I read Ruhlman's blog, and it directed me to this piece, which I missed, by New York Times writer Ron Lieber:
Forgione yelled @ employee; Lieber walked back into the outskirts of the kitchen and yelled @ Forgione; Forgione tried to apologize; Lieber waved him away with a dismissing hand movement -- and Forgione asks Lieber to leave!
I think they were both being grade-A idiots and hot-heads. You don't scream at your staff in front of the customers -- ever. However, you never, ever, ever get in-between a chef/owner and his/her staff, particularly on a Saturday night.
What would you do?