Frank Bruni signs off

The NY Times restaurant critic bids his readers adieu and answers many, many questions along the way.  Most of the suggestions are New York City centric, but it’s worth a read regardless.  Some advice that stood out:

IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?

Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.

Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.

Then scratch off anything that mentions truffle oil.

Choose among the remaining dishes.

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