To what lengths do you think a restaurant critic should go to remain anonymous? I assume you reserve under pseudonyms or guest names, but have you ever put on a disguise? Been recognized in a restaurant and had to figure out how to deal with it?
Anonymity
Started by
mamster
, Aug 31 2002 08:43 AM
2 replies to this topic
#1
mamster
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- eGullet Society staff emeritus
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Posted 31 August 2002 - 08:43 AM
Matthew Amster-Burton, aka "mamster"
Author, Hungry Monkey, coming in May
Author, Hungry Monkey, coming in May
#2
David Corcoran
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Posted 02 September 2002 - 02:04 PM
I've never worn a disguise (except 10 extra pounds). My strong suspicion is that New Jersey restaurateurs do not spend their days expecting a visit from a restaurant critic -- unlike their Manhattan counterparts, who live in constant fear of a Grimes landing.
#3
David Corcoran
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- participating member
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Posted 02 September 2002 - 02:15 PM
Oh, and have I ever been recognized? Not on a first visit, I'm reasonably sure, and I've never knowingly been recognized even on a second visit.
But maybe dozens of chefs are laughing behind their hands at the naïveté of that remark.
But maybe dozens of chefs are laughing behind their hands at the naïveté of that remark.
