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<div class="image-container float_right" style="width:400px"><div class="image"></div>AP</div><keyword id="1769641" type="PERSON" weightage="60" keywordseo="Ruth-Reichl">Ruth Reichl</keyword> is one of the top names in the foodie community — and for good reason. The former editor-in-chief of the now-defunct Gourmet magazine, Reichl has since signed a three-book deal with Random House, worked at Gilt Taste, and become a producer for her book-turned-movie "Garlic and Sapphires."
Recently, <a href="http://www.fashionweekdaily.com/the-fix/article/the-truth-about-ruth-reichl" target="_blank">Reichl had lunch at NYC's Barbuto with Alexandra Ilyashov of Fashion Week Daily</a> to discuss her current projects, favorite restaurants, and what life was like at Condé Nast. The critic, writer, and editor was unsurprisingly opinionated about the food and publishing worlds in the interview.
Here are a few of her craziest quotes.
On <keyword id="86061" type="COMPANY" weightage="60" keywordseo="Yelp">Yelp</keyword>: "Anybody who believes Yelp is an idiot. Most people on Yelp have no idea what they’re talking about."
On Zagat: "I’ve always hated Zagat. If I’m going to listen to someone else’s opinions on restaurants, I don’t care if I agree or not. I just want to know who they are. If you follow critics, you know whether they’re Francophiles, or if they like a lot of spice. I know what [Times critic] Pete Wells’s biases are. We mostly agree. He’s not a snob, which is rare among critics. He loves food and has been brave with his reviews."
On what her life was like at Condé Nast: "A car, hair, and makeup every morning at your house if you wanted it…It’s not real life, in some important way. People gave each other lavish gifts. If somebody retired at Condé Nast in those days, your secretary would go buy a $500 gift. Some editors at Condé Nast have never been on the subway—they’d take a car to go two blocks!"
Check out <a href="http://www.fashionweekdaily.com/the-fix/article/the-truth-about-ruth-reichl" target="_blank">the entire interview at Fashion Week Daily</a>.

