New York Times dining critic Pete Wells isn't so sure about those lengthy tasting menus everyone's so into these days: "The reservation is hard won, the night is exhausting, the food is cold, the interruptions are frequent. The courses blur, the palate flags and the check stings." And New York Post critic Steve Cuozzo concurs: "Issue 1: most tastings = chef ego trips. Issue 2: 10-seat chef altars warping elitist press priorities." [NYT, Twitter]
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Pete Wells on Tasting Menus
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