Julie Glassberg/The New York Times
NEW YORK CITY’S restaurant world has never been cuddly, but last week may have seen its first shouting match prompted by a Twitter post.
During last Wednesday’s snowstorm, the owner and chef of JoeDoe restaurant in the East Village, Joe Dobias, tweeted that his deliveries from upstate purveyors had arrived, but not fish from a local supplier. He didn’t post the supplier’s name, but the next morning, Robert DeMasco of Pierless Fish — who also delivers to restaurants like Daniel and Esca — called Mr. Dobias to tell him that his business was no longer welcome. Then things became loud.
Mr. Dobias, who has been airing grievances on the Internet since opening the restaurant in 2008, shrugged off the conflict in an interview on Thursday and said that he had found a new purveyor. “What are we, teenage girls now?” he said. “How is it good business to make decisions off some lame thing you read on the Internet?”
Mr. Dobias is an extreme example of how chefs are now going online to confront customers, bloggers, critics, rivals and sometimes even their bosses.
“Maybe he should get to work instead of spending his time Twittering,” said Mr. DeMasco, adding that..... http://www.nytimes.com/2010/02/17/dining/17angry.html