“Listen, you’ve got to trust your gut, man,” Times dining critic Sam Sifton explains to Fader when they ask him how he can be confident assessing a restaurant’s quality. “I don’t mean to be a dick about it, it’s just like, they pay me for my opinion. If I think it’s pretty good, it’s probably pretty good.” In something we’ll take as a personal Grub Street shout-out, he also explains his propensity for describing things as “very good”: “That’s short hand. You need to take three paragraphs that follow ‘the food was very good’ to explain what you mean by that.” Carry on, then. [Fader]
