You Be the Critic

It is not difficult for me to be critical (insert sarcastic retort here) and food is no exception.  A wide array of foods and cooking styles appeal to me and attention to detail is much appreciated.  Are there colourful, fresh ingredients presented nicely?  Is there a savoury aroma to the food?  Does the texture compliment the flavour?  Is it yummy?  And one must also consider the restaurant itself--the decor and atmosphere must garnish the overall dining experience (apologies for the food pun).  For the purposes of the FNDC, I think our rating system will be quite simple.  We will follow the four-star rating system as suggested by the Association of Food Journalists.  As well, we will rate on a four-dollar sign system which will comparatively evaluate the cost of the meal (before tip) to the overall dining experience--in short, was it worth it?!  For example, if you spent $60 on your meal and you weren't overly impressed you might give that restaurant only one or two dollar signs.  Conversely, if you spent $30 and really enjoyed your dining experience you might go as high as four.  This way restaurant recommendations will come with a cost caveat that will not only look at price but value.

And so until Friday, I will leave you with words of J.R.R Tolkien: "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."