"Mr. Bruni comes to us from Rome where he was not the local “expert” on Italian cuisine; he wrote about politics. In fact, there hasn’t been a real food critic with food background (except perhaps Amanda Hesser) at the New York Times since Ruth Reichl (now editor-in-chief at Gourmet magazine).

Perhaps that’s also why your reviews are so all over the lot, with great restaurants getting bad reviews, fair restaurants getting great ones, one star reviews that read like two star and three star reviews that read like one star. Your readers would not expect your drama critic to have no background in drama or your architecture critic to not be an architect.

For a publication that prides itself on integrity, I feel your readers should be better informed as to this VERY IMPORTANT fact, so that they can give your reviews the weight, or lack thereof, they deserve."