voyager Posted December 26, 2023 Share Posted December 26, 2023 Getting back to the quote, I wonder if part of the "free-wheeling joy" isn't the ambiance of French diners rather than American. I often question if part of what I love about restaurants in France is that I can't easily understand the conversations around me, as opposed to being deluged with stupid patter in English. It's probably just as bad in French but I don't catch so much of it so it rolls off like ambient noise. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 27, 2023 Share Posted December 27, 2023 L’ecrivain est absolument farci, is something you might catch. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 27, 2023 Author Share Posted December 27, 2023 There is one thread where Eater still allows comments. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 27, 2023 Share Posted December 27, 2023 47 minutes ago, Sneakeater said: There is one thread where Eater still allows comments. She needs to go to restaurants in disguise, like Ruth Reichl used to do. Or, perhaps as... Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 28, 2023 Author Share Posted December 28, 2023 Quote But it’s my job to grapple with plays whether I like them or not. I would go so far as to say that my up-or-down judgment is the least important part of my reviews, since readers will inevitably disagree with me, bringing their own taste, history and intelligence to bear. https://www.nytimes.com/2023/12/27/insider/appropriate-review.html (emphasis added) Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted December 28, 2023 Share Posted December 28, 2023 18 hours ago, MitchW said: She needs to go to restaurants in disguise, like Ruth Reichl used to do. Or, perhaps as... A family friend is making a documentary about her (GG, not TS) that I am really looking forward to seeing. Quote Link to comment Share on other sites More sharing options...
sweatshorts Posted December 29, 2023 Share Posted December 29, 2023 From Eater's New Favorite Restaurants of 2023 article, this is so fucking stupid on so many levels: Britt Lam, social media manager, Infatuation: The opening I was the most excited for this year was Naks. I haven’t actually been yet, so we’ll see if it lives up to the hype for me — but even if it doesn’t, I’m still happy to see more Filipino spots getting their time to shine. Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted December 29, 2023 Share Posted December 29, 2023 I can't decide if these people have bad taste or just no taste. I also can't decide which is worse for people who write about food. Quote Link to comment Share on other sites More sharing options...
small h Posted December 29, 2023 Share Posted December 29, 2023 Bad taste is at least a stance. 2 Quote Link to comment Share on other sites More sharing options...
voyager Posted December 29, 2023 Share Posted December 29, 2023 (edited) To quote Diana Vreeland, "I love good taste. Actually, I love BAD taste. What I can't abide is NO taste." Edited December 29, 2023 by voyager Quote Link to comment Share on other sites More sharing options...
small h Posted December 29, 2023 Share Posted December 29, 2023 There you go. Quote Link to comment Share on other sites More sharing options...
AaronS Posted December 30, 2023 Share Posted December 30, 2023 (edited) does that have to be more than a request for a free meal? Edited December 30, 2023 by AaronS Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 3 Author Share Posted January 3 Quote If you have deep pockets, go for the king river prawns ($49), freshwater crustaceans native to the rivers of Southeast Asia and behemoth in size. Of the three sauces, pick the herbal green one for its pungency rather than the curry or shallot sauces. Yes, peeling these things and extracting the meat is a messy pain in the ass, but worth it. Wonder how many you get? https://ny.eater.com/2024/1/3/24017486/nemesis-vietnamese-malaysian-thai-flatiron Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 3 Share Posted January 3 They "come in fours." $12.25 each plus tax. Also, newbies please note, peeling prawns can be messy. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 8 Author Share Posted January 8 (edited) I know that I'm WAY too invested in this. But the Eater Steakhouse Exception keeps going. They'll celebrate mediocre (and very expensive) Uptown clip joints if they're steakhouses (which Eater is capable of understanding). But ambitious restaurants get accused of sharp business practices if they charge what their ingredient costs warrant. (I know, I know: Fox Nat charges less than their ingredient costs warrant. I guaranty you the margin on a steak at T-Bar is an order of magnitude higher than that on Fox Nat's prawn app.) https://ny.eater.com/2024/1/8/24030234/tony-fortuna-t-bar-obituary Edited January 8 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 8 Author Share Posted January 8 On 12/26/2023 at 12:44 PM, voyager said: Getting back to the quote, I wonder if part of the "free-wheeling joy" isn't the ambiance of French diners rather than American. I often question if part of what I love about restaurants in France is that I can't easily understand the conversations around me, as opposed to being deluged with stupid patter in English. It's probably just as bad in French but I don't catch so much of it so it rolls off like ambient noise. How do you say "L'enfer, c'est les autres" in English again? Quote Link to comment Share on other sites More sharing options...
backyardchef Posted January 8 Share Posted January 8 38 minutes ago, Sneakeater said: I know that I'm WAY too invested in this. But the Eater Steakhouse Exception keeps going. They'll celebrate mediocre (and very expensive) Uptown clip joints if they're steakhouses (which Eater is capable of understanding). But ambitious restaurants get accused of sharp business practices if they charge what their ingredient costs warrant. (I know, I know: Fox Nat charges less than their ingredient costs warrant. I guaranty you the margin on a steak at T-Bar is an order of magnitude higher than that on Fox Nat's prawn app.) https://ny.eater.com/2024/1/8/24030234/tony-fortuna-t-bar-obituary never heard of it. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 8 Author Share Posted January 8 People like us wouldn't have. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 9 Share Posted January 9 "A Museum Cafe That Is as Much a Destination as the Art" Let's not get carried away with the headline here, Robert. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 10 Share Posted January 10 The headline is the work of a fool, but let’s bend over backwards to be fair, the author is likely not writing the headlines. Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 10 Share Posted January 10 12 hours ago, Wilfrid said: The headline is the work of a fool, but let’s bend over backwards to be fair, the author is likely not writing the headlines. While I'm sure you're correct, I did once ask a once well-known restaurant critic (no longer with us) who wrote the headlines/titles for her pieces. The answer was simply: "I do." But let's move on to the article about Alison Roman's country "store," In which Callie Hitchcock writes: Quote Another wall boasted First Bloom sherry vinegar sourced from “Zoe,” presumably a friend... Actually, no - Zoe is a brand, imported from Spain. 1 Quote Link to comment Share on other sites More sharing options...
splinky Posted January 10 Share Posted January 10 2 hours ago, MitchW said: While I'm sure you're correct, I did once ask a once well-known restaurant critic (no longer with us) who wrote the headlines/titles for her pieces. The answer was simply: "I do." But let's move on to the article about Alison Roman's country "store," In which Callie Hitchcock writes: Actually, no - Zoe is a brand, imported from Spain. this is a huge part of the problem, why "presume" when you can just ask or you know research. also, being unwilling or incapable of asking or doing research is assumption, at best 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 10 Author Share Posted January 10 56 minutes ago, splinky said: this is a huge part of the problem, why "presume" when you can just ask or you know research. BINGO 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 10 Share Posted January 10 6 hours ago, MitchW said: But let's move on to the article about Alison Roman's country "store," In which Callie Hitchcock writes: Actually, no - Zoe is a brand, imported from Spain. Okay, that's funny. 1 Quote Link to comment Share on other sites More sharing options...
Orik Posted January 10 Share Posted January 10 I was hoping I'd find there's an actual Zoe but I don't see one involved in JCS Tradecom 1 Quote Link to comment Share on other sites More sharing options...
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