Former French Laundry chef Corey Lee (and chef of the upcoming Benu in SF) on the role of a critic in the success of a restaurant: "Critics are enormously influential in determining the success or failure of a restaurant. But still, I believe a chef can not formulate a restaurant, a menu, or a dish with critics in mind. Cuisine at a certain level needs to be personal. I know it sounds ironic, but in order to gratify other people, you have to know how to gratify yourself first. You have to set your own standards, use your own sensibilities, and be your own critic." [ISSF]
Filed under:
The Critics
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Filed under:
Make It Look Nice
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks
