The New York Times' outgoing interim restaurant critic Eric Asimov reflects on the current restaurant world, including anonymity: "The new technologies make life hard for critics wishing to preserve any degree of anonymity.... caller-ID technology, digital cameras, blogs and social media make anonymity far more difficult than it used to be... as far as I'm concerned, smart restaurateurs will always allow critics to come and go unacknowledged, whether recognized or not." [NYT]
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