Why Going Public Matters for Food Critics

Bill Addison, the Los Angeles Times restaurant critic, has made a significant move. He has decided to stop hiding his identity, following in the footsteps of another renowned critic, Jonathan Gold.

Why Does This Matter?

Critics like Addison believe in transparency. They choose to be upfront about their visits. This means:

• No hiding
• Informing the staff of their purpose
• Receiving the best service and food
• Setting a standard for other customers

The Anonymous Dilemma

Some may wonder why critics hide at all. The idea is to get a fair experience. However, anonymity can lead to varied treatment. Addison argues that being open is better. It promotes:

• Honesty
• Trust

A Bigger Shift

This change isn't just about Addison. It's part of a larger trend. More critics are choosing to be real with their readers. This move towards transparency is gaining momentum.

Implications for Restaurants

This shift has consequences for restaurants. They may feel more pressure, as critics expect the best. However, it also presents an opportunity. Restaurants can showcase their true capabilities.