Sent to me by one of my faithful correspondents. Frank Bruni, the restaurant critic for the New York Times has been answering readers questions online. Some interesting observations on his part - many of which I agree with in full, some of that do not fill me with enthusiasm but at any rate, the point of view of one of America's most important critics. Well worth the read at http://www.nytimes.com/2008/10/20/busin ... ref=slogin
Best
Rogov