Behind The Restaurant Hype
http://thekojonnamdishow.org/shows/2012-01-11/behind-restaurant-hype
In the old days, a newspaper review could make or break a local restaurant. Today, positive buzz can be earned-- or manufactured-- through a dizzying array of actors from food bloggers to PR firms to casual diner-reviews. As DC celebrates its burgeoning food scene with "Restaurant Week," we talk with local food journalists about what goes into restaurant reviews and promotion, and how online reviews have made everyone a food critic.
Guests
Chris Shott
Food editor and the Young and Hungry columnist, Washington City Paper.
Missy Frederick
Reporter, Washington Business Journal
Tom Sietsema
Food Critic, Washington Post; author of "The Washington Post Dining Guide" (2003)
Related Links
Related Items
Related Content
Washington Post food critic Tom Sietsema talks about flavors he'd rather avoid:
A Look at Tom's Fridge:
Comments
Please familiarize yourself with our Code of Conduct and Terms of Use before posting your comments.
About the 'shakedown.' The manager or waiter asked if the meal was OK and the customer asked 'Why?' and was answered that it was because of the tip. Since the customer asked, I don't consider this a 'shakedown' and the manager was merely inquiring about the dining experience.
doug