Why Going Public Matters for Food Critics

Bill Addison, the Los Angeles Times restaurant critic, made a big move. He decided to stop hiding his identity. This is a trend in the food world. It started with Jonathan Gold, another famous critic. Both chose to be open about who they are. Why does this matter? Critics like Addison believe it's important to be upfront. When they visit restaurants, they don't hide. They let the staff know they are there to review the place. This way, they get the best service and food. It sets a standard for other customers. Some might wonder why critics hide in the first place. The idea is to get a fair experience. But, being anonymous can also lead to different treatment. Addison thinks being open is better. It shows honesty and builds trust. This change is not just about Addison. It's part of a bigger shift. More critics are dropping the mask. They want to be real with their readers. It's a move towards transparency. What does this mean for restaurants? They might feel more pressure. Critics expect the best, always. But, it also gives them a chance. They can show what they're really made of.