This is really bad news to me. I was planning on going back often since the first experience was so good.

Ummm, he's been at how many different local restaurants now? How many in the past year alone? Skipping around like that can't be good for his career.

I guess I won't be headed to Cookers any time soon.

So now what happens for next Sunday?

That is the question. I will say that when I ate there his chef de cuisine was doing the cooking (while he talked to customers), and we had a good meal, so I wouldn't give up on it yet. EL

Maybe this should be moved to the location challenged thread. Is it only me or does this sound remarkable like 'to pursue other interests, we wish him well in all his future endevours'?

Is it my imagination, or is everyone's grammar getting worse? It seems like people use "I" as the object of a preposition almost routinely now.

Pretty soon it will be accepted usage. EL

a contract for 4 months???

You know what I find interesting is that there is this kind of chef out there who does this.. goes from restaurant to restaurant and then the moment things look less than perfect skedaddle to the next option.

I'm telling you, that location is cursed.

Serious question (yes, really): has this ever happened before in your years (if I didn't want to be kind, I would have said decades) as restaurant critic?

Yes, I think so, although I can't remember when. EL

Well I can say this, my career has been fun since I moved to Baltimore from Vegas I have opened 4 places in 2 years and worked for a pretty large catering company, also consulting on probably 12 other properties out of state in some form or another. so as far as I can see my career is ok. she said I was not doing well there? we were fine we just had a hard location I was written up in Baltimore magazine also urbanite and many blogs around the city. I feel I left the restaurant in a great way but the location will be the downfall so best wishes to all and I will tell you of my other ventures of Baltimore and I can say the next restaurant I open in Baltimore will be 100 percent mine and mine only and will pour my heart and soul into it. I think I have proven myself as a chef and a marketing person with my track record at night of the cookers so happy eating and god bless..

Joshau Hill

Kudos Joshua! I would rather hire a chef with extensive, varied exprience than some robot who has been in the same place for 20 yrs. Stability has its value but a true artist needs to fly.

P.S. when u land pls. remember that stunning pomegranate BBQ glaze.

I must admit that Josh Hill is a personal friend of mine and one of the finest chefs I've ever had the pleasure to work with. I know that whatever he decides to do will be a raging success and I can't wait to see what happens next.

BTW... Will (Josh's former chef de cuisine) is a worthy successor to him at Night of the Cookers. If you go you must try his ettoufee. It ROCKS!

I second that. EL

I know Phil and he is a great guy, and this isn't his first restaurant. Phil Myers is a great restaurateur, and has done a great job with two other ventures in NY. I personally wish the Night of the Cookers much success. I know first hand that Baltimore is a tough town to start a new venture, and the tenacity it takes to do so is a testament to any entrepreneurs character during these troubled times (financial or even better recession) that are upon us. I am sure Phil has seen the vision for this area. I am also sure that Phil had the same vision when he opened the Night of the Cookers in Downtown Brooklyn NY when it was a wasteland, but look at it now, one of the hottest areas in the 5 boroughs, The man has the vision so just sit back and watch and stop being so negative. I am a chef and I also know that being a Chef is transitional in today's market, so I can speak from experience, I also own a restaurant in a questionable area (so people think) so I can speak from experience. I don't know Joshua, but I have seen nothing but great things from this chef , and he is a rising star. I can't wait to see his next venture with eager anticipation. Best wishes to you chef and good luck on your new. Phil will surprise you all I know he will, so best wishes to you also Phil.

It's not the "I"s that bother me as much as that first comma....whoo

What is in that photo? It's really not pretty at all.

On my Mac, it looked better than it does on my work computer. I felt that way about both the gentrified Southern cuisine dishes we tried. Things tasted good but were sort of the same color and piled on each other. I really enjoyed the etouffee and the Meat & Three more, and they were cheaper. No complaints about the flavor of anything, though. And we were probably eating what the new chef cooked; he's been there a couple of weeks I believe. EL

well the new chef has been their since day one his name is william henery i brought him up from south carolina we have known each other for ten years now and have cooked together on a few projects he has learned well his craft and my way of cooking and he will do well as long as the management can support him i wish him and phil nothing but the best

Josh Hill

Joshau, please keep us informed on where you go next and how to find you.

