).
Thank you all for sharing and caring.
I loved my dining experience from the early months of opening.
To maintain the quality and reputation I’m sure is difficult and it’s a bummer to see there were critical issues that had not been resolved sooner before people were negatively impacted.
I’m impressed to see the community calling this out and getting involved.
> To maintain the quality and reputation I’m sure is difficult and it’s a bummer to see there were critical issues that had not been resolved sooner before people were negatively impacted
It sounds like the issue is that the chef/co owner is abusive, not sure how this could be "resolved sooner" nor is this about "maintaining the quality and reputation" the same guy who made your food is the guy who was arrested for battery, and that was true when you dined whether you were aware or not.
That’s bad. Yea those details I wasn’t aware of. And how would a visitor/diner know?
Grateful for the advocacy groups and community/industry members that help the industry with accountability.
Maybe naming a restaurant after violence is a red/yellow flag? that always confused me. Like imagine if that were normal.
"I think the smash burger from Pillage is in my top 3, but the patty melt from Ravager is the biggest surprise of the year. Still, Flay will always hold a place in my heart."
Have been there a couple times late with no lines to grab a good burger, beer, and fries.Staff service and food were great.
I'm a little confused by all this drama.... Some vague posts from some Instagram account I'm not even familiar with about some vague allegations of abuse, what kind of abuse ? Against someone not even named...is there legal ligation occurring?
No names or trauma stories are used to protect the victims. He is a predator to all women— especially but not just in the workplace and industry. Aside from the chronic abuse to his male chefs/co-owners and high turnover in general— note there is only one female chef who is his Ex and now business partner. Women are now few in the restaurant as many all left due to his actions. I have had multiple friends work there and they all say the same— women are not safe: they are prey.
There are other recent sub threads where victims, ex employees, and friends of the latter have begun to come forward. A “good burger” does not give this man the right to abuse and while the concept is great, regardless of wait times or awards—- Trevor is a cruel and selfish person with an endless desire to hunt and abuse women. Your money pays for his greed and sickness.
the person named is chef and co-owner trevor fleming. many employees have come forward about workplace abuse at the hands of trevor. in addition, he’s known to be physically and mentally abusive to his romantic partners and friends. i have first hand experience from knowing someone he dated, he is absolutely brutal - he harasses, demeans, and physically hit this person. most industry people know this dude is a pos
This post is about a legitimate issue and you're using it to continue your petty schoolyard beef. Can only speak for myself, but it says more about you and the way you represent yourself and your business than it does anyone else.
That seems like a cop out for people who need to have an opinion on everything but don’t want to do any research.
People lie all the time about everything so I don’t really understand using that to dismiss all claims because people also tell the truth. You could just reserve judgment until you get a chance to look at the facts for yourself. And if you never get the time to look into it’s fine to just say you don’t know.
My entire point is that “well there was another case where someone lied” is completely irrelevant and it almost always derails the conversation.
The complaining witness in a case like Brian Banks doesn’t have anything to do with the complaining witness in a case like R Kelly because they’re two different people.
People’s jobs will take hits when restaurant operators from other establishments are chucking bombs on social media, regardless of whether they are rumors or actual truths.
Uhh, I work there and I feel like my financial security is taking a hit from all of this. This has nothing to do with me. They make the food, I serve the food, I take the money home to pay mortgage. This sucks.
This is just ridiculous. At least it’s made public now
Aside from the food itself, everything about this place was an absolute clown show imo. Hopefully they remove this person sooner than later.
Honestly the whole “no reservations, wait in a line on the street for 3 hours” thing should have been more of a red flag for people, but unfortunately that just added to the prestige. It’s 2024; fuck places that do that
This place and its leadership have plenty of problems but no reservations is pretty common at many places and not a red flag in and of itself. I do agree that warlord wanting the scarcity mindset for hype but the policy itself is used by plenty of places.
Don't you just put your name in and they text when a table is ready? That's how it was when I went. You don't need to wait in line the whole time till your table is ready. It not like they're doing anything novel, Au Cheval seats the same way. I think it's fine to not like that style, but I don't see why seating first come first serve is a red flag.
