Why Would You Have A Bouncer Kick a Food Critic Out of Your Restaurant?

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I just read this in New York Magazine and thought it so odd I wanted to share it with you to get some reality testing.

I think it is really strange to kick a food critic who didn’t do anything wrong out of your restaurant especially given that Mr Platt and his friend had already been there for 2 hours and were just finishing up.

Makes me never want to eat at ZZ’s Clam Bar or really any of the Major Food Group restaurants.  If you run restaurants in NYC where everyone’s a critic you have to expect that people are going to have different opinions, some of them are going to be good and some of them not so much, but to have a bouncer kick out a major food critic, seems a bit stupid to me.

Would love to hear your thoughts….

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Why Would You Have A Bouncer Kick a Food Critic Out of Your Restaurant?

  1. Chris & Skip says:

    I think a lot about culinary history and restaurant reviews have been valuable sources of info for charting historical trends, triumphs, failures in the food world. They’ve served that purpose for hundreds of years. But today, when everyone is a self-publisher of food reviews, there’s less and less respect for institutional food criticism. That’s too bad. Other than that, the guys running the restaurant are just plain jerks. Who needs or wants thug bouncer in the house? Bad neighborhood? Unruly clientele? Doubtful. Just tacky behavior from a snotty bunch of flash-in-the-panners.

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