Just taking a quick glance at that link, I guess she writes for her demographic, whatever that is.

Have you read the comments!?!

LOL.

Everyone seems up in arms over appointing this girl as the food critic, when the reality of it is that no one even knew The Daily News had a food critic, until now.

ahh ha ha did they know she was coming ? i mean, did she make the reservation under "restaurant girl" ( i heard she does that sometimes)

cuz ummm

well i don't want to say who it was-- but i distinctly recall having a conversation with somebody at daSilvano (let's just say someone "higher up"). and so we were chatting "industry" shit, and the chefs and owners and food writers and bloggers etc blah blaaah

and so Bruni and Grub Street and Eater (et al) comes up, and it's all "yah yeaahh they're okay sometimes..." y'know. the usual shit
but then suddenly it's: "what's up with that restaurant girl ohmygaawwd she is sooooo stupid i can't stand her..."

ha.............................who's pascal le droulec???????????????????

who's frank brunni?

"'...Besides, let's be honest, everyone knows what Frank Bruni looks like. There are photos of him in every important kitchen in NYC.'

Yeah—grainy blown-up photographs taken six or seven years ago, when Bruni was about 30 pounds heavier. (That Rome posting was carb-heavy!) The truth is that Bruni doesn't get recognized the moment he first sets foot in a restaurant...."
http://gawker.com/news/success-stories/res...itic-289222.php

Have you read the comments!?!

LOL.

Everyone seems up in arms over appointing this girl as the food critic, when the reality of it is that no one even knew The Daily News had a food critic, until now.

hhhahhahaaa

no seriously though. check it:
uhhh yah.
show of hands, mutherfukkers-- who here DOESN'T recognize frank-bruni, the moment he steps foot through the fucking door ??

i think Gawker just called yalls a bunch of Restaurant Retardoes. are you gonna take that shit ??!

Non-industry *foodies* are so fucking weird.

I'll let Gawker slide on this one. It's an honest mistake on their part - From what I remember about the 'Friends of Frank Bruni' over at Gawker, I think that they're mainly used to seeing him from the back.

As one of the few non-industry people here I would have to say I agree with this. I never realized how dumb all these critics and amateur food bloggers are until I started paying attention to it because of this site. Also as a person who has worked in PR I have to add that I think I would be pissed that the voice of the industry is so unacknowledged. There is absolutely no reason that people should pay so much attention to Frank Bruni/Eater or this Daily News girl but they ignore or condemn the people that really know what the restaurant world is like. I am well aware of the all the favoritism and corruption that goes on in the media but I still get more surprised every day. I am so amazed that alot of the inside info I see here isn't picked up by the press while the story of the promotion of a food blogger to mainstream journalist is showing up everywhere when in reality it seems like no one here from within the industry even gives a shit.

I'll let Gawker slide on this one. It's an honest mistake on their part - From what I remember about the 'Friends of Frank Bruni' over at Gawker, I think that they're mainly used to seeing him from the back.

sorry if i'm sounding cranky

luv ya !






[p.s. go fuck yourself.]

As one of the few non-industry people here I would have to say I agree with this. I never realized how dumb all these critics and amateur food bloggers are until I started paying attention to it because of this site. Also as a person who has worked in PR I have to add that I think I would be pissed that the voice of the industry is so unacknowledged. There is absolutely no reason that people should pay so much attention to Frank Bruni/Eater or this Daily News girl but they ignore or condemn the people that really know what the restaurant world is like. I am well aware of the all the favoritism and corruption that goes on in the media but I still get more surprised every day. I am so amazed that alot of the inside info I see here isn't picked up by the press while the story of the promotion of a food blogger to mainstream journalist is showing up everywhere when in reality it seems like no one here from within the industry even gives a shit.

sigh

i hear you. really truly i do

but on the other hand, what else can "the industry" possibly expect ??

to this day, even with this place, "the industry" STILL fails to make their stand (except by filing lawsuits. ahhahaa) as vociferously as they possibly can. STILL there are disgruntled mumblings in the background, STILL there is this fucking bizarro self-hatred, STILL there is animosity and distrust and competition, and worst of all-- STILL there is this fucking fear of fucking frank-bruni. for fuck's sake


I AM NOT FEELIN THIS COMMENT, MISTER.

the man has his own fucking blog. why not go THERE and tell him what a "dumb" "hot air" spewing blowhard he is. go e-mail Eater or Gawker or send a fucking letter to the fucking New York Times. geezus

sorrrry-- but i CANNOT condone making snide snarky nasty comments (that's Gawker's shpiel, NOT MINE) about his past relationships while you hide under some "anonymous" nom de plume. that's just pussy GROW A SPINE mutherfukker. have you not realized yet everything said here is a reflection of the industry as a whole ??

