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?

I've eaten at some of the top chef outposts and they have been pretty good. I think it gives people from all sorts of places an opportunity to eat at a top restaurant without flying to say New York, Paris, or London. You can eat at some outposts in Vegas.

My guess is that it depends both on the chef and on the 'concept' of the outpost restaurant.

It would seem that the most success would be had with a menu designed to honor the chef's 'brand', but that would be adjusted/enhanced to take into account locally-sourced ingredients.

Secondly, the chefs who will permanently be cooking at the outpost should be well-trained in the star chef's methodologies and philosophies, but should also be allowed some freedom to individualize the local menu.

I realize that what I'm describing is a hard balance to achieve.

I agree with everything you say. It's a hard balance to achieve but IMHO quite essential, otherwise the restaurant becomes a name badge and nothing else. If you diverge too far from the original chef's vision, then what is there linking it back to the original restaurant? Not a lot except for a name above the door and on the menus.

Do you think that they are successful?