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The Critics

richman150ql.jpgHere's a pretty fun interview with GQ's restaurant man Alan Richman. He talks about his "proudest menu theft" (a "huge, thick, leather-bound wine lists" from "one of the most famous restaurants in New York") and how he's become more compassionate over time ("I've done all the clobbering I need to do at this point"). Also, his take on food writing: "[O]ne of the huge problems with food journalism, not criticism, today is that 98 percent of it is puffery. Of the remaining two percent, I probably write one percent of that." [Front Row Daily]

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