Abbe darling, you are my hero. You speak in ways I wish I could.

But shhh, I must protect my husband's honor. Just don't hate on my because I have a nom de plume too.

well it looks like you got your wish



http://nymag.com/daily/food/2007/08/indust..._rest.html#more
‘Industry’ Types Baffled by Restaurant Girl
Danyelle Freeman
Danyelle "Restaurant Girl" FreemanPhoto: Patrick McMullan
Blowback continues from Restaurant Girl’s surprise appointment to the vacant Daily Snooze chair, which has somehow managed to make the somnolent paper relevant again, if only for a day. The industry backbiters over at PXThis have their own nasty ideas about Danyelle Freeman's new assignment. The best comments, after the jump.

back·bite [bak-bahyt] Pronunciation Key - verb, -bit, -bit·ten or (Informal) -bit; -bit·ing.
–verb (used with object)
1. to attack the character or reputation of (a person who is not present).
–verb (used without object)
2. to speak unfavorably or slanderously of a person who is not present.

—Related forms
backbiter, noun

Abbe darling, you are my hero. You speak in ways I wish I could.

But shhh, I must protect my husband's honor. Just don't hate on my because I have a nom de plume too.

NAH. NOM DE PLUMS BE OK AS LONG AS WE BE TALKIN 'BOUT SLINGIN' GRUB LIKE DEM COLLA GREENZ 'N FRIED CHICKENZ. JUST DON'T BE BRINGIN' UP NO FUDGE PACKIN' OR SALAD TOSSIN'.

Abbe darling, you are my hero. You speak in ways I wish I could.

Non-industry *foodies* are so fucking weird.

hee heee





mmhmmp.

oh
SHE'S "PRESENT"

believe that shit.

her nom de plume is "ferret&chicken"

her nom de plume is "ferret&chicken"

Restaurant Girl News Makes Commenters Dish
Danyelle Freeman

The Daily News' new restaurant critic.Photo: Patrick McMullan
Yesterday’s Eater news of the installation Danyelle “Restaurant Girl” Freeman as the Daily News’ new restaurant critic unleashed a torrent of snarky hostility on the site’s message boards. Sadly, the comments were infinitely more entertaining than anything the victuals vixen is likely to write in the paper. A few choice selections are after the jump.

http://nymag.com/daily/food/2007/08/restau...akes_com_1.html

Hey, how come Eater's commenters, whose postings were much harsher than ours, are only "snarkily hostile," but we're "nasty backbiters"?

NAH. NOM DE PLUMS BE OK AS LONG AS WE BE TALKIN 'BOUT SLINGIN' GRUB LIKE DEM COLLA GREENZ 'N FRIED CHICKENZ. JUST DON'T BE BRINGIN' UP NO FUDGE PACKIN' OR SALAD TOSSIN'.

WORD.

Y'know, if it wasn't for you, Grub Street would never have called us 'nasty'.

You should be forced to sit in the naughty 'Dunce' chair, next.

I knew it! Nobody uses that many smiley faces.

hahahaa
hey, Semantics Police

just be grateful we even fucking exist, yah ?

