最后，我们可以认可的餐厅博客坦率地说，我们并不总是很受宠若惊，成为那些被称为美食博主的伟大，业余的人群的一部分。但是，我们非常佩服的一些博客 - 像我们自己的公平城市的奥格兰（Augieland）一样（尽管有时是奥吉（Augie），就像我们联系时的那个人，也是在路上写信的）。很容易说您是爱还是讨厌餐厅。But on this particular site, there’s always a wealth of physical detail: “The starchy thickness of the tartares made the thin chips useless for scooping them, leaving the three of us to use chopsticks to scoop bits onto the chips,” reads a copiously illustrated review of Japonais. But all that work doesn’t mean no play: Augieland doles out ratings using stars seemingly from another galaxy (A Voce earns 211 lewinskibillion stars) and supplements reviews with random, highly enjoyable rants and wonky features, like this one on the quest to make a perfect baguette.
Gobbler
哥斯拉的比例以Gobbler的化名介绍了亚当·普拉特（Adam Platt）的定期互联网沉思。餐厅评论家习惯于以假名（即使我们通常被认可）进行操作，因此让我解释Gobbler的词源。根据Merriam-Webster词典（在线版）的说法，“吞噬”的意思是“吞咽或贪婪地吃东西”。同样，“ gobbler”是“雄性火鸡”或“吞噬者”。It’s as fitting a designation as any for someone whose job it is to sit in spangled, overpriced restaurants all night, and sometimes all day, sipping ridiculously festive cocktail drinks, taking not-so-surreptitious notes under the table, smiling wearily as the sixteenth foie gras preparation of the week comes clattering down on the table.
