Article: “No hard science, but here’s how I review a restaurant” (May 2006)


"There is no hard science about restaurant criticism because it is, without doubt, subjective. After all, I'm just one mouth, not a sample group.

So the criteria I use to evaluate a restaurant aren't exactly quantifiable. My mission isn't to score a restaurant like the College Board scores SATs.

Instead, I try to give a hint about what to expect at a given restaurant, and how high a patron's expectations should reasonably be."

source: "No hard science, but here's how I review a restaurant" by Tucker Shaw (Denver Post, May 31,2006)

This is another article about how a professional restaurant critic goes about reviewing a restaurant. It is a good reminder for restaurant owners. Michael Bauer, critic for SF Chronicle, published a more specific list earlier this month.


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