Deb: I read that you were an actress in a past life, how did the food thing start?
RG: I was living in Hollywood acting and working on a sitcom. But I would find myself hoping that I wouldn’t get auditions, so that I could work on my writing and read about food. When I started planning my trips back to New York around the openings of new restaurants, I knew it was time to move back and devote myself to food.
But it was really difficult being a freelance writer; you have to deal with the goals of so many different editors. That’s why I love blogs, they are so liberating. You are your editor, your own boss.
Deb: It seems that Restaurant Girl came out at exactly the right time to a lot of popularity. Did you have some sort of massive marketing campaign?
RG: Actually, I did no marketing at all. I think it’s successful because I was one of the first and there was obviously a need. Especially men are intimidated by the language on menus. And rightly so; there are so many foreign and new words and it gets to a point when you’re at a restaurant and they don’t know what something, but they’re too uncomfortable to ask. I try to make the dining experience more accessible, so it’s fun for me to get to describe these dishes. Especially since there’s so much regional cuisine right now, your getting exposed to foods we never thought possible. It can be truly overwhelming to the average New Yorker who isn’t as preoccupied with food the way I am.
Deb: Most food writers allow at least six months to allow a restaurant to work out the kinks before reviewing it. But you seem to write about restaurants immediately as they open. How important for you is it to be the first and do you think you can get an accurate idea about the restaurant on day 1?
RG: It’s not important for me to be the first to mention an opening, but I want to be the first to review it; that’s how I got a lot of early attraction. Who is this girl writing about places before everyone else? I fully believe that if you’re open for business and you’re charging people full price then you’re open to criticism. A lot of people would disagree with that but I go with some friends and order
a lot of food, so I can try everything, get a good sense. My readers want to know what the hot new places are and they can’t wait until the more conventional outlets cover them.
Deb: You writing is fun and informed. Where did you learn about food?
RG: I read about food 24/7, I even read menus on the subway. I read everything from other food bloggers to the more mainstream media. I also take a lot of classes: cooking classes, wine classes and even cheese courses. But most importantly, I eat every imaginable cuisine and dish. I’m not afraid to ask questions.
Deb: Many food writers go to crazy lengths to be anonymous. Ruth Riechl, editor in chief of Gourmet magazine, had a slew of wigs and credit cards with fake names. How do you deal with being so recognizable? Is it ever a conflict of interest?
RG: There were so many people out there that were intentionally being anonymous and it was so hard for people to identify with them. Is it a grumpy 70-year-old man telling me that the hip new place is no good? Our generation really needs immediate gratification and someone to relate to. We’re looking for people to identify with, someone young hip and fun. I take food seriously, but not the dining experience seriously.
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