Food

1. Peter Meehan
The New York Times
Often writes “$25 and Under” column in the Times; coauthored Brunch: 100 Recipes from Five Points Restaurant (2005).

“Excellent writer. Only handicap is the now totally moribund confines of his column. I’d love to see what he could do with restaurants currently under Bruni’s watch.”…“Calling the column ‘under $25’ is a joke, but that’s not his fault. He finds good cheap restaurants and seems to know what he is eating.”…“Writing is smart, witty and very sensible. His approach is logical, fair and almost always places the consumer first, which makes a certain amount of sense, seeing as the restaurants he profiles are more value driven than those profiled by Frank Bruni.”

2. Steve Cuozzo
New York Post
Covers food and real estate for the Post.

“A must-read. Entertaining as hell to read, and he’s a guy who has such deep historical knowledge and is not afraid to tell it like it tastes. It’s just too bad that he works for the least credible outlet in town.”…“He’s a straight shooter. The famously curmudgeonly Cuozzo is not shy about telling you what’s wrong with the restaurant world, particularly its ephemeral trends. But does he like anything?”…“Does his homework when reviewing a restaurant.”

3. Adam Platt
New York
Contributing editor and restaurant critic for New York since 2000; has contributed to The New Yorker, The New York Observer, Esquire and Condé Nast Traveler.

“I respect his writing and most of his reviews. He has a strong wine background and appreciates a good wine list. He has a good palate.”…“Horrible and mean, without any knowledge about food and wine. Mr. Steak and Potato and Caesar Salad. No class at all: The words subtle and elegantare not in his vocabulary. Destroying and killing a restaurant (that’s his specialty) is easy.”…“Covers food like a journeyman but sometimes can home in on the problem very well.”

4. Irene Sax
Daily News
Reviewer for the Daily News; previously the food editor at Newsday; has contributed to Gourmet, Bon Appétit and Saveur.

“The best cheap-eats columnist ever. Adventurous and knows food. Great taste, too.”…“As irrelevant as the Post.”…“Held down a bit by her audience. She has her chops, though.”

5. Frank Bruni
The New York Times
Chief restaurant critic for the Times; a former feature writer, political reporter and foreign correspondent for the paper; author of Ambling Into History (2002), about George W. Bush.

“Bruni is the George Bush of restaurant reviewers: He’s a little man in a big job who got lucky but has never acknowledged the need to learn on this big job.”…“Spends too much time writing about things that aren’t relevant. I don’t think he knows enough about food to be the Times critic.”…“He’s got an unfortunate, clear bias toward the Italian palate, and it shows in print.”…“More than anyone else, he is in a position of power.”

6. Robert Sietsema
The Village Voice
Has been writing the “Counter Culture” column for the Voice for ten years; contributes to Gourmet and Salon.com; author of The Food Lover’s Guide to the Best Ethnic Eating in New York City.

“A joke. It’s amazing that he has lasted this long.”…“Holds little sway except for college kids trying to find the best burrito.”

7. Moira Hodgson
New York Observer
Has been writing for the Observer for 15 years.

“A pro who knows what other people like, too. Her writing could be more careful.”…“She’s a stylish and congenial writer who has been around the world enough to know good from bad.”…“She does fairly well considering her very limited scope.”

TONY’s own

Randall Lane
Has been reviewing restaurants since 1991, and for TONY since 2000; certified sommelier; president and editor-in-chief of the luxury magazines Trader Monthly and Dealmaker.

“Kudos for getting around the city, but his taste and writing skills could use some more polishing.”…“It’s not about him, it’s about TONY. Unfortunately, the readers believe.”…“His writing is insightful, sensible and possesses a well-informed, rational perspective. TONY does matter to some restaurant operators if ‘street credibility’ is at stake; for more upscale restaurants it is not, however, something to which much attention is paid.”