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To avoid bias when dining out
- The New York Times food critic has long been anonymous to the public, not sharing images of their likeness online (as demonstrated on Wells’ popular Instagram account), and making reservations under pseudonyms to avoid bias when dining out.
www.foodandwine.com › new-york-times-restaurant-critic-pete-wells-steps-down-8679082Pete Wells, Restaurant Critic for The New York Times, Steps ...
16 hours ago · Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses. Photos of Pete Wells and other critics hang in many a New York restaurant ...
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Jun 15, 2022 · As New York Times restaurant critic Pete Wells explains in an interview with the paper, another component that makes the review process fair is that food critics are anonymous and don't tell the restaurant that they're writing a review. Many critics will even use fake names when booking reservations.
- Nicole Rivas
Jul 10, 2021 · While it was desirable to remain anonymous on the job, at times I was recognized, which could occasion a Three Stooges fire drill in the kitchen. In the dining room, I might be encircled by a platoon of waiters tendering every service short of a neck massage.
Sep 26, 2018 · That’s how Pete Wells (C ’86), the restaurant critic for The New York Times, writes about food. The restaurant critic as a character has a certain allure. He either arrives in a disguise or makes a reservation under a false name. Perhaps both.
Following the departure of Sam Sifton, Wells officially became the chief restaurant critic for The New York Times in January 2012 While dining editor, Wells wrote an extensive memo about the position of the restaurant critic at the newspaper since Craig Claiborne formalized the role in 1963.
Tejal Rao is a critic at large for the Food section and contributes regularly to The New York Times Magazine.
