Restaurant reviews can be useful to would-be diners in a variety of ways. They can, of course, provide a simple assessment of the relative quality of a restaurant, but they can also explain and explore the ideas and the concepts behind a new venture, often by tracing the work history and influences of the chef in charge. Yet restaurant reviews rarely delve much into the beverage programs of the restaurants they review, and even less frequently do they discuss the people behind them. Should they?
That’s the topic for this week’s VinePair podcast, where Adam and Zach are joined by Hanna Raskin, chief critic and food editor at the Charleston Post & Courier and a longtime restaurant reviewer, who explains the various limitations that curtail a reviewer’s ability to and interest in discussing beverage programs.
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