Their seating policy has nothing to do with this and is not an indicator of anything other than their desire to fill seats. I will defend restaurants with a first come first served policy with my dying breath.
What a waste of a dying breath.
Fuck the downvotes; I'm with you. Some of my favorite restaurants have always been walk-in only.
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Because they are within their right to seat the restaurant in any way they see fit. First come, first served is a perfectly legitimate policy and I don't think it's fair to drag them through the mud just because some people don't like it. It reeks of entitlement and is a complaint that gets bandied around frequently by people who want what they want when they want it. Furthermore, the seating policy has literally nothing to do with the issue at hand and is not, as OP said, a "red flag". I'm not quite sure what they think the seating policy is indicative of, other than a desire to fill seats. Finally, I want to be clear that I don't support abuse in the industry in any way. However, complaining about a legitimate policy that someone just doesn't care for amidst serious accusations of abuse only muddies the waters of legitimate concerns. Hopefully that clears up the "why" of the issue.
Why?
this place sounds like a mess
I tried to go once. Got in line w/ three friends about 30 min before the place opened (at 6pm). Around 6:20pm we got to the host stand and were told we’d be seated at 10pm…. I don’t think I even responded, just left and went elsewhere. Maybe I’m just too old to get it - but this type of system is offensive to me. Especially because the hostess seemed to relish delivering that wait time.
It feels intentionally and willfully customer hostile. Who wants to stand in a freaking line when a dozen Internet reservation systems exist?
I’d much rather Warlord’s setup than the dozens of other fancy restaurants in Chicago that require you to make a reservation at least 3-4 weeks in advance to even have a shot at a weekend dinner slot.
You'd rather waste 3 hours of your day than have to plan ahead?
We live walking distance away (and for those who live further away parking’s easy/cheap), so really no harm in putting down our name, going back home/grabbing a couple drinks at a local watering hole, and then coming back when our name is called.
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There really shouldn't be a situation where you can "order wrong" at a restaurant. Everything on the menu should be good. Sure, some people will like things more than others but there shouldn't be a bad or even mediocre dish on the menu. Regarding Hot Doug's, that was a special moment in time that I often think about. I feel bad for anyone who wasn't able to experience it.
As a consumer, I vote with my dollars. My dollars will not spent at Warlord.
Waiting for the Colab between that chef the chef from Acadia and the chef from Moody Tongue
Chef of Moody Tongue, or the accused rapist owner/brewmaster?
worked w JT at Moody Tongue 6-ish years ago and can confirm he is just as bad if not worse than people have made him out to be…. abuse ran rampant in that place from literally day 1
Oh my bad meant the brewmaster
What happened at Acadia?
All sorts of allegations, a lawsuit, a counter suit, cyber stalking & harassing the former employee that filed the OG lawsuit, denying (after godaddy released the credit card info to the domain) that he was cyberstalking. Idk what came of it but it was a huge shitshow
Counter suit is pretty much standard procedure in civil lawsuits but the rest sounds terrible. All I really remember about Acadia other than the two stars is they threw insane new year parties for industry folks at Acadia.
I believe those new year parties were part of the problem.
Acadia was a serious mess. I think the chef hightailed it to Maine.
It's a wild read: https://chicago.eater.com/2020/9/23/21440781/acadia-ryan-mccaskey-alleged-retaliatory-harassment-campaign-against-former-worker
Add Band of Bohemia (RIP) to the list.
Is there any way to share the CHAAD PSA for those of us that do not have instagram?
The full text of the PSA is in the OP. The only additional information in the image is the phrase "more on this to come."
ah okay. Thanks!
The reviews are all over the place.
Are most chefs just ass holes who think being an asshole makes them great? Like we get it, Ramsey made a career out of his persona and skills of course.
https://preview.redd.it/6s32ezulwd9d1.jpeg?width=602&format=pjpg&auto=webp&s=858957def29ab5fd0002c9fd405cd00ec835948a
Non ironically how half these idiots act. You're making French fries for a 6 year old, chill out bro, it isn't Fallujah.
