Inside the Weird World of Restaurant Critics

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Inside the Weird World of Restaurant Critics
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The weird side of being a restaurant critic

Then she spent five years as a city critic, hitting every single new restaurant she could, and reviewing them all: the good, the bad and the ugly.

Julia: We literally were exhaustive. Like if a place opened and we knew about it, we went there. And you can’t replicate that on a national scale.Julia:Amanda:Yeah, we just write about things that we love. For our annual list of the best new restaurants in America, the Hot 10, I visit hundreds of restaurants and I don’t say anything about the 175 that were mediocre. So that’s very different than at, when I was reviewing one to two restaurants and bars a week. I don’t know...

Daniel: Just because Ryan has a bad meal some place doesn’t mean he’s going to write a review about it. What’s more important for him is contextualizing a restaurant.It would be imprudent for us to find a little mom-and-pop shop, say somewhere in Hell’s Kitchen, perhaps a restaurant that’s not charging a lot of money. There’s a lot of great Latino restaurants in Hell’s Kitchen; maybe they’re serving Colombian food and maybe they’re serving the community.

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