Good Food
Ruth Reichl on the Anonymity of a Restaurant Critic
In this 2005 interview, Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book, Garlic & Sapphires : The Secret Life of A Critic in Disguise, chronicles her adventures eating in costume.
By Evan Kleiman • • 1 min readIn this 2005 interview,
Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book,
Garlic & Sapphires: The Secret Life of A Critic in Disguise
, chronicles her adventures eating in costume.