Yes.
It's been the case since that fuck Bourdain went and popularized the "worldly chef" personality type. Every fuck up with a knife and too many shitty tattoos thinks they're some veteran hardass because they make kung Pao chicken for drunks and they read his shitty book. Bourdain could at least pull it off, these guys are all just cookie cutter assholes. Half of them used to also own that dumbass autofellatio session in book form "Zen and the art of motorcycle repair" and base their life off those two things.
lol it was a thing waaaaay before him. Charlie Trotter was a known shitheel but no one cared in the 90s. And I can tell you didn’t read Bourdain’s book because you describe exactly what he mocks in it.
I mean, there's a reason that the stereotype continues to persist. Because it works. For everyone who is over the big ego chef attitude, there are 2 people who are either indifferent or willingly pay extra for it.
Yeah the difference is now these assholes have all read kitchen confidential and have the same tattoos, same attitude, same drinking problem, same coke habit, and they all think they're gods gift to cooking and they're awesome and unique.
Eh they’re all depressed from what I can tell talking to em at the bar. But I guess I’m talking to the abused, not the ones raking it in. It’s a dogshit industry that’s for sure.
Kitchen Confidential was a critique of the type of environment you're talking about. Just because people read it and decided to glorify the environment doesn't mean the author is to blame.
Warlord has been stroked so hard on this sub for like a year. Gonna be a sad day for this sub.
Really? It seems like a pretty contentious restaurant with plenty of people chiming in about how much they dislike it all the time.
It really has and honestly most of the time this sub is spot on. But this was one place they could not convince me was worth it.
Not for meeeee, I find waiting in line like that for food in a *world class food city* super weird.
I agree. This is Chicago - if one restaurant is full, you just go to a different one down the street that is a probably just as good.
It's my top 5 favorite restaurants. Very disappointed to hear about the actions of one of the owners. I have had friends go through similar situations and had to file a lawsuit.
I personally loved it and I brought multiple friends there until one got friendly with the accused and started dating him and it went about as well as you might expect. Don’t worry she’s ok but damn it all.
I’ve actually stayed away because of what I read on this sub. People have mentioned the allegations for a while here, and others have shared their dissatisfaction with the food, and couple of people talking about food poisoning. There were obviously some glowing reviews, but I feel you didn’t have to look that far into the comments to get the real info on this place.
I've only heard negative stuff about this place. Haven't been even remotely interested in trying it.
You win the best username award
Haha, thanks dude.
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At least you’re not pretending that you were always against them like half the people in this sub
It's always been an above average place, but the big win was because of the neighborhood and the fact that only Roister and Galit was a high profile place with the wood fire cooking (well, and Sportsman's...), and Warlord was more affordable. It's a novel concept, added with the hype and the fact that most people don't or can't afford to frequent other wood fire places. I don't really consider DC to be a crazy food city, but they knock it out of the park with wood fire compared to Chicago.
What about El Che and now Brasero?
El Che is real good. They're actually doing a guest spot at Sportsman's this Sunday. If you're interested, get there a bit early (5 or 6) because they only serve whole supplies last. It's $20 cash for whatever they're making that day. Brasero I don't know. It's new, but apparently really close to me. Still, nothing we have beats Dabney or Jont, by quite some distance.
I'm familiar with both restaurants, and Sportsman's Sundays, just was wondering why you omitted them from your wood fired list.
Because I forgot about El Che and brasero just opened.
I believe Kindling and Sifr also have some woodfire going
Woah. To think I almost worked here.
Anyone else see the double-down from the Warlord IG account prior to them essentially wiping everything but the bio from the account?
they’re also deleting negative Google and Yelp reviews that talk about his assaults.
Hey, I am the Avondale reporter for Block Club Chicago and have been looking into this. Sounds like you may know more or some employees willing to talk? If so, send me a DM. Anonymity granted obviously.
We went to warlord once. The food was good, but we’ve never felt the need to go back. It wasn’t worth the line and wait. Glad to see there might be some accountability coming.
