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The Fearless Critic Houston Restaurant Guide, 3rd Edition
     

The Fearless Critic Houston Restaurant Guide, 3rd Edition

by Robin Goldstein
 

Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a city's best food, wherever

Overview

Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a city's best food, wherever it may lie. Each review is a full-page long and includes a food rating out of 10, a feel rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just entertaining reads, these are essential references for anyone who eats out. Now back in its third edition, the Fearless Critic is revised and updated, with reviews and ratings of places to eat in the greater Houston area, including more coverage of the suburbs than ever before, from taquerias to power steakhouses, country BBQ to Chinatown dim sum.

Product Details

ISBN-13:
9781608160419
Publisher:
Fearless Critic Media
Publication date:
07/01/2011
Pages:
323
Product dimensions:
5.00(w) x 7.90(h) x 1.00(d)

Meet the Author

Robin Goldstein is author of The Wine Trials and co-author of The Wine Trials 2010 and The Beer Trials. He is a contributor to the New York Times' Freakonomics blog, and has written for more than 30 Fodor's travel guides, from Italy to Argentina to Hong Kong. He has an A.B. in neuroscience and philosophy from Harvard University, a J.D. from the Yale Law School, a certificate in cooking from the French Culinary Institute in New York City, and a WSET advanced wine and spirits certificate.

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