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Food critic outed and ousted from restaurant

Food critic outed and ousted from restaurant
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  • Post #31 - January 7th, 2011, 11:57 am
    Post #31 - January 7th, 2011, 11:57 am Post #31 - January 7th, 2011, 11:57 am
    IIRC (and Minnesotans can correct me IIRI), for a long time the St. Paul Pioneer Press had a food critic and columnist named "Oliver Towne." However, I seem to recall that this pseudonym was used by various staffers who reviewed restaurants over time (Gareth Hiebert did most of the reviews, but I *think* that others might have used that pseudonym). Oliver Towne was an inside joke for "All over town." That is one reason that I was prepared to believe that Phil Vettel (fill vittles) was a pseudonym as well.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #32 - January 7th, 2011, 4:45 pm
    Post #32 - January 7th, 2011, 4:45 pm Post #32 - January 7th, 2011, 4:45 pm
    I have heard critics -- for instance, Ruth Reichl --say that even if they're recognized, there's not much the restaurant can do to dress up or disguise the quality of their food and service, the claim that, in effect, a good critic can reliably 'see through' to a restaurant's real caliber. For both those who are supportive and those who are dismissive of the importance of critics' anonymity to their fair and reliable judgments of restaurants -- do you buy that claim? If so, then why worry so much about anonymity, after all? If not, then why not? What is it that chefs, servers, sommeliers and maitre d's can do to successfully improve the critics' impressions of their restaurant?
    pizza fun
  • Post #33 - January 7th, 2011, 5:56 pm
    Post #33 - January 7th, 2011, 5:56 pm Post #33 - January 7th, 2011, 5:56 pm
    In this case however, the critic seems to think there is importance to remaining anonymous and the restaurant must have too, since they thought that this was a good way to hurt her. A low class move no matter how you slice it.
  • Post #34 - July 18th, 2018, 5:02 am
    Post #34 - July 18th, 2018, 5:02 am Post #34 - July 18th, 2018, 5:02 am
    Critic, unveiled: Tribune's Phil Vettel shows his face for the first time in nearly 30 years
    https://trib.in/2Llbo9n
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #35 - July 18th, 2018, 8:40 am
    Post #35 - July 18th, 2018, 8:40 am Post #35 - July 18th, 2018, 8:40 am
    Dave148 wrote:Critic, unveiled: Tribune's Phil Vettel shows his face for the first time in nearly 30 years
    https://trib.in/2Llbo9n

    Oy, such a punim! :lol:

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #36 - July 18th, 2018, 9:16 am
    Post #36 - July 18th, 2018, 9:16 am Post #36 - July 18th, 2018, 9:16 am
    he's got the look that's for sure
  • Post #37 - July 21st, 2018, 10:41 pm
    Post #37 - July 21st, 2018, 10:41 pm Post #37 - July 21st, 2018, 10:41 pm
    Anonymity or no, he's still probably the worst restaurant critic of any publication in any major US city.

    viewtopic.php?f=18&t=43849

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