I read a lot. Cookbooks, food publications, wine journals and a number of critics commentary both good and bad. I'm not a scholar or even pretend to be, but I think I have been around and experienced food on a pretty personal level. I often wonder what the criteria and experience that a critic needs to openly express their opinion. The power of printed word speaks volumes for the public and can often destroy a business. I often wonder if some critics have any experience with the hospitality industry in the service aspect or have ever worked on the line of a restaurant. Their is nothing glamorous about the day to day operations of a restaurant. When you are 20 tickets deep and the expediter is asking for the sauce on the side, light salt, allergic to pepper and fire/pick on the ribeye well done, the last thing you really think about is prancing around the dining room greeting guests. It's tough.
I often read restaurant reviews and think some critics commentary is not validated. What do they know? Where have they worked? For how long ? Do they really live and breathe everything culinary or do they just enjoy eating out? Probably the latter. They should feel the pressure of a 3 star michelin restaurant or a saturday night at a turn and burn establishment. Chances are they wouldn't make it through one service.
Hopefully, the new year will bring many new restaurants. Hopefully, the new year will bring a renewed excitement to the local dining scene. Hopefully, the new year will foster a desire to showcase the beautiful natural resources we are blessed with. Hopefully, someone will take the chance and open an establishment that can build on Hawaii regional cuisine.
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