And you’re active on Twitter…

Adam Platt: I’m active, I was always active on Twitter, I didn’t put my face on Twitter. Well, I’m semi-active, I’m not that active on Twitter, not compared to some other people. I only brought up twitter because I was wondering, how has reviewing restaurants, for you, changed with the rise of social media? Everyone kind of feels like a critic, which is fine, in their own right- It’s fine! But what do you think? Has it changed anything on your end? No, I think- it hasn’t changed- I still write reviews specifically for the New York Magazine, although they’re also online. Their frequency has changed a little bit. I still write my reviews the same way, they’re still written for print. I don’t really tweet when I’m in a restaurant, I don’t tweet what I’m eating, sometimes I’ll take a picture of a drink, or something like that, but I don’t really advertise what I’m doing. It hasn’t really changed, well I think for me, mostly because I’m an old fashioned restaurant critic. I think the world is totally changed. My argument to myself when I’m writing the same kind of review again and again is that, over time, if you’re lucky, you build up a certain type of trust among your readers You know, I was just in Paris and in Paris they were telling me about the critics there- and this is Paris! The critics there go once, and it’s all… the economics in the media world is such that, and the internet is such that, you know, the old routine has basically been washed away. And, hopefully it’s not going happen that quickly here in New York, but I think ultimately it probably will. I don’t want to sound too gloomy, but you know what I’m saying. It really has not changed, but it’s changing fast. But I do do Twitter, I like Twitter! It’s like a food diary for me, a little bit. Even though you don’t really chronical your food. No, I don’t, not obsessively. I’m not a member of the obsessive ‘advertising me’ generation. But, for me, I like it as a diary so that there’s actually a record of thing I’ve eaten- not everything, and hopefully it won’t disappear. It’ll always be there, and I can look back. But that’s how I treat it, really as a diary.

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