> Pete Wells only reviews the fancier restaurants This is not true; in fact, Wel... | Hacker News

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neilc on Sept 13, 2016 | parent | context | favorite | on: How the New York Times critic writes the reviews t...

> Pete Wells only reviews the fancier restaurants

This is not true; in fact, Wells is somewhat famous for reviewing more blue-collar restaurants, in contrast with previous Times critics. For example, here is his review of Guy Fieri's restaurant in Times Square: http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-...

casion on Sept 13, 2016 [–]

$11 for french fries, $19 hamburger is considered blue-collar?

I assume this is a new york thing?

neilc on Sept 22, 2016 | [–]

Sure: something can be both overpriced and blue-collar. Think of the food you get at a typical football stadium, for example.

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