A recent New York Times review of North End Grill restaurant includes mentions of pumpkin-crab soup, hashed Brussels sprouts and lentils, halibut with pine nuts, green raisins and clams and a bacon-shrimp burger with spice-dusted fries - and that’s all before the mile-high lemon meringue pie with candied almonds.
But when former New York Times restaurant critic Frank Bruni publicly announced his own gout diagnosis last week, he and his fellow professional eaters had a bitter truth to swallow about their career’s potential health implications.
Bruni is currently an Op-Ed columnist for The New York Times, but served as chief restaurant critic from June 2004 through August 2009. In his March 22 column titled “Red Meat Blues,” Bruni revealed he learned of his condition in November of last year.
On a midsummer Thursday night, there’s a reservation in a New York City restaurant’s book for an Enrico Pallazzo.
Only a pop culture junkie might suspect that something was afoot. Enrico Pallazzo is the opera singer in the Leslie Nielsen cult classic “Naked Gun” – and the man posing as Enrico Pallazzo is actually a restaurant critic.
Many people would consider it a dream job to eat at restaurants night after night on someone else’s tab, in search of the perfect culinary experience. But not all that glitters is (edible) gold. The profession of critiquing restaurants comes with its own set of nitpicks from chefs, readers and even the critics themselves.
New York City iconic dining destination "Elaine's" will soon be serving its last meal.
The restaurant which has been celebrated in cinema, song and literature is going to close its doors on May 26th according to spokeswoman Cynthia Carway.
Though never highly regarded for its cuisine, Elaine's restaurant on Manhattan's Upper East Side was often the destination for the country's power elite from media and politics to entertainment and law enforcement.
A reading from the works of noted gourmands Vincent and Mary Price, from their 1965 cookbook "A Treasury of Great Recipes":
Sheraton told Capital's Zachary Woolfe, "It’s food writing for an audience less interested in food and more interested in the experience and the theater of it ... I don’t like it at all. I always told people what the place was like, but these long, long introductions about the scene—I usually skip the first column and a half and get to the food, because that’s what I think it’s about."
The New York Observer then served up a course-by-course sampling of both Sheraton's (1977) and Sifton's (2009) reviews of New York City's longstanding Francophile flagship La Grenouille for stylistic comparison. Topics included decor, patrons and the restaurant's signature souffle and it was entertaining, without a doubt, but we're gonna stick a Britchky in the mix.
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