Deep Dive
Why does Tom Sietsema enjoy being a food critic after 25 years?
He loves the theater of dining out and finds a food story in everything, not just restaurants. It's about the choices people make in their daily lives about what and how they eat, which reflects a lot about them.
How does Tom Sietsema choose which restaurants to review?
He varies his choices by price level, neighborhood, location, and cuisine type. He receives announcements from publicists but ensures a mix to avoid a steady diet of high-end restaurants.
How many restaurants does Tom Sietsema visit per week?
He visits eight to ten restaurants a week, which includes dinners every night and four lunches or brunches during the week.
How does Tom Sietsema maintain his anonymity while reviewing restaurants?
He uses credit cards in different names, has about 15 fake credit cards, and sometimes wears disguises to avoid being recognized by the staff.
How many times does Tom Sietsema typically visit a restaurant before writing a review?
He visits a restaurant three or four times to get an average experience, as the dining experience can vary significantly depending on the day and time.
What does Tom Sietsema look for when ordering at a restaurant?
He tries the chef's signature dish, a vegetarian option, a salad to assess the quality of ingredients, and a mix of grilled, fried, fish, and meat dishes to get a comprehensive taste of the menu.
How does Tom Sietsema handle the physical demands of eating out almost every night?
He rarely gets sick of it because hunger always returns. He compares it to the post-Thanksgiving feeling where, despite being full, one can still eat a turkey sandwich later.
What is Tom Sietsema's advice for enjoying a dining out experience?
He suggests going in with a good attitude, leaving work and personal issues behind, and being enthusiastic about the meal. This positive energy can lead to better service and unexpected perks.
How does Tom Sietsema feel about the rise of online reviews and influencers?
He welcomes the competition as it keeps critics on their toes. He believes people can compare his body of work online to see if their views align with his, and he aims to be seen as a trusted friend who dines out more often.
What does Tom Sietsema think about frequenting a few favorite restaurants versus trying new ones?
He appreciates both approaches. While some enjoy the latest hotspots, he also values the comfort of a few trusted restaurants where the staff knows you and you can get a consistent, enjoyable experience.
- Tom Sietsema has been The Post’s food critic for 25 years.
- He eats out almost every night and reviews thousands of restaurants.
- He emphasizes that his job is more than just eating; it involves understanding the food story and the people behind it.
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