Pete Wells Reviewed Restaurants for 12 Years. How Have They Changed? - The New York Times
In his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch screens and reservation apps, where it’s getting hard to find the human touch. Credit... John Holcroft Supported by 0:08 -7:52 7 minutes 52 seconds remaining By Pete Wells This is Pete Wells’s last column as restaurant critic for The New York Times. Read more about his 12 years of reviewing here. Last week, the restaurant-loyalty app Blackbird introduced a new way to pay for dinner. Customers check in on the app on arrival, pick a payment source and tip percentage, and then eat. Ben Leventhal, one of the app’s founders, explained what he called the “best part” in an Instagram video shot at the Italian cafe Lodi. “When you’re done, you just get up and go,” he said. Then he demonstrated how it’s done, high-fiving Lodi’s host on his way to the door without breaking stride. I’m at the end of 12 years as a critic who ate in and reviewed restaurants constantly. Of those years, I probably spent two solid
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