IN DEFENSE OF HOWARD SEFTEL
The Dish
There’s a lot wrong with the world, and the “Press” section on FnB restaurant’s web site just added one thing to the list.
What’s FnB? It’s a new restaurant owned in part by the charismatic gent you may remember running the nightly shows at Digestif and Prado restaurants. If we had to name this town’s top five actual maitre’d’s, he’s in the top three. Nice as hell. Remembers people. Always trying to make you feel good. Passionate. Although we’ve heard good things about the food, we’ve admittedly not been to dine there yet.
But we’re not talking about the food today.
Go to FnB’s web site (www.fnbrestaurant.com) and you’ll see the usual navigation tabs—Menu, About, Contact, Press… It’s under the latter where our heart skipped a beat. Click on that and you will see stories from the Arizona Republic, Yelp and Urban Spoon. Hey, which two of these are not like the other?
It’s no secret that EATERAZ is owned by two guys with a background in magazine publishing who are trying their best to embrace all things digital, but at what point did average user reviews (hell, let’s even call them above-average user reviews) become “media.” Arizona Republic critic Howard Seftel has spent decades refining his sense of taste. We might not always agree with it, but that’s the fun, isn’t it? The New Times’ Michele Laudig (aka Chow Bella) tracks the scene with fervor and speed that is unmatched. And Nikki Buchanan has published more well-written and researched reviews than just about anyone in town.
Sound like we’re kissing ass? No way. We’ll be the first to call these people out when they deserve it, but we’re also the first to say they are the actual “media,” some Yelp review is not. Everyone also knows we love Yelp, and love Yelpers, but those reviews belong in a different category. So Milic, dude, you can tell us what to order for dinner and we will trust you. But please, don’t devalue the work of people who have spent tireless hours trying to perfect the craft of food writing for a career. That’d be like us putting your $11 Fried Green Tomatoes in the same category as some place that serves $8 Fried Green Tomatoes.
3 Responses to “IN DEFENSE OF HOWARD SEFTEL”
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Agree 100%…let’s give Anton Ego and his fellow critics around the world some credit in this fine form of art!
Great site and keep it up!
As a user of media I dont really care who is writing the review. I just need to know if the place is worth going to or not. If the reviewer does this with great eloquence and interviews the chef and owner as well then all the better.
When a friend of a friend of mine on Yelp refers me to a place I will put 100000% more weight on that referral over the most beautiful pontification of how the rack of lamb melts like refined butter in my mouth. The social aspect of Social Media is first because it has so much more weight and any writers resume of awards could ever compete with. It takes balls for FnB to do what they have done but this will be the norm soon. Embrace your customers, they paid for their food so you should welcome their reviews. If they have a bad experience then you have an opportunity to engage them and resolve the situation. Others will see that interaction, see that you care, and want to spend their cash with you as well.
As a business the important thing should be filling the seats, not who said what. Get your rent paid so you can stay open and I can keep enjoying your food.
As for the media biz I am sure you guys know how much a state of flux that is in right now. Publishing has changed to a zero cost game. How to make money at it is an ongoing question that we can save for cocktails sometime. I think I will be seeing you on Monday night actually.
Also I suggest incorporating Discus into your comments so people can sign in via facebook or twitter profiles.
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This post was mentioned on Twitter by EATERAZ: IN DEFENSE OF HOWARD SEFTEL: If “social media” is “media” then “old media” is … what exactly? http://bit.ly/5PQpA3…