FOOD REVIEWS ARE not always enjoyable. There is plenty of pressure on both the reviewer and the reviewee, with the latter in particular feeling the heat and the need to impress. A negative review can be damaging, which is why a restaurant and its employees will go out of their way to make sure that everything runs smoothly (lubricants need to be in place) when a writer is in situ, and that the establishment’s best feet are firmly to the fore.
Perhaps a little extra effort is put in. Maybe there’s a soupcon more attention to detail as a dish crosses the pass. It could
