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Asimov on How Restaurants Have Changed in Seven Years

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Outgoing interim restaurant critic Eric Asimov reflects today on the current restaurant world and how it has changed since the last time he held a sustained role as a restaurant critic seven years ago.

He notes that there are new food trends, including the use of pork belly and bacon, the habit of putting eggs on everything, Parker House rolls, steak for two. He writes that ingredients are better, more carefully sourced, and more expensive. Wine lists are better, as are beer and cocktail lists. There are restaurant blogs now, and Yelp and social media sites, leading professional critics to hastily review new restaurants that may deserve more time. And critics are spotted more frequently now.

To which he adds this piece of advice to restaurateurs (that most pro critics would probably agree with): don't send extra courses if you spot a critic. Just don't do it. And don't let waiters ask "Are you still working on that?"
· Eric Asimov: How the View from the Critic’s Perch Has Changed [NYT]
· All Coverage of Eric Asimov [~ENY~]

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