There's nothing inherently wrong with a forum in which non-professional diners can swap restaurant recommendations. But most online sites are jammed with reviews ranging from laughable to libelous. Here are five fundamentals every reviewer should know.
The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.
I'm not advocating dining and dashing (except on special occasions). Nor am I suggesting we return to the old ways of hunting and foraging for sustenance (a practice often referred to as "stealing" these days).