The job of a critic is difficult. A critic must report on new happenings in his/her genre, and present his/her opinion on these news items. However, the job goes beyond the mere expression of opinion. Critics must support their opinions with facts and reporting — information that often goes beyond mere observation. It is the difference between being a tourist and being a tour guide. The tourist takes in new sites and comments on the beauty and merits (or lack thereof) of the scenes. A guide brings much more knowledge to observation. The tour guide knows the significance of the sites and helps others appreciate it by putting it in context. The role of the critic is the same. The critic knows the background and significance of a work and is able to effectively put the work into context (historical, cultural etc). The critic is charged with guiding viewers through a new experience and then presenting his/her opinion, which can then be adopted or rejected by viewers.

It is not important that audiences agree with a critic. Creating a discussion is what is important. The critic helps consumers think critically about new experiences. Hopefully, the opinion of the critic allows viewers to intelligently decide how to spend their time and money. A critic should not only say whether or not something is good or bad, but explain why. Also, the critic should provide enough information that consumers can form their own opinions on a work based on their individual preferences.

The role of the critic is not only to give people his/her opinion of a specific piece of art or entertainment, but to justify that opinion with the experience and knowledge of a specific genre as well as the additional research done outside of simply viewing, listening to, tasting the subject of the review. Even if someone disagrees with a review, it can get his/her mind exploring further than the initial reaction to something and encourage a kind of dialogue to understand why he/she likes or dislikes it. Because reviews are based in opinion, readers can search until they find a critic that suits their personal tastes. After a certain amount of time, devoted readers can even develop a kind of relationship with their critic of choice in which they have someone to look to for advice.

Though opinion is the main basis for reviews, it is the responsibility of the critic to look at a work from all perspectives and relay both the good and the bad aspects to readers. Critics should also adapt to the subjects they are reviewing and bear in mind their intentions – a serious novel can not be reviewed in the same manner as a comedy film. The better the critic, the more credible he/she becomes to readers.

In the most basic terms for me, however, critics are the people who either help me save time and money or motivate me to go out and buy a book or watch a movie.

Alissa is a fourth year student majoring in print journalism (magazines). Upon graduating this December she hopes to move to Atlanta and find a job with a respectable women’s consumer magazine. Her five favorite places to go in Athens are: Fatz Cafe, Applebees, Mexi-Cali, Chilis, and Mellow Mushroom.

Kirsten is a fourth year student graduating in December (hopefully!). Her majors are Magazines and Child and Family Development. After graduation, she plans on moving to Texas and going into youth ministry. Five places she loves to go in Athens: Cups Coffee Cafe, Transmetropolitan, Last Resort, Speakeasy and Loco’s.

Bobby is a fifth year journalism student majoring in newspapers and will be graduating in December. He hopes some law school will be foolish enough to accept him for the fall. His top restaurant picks in Athens are: Porterhouse, Blind Pig, Bischero, Clocked, and Barberitos.

Maggie is a fifth year journalism student majoring in magazines and will be graduating in December. She is not sure of what she will be doing after graduation, but wants to move to Charleston, S.C. and find a job there. Her top restaurant picks in Athens are: Last Resort, Weaver D’s, The Grit, Cali N’ Tito’s and Clocked.

On the first day in journalism classes, the importance of remaining objective and leaving the writer’s voice out of stories is drilled into student’s heads. The more objective the journalist remains the more credible the story will be. This applies to all aspects of journalists lives and does not end when they leave the newsroom. Journalists are not supposed to post signs with political affiliations in their front yards because of the tendency toward biases. However, the role of the critic is quite contrary to the role of the journalist. They have the same underlying premise; to give the reader the facts, but the critic is supposed to give his or her interpretation or opinion of how they felt about the facts at hand. For instance, two critics may have seen the same movie and gave it two drastically different reviews. Neither critic is wrong in their opinion despite how readers might react to the reviews. In fact it is the role of the critic to get their readers to think critically about the subject. A good review is one that gets feedback from its readers, even negative criticism. Thus, the critic should tell it like they see it, hear it, smell it, and taste it. The more descriptive the critic is about the event they experienced the better informed the reader will be. The reader will know from the review whether or not they want to attend the event and informing the reader if it is worth their time and money to attend the event the critic reviewed is the critic’s most important role.

2597 S Milledge Ave, Athens, GA                               

(706) 613-1616                                                              

Click here for map & directions           

            In any small town, there’s bound to be a mom-and-pop pizza joint frequented by the locals. Peppino’s Pizza on South Milledge Avenue is the Eastside’s version of this family-owned cliché. Unfortunately, the restaurant’s offerings were as formulaic as you might expect. While its pizzas are tolerably good, the rest of their menu items range from bland to terrible.                                          

            The restaurant’s ambiance is similar to every other small Italian restaurant. The wooden tables were scratched and dented from years of hard use. The hole-in-the-wall booths were lined with tacky red neon lights, which serve as most of the lighting in the single-room restaurant. The dim lighting made it almost impossible to read the paper menus (not that there’s much to read). Even the college students working behind the counter were generic and unfriendly.

