Garlic and Sapphires – Memoir, Take 1

January 30, 2010

I have never read a restaurant review. That may be because I only frequent the kind of restaurants not often reviewed. Chick-Fil-A, for example. Despite my plebeian tastes, I enjoyed Ruth Reichl’s memoir, Garlic and Sapphires, about her time as the food critic of the New York Times.

Restaurants take New York Times reviews so seriously that they post the critic’s picture in the kitchen and have all the servers memorize her face. Then they make sure that the kitchen gets notified what food is designated for the critic, making it better and giving her superior service.

The result? To give fair reviews of restaurant, Reichl had to don disguises and eat with non-family members to avoid recognition. Also making her memoir far more interesting than expected. Basically, you don’t have to know much about fancy restaurants to love Garlic and Sapphires.

Though I’m sure it couldn’t hurt.

Suddenly craving fast food,
Megan

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Garlic and Sapphires – Memoir, Take 1

Garlic and Sapphires – Memoir, Take 1

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