Last week the Washington Post's critic Tom Sietsema released his Fall Dining Guide and awarded two out of four stars to the Red Hook Lobster Truck, a Washington, DC offshoot of the brick-and-mortar Red Hook Lobster Pound in Brooklyn.
In his weekly Q&A, he replied to the reader-critics who questioned his inclusion of a food truck ("A lobster truck? Really? Can't wait for the Spring Dining Guide and the review of Frank's Hot Dog Stand."). Sietsema wrote, "Damned if I do, damned in I don't. What's wrong with mixing things up a bit from year to year? Food trucks are all the rage right now; I wanted to salute the one I think is doing what it does, best."
He also said that the two-star rating was contextual — mobile apple and stationary oranges! — he wrote: "In handing out stars, I compare like venues with like venues. For example, I ate at a bunch of food trucks in the city and 'burbs before selecting the lobstermobile as the best of what I experienced in terms of food quality, mostly, but also taking atmosphere (the scene) and service into consideration." The tricky part is the lack of food truck context here: What's a one-star truck? What's a three-star?