Chapter
La Piranha Restaurant Review
21:09 - 26:54 (05:44)
The best way to eat at La Piranha is getting the pork incorporated into the mofongo, and to rethink how to use the stars in a more flexible way.
Clips
A former New York Times food critic shares his experience of returning to the old ways of using stars to rate restaurants in the face of initial resistance and how this decision caused a stir among chefs and the public.
21:09 - 22:15 (01:05)
Summary
A former New York Times food critic shares his experience of returning to the old ways of using stars to rate restaurants in the face of initial resistance and how this decision caused a stir among chefs and the public.
ChapterLa Piranha Restaurant Review
EpisodeA Restaurant Critic (Ours) On the Year That Changed Him Forever
PodcastThe Daily
The stars in restaurant reviews could be made more flexible.
22:15 - 24:15 (02:00)
Summary
The stars in restaurant reviews could be made more flexible. One could do away with the traditional system of rating restaurants altogether and rely instead on a textual description of one's experience.
ChapterLa Piranha Restaurant Review
EpisodeA Restaurant Critic (Ours) On the Year That Changed Him Forever
PodcastThe Daily
The proprietor at La Piranha, Angel Jimenez, is in command of the show, cooking everything to order except for the pork which is roasted overnight.
24:15 - 26:54 (02:39)
Summary
The proprietor at La Piranha, Angel Jimenez, is in command of the show, cooking everything to order except for the pork which is roasted overnight. The ultimate dish to try is the Pork Mofongo, an indescribable mash of plantains, pork, pork fat, garlic, oregano, and salt, providing an elemental and forceful blend of flavors.