Well Joshua,

Congratulations of misleading EL again. First Redfish..... remember you were the new owner. You were going to change this and that etc. She wrote an article about it in The Sun. Good one!!!! Then there was Tabrizi's, I'd love to hear what he has to say about you. And now Night of the Cookers. A 4 month contract. Really? That is a tough one to swallow. I have met you before and so have a few people that I know. We all had a chuckle over the 4 month contract thing. Well good luck to you Josh. I know I have always taken your comments here as half truths. Sort of read between the lines to find the missing parts.

Wow love to know i have a fav club here in Baltimore like this so you and your friends have chuckles and enjoy the conversation let me know if i can cook you lunch or make the coffee next time you all decide to talk about me anyway enoy it maybe i can serve up some more laughs with all the good food i cook at the next place

Josh

I’ve been noticing the use of I as an object for a while now. I think people got so afraid using me - not literally using me...but you understand - that now I is used all of the time. So, people say things like, Jose took I took the park or Babette went with I to the store.

And that reminds me - me not I - about the misuse of literally. People say things like their crabcakes are literally to die for. Really, you’re willing to become a martyr over shellfish and breadcrumbs?

RoCK, judging by the number of responses on the latest crabcake thread, I (not me) (ok, me) would be willing to bet you might have a few people falling on their swords for jumbo lump. Maybe not the breadcrumbs.

Hey Josh (ua)..(au) I'm confused on sp.... Have any of the naysayers(sic) tried to practice their craft... if "they" have one... in partnership w/ unreliable venue providers??? Anyone ever tried riding a bicycle w/ one pedal? Lance armstrong can do it, he'll place, but he ain't winning any tour de france that way. Walk the walk then we'll talk naysayers.

I am so lost right now on this blog, or should I (oops!!) say ME LOL this is great stuff keep it coming. I am horrible at grammar, spelling, and one guy even said at cooking LOL, but I love being on this blog from time to time (someone please help me LOL). Just joking people not trying to offend anyone. The Beetles said "All we need is love", but didn't they also live in a yellow submarine, I am just rambling, sorry the ribs are over cooking ghotta ( I know thats spelled wrong also) run

Did the powers-that-be deep six the review? I'm not seeing it.

Well, I suggested we deep-six it because who knows who was actually in the kitchen at that point, or what will happen to the menu now that Chef Hill is no longer around? B.B. (Before Blog) I would have run out and done another to fill the hole. Not any more. EL

Chef Joshau... Yours was the best Mac and Cheese I have EVER HAD. Since you left, things are not the same at all. Is there any way I could get the recipe? Having this in my possession just might make me the happiest girl alive!

Didn't Hill also publicly claim to be an owner of Night of the Cookers on this blog? Since when do owners have contracts that run out on themselves? I have never experienced a restaurant in this town with a contract on the chef that expires in 4 months. This is amusing! I smell some serious B.S. here.

Here's the link to what he said. Maybe you're thinking of Red Fish. EL

Here is a comment for Josh on a customers standpoint only, I am not in the food industry, but I appreciate good food. My fiance and I, with another couple went to Night of the Cookers for dinner during the 98 Rock special. We loved it. The food was outstanding. Starting from the pomagranate wings, to the desserts on a stick, it was great from start to finish. You came out to our table and chatted with us about the food and our experiance for a good 10 minutes. You had such a pleasent attitude and showed you really enjoyed cooking and being very hospitable. No matter how many times you move from one place to another, it should not matter. You have set a high standard for the quality and taste of food in Baltimore, and we will be sure to follow you wherever you go. Good luck to you.