"I think Graydon's done an outstanding job at paving the way for more restaurateurs to edit magazines."
Keith McNally on Graydon Carter
Posted by Josh Friedland on Aug 13, 2008 in Restaurants | Link
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"I've never stabbed a busboy with a fork, but almost."
Evan Kleiman on "Food Snatchers"
Posted by Josh Friedland on Feb 27, 2008 in Restaurants | Link
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"In the current culinary mode salt is making too much of a statement.
A couple of weeks ago I had dinner at a new restaurant and I have no
idea how the food tasted because each dish was sprinkled with coarse
salt like so much white confetti. If undersalting is the sign of a timid chef, oversalting is the sign of an arrogant one."
Marian Burros on Salt
Posted by Josh Friedland on May 9, 2007 in Restaurants | Link
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"Max Brenner exploits the automatic respect that diners feel for a principled culinary artist and hitches it to a mass-market endeavor as gimmicky as Planet Hollywood. It’s Planet Valrhona, a faux-artisanal juggernaut."
Frank Bruni on Max Brenner
Posted by Josh Friedland on May 2, 2007 in Restaurants | Link
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"Were rats a delicacy here, as they are in parts of China, we’d demand the right to rat tartare with a raw egg on top."
Steven Shaw on Rats
Posted by Josh Friedland on Mar 16, 2007 in Restaurants | Link
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"Balthazar is a great restaurant because it looks and feels so much like Paris that you're always surprised to find yourself on Prince Street. But Morandi doesn't feel remotely like Italy. It feels like just exactly what it is--hip New York indulging in yet another feeding frenzy."
Ruth Reichl on Morandi
Posted by Josh Friedland on Mar 1, 2007 in Restaurants | Link
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"Unveil a storefront anywhere in Manhattan with tables and chairs set up inside and I guarantee you that within half an hour somebody will be knocking at the door asking what kind of restaurant you have and when it's going to open. Half an hour after that, it'll be on restaurantnerd.com."
Colman Andrews on Restaurant Openings
Posted by Josh Friedland on Feb 15, 2007 in Restaurants | Link
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Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
