The position of restaurant critic, is one fraught with danger. Since William Grimes left the job at the New York Times, the paper has used interim critics, but the restaurant industry is angry at the results. “Mr. Grimes wasn’t exactly beloved by the city’s restaurant industry—many considered him sensationalist, too transfixed by his fine-tuned prose to appreciate or even understand the joys of the table—but now his controversial tenure seems like the good old days.”