He's doing a Facebook Q&A at this very minute.
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Our critic is doing a Facebook Q&A.
"He was the closest thing to a real Liebling-esque figure in this increasingly gaseous world of food writing that we have."
The major critics agree that it's the year's very best new restaurant.
Some Dallas restaurateurs are boycotting their local critic — but they're right to complain about an outdated system.
"Mostly we do it because we're in this zombielike haze."
New York's restaurant critic discovers there's a lot more than street food in Singapore these days.
"Prying tiny quail bones away from meat that was griddled until it was as dry as a week-old English muffin wasn’t very wonderful," he writes.
Citing "realities of the Internet era," the Patriot-News reviewer joins the "out" club.
"This is the best crepe I've ever had in my entire life."
Adam Platt talks to Paris critic Bruno Verjus about food trends in New York and Paris.
Get the cold jellyfish salad at Ping's, he says, then get back to him.
"He’s like you in that way. I’m always telling my chef friends that you’re really a nice, charming fellow."
"The food in Manhattan's Chinatown has never been more ordinary or predictable."
New York's Adam Platt and Alan Sytsma discuss the fascination with restaurants where chefs run the show, regardless of what diners might want.
Restaurants have swapped glamorous, crescendos of sweets in favor of cheap, ready-made options that don't always satisfy.
Chef Michel Richard brings nostalgic decadence back to midtown.
"The thing about being a food critic, as compared to a book critic, or TV or film critic, it changes all the time."
"Much of this old magic is gone," he writes, on the old world of restaurant criticism.
Our resident restaurant critic heads over to Danny Meyer's burger chain to see if his newfangled fries are better than the crinkle-cut originals.