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NY Times reports that Ray Sokolov has left the paper. It appears he was asked to focus more on food trends, and less on restaurant criticism. He says his editors are moving away from restaurant criticism. When asked if this represents a back tracking on restaurant criticism, the spokeswoman denied that.
The SF edition has a criticism section, as does the Chicago section. If the NY section gets a critic (not confirmed), it could be as simple as his national beat has been parceled out. I wouldn't be surprised if his Las Vegas jaunt (two $500 dinners, two $300 dinners, etc) may have triggered some bean counter's interest.
It would probably be a lot cheaper for the WSJ to cut a deal with Zagat or OpenTable for a weekly list of most booked restaurants, or best for business, etc and print that.
Amicable parting, he says
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Ray Sokolov out at the WSJ but paper may still do restaurant criticism
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Rail Paul 
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Posted 10 March 2010 - 08:12 PM
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
#2
Wilfrid
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Posted 11 March 2010 - 03:56 AM
Restaurant critics are an endangered species for obvious reasons.
Eating the Apple 2011 here. Coming soon to Amazon and as an e-book.
New York dining and more
At the Sign of the Pink Pig
New York dining and more
At the Sign of the Pink Pig
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