Response to Alan Richman's restaurant review of Gato

Alan Richman is a renown food critic with multiple awards and titles to his name. His review of the restaurant Gato in the GQ magazine was extremely detailed and thorough. He first talks about his initial expectations, how he was doubtful because of his experiences in the past with "celebrity chefs" and because the famous chef who founded Gato, Bobbie Flay, never seemed to be around. He analyzed every aspect of the restaurant--the first impression when walking in, the atmosphere, the service, the pricing, the interior, and every single piece of food he ate during his visit. His descriptions of the food are vividly written and easy to picture: "Slivers of seared duck liver, not foie gras, were mildly accented with black pepper." He displays great, in-depth knowledge of the ingredients in each dish, listing one by one and explaining how it contributed to the overall taste. He certainly isn't afraid to talk about what he didn't like in the meal, and when he does give negative criticism, he gets straight to the point without any sugarcoats, identifying exactly what he didn't like and why. He mentions the feedback on the restaurant he had heard from other people who had eaten there and whether or not he agreed. To top it all off, he threw in bits of information about the chef, the man behind the cooking, and quotes from his interview with him. In each review, Alan Richman makes his credibility and over 20 years of experience in the business clear. This is how a food critic should write.