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(Grub Street)   New York restaurant reviewer bounced from snazzy clam bar in middle of meal after being spotted by owner who disliked negative review of his flagship restaurant. The reviewer liked the new place and was planning to give it a thumbs up   (grubstreet.com) divider line 40
    More: Ironic, ZZ Top  
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1995 clicks; posted to Business » on 20 Oct 2013 at 3:18 PM (52 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



40 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2013-10-20 03:25:25 PM  
Curb tasted chalky, was lacking in presentation. Does not offer a toothless dining option. Would not return.
 
2013-10-20 03:25:55 PM  
Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?
 
2013-10-20 03:29:27 PM  
Yeah but up to the point where he was escorted off the premises, how was the meal?
 
2013-10-20 03:33:41 PM  
Whenever I see 'curated experience' and 'bewhiskered mixologist' in a restaurant review, it guarantees that I won't ever be going there.
 
2013-10-20 03:48:13 PM  
Despite getting kicked out, he got a free meal. If it were me, I'd be at least be happy about that.

/ I sound poor...
 
2013-10-20 03:53:59 PM  

Forbidden Doughnut: Despite getting kicked out, he got a free meal. If it were me, I'd be at least be happy about that.

/ I sound poor...


shiat, at $30 for three pieces of toast and $20 for a cocktail, I would be farking thrilled if they booted me out and wouldn't let me pay after I had already eaten most of my meal.
 
2013-10-20 03:58:57 PM  

MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?


From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.
 
2013-10-20 04:03:54 PM  
His review of Carbone was anticlimactic at best.  I was hoping for an asshole-tearing checklist of culinary horrors, and instead Platt gives us a slightly tepid review of a restaurant that is very clearly conceptually retarded.  One star.
 
2013-10-20 04:04:30 PM  

Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.


"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"
 
2013-10-20 04:11:29 PM  

MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"


It's more like:  "Hello, I'm calling from Travel Magazine. Our food critic, Mr. So-and-so, would like a table for 4 at 6:00 on the 16th.  Would that be feasible?"

It's common in the states too.
 
2013-10-20 04:13:46 PM  
Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.
 
2013-10-20 04:17:00 PM  
The reviewer used the word "bewhiskered" in the last two reviews of that restaurant owner.

That's grounds for ejection in most states.
 
2013-10-20 04:22:36 PM  
Everybody who uses "curate" when referring to anything outside museums and galleries should be kicked in the balls or coont.

/ Two kicks for using gift as a verb.
 
2013-10-20 04:24:45 PM  

ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.


And what would that be?
 
2013-10-20 04:29:03 PM  

thamike: MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"

It's more like:  "Hello, I'm calling from Travel Magazine. Our food critic, Mr. So-and-so, would like a table for 4 at 6:00 on the 16th.  Would that be feasible?"

It's common in the states too.


That sounds like a wonderful way of getting reservations.
 
2013-10-20 04:35:03 PM  

MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?


Some restaurants (especially the ones where a good review can make or break them) have caught on to when reviewers come in and what they look like.

I recently read a local restaurant review where the critic figured that the restaurant was onto to her, since the manager kept hovering over her, kissing her ass and asking her how every single bite was. It backfired horribly, especially since everyone else at her table was ignored and treated like sh*t. Good jorb, manager!
 
2013-10-20 04:36:26 PM  

wildcardjack: thamike: MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"

It's more like:  "Hello, I'm calling from Travel Magazine. Our food critic, Mr. So-and-so, would like a table for 4 at 6:00 on the 16th.  Would that be feasible?"

It's common in the states too.

That sounds like a wonderful way of getting reservations.


I call in as Abe Frohman, sausage king of Chicago. Works every time.
 
2013-10-20 04:50:25 PM  

wildcardjack: thamike: MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"

It's more like:  "Hello, I'm calling from Travel Magazine. Our food critic, Mr. So-and-so, would like a table for 4 at 6:00 on the 16th.  Would that be feasible?"

It's common in the states too.

That sounds like a wonderful way of getting reservations.


It is, if you like to eat out on off-days at early bird hours. If you call up for Friday night at 7:30, nobody will believe you're a food critic.
 
2013-10-20 05:23:26 PM  

MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?


Most restaurants that are likely to be on the radar for a review, have pictures of the critics taped up some place for the staff to see.

Also, it's not unusual for the restaurant to get tipped off when a critic is coming in.
 
2013-10-20 05:26:24 PM  

felix_golden: Most restaurants that are likely to be on the radar for a review, have pictures of the critics taped up some place for the staff to see.


Not the restaurant I managed, and we were getting reviewed all the time.  Big name critics would make reservations under their own name. No-name critics would do the same, but we never new who they were anyway.  And "foodie" pinterest-twit bloggers didn't exist.
 
2013-10-20 05:26:59 PM  
Dropped a 'k' somewhere...
 
2013-10-20 05:38:26 PM  
blogs.phoenixnewtimes.com
 
2013-10-20 07:24:18 PM  

thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?


A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.
 
2013-10-20 08:18:19 PM  

ReapTheChaos: thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?

A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.


Says the opinionated guy on the internet forum.
 
