For every important new restaurant that opens in a media-rich city like New York, multiple, and often conflicting, reviews compete for the attention of potential customers. How can a diner decide where to eat? Reviewers can help their readers by articulating the criteria they use to judge a restaurant and the standards they use to measure quality.
For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2004.
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