The New York Times restaurant critic has been answering questions all week from readers at the papers website. Find the ongoing dialogue here. Semi-interesting insights with the most powerful critic in the land.The questions run from the banal (“How much weight have you gained since starting to write about restaurants?”) To the intriguing;
“Q. As you know, Jonathan Gold got a Pulitzer for writing about (mostly) ethnic restaurants in Los Angeles. Why is the New York Times coverage of these restaurants always relegated to “special” pieces or second-string critics? What makes a restaurant worthy of your attention? For bang for the buck, I’d take an obscure Indian (Thai, Chinese, Russian) outpost over most of the posh midtown restaurants. So why the shuffling to the side”
His answer boils down to “it’s the way it’s always been done.” Which is kind of lame in my opinion.
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Apparently Mr Bruni’s excercise regimine includes pilates. I feel vindicated!
Very interesting read.
Wasn’t his answer that to better the scope of the times they have different food writers to review different sections of the market? In a city as large as NYC with as many restaurants as NYC it made perfect sense to me.
BTW the multimedia portion of the reviews are my new favorite reads / entertainment on the net.