Beefbar®

Does Beefbar^® leave you nauseated? Before you’ve even arrived and eaten there?

You hear the words and your auditory cortex gets choked up on sizzling A5 fat as the tallow runs out your ears and drips down the back of your throat. You take a look and your eyes are saturated with billionaire boy decadence as wagyu, caviar, champagne and truffles dance to the DJ’s beats before you quickly turn starboard to hurl.

Who created this ?

That honor belongs to a member of the Giraudi specialty meats family who is aka, no surprise here, Beefboy. Or, if I may make further use of ‘ wealthier cousin,

Beefboy, as his bio proudly proclaims, has been for over a decade now in a frenzied state of restaurant concept creation. It’s true, not only has his Zapfino Brand^® spawned subsidiary brands and developed a line of merchandise – their site even links you to their Spotify playlist – several other visions have been ejaculated across the world in places where conspicuous consumption is a way of life so you can immerse yourself in “new, visionary and complete” dining experiences until you vomit your soul.

To be sure, Beefboy stands in a long line of “restaurateurs” creating hyper-designed food franchises that fit within a belabored theme and strive to deliver luxury experiences by serving expensive ingredients.

Perhaps more worthy of mention are the trained and talented chefs who shifted their focus from gastronomy to branding in an attempt to cash in on a global hunger for dining on trend.

In a sense, they should know better.

But that’s precisely why it has to be Beefboy who bears the brunt of this inveigh. He should have known better!

As

an artistic director for the restaurant industry. He believes food is the new fashion, mixing more and more experiences with lifestyle moments. Like a conductor, he surrounds himself with the best chefs, architects, and staff, in order to create unique tailored concepts, branding them either for his group’s expansion or for others….

-Beefboy Website

he should know that no art director or designer with a modicum of training or talent would ever green light a logo in

The fact that it has happened means we’ve reached a long overdue inflection point in the corporate luxe restaurant trend and the corrective implosion is nigh.

Turning and turning in the widening gyre   
The falcon cannot hear the falconer;
Things fall apart; the centre cannot hold;
Mere anarchy is loosed upon the world,
The blood-dimmed tide is loosed, and everywhere   
The ceremony of innocence is drowned;
The best lack all conviction, while the worst   
Are full of passionate intensity.