In his Finicky Frank's review, he talks about the "homemade alfredo sauce."  What ingredients do they use that make this homemade sauce unique?  I, and everyone else, want to know!  Severe will simply throw out an occasional spice or herb in his review (basil, paprika, red pepper) and call it good.  A great review leaves me so that after I read it, I know how that dish is going to taste even before I go to the restaurant and order it.  After reading a review of a dish, I want to know every spice that is included in the dish, how much heat it brought to the dish and how the mouth-feel one experiences after eating the dish.  His knowledge of the food he writes about pretty much comes from the listings on the menus.  His reviews come closer to what a review should be like.)  I want more in-depth knowledge of his opinions of each dish.  (Side note-you can still find Jim Delmont reviewing restaurants on ShoutOmaha's website/magazine.  When Severe is chatting it up with the owners/chefs, if he starts becoming buddies with them, it's harder to remain impartial to the review and offer unbiased opinions of the food.Īs for the content of his reviews, I think he doesn't have the depth of the previous couple of food reviewers all the back to Jim Delmont.  All good reviewers will get input from the owners/chefs by phone after their requisite two visits to a restaurant so that they can maintain their anonymity and impartiality. For every dish I asked about, she had a story from a cookbook or a restaurant she had visited."  So much for anonymity.  As Severe's review of Finicky Frank's, after the second visit, he said, "After my second visit to Finicky Franks, I sat outside with her for more than an hour, talking travel, cookbooks, Food Network programming and what inspires her. He also has no problems hiding his identity from the owners and chefs at restaurants.  I'm sure Severe gets treated that way almost anytime he walks into a restaurant, because all chefs know that restaurant reviews can make or break a restaurant.  I don't know about you, but when I go to a restaurant, I don't always get treated that way.  The chefs know to make sure that he gets the best table, extra attention from the bar and wait staff and they make sure that Severe's order comes out perfect with extra attention to detail towards the dish.  Chefs at restaurants will see him walk in the door and instantly know he's a food reviewer, since they recognize him from his time on KETV.  His time on television makes it impossible to get a "normal" dining experience. I agree that Severe's reviews can be entertaining, but if he is intending to actually critique and review a restaurant, he has a long way to go.Īctually, his job as a reviewer is impossible. Greg S wrote:I've got to admit, I really enjoyed Mike'L's review in last Friday's paper.
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