Who Should Be Allowed to Review Restaurants?

Published on Thursday, September 30, 2010, by Jane Goldman / Edit Post

A couple of days ago I posted about a restaurant. So big deal, right? Except it's the first time in a long time because I am all angsty and confused about what kind of participation I should have in restaurant reviews and Chowhound posts. I'm the editor in chief of CHOW, so I visit more places than the average restaurant-goer and I sometimes get an early look that would be a useful addition to Chowhound. The problem is that as a spokesperson for the site, I do get interviewed and so I could be recognized, and I feel like I might be crossing some line to write a review. It's not like I'm Tony Bourdain, but I don't have the wig-and-glasses anonymity that Ruth Reichl used to have either.

Besides, so much of what we do depends on the participation of restaurant professionals—thanks, Daniel Humm and Charles Phan, for making videos with us! But what if I didn't like Humm's Eleven Madison or Phan's Slanted Door? Would I hold back on the negative comments because they are our collaborators? Would I choose not to negatively review, say, Prune, because it would be awfully nice if Gabrielle Hamilton shot something with us? But hey, that would never happen, because I love Prune, Gabrielle! (See what I mean?) What do you think? Should somebody who has a professional relationship with restaurants and restaurateurs—me, I mean—be able to review restaurants? Or even participate in Chowhound discussions?

Photograph by Chris Rochelle

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POST A COMMENT |12 Comments

COMMENT

  • Those who Busted their BUTTS..First it depends on how and what they ate while being raised..I hate Critics..they're prententous! Continued

  • As Ruth Reichl also points out, she was recognized fairly quickly in many of the establishments she visited. Here in DC, Tom Sietsema who has been doing reviews for decades, just as my editor at the Plain Dealer back in Cleveland, Joe Crea was widely recognized. So don't worry about that.

    In terms of your corporate connections, while you should monitor them, they should not impact your ability...+READ

    As Ruth Reichl also points out, she was recognized fairly quickly in many of the establishments she visited. Here in DC, Tom Sietsema who has been doing reviews for decades, just as my editor at the Plain Dealer back in Cleveland, Joe Crea was widely recognized. So don't worry about that.

    In terms of your corporate connections, while you should monitor them, they should not impact your ability to review their places of business or products with integrity-- in fact it will keep those relationships non-incestuous and honest.

    Why would you decline to review a product you didn't like, or say something genuine but negative about a place you ate at that you were doing a review about? That is exactly the kind of information Chowsers need-- and why resources like Cooks Illustrated are so valuable.

    Go forth and review!-COLLAPSE

  • Hi , ok i think it is really important that youbknow what ur talking about before u write a review about any restaurant , im owner of a small family restaurant and we are doing good fortunately , but it bothers me a lot that people with no clue go and write negative coments on the restaurant . But what gets me angry and its kinda funny is that they dident even know what they where eating !!!! I...+READ

    Hi , ok i think it is really important that youbknow what ur talking about before u write a review about any restaurant , im owner of a small family restaurant and we are doing good fortunately , but it bothers me a lot that people with no clue go and write negative coments on the restaurant . But what gets me angry and its kinda funny is that they dident even know what they where eating !!!! I can understand if u had a bad experience at a restaurant u want to coment on it but some reviews are just ridiculous and nonsense . So only think that writing a review about any restsurant is important and should be writen by someone that knows about food and that have experience in the restaurant buisnes . Thank u guys. :)-COLLAPSE

  • Thanks, everybody, for the comments. You've reminded me that this is foremost a medium of open conversation, and comments in aggregate can be worth more than any one person's experience. As tatamagouche says, the key is disclosure when appropriate. And non-disclosure when appropriate. And probably shutting up when appropriate, too. Now I just have to figure out what's appropriate.

  • Anyone who wants people to have a great experience as they themselves have had, should let everyone know where to find such treasures and anyone who has wasted their money should let others know so they can avoid those pitfalls in their travels, because there are so many great places, why waste time on the mediocre? If you know the people who run the restaurant personally, you should censure your...+READ

    Anyone who wants people to have a great experience as they themselves have had, should let everyone know where to find such treasures and anyone who has wasted their money should let others know so they can avoid those pitfalls in their travels, because there are so many great places, why waste time on the mediocre? If you know the people who run the restaurant personally, you should censure your comments and avoid interpersonal spats.-COLLAPSE

  • You should be able to post anything you like. You us are entitled to an opinion and have the right to express that opinion. However, you should also have a policy of full disclosure. You should disclose who/what you are even when you review a small hole in the wall greasy spoon place where there is zero likelihood that anyone would recognize you.

  • You know, you could always announce yourself to the establishment: "Stick 'em up! Give me your best wines and most expensive entrees or I'll trash you in the media!"
    And jaded customers will rave over the mediocre food between bottles of chianti, the EC will go on a book tour, the staff will run amok in the back... and the place will be out of business in six months. (Oh, wait... I think this...+READ

    You know, you could always announce yourself to the establishment: "Stick 'em up! Give me your best wines and most expensive entrees or I'll trash you in the media!"
    And jaded customers will rave over the mediocre food between bottles of chianti, the EC will go on a book tour, the staff will run amok in the back... and the place will be out of business in six months. (Oh, wait... I think this show's on reruns now.)-COLLAPSE

  • You should probably just stick to great hole in the wall finds etc etc... and leave the drama of hurting your friends & associates feelings to your friends and associates.

  • That chick on Yelp, Ms. "Oh mah gaaahd, the Bahtendah is like soooo hawt", shouldn't be allowed to post! All else is fair game - play ball!

  • Should you write traditional professional reviews that rely on the viewpoint of the average diner? No. Should you be allowed to participate on the Chowhound forums? If you're not, then I'm not, nor are countless other devoted hounds.

    I've made clear over time that I'm a professional writer. Seems to me full disclosure is all that's warranted—that your experience differs from that of others in...+READ

    Should you write traditional professional reviews that rely on the viewpoint of the average diner? No. Should you be allowed to participate on the Chowhound forums? If you're not, then I'm not, nor are countless other devoted hounds.

    I've made clear over time that I'm a professional writer. Seems to me full disclosure is all that's warranted—that your experience differs from that of others in particular cases—not self-censorship. Ultimately, we all have different perspectives and unique circumstances that merge into a big picture.-COLLAPSE

  • If you desire to attain a celebrity-type status with the perks and the pitfalls of fame... Once you're recognized, restaurants and chefs will bend over backwards to score points with you and you won't get the meals or the service "average" guests receive, so your reviews and comments won't be worth toilet tissue. But if your desire is to provide a sincere critic for the benefit of the community,...+READ

    If you desire to attain a celebrity-type status with the perks and the pitfalls of fame... Once you're recognized, restaurants and chefs will bend over backwards to score points with you and you won't get the meals or the service "average" guests receive, so your reviews and comments won't be worth toilet tissue. But if your desire is to provide a sincere critic for the benefit of the community, may I suggest a "phantom gourmet" situation? Rumor has it... cough, cough... that "he" is actually several people in the "office" and one copy editor. And remember, "the opinions contained herein do not necessarily reflect the views of this..." website.-COLLAPSE

  • Freedom of speech. Take everything you read on the internet with a grain of salt.