We mentioned last week that restauranteur Jeffrey Chodorow declared war on the New York Times food section after their food critic Frank Bruni panned Chodorow's new steakhouse Kobe Club and gave it a starless review; former NYT and Time Magazine food critic Mimi Sheraton recently weighed in on the debacle for Slate:
Chodorow, of course, was an idiot to have run such an ad. For one thing, it does worlds of good for the critic, indicating he or she has a strong following, and that his or her words can make or break a dining place—in itself a measure of proven dependability. Chodorow questions Bruni's credentials, but one might also ask: What qualifies Chodorow to be a restaurateur? Simply having eaten out a lot since childhood, as he explains on his new blog, doesn't quite do it. Considering his hit-or-miss record—with disastrous results at the defunct Rocco's, Caviar, and Banana, and two previous incarnations of Mix in New York, yet his successful results at China Grill, Asia de Cuba, and Ono (despite lackluster food)—one might well question his erratic judgment.
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