Three Industry Professionals on the Future of Restaurant Criticism

For decades, the restaurant critic’s job has been to recreate the tastes, smells, service, and ambiance of the dining experience for readers, putting into words the flavors of a perfectly cooked brisket or the complex aromas of a tagine. But a critic’s role can — and perhaps should — go much further.restaurant critic and food writer Devra First,Boundless Horizon

Korsha Wilson will join us to discuss how their jobs have changed and been challenged in the past year, how they consider their responsibilities to diners and their communities, and how critics’ voices —

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