Talk:Chez Panisse

message: The term was deleted by Pigsonthewing as "uncited hyerbole. I'd to reinstate with a cite, but discuss here first.  In the Thomas McNamee biography,  the term "iron-willed" is applied to Waters by two different people (pp 24 & 190)--and the narrative as a whole backs that up. The term "visionary" is indeed more hyperbolic, but I'm trying to find a word for someone best known for her influence on American cooking, rather than her day-to-day hands-on involvement at the restaurant.  Any suggested alternatives?  The biography as a whole makes that pretty clear--at least as I read it. Barte (talk) 21:50, 24 September 2009 (UTC)
replies: text: It's an opinion, and the language is not encyclopedic in tone.  Thus, all we have is that she is described by some people as "iron-willed" and "visionary".  I'm not sure how much it adds to the article either.  It would go in a personal section about her personality in her bio, but we generally don't get into that except where it's relevant to the rest of the story.  How does her being iron-willed affect her career?  How does her being a "visionary" affect the restaurant?  Wikidemon (talk) 23:04, 24 September 2009 (UTC)
replies: text: Your points taken. The opinion (agreed, it is that) may be relevant to her bio, but I can see where it's not germane here. Thanks for the comment.Barte (talk) 01:42, 25 September 2009 (UTC)
thread_title:  "Iron-willed visionary" 

message: i believe that the place has been gone for a while, sadly.--Jrm2007 (talk) 06:24, 10 August 2010 (UTC)
replies: text: Indeed the link does not work, but according to  César's website they currently have two locations.  I don't see notices on Yelp or other sites that either has closed.  - Wikidemon (talk) 07:05, 10 August 2010 (UTC)
thread_title:  caesar link doesn't work 

message: I messed up the format of the reference (don't know how to do it), but Chez has lost its star. I'm so happy!  —Preceding unsigned comment added by 129.98.192.201 (talk) 17:05, 26 October 2010 (UTC)
replies: text: Hey jerks don't change my edit. Chez has no star anymore.  —Preceding unsigned comment added by 129.98.156.230 (talk) 04:27, 28 October 2010 (UTC)
thread_title:  Zero Michelin Stars 

message: Actually, I can guess --  because the Chez Panisse Foundation is supported by Rodale. However, as there is no mention of this in the article, it seems out of place. Not a big deal, but a confusing one. RexHammock 18:28, 21 August 2011 (UTC)
thread_title:  Why is this article in the Rodale Inc. category? 

message: Chez Panisse is not without its critics. I read an article in a major paper that noted the fact that for the first few years it was very humble and extremely affordable, and then when it got well known the prices started to climb steeply, to the point where it's now a ridiculously overpriced and unaffordable ($100–$150 a head) prix-fixe menu and you can't even order a la carte or change anything! I don't have the article onhand, though. Softlavender (talk) 05:03, 5 January 2013 (UTC)
replies: text: Per WP:CRITICISM or some other essay or guideline, no. Criticism for its own sake, or to simply make an article more negative, is not encyclopedic. $100-150 per head, by the way, is not ridiculously overpriced for high end food. It's about the norm for a Michelin 1-2 star restaurant in the United States. Many of these restaurants have fixed price menus as an option, or exclusively; some allow choices, others do not. Whether CP is still up to that standard may be a different question. There is indeed a lot of criticism (not just bashing, but commentary) of CP and its legacy, and it would be useful to include some of the comments that CP and its legacy became something of a dead end or stalling point for the evolution of cuisine in California. But such things should be worked into the legacy and other sections, not in a standalone place devoted to saying negative things about the subject of an article. - Wikidemon (talk) 11:40, 5 January 2013 (UTC)
replies: text: Yes, that's basically what I meant -- incorporating criticism into the article to retain NPOV. Regarding prices for one- and two-star Michelin restaurants: Chez Panisse is a zero Michelin star restaurant.  And indeed the loss of its Michelin star and Alice Waters' noted indifference to that loss are part of the ongoing criticism surrounding the restaurant these past several years. Anyway, I find this article POV and lacking in balanced coverage, especially regarding the nearly universally acknowledged decline of the restaurant, especially after Waters left. Also, I think the article needs to say when she left rather than just saying she is no longer part of its day-to-day running. Softlavender (talk) 09:38, 11 January 2013 (UTC)
thread_title:  Shouldn't there be a Criticisms section? 

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*Added archive https://web.archive.org/20071225220411/http://www.sfweekly.com:80/2007-09-26/dining/pizza-smackdown/ to http://www.sfweekly.com/2007-09-26/dining/pizza-smackdown/
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thread_title:  External links modified 

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thread_title:  External links modified 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: The article had an advert template, which was well deserved. The tone was gushing, and there was a great deal of unencyclopedic content such as a long section of "alumni," which appeared to be functioning as a sort of LinkedIn page. I've edited for NPOV, removed unencyclopedic content, and added a reference to a recent negative review. IMO this justifies deleting the advert tag, so I've done that.--Fashionslide (talk) 15:23, 29 December 2021 (UTC)
replies: text: Alumni lists are common here and if the person has a Wikipedia page it should not be considered "un-encyclopedic content". I agree though that the excessive amount of non-notable people listed needed to be cleaned up and removed. PigeonChickenFish (talk) 05:58, 20 February 2022 (UTC)
thread_title: Edited for NPOV and encyclopedic tone