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Recent comments

  • david
    March 20, 2013 - 17:59

    Food is like anything else in this A.D.D. society....if you can figure out a way to make a buck at it, good on you. Whether it's inventing special pants for doing Yoga in, or touting yourself as a "judge" on a reality show, or you figure out a way to make people pay you to read your blogs....it's all just pop culture mania & minutia BS anyway. So if you can call yourself a chef without any training whatseover, and not get laughed at, so be it....in this world at this time, you're a chef. Pass the ketchup.

  • Grumpy George
    March 20, 2013 - 10:15

    Mr. Rowe did say that this is "his" opinion. Same as Mr. Wells saying that his opinion is that a chef should put a bit of this or a smidgeon of that on his creation. I don't think there is any profession that likes critics of their profession. People outside that profession seem to lap it up. And as for there being no favoritism? Oh come on! Also, critiquing and reporting are two different things, btw. Grumpy George

  • Ken Collis
    March 20, 2013 - 07:30

    I remember an editoral on Munroe's Take Out. Essencially the editor was writing as a food critic. Nothing fancy there. Just good food. I get a feed from Monroe's just about every time I'm in town just because of that article. Does Russell know good inexpensive food? You bet. Maybe Karl can compile a list of the less expensive but high quality eateries for Chinese, Fish & Chips, Jigs Dinner, etc... and let us have at them. I live out of town and don't have a lot of time looking around at mealtime. If he already has such a list please publish it again. I'm not a cook, but I like good food.

  • april
    March 20, 2013 - 06:48

    I love this article. Very well done. I don't get people who think they have the right to everyone's attention. Especially to spread negativity. Its toxic. I wrote about this a couple of weeks ago at hundredthousand.blogspot.ca :)

    • donna
      March 21, 2013 - 10:17

      The subject of eating out, service , and tipping, comes up often with me so I was interested in Mr.Rowe's letter, also Mr.Barry's in today's Telegram, and Mr. Jackson's comments. All have vaild points. My own opinion is more along the lines of Mr.Barry and Mr.Rowe, who essentially say that prices are too high, service is deplorable, but the expectation of the tip is a given. Just this past weekend, my family and I visited a "family-style" restaurant in St.John's. There were 6 of us. We were wedged into a booth that is better suited for 4. When the food came, there was scarcely room to lay it down. The food, while plentiful, was mediocre , with the exception of the steak and burger. I tipped small, but felt I should not have at all.