Wednesday, December 23

All your foods are belong to Internets

Brian Duff analyzes the year in food for The Phoenix and gives us this professorial gem:
[T]here will likely be many folks opening restaurants that they simply shouldn't. Anyone who does will confront an online community of food-obsessives who have sometimes gotten downright ugly this year — with personal attacks, off-kilter rants, and ill-advised opening-night reviews. In such an environment, and with so many great restaurants already established in our small city, it's a wonder anyone has the guts to open another, via The Phoenix.
The more acute problem remains the lack of a single restaurant reviewer worth reading. Seriously, where is the Jonathan Gold of Maine?

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6 Comments:

Blogger Jane said...

The lack of restaurant reviewers is directly related to the willingness of publication outlets to pay them. Alas, the publishing industry is not a happy place to be these days. Bloggers help but they aren't getting paid, so cannot be expected to meet high standards for regular publication and fact-checking.

19:08  
Anonymous F. Bruni said...

Maine has never had a passable restaurant reviewer. CZ Kramer? Come on, now. She was terrible. English? Duff? King? I've heard a third grader wax poetic about a PBJ sandwich with more talent than these hacks.

19:53  
Anonymous LOL Cat said...

I's can poop on you's, professor Duff? My LOL Cats friendz hatez yur pathetic ass.

23:40  
Anonymous Anonymous said...

Maybe the magazine you work for will add a critical food reviewer?

13:57  
Blogger Brett Weir said...

Well said, anonymous. Maine Home + Design and Maine Mag, where Mr. Portland Pissed makes the rent money, is an especially egregious offender on this front. The reviews are Colbertesque: "Whatever place we're writing about--great restaurant, or the greatest restaurant?"

08:43  
Anonymous Anonymous said...

Sadly great food writers need great food to write about. Portland is too nice a town to embrace a writer who will take all the overrated restaurants to task. What we have is a culinary pollyanna where mediocrity is boosted by mediocrity, I don't care if mainstream middle-brow writers for the Times and the Rachel Ray Show say otherwise, it only proves the point.

22:55  

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