Maybe amusing from whats going on in the mass market standpoint - but the results were sort of what you’d expect from an upscale, chained corporate restaurant - that there is standardization and some branches have better chefs executing the menu than others. Why in the world would a serious eater want to waste meals doing this comparison testing? tho as you say maybe her waistline will stand up to it. To me its a wasted opportunity to say - and what are the independent, interesting alternatives to places like Carbone. That is what the Times critic should be for, highlighting the best food thats out there to eat. Food that is not supported by national advertising budgets. Note this discussion should probably be moved to the dedicated thread that was set up a few days ago I Ate at Every Carbone in America. Was It Worth the Trip? - #13 by Mr_Happy
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