RUTH REICHL: Anybody Who Believes Yelp Is An Idiot

<div class="KonaFilter image-container display-table float_right"><div><div class="image on-image">Getty ImagesLocal residents visit the Nestle SA supermarket boat in Barcarena, Brazil, on Friday, June 18, 2010.</div></div></div>For the past five years, sales of Nestlé chocolate, ice cream, and milk powder <a href="https://www.nytimes.com/2017/06/26/business/nestle-activist-investor.html?mcubz=0&amp;_r=0">have slowed</a> in some of the wealthiest countries.So Nestlé, the world's largest packaged food conglomerate, came up with a way to spread its presence abroad: sponsor an Amazonian river barge to sell its products to the backwoods of Brazil.Faced with <a href="https://www.theatlantic.com/health/archive/2012/01/how-big-food-takes-advantage-of-the-poor-in-emerging-markets/249917/">pressures to grow sales</a>, big food companies - from Nestlé to Unilever to <a href="https://blog.generalmills.com/2014/02/growth-in-global-markets/">General Mills</a> - are looking to expand their presence in developing nations. Like Nestlé, Unilever has <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=1&amp;cad=rja&amp;uact=8&amp;ved=0ahUKEwjLjNzcurHWAhUG0YMKHYlTB3oQFggmMAA&amp;url=https%3A%2F%2Fwww.theguardian.com%2Fglobal-development%2F2011%2Fnov%2F23%2Fcorporate-giants-target-developing-countries&amp;usg=AFQjCNHOwrtalAQHPvL-nUhjko0FsS-P5Q">an army of door-to-door vendors</a> who sell processed food to low-income villages in India and west and east Africa. The brewer <a href="http://www.guardian.co.uk/business/sabmiller" data-omni-click="r'article',r'link',r'6',r'249917'">SABMiller</a>, a leading Coca-Cola distributor in South Africa, is also aiming to double carbonated drink sales in the country's townships in coming years. Nestlé <a href="https://www.wsj.com/article_email/SB10001424052970203537304577028422773102732-lMyQjAxMTAxMDAwNDEwNDQyWj.html?mod=wsj_share_email">told</a> The Wall Street Journal it expects 45% of its sales to come from emerging markets by 2020, up from around 30% today. For Nestle, the boat was a way to expand in hard to reach parts of Brazil, reports the <a href="https://www.nytimes.com/interactive/2017/09/16/health/brazil-obesity-nestle.html?_r=2">New York Times</a>. Since 2010, the boat delivered tens of thousands of cartons of milk powder, yogurt, chocolate pudding, cookies, and candy to isolated communities in the Amazon basin. <a href="https://www.nytimes.com/interactive/2017/09/16/health/brazil-obesity-nestle.html?_r=1">According to</a> The New York Times, the boat was taken out of service in July 2017, but private boat owners have taken over to fill the demand.The program, called "Nestlé Takes You Onboard," was part of a larger effort of Nestlé's door-to-door marketing campaign, which aims to grow the corporation's presence in the developing world. Nestlé currently also employs thousands of local vendors, who sell its products to quarter-million households, many of which are in isolated, low-income areas of Brazil.The "supermarket" boat, which measured 1,076 square feet, journeyed to 18 cities and up to 800,000 consumers on the Para and Xingu rivers in Brazil, the company <a href="http://www.nestle.com/asset-library/Documents/Media/press-release/2010-february/Nestl%C3%A9%20Brazil%20Press%20Release%20-%20A%20Bordo.pdf">wrote</a> in a press release. It carried 300 different items, including chocolate, yogurt, ice cream, and juices.Food luminaries, like <a href="https://twitter.com/ruthreichl/status/16695276287">Ruth Reichl</a> and <a href="https://twitter.com/bittman/status/16681989665">Mark Bittman</a>, as well as public health advocates, have criticized Nestlé's floating "supermarket" effort, arguing that it contributed to <a href="http://www.businessinsider.com/brazil-on-track-to-be-most-obese-in-world-2015-10">the country's obesity epidemic</a> and shoved native diets aside."If there are people out there so backwards to still be subsisting on food found in nature, Big Food will find them, by land or by sea, and set them straight," Michele Simon, a public health lawyer, <a href="http://www.alternet.org/story/147446/nestle_stoops_to_new_low%2C_launches_barge_to_peddle_junk_food_on_the_amazon_river_to_brazil%27s_poor">wrote</a> in AlterNet at the time.The company <a href="https://www.bloomberg.com/news/articles/2010-06-17/nestle-navigates-amazon-rivers-to-reach-cut-off-consumers-before-unilever">told</a> Bloomberg that it would add nutrients like iron, zinc, iodine, and vitamin A to address nutrition deficiencies among poor Brazilian consumers. <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/i-tried-those-trendy-subscriptions-style-boxes-stitch-fix-five-four-club-2017-8">I tried those trendy subscription boxes - and it helped me realize the biggest problem with my style</a></h3> <div> </div> </div>

Nestle sailed Amazon rivers to sell its candy and chocolate pudding to the backwoods of Brazil

<div class="image-container float_right"><div class="image">Francesco Tonelli for Chronicle BooksThe dining room at Jean-Georges in New York City</div></div>Most lists of top <keyword id="34615" type="ORGANIZATION" weightage="60" keywordseo="restaurants">restaurants</keyword> are crowd-sourced from diner reviews or compiled by anonymous editors. Samir Arora, a former Apple employee and the founder of Glam Media, decided to go a different route with his new global restaurant guide: "<a href="http://www.amazon.com/Foodie-Top-100-Restaurants-Worldwide/dp/1452127913">Foodie Top 100 Restaurants Worldwide</a>."
<a href="##slideshow##">Click here to jump right to the restaurants &gt;&gt;</a>
He asked a handful of notable food critics, including former New York Times food writer Patricia Wells, former New York Magazine food critic Gael Greene, former Gourmet editor-in-chief Ruth Reichl, and top critics from France, Japan, and India to share their picks for the world's best restaurants.
The guide focuses foremost on food, looking at factors like service and decor as complementary. As Arora writes in the introduction, "The food must be spectacular; everything else is secondary."
France and Japan are the big winners in the Foodie guide, each with 29 restaurants selected by the critics and Foodie's editors. We're taking a closer look at the 20 U.S. restaurants picked by critics (presented here in alphabetical order); the full list is available on <a href="http://www.glammedia.com/verticals/foodie-com/foodie-top-100-restaurants-of-the-world/">Glam Media's website</a>. <a href="http://www.amazon.com/Foodie-Top-100-Restaurants-Worldwide/dp/1452127913">Click here to buy the guide</a>.

