Jeffery Hobbs Leaves Sissy's To Pursue Own Interest

Categories: Food News

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Who's cooking the chicken at Sissy's?
Strauss Marketing, the Public Relations firm that represents Sissy's Southern Kitchen and Bar released an announcement today detailing a new lunch service that will begin September 18. The release describes pickled gulf shrimp, herb poached snapper and a New Orleans-style muffaletta but it neglects to mention who will be cooking. Jeffery Hobbs, the executive chef who helped open the fancy fried chicken restaurant, is not named. For good reason.

Hobbs confirms the split, saying he has fulfilled the promise he made to owner Lisa Garza when first opening the restaurant and is ready to move on to other things. He would say nothing else on the record. Strauss says Chris Ostlund, who has been sous chef since the opening, has been promoted and will run the kitchen.

Sissy's opened in early March and quickly received consistently positive coverage in the press. I wrote a gusher six weeks after the restaurant opened and shortly after The Dallas Morning News awarded four stars. D Magazine wrote not one, but two glowing reviews.

Sissy's has deserved the positive coverage. It's one of the very few restaurants I've patronized after completing a review, simply because the space and food are so enjoyable. I asked a spokesperson at Strauss why they would try to expand the restaurant's hours in the middle of such a large transition and was told Ostlund has been preparing for the new lunch service for some time and his kitchen is ready.


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14 comments
t_s_
t_s_

Pursuing more fucks is a goal everyone should be on board with.

Mark
Mark

Chris Ostlund is a badass.

mellolarryplaysblues
mellolarryplaysblues

See, if Scott was on the wrong side of things politically and socially, the misspelling of "pursue" would be seen as a sure sign of his stupidity, lack of education, and overall needing to be shot on sight. But because he's not, this is merely an understandable mistake. After all, when you're busy writing and posting inane blog entries with the explicative "fuck" both in the title and throughout the piece...well, it's understandable that a man so busy would make a boner or two. Even if said boner is in a three-inch, blood-red font. 

ScottsMerkin
ScottsMerkin topcommenter

 @mellolarryplaysblues I personally enjoy the use of the word fuck around these parts.  It tends to add color and emphasis to the articles.  If you want bland dull overly word processed blogs, I can send you that direction

joe.tone
joe.tone moderator

A boner's a boner, Larry. This was a big boner. Don't overthink it.

Scruffygeist
Scruffygeist

 @ScottsMerkin  @mellolarryplaysblues Except on CoA the cussing is akin to a sixth-grader testing their limits of what they can get away with and trying to get attention. "Fuck" in a headline is basically just a giant "Please read me, I need the views!" to me.

Scruffygeist
Scruffygeist

 @joe.tone But they mask it and make it at least somewhat creative. Or at least organic and natural. I'll never have a problem with cussing thrown in in context, I do it myself all the time, but a headline seems like it's crying for attention to mask mediocre content.

joe.tone
joe.tone moderator

 @Scruffygeist The Ticket swears all the time, in their own annoyingly censured way. If the Ticket was on satellite you'd need a flack jacket to protect yourself from all the "F" and "S" and "B" bombs.

Scruffygeist
Scruffygeist

 @joe.tone  Which amuses me even more. My own personal perception is it comes across as somewhat needy. Be The Ticket of alternative weekly papers with websites, not the shock-jock wannabe Fan of alternative weekly papers with websites.

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