Salt Bae's Nusr-Et Sparks Outrage
Renowned Turkish chef Nusret Gokce, famously known as Salt Bae, catapulted to internet stardom in 2017 for his distinctive steak-salting flair. However, the sheen surrounding his chain of upscale steakhouses, Nusr-Et, has dimmed as a purported bill circulated online, sparking outrage among discerning food enthusiasts.
Nusr-Et, synonymous with opulence, has faced ongoing criticism for its exorbitant pricing and a perceived imbalance between presentation and food quality. Recent revelations from an X user, including a video showcasing Nusret Gokce’s steak preparation and a detailed cost breakdown, have intensified the scrutiny.
The breakdown exposed staggering prices, notably a Sprite listed at $10 (approximately ₹800), exceeding its market value by over tenfold. The ‘Golden Tomahawk,’ a beef steak enveloped in gold foil, carried a jaw-dropping price tag of $1000 (approximately ₹83,000). Unsurprisingly, internet users erupted in collective indignation, with one individual succinctly denouncing the prices as “Overpriced garbage for the uninformed.”
I’m sorry but this is just so cringe. pic.twitter.com/ULzFFSkMth
— South Dallas Foodie (@SouthDallasFood) November 13, 2023
Beyond the financial shock, netizens delved into the culinary realm, critiquing Nusret Gokce’s steak preparation techniques. A vigilant self-proclaimed chef highlighted a concerning safety lapse in the video: Gokce sharpened a steel knife on the table without sanitizing it before proceeding to slice the meat. The chef’s omission of this basic hygiene practice fueled disapproval, with the user emphasizing the potential introduction of steel shavings into patrons’ meals.
As the online fervor grew, another user linked Nusr-Et’s decline to the ephemerality of TikTok trends. They opined that the excessive use of gold foil, exemplified in the ‘Golden Tomahawk,’ could be a mere facade of pretentiousness, rather than a testament to culinary prowess. The sentiment echoed in a comment stating, “Gold foil on food is usually a clear sign the chef is pretentious and not as talented. Does nothing for taste and just increases the price of food superficially.”
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This controversy isn’t isolated to the Nusr-Et chain; a past incident involving Salt Bae’s restaurant in London showcased a jaw-dropping bill of approximately ₹1,88,000. An X user, expressing incredulity, remarked that opting for a flight to Salt Bae’s Turkish restaurant was more economically viable than dining in London, citing exorbitant charges such as £9 for a Coke and £630 for a Tomahawk steak.
In the wake of these revelations, Nusr-Et finds itself grappling not only with financial critique but also questions about hygiene practices and the sustainability of its extravagant dining model. The once-glamorous narrative surrounding Salt Bae’s empire now faces the sobering reality of public skepticism and scrutiny.
