"I'm on the record as being anti-tip. The whole custom is absurd, and there’s really nothing that’s voluntary about it."
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He's doing a Facebook Q&A at this very minute.
Our critic is doing a Facebook Q&A.
"You have to don the old feedbag and head out into the maelstrom."
"I'm sensing less patience these days with the high-minded theatrics for the haute-forager era ..."
When is it necessary to step back and call attention to a restaurant's badness?
Aren't there enough new spots in New York to keep critics busy?
What happens when a restaurant goes from being the best in a city to aspiring to the title of best in the world?
"I think it's a watershed moment in the development of food-writing for the web."
How should star designations play out when every new restaurant has two-star ambitions?
New York's critic discusses Jean-Georges Vongerichten, Michael White, and the Torrisi team.
New York's Adam Platt and Alan Sytsma discuss the fascination with restaurants where chefs run the show, regardless of what diners might want.
"Monsieur Renaud is much more comfortable in the kitchen than modeling 'casual style' restaurant décor."