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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Tuesday, March 17, 2009

Vegetarians Are Whiners

Dirt Candy is pissed that the New York Times had the audacity to do a "mini review" of her restaurant, that has been open for months, because, get this, THEY'RE NOT READY!

Wha, wha wha. CRY ME A RIVER.

It's an interesting piece that reveals a little more about the incestuous world of restaurant reviews. Apparently the NY Times discusses with the restaurateur when the restaurant believes it should be reviewed. "Diner’s Journal was working on a piece about restaurants being reviewed too early and he wanted to talk to me about this. We chatted pleasantly for a while and when the call ended he said, “We’ve been talking about it and we don’t think you should be reviewed yet.” What a difference a few weeks makes!"

It makes me sick.

To all you restaurants out there, listen up....

DON'T OPEN YOUR DOORS IF YOU'RE NOT READY!

IF YOU'RE OPEN AND CHARGING FOR YOUR FOOD YOU BETTER BE FUCKING READY FOR REVIEW BECAUSE LIKE IT OR NOT - YOU WILL BE REVIEWED EITHER IN PRINT OR IN THE SPOKEN WORD.

YOU TAKE MY MONEY, I TAKE MY CHANCES, YOU TAKE YOURS.

2 Comments:

At 12:12 PM, Blogger Chris said...

I had no idea it worked like that. I wonder if that is limited to NY or if most major papers work that way. What a load of crap.

 
At 10:35 AM, Anonymous Willkat98 said...

Call ahead and make a reservation in the name of your paper's lead critic.

Show up, and tell them you are doing advance work for him and he will be in later that day or the next, based on your initial visit on his behalf.

They'll be ready, usually on both days.

Your biggest damage will being called "Liar Liar, Pants on Fire!"

 

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