Q: In light of a recent food review in the QC Nerve, what do you feel is the best approach for restaurant reviews? I, myself, mainly use influencer accounts as information and take any recommendations they contain with a grain of salt. I still think that restaurant reviews need to be critical without going over the top.
Kristen: Thank you for this question. Our approach to restaurant reviews is to be honest, respectful, and informative. One of the reasons I started Unpretentious Palate was because I felt like restaurant reviewing had gone two ways — either pretentious, and all about the writer instead of the reader (hence the name of UP!), or written without any expertise and context. I hoped to create a restaurant resource for people that was helpful for readers and written in a way that was constructive. We often get feedback that we don’t write enough negative reviews, which I find interesting. There is a lot of constructive criticism in what we write. I think, though, that people no longer receive constructive criticism as criticism — we’re so conditioned to believe it’s not critical unless it is borderline insulting. I don’t think that’s true. When someone reads our review, I don’t want them to think about how we felt about the restaurant. I want them to think about the information we provided, and whether they think they would like that restaurant. I don’t think, as a writer, I should play much part in the review at all other than the vehicle of information.

That said, one of the core things we use to judge restaurants is to not judge them against other restaurants, but to judge them against what we believe the best version of that one restaurant would look like. That way, we can review restaurants like Restaurant Constance and Cajun Yard Dog fairly in the same space. And, as always, we pay for our visits ourselves and go at least three times.

A selection of sashimi at Yama/LoSo. TM Petaccia/UP

How would you rate the food at Yama?
Tom: In a word: outstanding. I’ve been to all three locations, SouthPark, Waverly, and the new location in LoSo, and the experience is consistent at all three. Owner Birdie Yang is meticulous in his sourcing. The sushi and sashimi are always fresh and clean — and often gets fish you won’t find anywhere else. If you are a sake fan like I am, you’ll find a wealth of curated options. One of the great things of the new LoSo location is that it includes many of the grilled items of his previous Yama Izakaya concept. Now, if Birdie will only bring back his ethereal pork Tonkotsu ramen.

Q: I am hosting a brunch at my house in a few weeks for up to 10 people and am looking to have it catered. Any ideas for places offering fun, seasonal & simple to go or catering options for such an event? Thanks!
Kristen: I think Table & Twine has the best to-go brunch party pack in town, and they deliver which is always nice. Some other options you might want to look at are Copain and Salted Melon! I’d also maybe grab a dozen donuts from Beyond Amazing Donuts to brighten things up a bit.