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restaurants respect. "Credible kindness" if you will so that my style and opinions hit hard without damaging reputations. I am my brand so all I can do is have fun with a passion project and be me–I built on that foundation with the core values of honesty, being fair and constructive (behind the scenes with establishments where I believe things can improve) all while maintaining my local pride! Sure, I have "critic" in my handle but I more so see myself and my tactics as a "connector," sharing good experiences with people and not just someone who scores/rates dishes. I praise publicly while being transparent and critique constructively between myself and the staff, owners, chefs, etc. which has fostered such an amazing following. is has allowed me to find my signature tone along the way & become a true champion of our food community. Q: What's your current red flag on a restaurant menu? A: An excessively large menu which usually shows a lack of focus and freshness. Nor am I keen on seeing a bunch of trendy buzzwords (wagyu, truffle, artisanal, etc.). It can indicate hype over quality. AND NO TYPOS! Q: If bad service were a drink, what would it taste like? A: Absinthe. Q: You walk into a restaurant and see another critic—what's your next move? A: Snap a selfie & buy them a drink (or two). Q: A chef over-seasons a dish… are you sending it back or eating through the pain? A: I will devour it and no one will ever know. ey could bring out the completely wrong dish that I ordered and I'll just go with it. Q: Biggest "ick" when you're dining out? A: Dirty silverware is probably my #1 but when I get staff that seem to be annoyed that I'm there, it is a very close 2nd. I also don't like when my water glass is neglected and sits empty. Q: e most delusional food trend right now? A: Truffling everything. Q: What's your toxic dining trait? A: Ordering all of the appetizers instead of an entree. But if you ask my wife, it would be stealing fries. :) Q: One restaurant you'd never admit you secretly love? A: Applebee's (I'll always have a so spot for growing up on half priced apps aer 10PM). Q: What's sexier—a perfect steak or a perfect martini? A: A perfect steak (but a perfect pork chop is the sexiest). Q: Who would play you in e Tipsy Critic: e Movie? A: Schmidt from New Girl (aka Max Greenfield). Q: You're stranded on a desert island — what's the one bottle you're bringing? A: A 2019 Jeroboam (3L) of Dominus Estate. Q: Have you ever pretended to like something you didn't (for diplomacy)? A: I have… off camera. Q: What's the wildest thing you've ever seen in a restaurant? A: Food wise? Rabbit-rattlesnake sausage. Experience wise? I once walked in on someone rinsing their feet in the bathroom-no words. Q: Most dramatic dining experience of 2025? A: If by dramatic, you mean intense, over the top and unlike anything you've ever seen before… Gabriella's on a ursday night. IYKYK. Q: Finish this sentence: You know it's a bad restaurant when there is no... A: VIBE MANAGEMENT. e tone is set before even consuming food- being too loud to talk with your table, having music that doesn't match the mood, or improper lighting can ruin a meal. SPILLED WINE & HOT TAKES Rapid Fire No filters, just flavor —The Tipsy Critic gets candid. VUENJ.COM 37

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