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Eater Announces Their Restaurant Critics


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#1 joethefoodie

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Posted 13 March 2014 - 11:13 PM

Eater's head critic in New York will be Ryan Sutton

 

Further afield, Bill Addison, the esteemed dining editor and restaurant critic at Atlanta Magazine — following previous critical stints at the Dallas Morning News and the San Francisco Chronicle — is coming on board in the new position of Eater Restaurant Editor. Starting on April 15, Addison will travel across America seeking out the most notable, exciting, and surprising restaurants this country has to offer

 

Finally, Eater readers are familiar with New York City treasure/slash/ethnic food expert Robert Sietsema, who has been creating neighborhood guides,video tours, rants, raves, and first looks for Eater NY over the last nine months. Starting on April 1, he'll join the Eater team full-time, dividing his energies between video series Sietsema's Secrets, columns, and new, regular reviews around all five boroughs and beyond. Glory, glory hallelujah.

 

Here.



#2 Sneakeater

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Posted 13 March 2014 - 11:17 PM

Just to acknowledge who scooped this.
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#3 SFJoe

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Posted 14 March 2014 - 04:50 PM

This announcement helps me understand the timing of this otherwise not-very-drink-related interview.



#4 Sneakeater

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Posted 08 April 2014 - 05:35 PM

The effect that Eater's new critics have had on the Eater 38 is interesting.

Much less trendy.
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#5 Neocon maudit

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Posted 08 April 2014 - 05:40 PM

I'm too lazy to compare last month's list.  Were there changes beyond those mentioned in the second paragraph?



#6 greenspace

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Posted 08 April 2014 - 05:50 PM

The effect that Eater's new critics have had on the Eater 38 is interesting.

Much less trendy.

 

there's always the HEAT MAP for that

 

http://ny.eater.com/...ight_now_12.php


------------------------------

 

“We wanted a higher level of culinary discourse”

 

"I was much further out than you thought

And not waving but drowning."


#7 oakapple

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Posted 15 April 2014 - 03:30 PM

The first two reviews from Sutton and Sietsema will drop later today. In an introductory post, Amanda Kludt (editorial director) explains the reviewing protocol, including a discussion of ratings and reviewer ethics.

 

Whether or not you agree with the substance, I can't think of any other publication, except possibly The Times, that has laid out its position in quite so much detail.

 

Sutton and Sietsema will award stars on separate 1-to-4 scales, so Sietsema's 3* for an Arepa truck in Queens is not the same as Sutton's 3* for Annisa.


Marc Shepherd
Editor, New York Journal

#8 Lex

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Posted 15 April 2014 - 03:33 PM

Sutton and Sietsema will award stars on separate 1-to-4 scales, so Sietsema's 3* for an Arepa truck in Queens is not the same as Sutton's 3* for Annisa.

 

It's amazing it's taken so long for a publication to take this obvious step.


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#9 Rail Paul

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Posted 15 April 2014 - 03:35 PM

It's a pretty straightforward system.  Three visits is an admirable number, although it would be interesting to know how many guests the reviewer is allowed.

 

(The Bergen Record allows two visits, but one guest for each, so your choice of items, weekend and weekday, early and late, etc is necessarily restricted.)


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#10 LiquidNY

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Posted 15 April 2014 - 03:38 PM

This is the most interesting part:

Eater's eventual reviews will be living, breathing, dynamic, evolving critiques. Three visits in the spring of 2014 won't define a restaurant for the next five years.


Man about town.


#11 Rail Paul

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Posted 15 April 2014 - 03:39 PM

VoxMedia is a big outfit, with many different interests.  It will be interested to see if the food part of Vox will remain free of the real estate and developer interests that formed a large part of Gawker/Curbed, etc.  

 

In the reporting of Del Posto, for example, the issues of renting the much bigger properties around it were never too far away.


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#12 oakapple

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Posted 15 April 2014 - 03:47 PM

It's a pretty straightforward system.  Three visits is an admirable number, although it would be interesting to know how many guests the reviewer is allowed.

 

I would think they are more concerned with the budget than the number of guests. A tasting-menu-only restaurant is more expensive, but bringing extra guests makes no sense since everyone gets the same thing.


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Editor, New York Journal

#13 Rail Paul

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Posted 15 April 2014 - 04:03 PM

 

It's a pretty straightforward system.  Three visits is an admirable number, although it would be interesting to know how many guests the reviewer is allowed.

 

I would think they are more concerned with the budget than the number of guests. A tasting-menu-only restaurant is more expensive, but bringing extra guests makes no sense since everyone gets the same thing.

 

 

Good observation.  Assigning a budget number and letting the reviewer proportion it by the restaurant's proposition (fewer guests but multiple visits for tasting menu places, but more guests for a huge menu lower cost place could make sense.

 

But the spec did say they're doing three visits, so perhaps that's their target. To be adjusted as needed.


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#14 joethefoodie

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Posted 15 April 2014 - 04:26 PM

I am a bit impressed by their explanation of the process and the ethics they intend to employ.



#15 LiquidNY

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Posted 15 April 2014 - 04:37 PM

The first review is up. Sietsema reviews Korean bbq place Mapo.

Man about town.