NYT Restaurant Critic Chides His Fellow Media 'Enablers'
Pete Wells considers the textbook example of Bruno.
The latest review by Pete Wells is largely about how the restaurant critique sausage is made.
Taking in the brand new East Village pizzeria Bruno, Wells cites an enthusiastic write-up last month in New York magazine. The focus of that Grub Street piece was an $18 dollar plate of bread and fermented mozzarella, scheduled to be added to the menu Oct. 1 but still, says Wells, only available intermittently:
Rave reviews of items that have yet to be sold to a paying customer are less rare than you may think.
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