Your name here.
Your name here.

New Times Seeks Marquee Name to Helm Restaurant Coverage

When Anthony Bourdain was asked last year what advice he'd give to the New York Times during the paper's search for a restaurant critic, he answered: "I think the best you can hope for in a subjective enterprise like food criticism is for an honest broker of opinion."

Truthfulness might seem like an obvious answer, but it does go to the heart of what makes a restaurant critic's job one of the toughest in journalism. Sure, it seems like eating for a living and then expressing an opinion about it seems easy. But any restaurant critic will tell you that it's finding the courage to stand by opinions -- which may be hated by the reader, the restaurant owner, and literally everyone else -- can be the toughest part about, well, eating for a living.

So it's an honest broker of opinion New Times seeks as its next restaurant critic. We're looking for a critic who can build on the success of our award-winning food coverage. And 

we're looking for a marquee name, someone who will become a must-read in this age of soon-to-be-gone web publications and internet memes.

Click here for info on how to apply.

Eric Barton is editor of

New Times Broward-Palm Beach


Email him here

, or

click here

to follow him on Facebook.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >