Pretty much every chef with some level of fame and success are opening outposts (either in terms of gourmet, causual, or a mix of both) all over the world (New York, LA, Dubai, Tokyo, London, Vegas, ect.). List of chefs would include: Pierre Gagnaire (who I just think added Dubai and Seoul), Wolfgang Puck, Ramsay, Alain, Guy Savoy, Thomas Keller, Eric Ripert, Charlie Palmer, ect.

Do you think that outposts are good?

Is it just a matter of hiring the best talent to run those kitchens and keeping yourself involved? Do you think that more culinary talent develop better in such outposts, mastering the culinary skills of their respective head chefs and in learning to source?

Do we grade such restaurants too hard because they aren't behind the stove?

It seems like when a few celebrity chefs enter a market, they tend to bring a new level of interest in quality food, restaurant design and service, and a "cool" factor.

What are your thoughts?