margaret suran wrote:

> The New York Times does it. Here is Wednesday's column by Frank Bruni,
> the current NY Times Food Critic.
>
> The restaurant, Harry Cipriani is world renowned, going back to Harry's
> Bar in Venice in the 1930's.
>
> http://events.nytimes.com/2007/11/14...ws/14rest.html

Bravo! Good for the NYTimes. In almost makes up for some of the stupid
stuff they've published over the years.

Sidenote: I very much enjoyed reading "Garlic and Sapphires, The Secret
Life of a Critic in Disguise" by Ruth Reichel a couple years ago.
Who knew it could be such hard work!?