Serious chefs care about their restaurant reviews, and today several of them talk with Eater National about how much they fixate on reviews, and how they affect their restaurants overall. Like Benu's Corey Lee: "I've had reviewers call me and ask questions like, 'What was the vegetable on that dish I had?' It sometimes turns out that the answers to those questions are obvious, and then these people are tasked with critiquing the kitchen. You just have to...deal with it." Read the responses from Atelier Crenn's Dominique Crenn, Eric Ripert, and four other big name chefs from across the U.S. of A, right over here. [Eater National]
Filed under:
