Ruth Reichl on Her Many Disguises as a Food Critic

Ruth Reichl is a renowned food critic, author, editor, and television personality. She has held the position of restaurant critic for The New York Times, and has also served as the editor-in-chief of Gourmet magazine. Reichl is known for her incisive and witty writing style, and for her willingness to go to great lengths to get the best possible dining experience.

In her memoir, _Tender at the Bone_, Reichl describes the many disguises she has used over the years to avoid being recognized as a food critic. She has worn wigs, fake mustaches, and even dressed up as a man. Reichl says that she does this in order to get a more honest experience of a restaurant, and to avoid being treated differently because of her status as a critic.

In a recent interview with the Good Food podcast, Reichl talked about her experiences using disguises. She said that she has never been caught, but that she has come close. On one occasion, she was dining at a restaurant in New York City when she overheard a group of people talking about her. She quickly finished her meal and left, but she was convinced that they had recognized her.

Reichl's use of disguises is a reminder that food critics are just like everyone else. They want to have a good dining experience, and they don't want to be treated differently because of their profession. Disguises allow Reichl to get the most honest experience possible, and to write about restaurants without fear of bias.

Here are some of the disguises that Reichl has used over the years:

* Wigs
* Fake mustaches
* Hats
* Scarves
* Sunglasses
* Different clothing styles

Reichl says that she chooses her disguises carefully, based on the restaurant she is visiting. She wants to blend in with the crowd, and to avoid drawing attention to herself.

Reichl's use of disguises has been met with some criticism. Some people argue that it is unethical for a food critic to deceive restaurateurs. However, Reichl defends her practice, saying that it is necessary to get the most honest experience possible.

Whether you agree with Reichl's use of disguises or not, there is no doubt that she is a dedicated and passionate food critic. She is always willing to go the extra mile to get the best possible dining experience, and her writing is always insightful and entertaining.