Ryan Sutton, the New York food critic for Bloomberg News, has a critique of the restaurant review on his blog, saying that we should be skeptical of what’s written in glossy food magazines—which tends to focus on trendy restaurants run by well-known chefs and doesn’t always include the full viewpoint of what food writers actually believe.
But, my favorite kind of happy hour is the kind that involves something more than booze, like $1 oysters, or other discounts on food. Not everyone likes to drink, so it’s a great way to get a group of friends together without having to pressure anyone to get a pint of something.
Restaurants that take extra care to get to know their diners are the ones that will build loyalty. The food has to be good, of course, but I’ll go back to a place and recommend it to all my friends if I’m treated well and have a positive experience. (Though it’s also interesting to know how inconsiderate diners are also treated on a return visit.)
You can be a bad waiter without being a BAD WAITER.
The weekend is nearly here, and I have received multiple brunch invitations.
The people at Restaurant magazine have updated their list of The World’s 50 Best Restaurants, and I have been to exactly none of them.