An article in today's Herald about the recent crop of out-of-towners opening branches of successful restaurants from L.A. and N.Y. seems to think so. Here's some quotes and a link to the article. Very sad, but I tend to agree on almost all points. Any comments?
"Their beefs: a lack of culinary sophistication; a dearth of top-quality, locally grown produce; fish purveyors with less-than-exacting standards; a restaurant workforce that's not quite up to speed."
"He serves classic bistro fare (seared foie gras with apple and grape compote, steak tartare and frites), but Delouvrier wishes his customers were a tad more, well, aware."
"But as far as produce is concerned, I was spoiled rotten in L.A. I have great relationships with the local farmers there. Here it's taking more time to set that up."