That’s a shift from the whining grammarian of last week, or the target of wrath Bruni has been in the past. And it’s good to hear. It’s important to be reminded that, just like waiters, chefs and bussers, food critics are human after all.
From AG:
When most of us go out to eat, we don’t hold a restaurant’s fate in our hands. We can relax, soak things in, make observations about the food, the service, and the decor without feeling like these observations will impact lives and livelihoods; without worrying that the gum we chewed before dinner might throw off the taste of that lobster bisque, rendering an unfair review that might humiliate a chef, putting a knife in the heart of his or her signature dish.Bruni handles all of this with grace and good humor. That’s what struck me most about him: his humility and his sense of fun. He has perspective on what he does and when it comes to evaluating food, he is measured and thoughtful. He doesn’t exclaim, he doesn’t pout–he eats, he considers, and then he softly shares his opinion.
That’s a shift from the whining grammarian of last week, or the target of wrath Bruni has been in the past. And it’s good to hear. It’s important to be reminded that, just like waiters, chefs and bussers, food critics are human after all.
From AG:
My Dinner with Frank Bruni [Amateur Gourmet]
