Ask the Critic: We're Insufferable Know-It-Alls

The whole crew is standing by
The whole crew is standing by

Next Friday we launch our weekly Friday Feature, "Ask The Critic," invented for the sole purpose of allowing us to show off.

Readers: Send us your easy questions, send us your torturous riddles. "Where can I find beignet in Lauderhill?"; "Who makes the tastiest shark n bake?"; "How many calories are in the Kitchen Sink Sundae at Jackson's Ice Cream Parlor?", "What does balut taste like?"; "Is it true that Chef X is shagging his prep cook?"; "Do these pants make me look fat?"

We'll endeavor to find out. Pose your questions to the group or tag one of us in particular.

Our areas of expertise are multitudinous and overlapping, but we've worked out a rough division of labor that seems to have broken down along these lines:

Bill Citara: Wine Snob
John Linn: Pit man. Barbecue, Japanese, Mexican, or anything that narrows the arterial walls.
Brett Gillin: Intrepid & Parsimonious  (he'll eat anything, particularly if it's cheap)
Gail Shepherd: Inveterate lush. Social climber. Chocolate. Oh hell, just ask me anything.
Eric Barton: Once his wife knew somebody who knew somebody who got them a table at the French Laundry. Maybe she can get you one too.
Vicki: Licorice whip tester and Jawbreakers aficionado.

Send us your questions NOW and we'll answer them NEXT FRIDAY!

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