Post Reports Dinner with The Post’s food critic
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Dec 24, 2024 Tom Sietsema, The Washington Post’s food critic for 25 years, shares his vast experiences dining at thousands of restaurants. He discusses the delicate balance between enjoying meals and documenting them discreetly. Sietsema highlights the evolution of food criticism in the digital age, emphasizing its importance in guiding diners. He also reflects on the joy of familiar dining experiences versus the excitement of discovering new culinary gems, all while maintaining a positive attitude that enhances the dining journey.
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Anonymity Tactics
- Tom Sietsema uses various methods to maintain anonymity, including credit cards under different names.
- He's even used disguises to experience restaurants without special treatment.
Strategic Ordering
- Order diversely: try the chef's specialty, vegetarian options, dishes showcasing ingredients, and varied cooking methods.
- Share dishes discreetly to maximize tasting different items.
Diverse Dining Companions
- Sietsema has a network of 70 dining companions for various cuisines and needs.
- He occasionally invites people from different backgrounds, even Uber drivers, to broaden his perspective.