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The Critics

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2010-03%20food%20critic1.jpgOver In SF, Chronicle critic Michael Bauer answers a reader's question about why he bothers reviewing restaurants that most people can't afford to go to. First he notes that expensive places deserve the critic treatment precisely because their cost makes them such a gamble. Also: "These chefs are the most creative, and they are producing food you won't find elsewhere. If I can make a fashion analogy, it's like covering the haute couture collections. Most people can't afford to buy the real thing, but in a few weeks or months, similar styles will show up at places such as H&M or Forever 21." [SFGate]

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