Minxeats on Kristen's sins: "Sheldon's team goes back to stew, and Kristen and Josie are read the riot act over the bouillabaisse. Rather than throwing Josie under the bus for her slow-poke sauce-making, Kristen falls on her sword. It's her fault that someone else's dish tasted like shit, and also that she called two dishes something they weren't. TWO DISHES. That's practically grounds for beheading in Top Chefland. And rather than kicking off someone who has barely been hanging on for the run of the show, the judges send Kristen home. Stefan is verklempt, and he tells her he loves her."
Eater on Stefan and the judges: "He makes them all feel stupid and it is kind of amazing how offended they all are. I understand he did a bad thing here, and no one likes to be made to feel dumb by their server, but it seems to me that part of their shock is because these five judges, when they are in a restaurant, never get made to feel like anybody but somebody famous and important. I am almost impressed that Stefan had the gall to treat them exactly like how anybody dining out in New York feels often. Tom says that people go to restaurants for food and they return for hospitality. 'I don't know if I'd return to this restaurant.' Padma has maybe never been treated this way in her life and she loses her mind. 'He should go home for the service he gave me!' and she shrieks it like the way a spoiled medieval prince would demand a beggar child's hands be cut off for touching the prince's cape."
HitFix on bravery: "Oh my Lord, Sheldon is putting balut on his menu? If you're not familiar with them, these are fertilized duck embryos. There are beaks and feathers and, well, they're a little extreme for the American see-no-eyeballs, eat-no-beaks mentality. Fortunately, Sheldon is putting a modern twist on this. I'm assuming this means no baby bird beaks."
Grub Street on the undoing of Atelier Kwan: "Speaking of loathing: It turns out that Josie’s stock isn’t ready when Kristen expected it; the wheels are starting to fall off Atelier Kwan. Josie offers a bunch of mumbo jumbo about patience and layering broth and whatnot. I’ve heard enough from this delinquent debutante — I want to shake the screen: 'Josie! Just have shit done by the time you say it’ll be done!' Josie hasn’t even added the gelatin to the boullebase(?)! Kristen, barely keeping the top of her head attached, tells Josie to use cream and soy milk instead. I’m not sure what’s more of a turn-off: The fact that they were planning to use gelatin in their sauce, or the fact that they’re replacing it with soy milk. When did French cooking lose its way? Are they really putting pudding pops in their beef sauces these days?"
Allie is Wired on conspiracy? "Back at the digs, Josie smokes a cigarette with Stefan and Josh as she reveals Kristen wants to cook everything to order. She laughs smugly as she knows she is painfully slow. The boys also smile smugly knowing that Josie will be the death of Kristen’s vision."
Mary Alice from Charm City Cakes for the Baltimore Sun on hmmm: "Game day: Prep commences and the chefs really have their work cut out for them. Brooke will be taking on front of house for the girls' team, as she and her husband 'have opened four restaurants.' Which makes me wonder: All these chefs are constantly touting how many restaurants they've opened, but they never actually mention of any of them are still open."
Entertainment Weekly makes a good point: "osh made a more presentable version of it by using a normal unfertilized egg and putting duck confit and foie gras mousse inside of it. Tom said it didn't taste Filipino or remotely like balut, but it still tasted good. Didn't Kristen get reamed for making a beef Bourguignon that tasted good but didn't match the standard definition of Bourguignon? Didn't Gail 'expect' balut but get something different? Lines are being blurred. Maybe the judges were just so relieved not to be eating real balut."
Posted on AllTopChef.com