We don't want critics to come to the restaurant, we're not trying to be the best or reach the top. All we're trying to do is create a neighborhood restaurant where locals can go home from work and have a pea risotto. We never tried to be anyone and we still aren't. Instagram influencers abound and are more than willing to take photos of their food and quickly post them to their hordes of followers in exchange for free meals.
Thanks to more transparent competition and an emulation effect, the quality of the food and service offered by most restaurants has improved, especially in tourist areas. But once, when a top-notch critic arrived and someone recognized him, let's call him John, everything went wrong. That's what happens when a critic shows up, you only see the critic from the critic's side, but you can't see what's going on behind the scenes in the restaurant. I asked him why the hell he did it, and he told me he didn't want to go somewhere to get a bad review.
When a critic once came and asked where the pork was from, a part-time waitress told him it was from the butcher on the corner. But I've realised that writing about food, both in major publications and on blogs and sites like Yelp, has become much more vindictive, and I'm not sure why that's the case. He wondered if people still care if a critic reviews a restaurant, but once again he goes out and writes about the New York City dining scene, albeit in a little different way. They can do this by organizing events for influential consumers or, even more so, by simply handing out business cards that encourage customers to review the restaurant online.
The critics have treated us kindly, but it doesn't always happen (don't get me started with TripAdvisor). As a restaurant critic for New York magazine, Platt spent most of the last year writing about cooking for his family, takeout and home meals, creating outdoor restaurants, and other efforts by restaurants to stay afloat during the pandemic. A well-informed and slightly kinder restaurant critic as a storyteller can guide them in the right direction and, at the same time, support an industry that is trying to recover. Phil Vettel, a restaurant critic for the Chicago Tribune for 31 years, left in January and Steve Dolinsky left his 17-year position as “Hungry Hound” on ABC 7.For the most part, the professional's opinion, whether negative or positive, can be very useful for the restaurant.
However, it's good to read a review by an important gastronomic writer and assimilate the positive and negative aspects and improve.