Behind The 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.
Washington Post food critic Tom Sietsema talks about flavors he'd rather avoid:
A Look at Tom's Fridge: