Interesting that so many continued to fail. Those of you with more experience... Gordon clearly has it with the top end restaurants, no doubt about it. The Michelin stars testify to it.
But I wonder, when he rolled up his sleeves after the locals tar balled up their restaurants, was his perscription(s) good ones? Does he have the local market figured out?
Seems many lost even their base customers after his menu redesign. I wonder if the recipe was off, or the owners were just too far gone psychologically, and too over the hump financially to relaunch/
What do you experts think?