Top Food Critics Say These Are The 20 Best Restaurants In America

<div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"></div></div></div>In the staid, reputation-conscious world of New York fine dining, it is incredibly rare for a restaurant to take a swing at the&#xa0;New York Times over a review.But that's exactly what happened on Monday when&#xa0;the CEO of <a href="http://www.businessinsider.com/how-alatamarea-group-took-over-wall-street-2015-8">Altamarea Group</a> posted a vicious open letter to restaurant&#xa0;critic Pete Wells on the company's website. Altamarea is the group behind&#xa0;impossible-to-enter spots like Marea, on New York's Central Park South. Earlier this month, Wells wrote a <a href="http://www.nytimes.com/2015/12/02/dining/vaucluse-review.html?ref=dining&amp;_r=0">scathing review</a> of its&#xa0;new Upper East Side restaurant, Vaucluse. The group keeps&#xa0;"coming up with new ways to disappoint," he wrote of Altamarea. "I am writing you because over the course of time you need to know you are losing credibility and, in a sense, degrading the very institution that gave you the privilege and mandate to be a food critic,"&#xa0;Altamarea CEO Ahmass Fakahany wrote in response.&#xa0; Wells gave&#xa0;Vaucluse a one star rating, noting that:&#xa0;"It's far from a bad restaurant. It's just not, as my teachers used to say, using its full potential."That kind of&#xa0;burn isn't uncommon in the world of restaurant reviews, and, in fact,&#xa0;this specific review was met with a shoulder shrug from industry folk used to Wells' sharp tongue.&#xa0;Altamarea, which is also helmed by celebrity chef Michael White, didn't take it so non-chalantly, obviously."The New York Times Dining review section is at its lowest point, and the subject of much industry chatter in this regard. Congratulations. You have managed to do a fantastic job of getting it there," Fakahany, a former Merrill Lynch executive, wrote in his response.Altamarea Group counts the most elite of the world's elites amongst its customers. On any given evening you may see Michael Bloomberg chatting in the corner at Vaucluse, or David Geffen hanging at his table at Marea. Service is paramount and reservations are not easy to come by.&#xa0;Which means reputation is everything, of course.&#xa0;Wells' trade isn't that different. The New York Times dining section is expected to be the pinnacle of knowledge and professionalism - which is likely why Fakahany took a swipe at that too."Please take the time to do the proper job for the reader and the New York Times. Your fact checking questions reveal consistently an embarrassing lack of knowledge and show an absence of a natural food interest of any New York Times food critic to date," Fakahany wrote. "It is equally embarrassing for us to write most of the core food section text for you, in response to your emails, to give the reader a false perception of your knowledge. "And then there's this line. You definitely don't hear this coming out of a dining executive's mouth every day."You seem so desperately anxious to be relevant in your time in this post. Is it because you want to develop a personal profile knowing you will never be a Craig Claiborne, Mimi Sheraton, Ruth Reichl, Frank Bruni, or a Florence Fabricant?"Fakahany closed the letter with a ratings system of his own for Wells:<ul><li>Effort/Credibility:&#xa0;zero stars</li><li>Food Knowledge:&#xa0;one star</li><li>Creating Confusion:&#xa0;4 stars</li></ul>Yikes. The New York Times had yet to respond to Business Insider's request for comment at the time of publishing.Read the full letter below:<div><p style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"> <a title="View P.wells Letter on Scribd" href="https://www.scribd.com/doc/292548035/Open-Letter-to-Pete-Wells-from-Altamarea-Group" style="text-decoration: underline;">P.wells Letter</a> by <a title="View Linette Lopez's profile on Scribd" href="https://www.scribd.com/user/73043804/Linette-Lopez" style="text-decoration: underline;">Linette Lopez</a></div>&#xa0; <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/buying-power-dollar-over-60-years-groceries-2015-12">How the buying power of your dollar has changed over the past 60 years</a></h3> <div> <div> <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="Zka3R5cDqzjmfG8P8X7sTSfdEbK7ZTFv" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div> </div> </div> </div>

