This morning’s Los Angeles Times Web site features an interesting article on how restaurant critics are starting to come out of the woodwork in either the traditional newspapers or blogs with their identity being revealed usually as a matter of trust. The article also mentions fellow Los Angeles food blogger Sarah of The Delicious Life.
This contrasts the highly recommended read Garlic and Sapphires: The Secret Life of a Critic in Disguise. It chronicles Ruth Reichl’s tenure at the New York Times as an restaurant critic usually under the guise of a wig in prevention of special treatment. Often times, creating multiple identities.
Why the mention? Is anonymity necessary to be a respected food critic? In my humble opinion: no. Just a love of food, an opinion and the need to talk about it.