2013-10-20 08:19:25 PM  

MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"


Wanted for questioning:
i.dailymail.co.uk
 
2013-10-20 09:08:33 PM  
chef assassin spotted him

/palahniuk, you illiterate twat
 
2013-10-20 09:55:56 PM  

thamike: wildcardjack: thamike: MrEricSir: Avonmore: MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?

From my reading of TFA, he did try to stay anonymous. But that's just an American affectation anyways. Critics are much more open about their profession in Europe.

"Hon hon hon! I am 'ere to criticize your filthy establishment! Bring me a baguette and some brie, monsieur!"

It's more like:  "Hello, I'm calling from Travel Magazine. Our food critic, Mr. So-and-so, would like a table for 4 at 6:00 on the 16th.  Would that be feasible?"

It's common in the states too.

That sounds like a wonderful way of getting reservations.

It is, if you like to eat out on off-days at early bird hours. If you call up for Friday night at 7:30, nobody will believe you're a food critic.


Well, I'm not a fan of loud restaurants operating at rock concert volumes so I personally avoid that time slot, but I guess that would actually be the time slot you want if you're going to comment on the peak atmosphere and service. Of course, I'd be the sort of critic that comes with a deciblemeter, a thermometer, and a ruler.
 
2013-10-20 10:05:55 PM  

ReapTheChaos: thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?

A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.


Matters to their readers.
 
2013-10-20 10:47:32 PM  

sendtodave: ReapTheChaos: thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?

A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.

Matters to their readers.


But really what is matter?
 
2013-10-20 11:08:11 PM  
"It is not the critic who counts, nor the man who points out how the strong man stumbled, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena; whose face is marred by dust and sweat and blood; who strives valiantly; who errs and comes short again and again; who knows the great enthusiasms, the great devotions, and spends himself in a worthy cause; Who, at the best, knows in the end the triumph of high achievement; and who, at the worst, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who know neither victory nor defeat."

- Teddy Roosevelt

Always one of my favorite quotes when I read about a critic whose ego gets chafed, or when I think too much of my own opinion.
 
2013-10-21 12:22:06 AM  

thamike: sendtodave: ReapTheChaos: thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?

A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.

Matters to their readers.

But really what is matter?


No matter, never mind.
 
2013-10-21 06:23:16 AM  

thamike: ReapTheChaos: thamike: ReapTheChaos: Good start, now if we could get every restaurant and movie theater to throw out all reviewers, professional and amateur,  we would have something going.

And what would that be?

A world free of pretentious snobs who think that because they eat food or watch movies for a living that somehow their opinion matters.

Says the opinionated guy on the internet forum.


Let's face it - we're a species of critics.
 
2013-10-21 07:08:42 AM  
The "Snazzy Clam" sounds like strip club.
 
2013-10-21 08:16:26 AM  

Muta: The "Snazzy Clam" sounds like strip club.


That would be the Fuzzy Clam.
 
2013-10-21 08:38:32 AM  

sendtodave: Matters to their readers.


Their readers could make do with one or two fewer first-world problems.
 
2013-10-21 08:40:17 AM  

kregh99: "It is not the critic who counts, nor the man who points out how the strong man stumbled, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena; whose face is marred by dust and sweat and blood; who strives valiantly; who errs and comes short again and again; who knows the great enthusiasms, the great devotions, and spends himself in a worthy cause; Who, at the best, knows in the end the triumph of high achievement; and who, at the worst, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who know neither victory nor defeat."

- Teddy Roosevelt


I have the weirdest boner right now...
 
2013-10-21 09:00:33 AM  
thamike:

But really what is matter?

mat·ter
ˈmatər/
noun
noun: matter;plural noun: matters;noun: the matter
1
. physical substance in general, as distinct from mind and spirit; (in physics) that which occupies space and possesses rest mass, esp. as distinct from energy.
"the structure and properties of matter"
a substance or material.

2. an affair or situation under consideration; a topic.

3. the reason for distress or a problem.

4. the substance or content of a text as distinct from its manner or form.

 verb: matter;3rd person present: matters;past tense: mattered;past participle: mattered;gerund or present participle: mattering

1
. be of importance; have significance.

2. rare (of a wound) secrete or discharge pus.
 
2013-10-21 09:00:33 AM  

MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?


If they were anonymous then they wouldn't get special treatment and free meals. Who wants to live like that? Power-Yelpers have made cards made to announce themselves as such.
 
2013-10-21 10:03:05 AM  
Do not pick fights with people who buy printing ink by the barrel-full.

Seriously how farking retarded/egotistical/cowardly do you have to be to not only be afraid of a reviewer, but also dumb enough to offend him in such an egregious manner?

Every diner in the world is a potential reviewer (yelp, yahoo, google) and I'm pretty sure throwing people out of your restaurant is never going to get you a good review.
 
2013-10-21 02:14:41 PM  

MrEricSir: Whatever happened to restaurant critics staying anonymous? Is that not how they operate anymore?


Read Ruth Reichl's book "Garlic and Sapphires." She goes into detail about some of the elaborate costumes (wigs, makeup artists, etc.) that she went through to try to stay anonymous at restaurants. Its basically a game where the critic tries to see if they can get an anonymous everyman view of the restaurant, and the restaurant tries to identify the critic so they can give that person extra attention - but not too much extra so the critic knows she's been blown.
 
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