Says Sean MacPheron in an interview with The New York Times. He’s the guy behind Waverly Inn, which sells $55 truffled mac & cheese to celebrities. He’s also the guy who’s allowing Tao, a Buddha-themed restaurant that sells $88 Wagyu ribeye to tourists, to open underneath his Maritime Hotel.
So to be fair, the dude clearly knows a thing or two about fake.
From an amusing article about the downsides of food photography (which we’re in favor of), as published in a January 2013 issue of the New York Times. This Bouley system seems particularly ridiculous.
So says NYT restaurant critic Pete Wells in his fine essay against tipping, a ridiculous American practice where guests are expected to “voluntarily” add 18-20% to any restaurant bill to compensate waiters for their services.
The Bad Deal has long argued that mandatory service-charges or European-style service-included pricing are fairer than tipping for both diners and wait staff. Earlier this year, we broke the news that Sushi Yasuda had eliminated tipping. We also published an interview with Manresa’s David Kinch arguing that tipping is the last major hurdle holding back dining in America. You know it: It’s time for tipping to go.
From a brilliant New York Times photo essay on how the promise of easy money at the casinos have lured a vulnerable segment our society into a never ending commute. As this quote reminds us, a free meal is never really a free meal.
Pete Wells downgrades Daniel from FOUR STARS to THREE STARS in his review for The New York Times. Do click through for the full read, as it includes a brilliant play-by-play account of his VIP treatment versus the every-man treatment of a colleague at another table, who orders the same six-course menu ($195) and encounters very different service.
(Source: The New York Times)
Hey OpenTable, Pete Wells is talking about you! He’s criticizing those reservation time GUESSING GAMES you make us play. End the madness and just tell us when there are available seats, OpenTable!
We always like to say that when critics disagree, the consumer wins, as diversity of opinion beats reading the same review over and over again.
No, you can’t really divine the truth about any particular restaurant (or from any individual critic) by comparing star ratings (Time Out’s is “out of five”, the rest are more or less “out of four”). But in this case, the stars are a pretty good indicator about how each of these critics feel about Harold Dieterle’s Italian-German joint. Some of them like it a lot, others, a little. (Bad Deal editor Ryan Sutton, of course, is the man behind the Bloomberg review).