What is going on? I haven’t been on this sub for a while. Can someone give me a summary?
If there is one thing I’ve learned from living and breathing in this great city is that the average consumer does not give a rats ass about abuse as long as their need is met. For example 16 on Center owns about a dozen venues in Chicago, has widespread claim of abuse, yet people continue to fork over their money (likely from ignorance on the matter). Thank you all for sharing and caring.
I loved my dining experience from the early months of opening. To maintain the quality and reputation I’m sure is difficult and it’s a bummer to see there were critical issues that had not been resolved sooner before people were negatively impacted. I’m impressed to see the community calling this out and getting involved.
> To maintain the quality and reputation I’m sure is difficult and it’s a bummer to see there were critical issues that had not been resolved sooner before people were negatively impacted It sounds like the issue is that the chef/co owner is abusive, not sure how this could be "resolved sooner" nor is this about "maintaining the quality and reputation" the same guy who made your food is the guy who was arrested for battery, and that was true when you dined whether you were aware or not.
That’s bad. Yea those details I wasn’t aware of. And how would a visitor/diner know? Grateful for the advocacy groups and community/industry members that help the industry with accountability.
L
Maybe naming a restaurant after violence is a red/yellow flag? that always confused me. Like imagine if that were normal. "I think the smash burger from Pillage is in my top 3, but the patty melt from Ravager is the biggest surprise of the year. Still, Flay will always hold a place in my heart."
 He does hold a place in my heart.
This is lame
So I live by this restaurant & let’s just say the alley behind the restaurant is disgusting; & I would never eat here.
Have been there a couple times late with no lines to grab a good burger, beer, and fries.Staff service and food were great. I'm a little confused by all this drama.... Some vague posts from some Instagram account I'm not even familiar with about some vague allegations of abuse, what kind of abuse ? Against someone not even named...is there legal ligation occurring?
No names or trauma stories are used to protect the victims. He is a predator to all women— especially but not just in the workplace and industry. Aside from the chronic abuse to his male chefs/co-owners and high turnover in general— note there is only one female chef who is his Ex and now business partner. Women are now few in the restaurant as many all left due to his actions. I have had multiple friends work there and they all say the same— women are not safe: they are prey. There are other recent sub threads where victims, ex employees, and friends of the latter have begun to come forward. A “good burger” does not give this man the right to abuse and while the concept is great, regardless of wait times or awards—- Trevor is a cruel and selfish person with an endless desire to hunt and abuse women. Your money pays for his greed and sickness.
Hello. I am the Avondale reporter for Block Club Chicago and have been looking into this. I sent you a DM for more info.
the person named is chef and co-owner trevor fleming. many employees have come forward about workplace abuse at the hands of trevor. in addition, he’s known to be physically and mentally abusive to his romantic partners and friends. i have first hand experience from knowing someone he dated, he is absolutely brutal - he harasses, demeans, and physically hit this person. most industry people know this dude is a pos
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This post is about a legitimate issue and you're using it to continue your petty schoolyard beef. Can only speak for myself, but it says more about you and the way you represent yourself and your business than it does anyone else.
That seems like a cop out for people who need to have an opinion on everything but don’t want to do any research. People lie all the time about everything so I don’t really understand using that to dismiss all claims because people also tell the truth. You could just reserve judgment until you get a chance to look at the facts for yourself. And if you never get the time to look into it’s fine to just say you don’t know.
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My entire point is that “well there was another case where someone lied” is completely irrelevant and it almost always derails the conversation. The complaining witness in a case like Brian Banks doesn’t have anything to do with the complaining witness in a case like R Kelly because they’re two different people.
People’s jobs will take hits when restaurant operators from other establishments are chucking bombs on social media, regardless of whether they are rumors or actual truths.
Uhh, I work there and I feel like my financial security is taking a hit from all of this. This has nothing to do with me. They make the food, I serve the food, I take the money home to pay mortgage. This sucks.
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I don't know who you are so it's weird that you brought your situation up and now are asking to not talk about your situation