Longreads

With the rise of crowdsourced restaurant reviews on Yelp and its many peers, you’d think old-school, print-media critics would be a thing of the past by now. You’d think wrong: as Jessica Sidman shows in her Washingtonian story, restaurant owners go to incredible lengths to identify prominent critics like the Washington Post?s Tom Sietsema, in the hopes of manufacturing a flawless, multiple-star-worthy experience. A lot of the energy is spent preemptively, creating and updating dossiers with blurred photos of critics and detailed notes about their culinary (and other) quirks. But there’s also a field-level aspect to these operations — the intricate choreography that kicks into gear as soon as Sietsema or another top critic enters the house.

To communicate about a critic, some restaurants have their own code words. One Italian joint called Sietsema “Neapolitan,” because it didn’t sound too weird to say out loud in the open…

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