We asked local restaurateurs and chefs and national food writers this question: Will Jean-Robert at Pigall's succeed? Here's what they said:

        “This town loves Jean-Robert, and with the talent already backing him . . . he's going to blow away any fine-dining restaurant.”

        - David Falk, owner, Boca, Northside

        “There's no reason why he won't be successful.

        . . . A lot of out-of-town people will come, and I think that will be important.”

        - David Cook, owner, Daveed's, Mount Adams

        “He's going to touch every plate, and the shine won't wear off. I think Jean-Robert can surmount the current dining climate in Cincinnati.”

        - Jimmy Gherardi, owner, J's Fresh Seafood, Hyde Park

        “I wish him the best because he's my friend.

        . . . But I'm worried about his location. Not Fourth Street, but because it's Cincinnati. . . . Anymore, I don't think we have anything do with our success or failure downtown.”

        - Jeff Ruby, owner, Jeff Ruby Restaurants

        “I think there is enough room for both of us. With the two of us, it might give suburbanites another reason to come downtown.”

        - Nat Comisar, managing partner, Maisonette, downtown

        “There still are people who want to help downtown and support downtown businesses through their actions. . . . It will all come down to the food, the service and the price-value relationship.”

        - Paul Sturkey, owner, Sturkey's in Wyoming and Encore Cafe in West Chester

        “I guarantee every one of the major food magazines will do a story (on Jean-Robert at Pigall's). . . . Who would've thought it in Cincinnati? That could be the headline.”

        - John Mariani, restaurant writer, Esquire and Wine Spectator

        “If the food is good and if it's perceived as value, then he has a chance of succeeding. But more than anything, he'll have a chance if the service is good.”

        - Jerry Shriver, food and wine writer, USA Today

        “He's very smart to select the location he did. It sends a signal . . . that he loves it and wants to make Cincinnati more visible to the food community around the country. . . . I believe he'll be the man to put Cincinnati on the map for its restaurants.”

        - Barbara Fairchild, editor-in-chief, Bon Appetit

        “Cincinnati needs this kind of place. Cleveland is the dining capital of Ohio at the moment. Cincinnati used to be, and it's a big-league town, in the sporting sense and the corporate sense.”

        - R.W. Apple Jr., associate editor, food and restaurant writer, The New York Times

PART 1: Restaurant's opening bittersweet Can new restaurant succeed downtown? Pigall's building dates from city's early days