As you've surely heard by now (right?), Frank Bruni
's five year tenure as lead food critic at the New York Times
will end in October, when the position will be taken over by current Times
Culture Editor Sam Sifton
. In honor of Bruni's departure, Eater revisits
some of his meanest moments, like this saucy criticism of both the food and the decor at Charles
The lamb kebabs should be called tartare...The salmon, supposedly pan-seared, was more like pan-spurned...Charles is as stingy with heat as it is with light. Maybe it’s saving on utilities.
Anybody want to share their favorite Bruni bruiser?