"Not sure I was ever all that anonymous... My system has always been the same: sneak attack (make reservations under a fake name); always pay my way; stay gracious and respectful; don't pull punches. Can a kitchen play favorites? Sure. But so far, my sudden appearance has yet to magically transform a kitchen into El Bulli." — Portland Monthly restaurant editor (and longtime food critic) Karen Brooks, to Food Republic, on pseudo-anonymity. [Food Republic]
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