Given all the recent noise about a restaurant review (and you know which one I'm talking about), I thought I'd post this little bit from Garlic and Sapphires. To put it in context, this conversation takes place in the office of the Editor of The New York Times, Max Frankel in the spring of 1993. At the time I was the restaurant critic of The Los Angeles Times, and Max and his deputy, Joe Lelyveld had invited me into their office. The current critic was leaving the job and Max had just asked what I thought of their restaurant section. In an act of madness I told the editors of the most powerful paper in the world that they were doing things wrong.
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A Random Thought on Restaurant Criticism
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Given all the recent noise about a restaurant review (and you know which one I'm talking about), I thought I'd post this little bit from Garlic and Sapphires. To put it in context, this conversation takes place in the office of the Editor of The New York Times, Max Frankel in the spring of 1993. At the time I was the restaurant critic of The Los Angeles Times, and Max and his deputy, Joe Lelyveld had invited me into their office. The current critic was leaving the job and Max had just asked what I thought of their restaurant section. In an act of madness I told the editors of the most powerful paper in the world that they were doing things wrong.