Comments on: How To Be A Restaurant Critic http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/ Restaurant Reviews and Culinary Miscellany Sun, 14 Mar 2010 02:30:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Eat Me « Jerk Ethic http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8394 Eat Me « Jerk Ethic Fri, 03 Jul 2009 17:36:09 +0000 http://www.eatinglv.com/?p=294#comment-8394 [...] pretty incredible history of restaurant criticism, by John [...] [...] pretty incredible history of restaurant criticism, by John [...]

]]> By: Corby Kummer http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8310 Corby Kummer Thu, 02 Jul 2009 06:22:22 +0000 http://www.eatinglv.com/?p=294#comment-8310 Someone asked me if I said this about Seymour and--no! Impossible that I could ever dismiss him. I also treasured my battered copy of his collected reviews, in the old (ie original) New York Magazine typeface, and wrote him a fan letter in college, and had the pleasure of meeting him on numerous occasions, and actually got to edit him (on a jazz piano bar) at my first job. He was certainly singular, and worth both remembering and reading. Someone asked me if I said this about Seymour and–no! Impossible that I could ever dismiss him. I also treasured my battered copy of his collected reviews, in the old (ie original) New York Magazine typeface, and wrote him a fan letter in college, and had the pleasure of meeting him on numerous occasions, and actually got to edit him (on a jazz piano bar) at my first job. He was certainly singular, and worth both remembering and reading.

]]> By: Larry http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8286 Larry Wed, 01 Jul 2009 17:28:05 +0000 http://www.eatinglv.com/?p=294#comment-8286 Perhaps the best way to show our appreciation is to begin a biography of Mr. ELV himself -- a sort of pre-memorial, as it were. A picture book of all the links to the staff of ELV would be a good start. Perhaps the best way to show our appreciation is to begin a biography of Mr. ELV himself — a sort of pre-memorial, as it were. A picture book of all the links to the staff of ELV would be a good start.

]]> By: dr http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8255 dr Tue, 30 Jun 2009 22:13:21 +0000 http://www.eatinglv.com/?p=294#comment-8255 I, for one, will be standing in line at your book signing. Whether ELV has scribbled notes with a number two pencil and kept the papers stashed away to resurrect someday--or, as some have suggested, he's got the book in the can already--it doesn't really matter now does it? What's important here is that ELV has given us a glimpse of a very important chapter in the history of food writing, and if the succeeding chapters of "the book" are as captivating as the musings on Paddleford, Claiborne and Beebe, we will be in for a delicious tome. I'm proud of ELV for telling the tales of these monumental figures in the history of food writing. Far too many people call themselves "food writers" today without nary a whit of the contributions of the forebears of the craft. As ELV has done, we should all take the time to learn about these Masters of the art of food writing as it can only serve to elevate our own writings to somewhere close to their level. I, for one, will be standing in line at your book signing.

Whether ELV has scribbled notes with a number two pencil and kept the papers stashed away to resurrect someday–or, as some have suggested, he’s got the book in the can already–it doesn’t really matter now does it?

What’s important here is that ELV has given us a glimpse of a very important chapter in the history of food writing, and if the succeeding chapters of “the book” are as captivating as the musings on Paddleford, Claiborne and Beebe, we will be in for a delicious tome.

I’m proud of ELV for telling the tales of these monumental figures in the history of food writing. Far too many people call themselves “food writers” today without nary a whit of the contributions of the forebears of the craft.

As ELV has done, we should all take the time to learn about these Masters of the art of food writing as it can only serve to elevate our own writings to somewhere close to their level.

]]> By: bunny http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8228 bunny Mon, 29 Jun 2009 22:59:01 +0000 http://www.eatinglv.com/?p=294#comment-8228 Great stuff! That is all... Great stuff! That is all…

]]> By: Lisa Jennings http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8222 Lisa Jennings Mon, 29 Jun 2009 20:01:07 +0000 http://www.eatinglv.com/?p=294#comment-8222 John Can you tell me how I can reach you today (monday, june 29)? I'm looking for a Las Vegas restaurant expert for an article I'm writing. Pls email direct. Cheers Lisa Jennings Nation's Restaurant News Los Angeles John

Can you tell me how I can reach you today (monday, june 29)? I’m looking for a Las Vegas restaurant expert for an article I’m writing. Pls email direct.

Cheers

Lisa Jennings
Nation’s Restaurant News
Los Angeles

]]> By: franco300 http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8182 franco300 Mon, 29 Jun 2009 07:33:17 +0000 http://www.eatinglv.com/?p=294#comment-8182 This has an air of trieste. Has the cancellation of Michelin Guidebook for Las vegas made ELV a little maudlin? This has an air of trieste. Has the cancellation of Michelin Guidebook for Las vegas made ELV a little maudlin?

]]> By: rjwong http://www.eatinglv.com/2009/06/how-to-be-a-restaurant-critic/comment-page-1/#comment-8175 rjwong Mon, 29 Jun 2009 04:21:15 +0000 http://www.eatinglv.com/?p=294#comment-8175 Really, ELV. Do "we" want some "approval" from the "Readers"? You already have approval (and more) from your sycophants. What more do you want from me? Why do I have the sneaking suspicion that this book is ready to be published sometime in the future? Was this book project initially your idea? Did someone (perhaps S.S. or A.R.) suggest this to you? Come on, John! Britchky, Alan Richman's favorite food critic? There's got to be some behind-the-scenes happenings going on here. Details, please, s'il vous plait, por favor, etc. And for the record, I not only approve this installment, but I will also give you a box of almond cookies for your very own, when I visit Las Vegas in August. Really, ELV. Do “we” want some “approval” from the “Readers”? You already have approval (and more) from your sycophants. What more do you want from me?

Why do I have the sneaking suspicion that this book is ready to be published sometime in the future? Was this book project initially your idea? Did someone (perhaps S.S. or A.R.) suggest this to you? Come on, John! Britchky, Alan Richman’s favorite food critic? There’s got to be some behind-the-scenes happenings going on here. Details, please, s’il vous plait, por favor, etc.

And for the record, I not only approve this installment, but I will also give you a box of almond cookies for your very own, when I visit Las Vegas in August.

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