Ethical guidelines amongst restaurant critics has become a hot button topic these days, with outings of high-profile critics who show up to restaurants expecting preferential treatment tumbling down like so many business cards flung at a maître d'. Last week's announcement of long-time New York Times writer Sam Sifton being named the new Frank Bruni raised the question again, but from a different angle: could Sifton, whose picture and profile has flooded the Internet since the announcement,
In one of the most talked about moves in food journalism since... well, as long as I can remember, Frank Bruni hung up his silverware at the New York Times in August, leaving a gaping chasm for his successor, the Times own Sam Sifton, to wedge into. Sifton's very first column -- on Daniel Boulud's punky sausage shop DBGB -- dropped today. So far so good.Far be it from me to critique the writing of a vet like Sifton, but I did enjoy his first offering, even if it did seem to hover over Boulud'
