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About | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. It happens just too often that critics’ reviews make or break the new or existing restaurant businesses, rendering all of their blood, sweat, and tears (not to mention money) invested virtually useless. Contact Us →.

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NY MAG Review of Carbone | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. NY MAG Review of Carbone. Link to the review. New York Post Review of Balthazar. New York Times Review of Jo’s →. NY Mag Review of Louro. Leave a Reply Cancel reply. Your email address will not be published. You may use these. A href= title= abbr title= acronym title= b blockquote cite= cite code del datetime= em i q cite= strike strong.

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Press | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. Nulla facilisi. Nam justo tellus, imperdiet a iaculis sed, faucibus eu felis. Aenean elit arcu, adipiscing quis vestibulum et, rutrum a tortor. Quisque vitae varius justo. Pellentesque ut risus molestie massa feugiat dapibus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Morbi non mi libero, id tristique nisl. Aliquam sodales commodo molestie. This entry was posted in Press. April 23, 2013.

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WSJ Review of Louro | CriticFlip

http://criticflip.com/reviews/nytimes-review-of-louro

Keeping Reviews in Check – Giving Restaurants and Others a Voice. WSJ Review of Louro. Link to the review. Nothing about this meal at Louro, a two-month-old restaurant in Greenwich Village, seemed self-indulgent or self-impressed. None of the courses seemed intended to make a point or brandish a technique. The chef, David Santos, wasn’t trying to show off to his customers. He wanted to host a party for them. New York Post Review of Balthazar →. Time Out Review of Louro. WSJ Review of Balthazar.

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Critics | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. Chefs and restaurateurs, rejoice: a rigorous statistical analysis of the three most recentNew York Times restaurant critics suggests that current critic Pete Wells is ever-so-slightly more liberal with the stars than predecessors Sam Sifton and Frank Bruni. Looking at the three critics’ firs. Sokolov grew up in the city of Detroit, and, while still in elementary school, finished 26th then 2nd in consecutive years in the National Spelling B...

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FAQ | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. Nulla facilisi. Nam justo tellus, imperdiet a iaculis sed, faucibus eu felis. Aenean elit arcu, adipiscing quis vestibulum et, rutrum a tortor. Quisque vitae varius justo. Pellentesque ut risus molestie massa feugiat dapibus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Morbi non mi libero, id tristique nisl. Aliquam sodales commodo molestie. This entry was posted in FAQ. April 23, 2013.

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New York Post Review of Balthazar | CriticFlip

http://criticflip.com/reviews/grayot-review-of-balthazar

Keeping Reviews in Check – Giving Restaurants and Others a Voice. New York Post Review of Balthazar. Link to the review. WSJ Review of Louro. NY MAG Review of Carbone →. WSJ Review of Balthazar. NY Post Review of Osteria Morini. Pingback: Time Out Review of Balthazar CriticFlip. Pingback: NY Post Review of Osteria Morini CriticFlip. 75 cents for a Saturday paper that s thinner than Paris Hilton on a hunger strike? Surely, New York Post, you jest. Surely, New York Post, you jest. Leave a Reply Cancel reply.

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Time Out Review of Osteria Morini | CriticFlip

http://criticflip.com/reviews/nymag-review-of-osteria-morini

Keeping Reviews in Check – Giving Restaurants and Others a Voice. Time Out Review of Osteria Morini. Link to the article. So, what do you do for an encore if you’re Michael White? Last year, in the teeth of the Great Recession, when restaurants all over were furiously battening down the hatches, they opened the grandiose (and, except by me, lavishly praised) midtown seafood palace Marea. Where White demonstrated his facility with more-refined ingredients like lobster tails, dainty fish crudi, and caviar.

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Who Are Tastemakers? | CriticFlip

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Keeping Reviews in Check – Giving Restaurants and Others a Voice. Anthony Bourdain was born in New York City. He attended The Englewood School for Boys in New Jersey, Vassar College (for two years) and is a graduate of The Culinary Institute of America. He began his career in the food industry over twenty years ago as a dishwasher, gradually working hi. A native of Sleepy Hollow, NY, Will has been immersed in the restaurant industry since the age of 13. A graduate of the School of Hotel Administratio...