The Daily A Restaurant Critic (Ours) On the Year That Changed Him Forever
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Dec 23, 2022 
Pete Wells, the acclaimed restaurant critic for The New York Times, shares his journey through a transformative year in the dining world. He reflects on the pandemic's impact, discussing a shift from traditional star ratings to a more personal critique style. Wells recounts memorable experiences, including a revelatory visit to a Puerto Rican food trailer and dining adventures in unconventional settings. His insights challenge the norms of high-end dining and highlight the importance of empathy in food criticism during these unprecedented times.
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Humble Beginnings
- Pete Wells' early dining experiences were modest, like the Rusty Scupper with its oar-printed menu.
- As a young writer, he favored affordable options like burritos and pierogies.
Initial Mission
- Initially, Wells aimed to guide readers on worthwhile dining investments.
- He wanted to prevent the feeling of being "taken" by overpriced, disappointing meals.
Le Bernardin's Excellence
- Wells awarded Le Bernardin four stars, describing dishes like halibut with beet sauce as extraordinary.
- This exemplified his criteria for perfection in high-end dining.