The biases of restaurant reviewers

360_anton_ego_0311

The Crowds vs. the Critics

Recently, Michelin—which Eater.com describes as “the European tire maker that publishes what could be the world’s most recognized guide for dining out”— released its annual list of New York’s best restaurants. Based on assessments by a group of anonymous expert “inspectors,” the tire maker turned fine-dining arbiter assigns between one and three stars (one for “a very good restaurant in its category”; two for “excellent cuisine, worth a detour”; three for “exceptional cuisine, worth a special journey”) to any restaurant deemed worthy in a given year. (John Colapinto wrote a story for The New Yorker about the inspection process in 2009.) Think of Michelin stars as the restaurant Oscars: eagerly anticipated, highly influential, and hotly disputed. ….[READ]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s