Word: sietsema
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...trends that a 21st century eater has to face. Critics, even at potent establishments like the New York Times, tend to be younger, and are often former reporters or freelancers who don't have much of a food background. Even those like Jonathan Gold at LA Weekly or Tom Sietsema of the Washington Post, who came to the job with culinary experience, rarely had the kind of vast, transatlantic eating chops as Sokolov, not to mention 20 or 30 years of serious pro eating all over America. The list of writers who bring that kind of perspective can be counted...
...whether people show up to get a cheap meal or to nurse a hangover, restaurant owners' main concern, according to Sietsema, is that people show up. "Restaurateurs love the meal," he says. "It fills the restaurant up at an odd hour of the week when most people are at home making their own French toast and reading the newspaper...
...offering unlimited cocktails. Referred to as "drunk," "boozy," or "bottomless" brunch, restaurants in many of the country's larger cities are using all-you-can-drink cocktails to entice more people to shell out for eggs Benedict or a Belgian waffle. After all, says Village Voice restaurant critic Robert Sietsema, "Sunday brunch is just a license to continue Saturday's night of drinking." (See what makes you eat more food...
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