How A.I. Imitates Restaurant Reviews - The New York Times
A new study showed people real restaurant reviews and ones produced by A.I. They couldn’t tell the difference. By Pete Wells The White Clam Pizza at Frank Pepe Pizzeria Napoletana in New Haven, Conn., is a revelation. The crust, kissed by the intense heat of the coal-fired oven, achieves a perfect balance of crispness and chew. Topped with freshly shucked clams, garlic, oregano and a dusting of grated cheese, it is a testament to the magic that simple, high-quality ingredients can conjure. Sound like me? It’s not. The entire paragraph, except the pizzeria’s name and the city, was generated by GPT-4 in response to a simple prompt asking for a restaurant critique in the style of Pete Wells. I have a few quibbles. I would never pronounce any food a revelation, or describe heat as a kiss. I don’t believe in magic, and rarely call anything perfect without using “nearly” or some other hedge. But these lazy descriptors are so common in food writing that I imagine many readers barely notice th
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