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Grimes gives up his poison pen


pepperedpalate
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Tonight I was channel flipping and came upon NY Up-Close which is a show produced by the NY Times on one of our local stations. As part of the show they highlight articles that will appear in tomorrow's paper, and on tuesday night the restaurant critic appears (with their face distorted) and gives highlights of the review. The review in tomorrow's Times will be for Asiate. Hesser has given it one star. What I found interesting is they pixilated Hesser's face, considering EVERYONE knows what she looks like. What's the point?

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

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It's ridiculous. The Times should take this opportunity to set the record straight about anonymity in restaurant reviewing, rather than to perpetuate the hoax.

I believe we have an existing thread about who the new New York Times critic will be. Can somebody post the link? Thanks.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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I loved the one she wrote today. Not because it slammed what sounds like a pretentious place, but because of the writing. Almost as colorful as the plates she described. :wink: I wish she could have the job.

Criticism of that review can be found on the Asiate thread in the NY forum. Fat guy liked the writing, but not the score. I'm not sure if that's anything like liking the words, but not the music. I liked the review as well. What with the expose of the Michelin Guide where else can people turn for a reliable opinion but eGullet.com? :raz:

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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