The kings of NYC's power dining scene just declared war on a New York Times food critic

<div class="KonaFilter image-container float_right"><div class="image">APAcclaimed chef and restaurateur Joël Robuchon.</div></div>Many chefs and restaurateurs believe Yelp is the bane of their existence.
The crowdsourced business review site has <a href="http://www.businessinsider.com/lawsuit-negative-yelp-review-2014-1">spawned lawsuits</a>, <a href="http://www.businessinsider.com/owner-yelp-is-bad-for-small-business-2013-4" target="_blank">been accused of killing businesses</a>, and been <a href="http://www.businessinsider.com/craigslist-ad-for-fake-yelp-reviews-2013-5">criticized over the way reviews are policed</a>.
It's also been decried by restaurant royalty. Ruth Reichl, the last editor-in-chief of the now defunct Gourmet magazine, <a href="http://www.businessinsider.com/ruth-reichl-really-hates-yelp-and-zagat-2013-2" target="_blank">has said</a>: "Anybody who believes Yelp is an idiot. Most people on Yelp have no idea what they're talking about." And Travel Channel host Andrew Zimmern <a href="http://www.businessinsider.com/andrew-zimmern-yelp-2012-12" target="_blank">once ranted</a>, "I don't like the idea of Yelp. The problem for me is that crowd sourcing is very beneficial except when it comes to things like restaurant criticism and restaurant reviews and restaurant recommenders…Yelp essentially gives a tremendous forum for a bunch of uninformed morons to take down restaurants." 
Yet we found a surprising person who actually approved of Yelp - acclaimed chef and restaurateur Joël Robuchon. Robuchon, who's restaurant empire includes 22 locations around the world and has racked up 28 Michelin stars, knows what he's talking about when it comes to food.
In a recent interview with Business Insider in Las Vegas, he expressed support for the restaurant rating site. Robuchon explained in French (translated):
These types of sites I don't look at, it's not something that bothers me. If it gives guests satisfaction to say what they think then that's great, but it certainly doesn't bother me. Why not give a voice to the people you are feeding?
Traveling around the world, we hear quite a few things. But it's like life in general: there are crazies, there are intelligent people, and there are people who don't know anything. And there's always going to be a percentage attributed to each.
And I know, I've heard of people who own restaurants and who write reviews of other restaurants. But to the contrary, I believe that Yelp is a very good thing, I think it can guide people to the right venues.
It should be noted, however, that Robuchon - <a href="http://www.yelp.com/search?find_desc=Joel+Robuchon&amp;find_loc=&amp;ns=1&amp;ls=ba66542f6d8e62d2#find_loc=Las+Vegas,+NV" target="_blank">whose U.S. restaurants almost all have 5-star ratings on Yelp</a> - has nothing to worry about when it comes to the online review site.
Disclosure: Our trip to Las Vegas, including travel, food, and lodging expenses, was sponsored by MGM Resorts International.

You Searched For "Ruth Reichl" and got 5 results

RUTH REICHL: Anybody Who Believes Yelp Is An Idiot

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Nestle sailed Amazon rivers to sell its candy and chocolate pudding to the backwoods of Brazil

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Top Food Critics Say These Are The 20 Best Restaurants In America

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The kings of NYC's power dining scene just declared war on a New York Times food critic

Linette Lopez

One Of The World's Best Chefs Explains Why He's Totally Cool With Yelp

Megan Willett

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