Get a rare candid look into the life of a restaurant critic on a brand new episode of All in the Industry as host Shari Bayer is joined by Steve Cuozzo, restaurant critic for the New York Post. Steve shares his opinions on everything from the role of the critic to the practice of up selling in the restaurant business. This program was brought to you by White Oak Pastures


Photo: NY Post
“If a chef or a kitchen sends out an extra dish – that’s fine. I almost never say no to it – unless it’s a complete bank breaker.” [07:00]
“My biggest peeves in restaurant in New York are overcooked chicken, share plates, general up selling on the part of the floor staff and the practice of not seating incomplete parties.” [09:00]
“All restaurant reviewers typically focus on what’s new. For every critic – how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you’re not really buying a meal you’re buying a memory.” [13:00]
“Most people who write about restaurants take the crafts very seriously.” [22:00]
–Steve Cuozzo on All in the Industry