The Reviewer’s To Do List
Identify your target. Ask yourself: Is there a reason people should know about this restaurant (café, bistro, kiosk, food truck)? Is it worthy because it is unknown, very good, on some culinary leading edge? If you hope to get your review published in print or on line closely examine the hoped for publication and pick establishments that fit the tone and readership and be sure the length of your piece suits your chosen publication.
Research the chef, the menu, the type of cuisine, familiarize yourself with dishes on the menu … do what in other disciplines is called due diligence. Because it is hard to be expert across the broad culinary universe some reviewers specialize in a specific category. Italian, French, Chinese, Vietnamese, Ethiopian, pub food, food trucks, road food (like Jane and Michael Stern), the off-beat and hard–to-find (like the Pulitzer prize winning L.A. Times writer, Jonathan Gold) — find a niche, especially when starting out, and grow with your expanding knowledge.
Take a trusted friend or two with you. Explain that there are some rules — ordering a variety of dishes, avoiding “the burger” (unless it is about the burger — the culinary gods forbid), that you will indicate which dishes you’d prefer they order, and that they allow you a taste of their dish.
Be observant of the many details of your experience. This starts before you arrive at the destination. Where is it located (does the part of town have a story), was making a reservation easy, was one necessary?
What is the initial impression of the ambience? Then, did you feel welcome upon arrival? Scope out the room, is it full, are the diners enjoying themselves? How are they dressed? Is there Music (is it suitable)? Noise level? Details give life to the review.
The wait or service staff in any restaurant, even food truck service, is an essential part of the experience. Are they friendly (without being your instant pal), knowledgeable, willing to find an answer to a question if they don’t know? Are they focused on you, is there an attitude (for better or worse)? Do they check in with you during the meal? Too often?
The Menu, in spite of the current trend toward austerity, eliminating adjectives and reducing each dish to a list of ingredients, still should represent the “philosophical” statement of the chef and owners. The design, print quality, even the weight of the paper or the cover, even if it is printed on a placemat — all contribute to a restaurant’s story.
