Restaurant Critic Praises Bâtard Chef's Sniper Skills
One of the keys to a memorable restaurant review is the turn of phrase. Be it a rave or a slam, it’s all about how the writer conveys the ecstasy of a clean plate or the agony of an unused doggy bag.
Score one in the clean-plate department for New York Times restaurant critic Pete Wells. Here’s how his praise of Bâtard in TriBeCa begins:
A few minutes into my first dinner at Bâtard, it became obvious that the chef, Markus Glocker, has a sniper’s accuracy at the stove.
Does the sniper analogy make sense? Not really, unless you believe that Wells is slyly referring to the chef’s last name.
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