Second Helpings

When it comes to rating restaurants, judgement is more than a matter of taste
Thomas Matthews
Issue: July 31, 2004

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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