Sweetie I keep trying to tell you that everyone knows you exist. If you went to all the mediabistro parties and rubbed elbows and kissed ass like the rest of them you would be amazed how much more you would be acknowledged even if your writing and info was as dull and pedestrian as the Rest Girl's.

http://nymag.com/daily/food/2007/08/celebr...ers.html#gs-int
Celebrity Judges Wary of Hamptons Beach Burgers

Frank Falcinelli, a disguised Peter Meehan, and David Chang taste the madness.Photos: Jessica Coen
Dateline: Amagansett. The scene: Your typical summer share house. The occasion: The first annual Burger Bloodbath, a competition between three mere mortals to create the “best beach burger” on the Hamptons, as judged by three of New York’s most esteemed palates: Frank Falcinelli, co-owner of Frankies Spuntino , New York Times $25-and-under critic Peter Meehan (whose visage has been obscured to protected his dining anonymity), and David Chang, the downtown legend behind Momofuku and Ssäm Bar. Co-hosted by Hampton Style, Hamptons blog the Beach, and food blog Eater, the showdown was played for little more than sheer glory.
Chris Vila, Mo Koyfman, and Lockhart Steele were given two hours to prep and cook six burgers on 30-inch Weber grills, with ingredients sourced only on the East End. Judges rated the burgers on a 100-point scale.

The final burgers, presented en masse.
In the end, Steele won with a 100 percent ground chuck burger, prepared with a dash of bread crumbs, onion zest, lemon juice, heavy cream, and olive oil, topped with white American cheese and a controversial tomato-corn relish. Some may have called foul, seeing as Steele publishes both the Beach and Eater, but with a winning score of merely 78.6, it was clear that no entrant had truly impressed the judges. (Chang took particular issue with Steele’s use of cream and bread crumbs.) But post-judging, as Steele prepared the winning burgers for the rest of the crowd, Spotted Pig co-owner Ken Friedman was overheard saying, “This is a really good burger.” Which, in the end, is all the blessing one needs. —Jessica Coen

I propose we throw a PXThis event like this, which was written by the ex-editor of Gawker, about all her friends:
How about a pasta contest for "mere mortals"? Judged by "Mangia mogul" Sasha Muniak, chef Anne Burrell, (Da Silvano owner) Silvano Marchetto and Giuseppe Cipriani?

I propose we throw a PXThis event like this, which was written by the ex-editor of Gawker, about all her friends:
How about a pasta contest for "mere mortals"? Judged by "Mangia mogul" Sasha Muniak, chef Anne Burrell, (Da Silvano owner) Silvano Marchetto and Giuseppe Cipriani?

Oh, I would be so there!

I would love to have Chef Burrell taste (and judge) my meatballs. (Get your minds out of the gutter, people!)

Sweetie I keep trying to tell you that everyone knows you exist. If you went to all the mediabistro parties and rubbed elbows and kissed ass like the rest of them you would be amazed how much more you would be acknowledged even if your writing and info was as dull and pedestrian as the Rest Girl's.

sweet..................................why is it called casa gin tonic?????????????????

"...Sin duda, ella prefiere la tibieza que le da el sol en el exclusivo balneario uruguayo de Punta del Este, donde se realiza esta entrevista y donde su novio, el millonario italiano Giuseppe Cipriani, tiene un hotel a todo trapo y una chacra de ensueño llamada Gin Tonic. El lugar es un conjunto de construcciones rústicas, de estilo cottage, que parecen sacadas de algún rincón rural de Inglaterra, pero dotadas del máximo confort imaginable. Ahí, la pareja Parsons-Cipriani recibe durante el verano a numerosos invitados, entre los cuales figuran el Presidente de Uruguay (Cipriani es un inversionista que cualquier mandatario desearía tener en su país) y las modelos más famosas del mundo. Para ellos todo está dispuesto: los empleados son de una amabilidad proverbial, las edificaciones aledañas a la casa principal -para recibir como corresponde a las visitas- están acondicionadas igual que un hotel de cinco estrellas, y hasta los jabones, bálsamos y champús llevan el logo de Gin Tonic. Además, hay una cancha de tenis y una piscina temperada...."
http://www.lun.com/Reportajes/Entrevista/d...C38241567166875

no one here from within the industry even gives a shit.

http://nymag.com/daily/food/2007/08/restau...a_face_for.html


“I’ve felt like the ‘Dear Abby’ of food for years,” Freeman said, noting that she has been blogging since January 2006.

yah and i bet you make a pretty mean Sausage Hero too, right ?

Shouldn't that read, "I've wished to be the 'Dear Abbe' of food for years"?