            The only acceptable item on the menu is the pizza. By the slice ($1.70) or by the pie ($9.25-$20), the pizzas are surely the only dish that keeps customers coming back. The surprisingly large veggie slices (a Peppino’s slice is about twice the size of a Pizza Hut slice) are piled high with fresh, hand-cut pieces of green peppers, onions, mushrooms, spinach, tomatoes and two types of cheese. But veggie lovers should not expect crisp toppings. Though the veggies aren’t completely baked, they are heated long enough to make them wilt. But the liberal use of the fresh ingredients compensates for the lack of crunch.

            Cheese lovers should make a beeline for the Pizza Bianca, which is topped with ricotta, mozzarella and parmesan cheeses. A touch of garlic is added to temper the taste of the giant globs of cheese, but all it does is overpower any other potential smells. Hopefully no one eats this during a hot date – after eating a slice of this cheesy-garlic treat, there’ll be no good night kiss at the door for you.

            Unlike the pizza, the Veal Parmesana ($7.45) wasn’t worth the time or torturing your taste buds.  The meatball sandwich is a pathetic attempt to pass cardboard off as veal. Somehow the cooks manage to rob the meat of its natural sweetness and instead it is dry, flavorless and chewy. In a desperate attempt to moisten the sandwich, they add a watery marinara sauce and melted cheese, but their efforts are in vain. If the most expensive, and presumably best, of the meatball sandwiches triggers the gag reflex, the other hot sandwiches might be disgusting as well. 

            Anyone whose taste buds still function should also avoid the nauseating side dishes. The two Pastas of the Day ($6), spaghetti with meatballs and meat lasagna, are both severe disappointments. The suspicious substances served as pasta in elementary school cafeterias is more appetizing. There is very little meat in the lasagna, and the sauce is watery and cold. The spaghetti and meatballs suffer from the same issues. The noodles are rubbery, the sauce is (surprise) watery and overcooked and the meatballs again taste more like soggy paper than ground beef. The salad might have saved the evening if it hadn’t been drowning in vinaigrette dressing. Just a tip for the staff: Put the dressing on the side! Some customers might actually like to taste the lettuce in a salad. But maybe that’s an overreaching assumption.

            With its sad attempts at variety, Peppino’s Pizza is nothing more than a disgrace to every Italian mother alive. Until they can achieve a way to make the entire menu edible, they should stick to what they can manage – pizza – since it’s obviously impossible to screw it up.

Ratings:

Price: $

Quality of food: 2

Atmosphere: 3

Service: 2

 1427 S Lumpkin St, Athens, GA

(706) 227-9979                                                                

Click here for Map & Directions                                             

        Seeing the Cuban sandwich on the menu at Cali N Tito’s, I almost leapt for joy.  Immediately my memory took me to the little Cuban restaurant in Ft. Lauderdale where my family would order mariquitas and Cuban sandwiches during our summer visits.  The Cuban sandwich at Cali N Tito’s, however, is nothing like the traditional Cuban sandwich with pork, ham, Swiss cheese, mustard and pickle all warm on toasted Cuban bread.  The first clue was that the menu offers you a choice of steak or chicken.  Reading down the list: mayonnaise, tomato, jalapeño peppers, I realized this is an entirely different sandwich than I had hoped for.  Even the bread, it turns out, differs from authentic Cuban bread, which has a crisp, slightly browned outside and light and airy inside.  The bread at Cali N Tito’s is slightly denser on the inside and slightly less crispy on the outside. 

        When judged on its own merit and not compared to the Cuban sandwich the title would suggest, the dish is delicious.  The fresh steak, cut into small strips and mixed with slivers of onion, is placed atop freshly baked, warm bread.  The mayonnaise moistens the bread, and the tomato blends nicely with the other flavors.  The sandwich is large and rather filling. While it turned out to be delicious, it is a bit misleading to refer to it as a “Cuban sandwich.”

         Simple appetizers like maduros (plump, sweet fried plantains) and tostones (salty, slightly crispy fried plantains) are everything they promise to be.  Ceviche, lime-marinated tilapia, is available for those with a desire for tropical flavors, but for those who wish for something simpler, chicken quesadillas are available as well.  The owner of Cali N Tito’s, Bruno Rubio, previously owned the former Pollo Criollo and Caliente Cab, two similarly themed restaurants with comparable menus, both of which closed prior to the opening of Cali N Tito’s. 

            The canned sodas, never as enjoyable as a soda on tap, are served cold with a cup of ice.   Various more exotic fruit-flavored sodas are also available in cans and glass bottles.  Alcohol is not sold at the restaurant, but customers may bring their own.  

            Diners order and pay at the counter, and their food is brought to them at their table by a polite and efficient staff.  Diners may eat inside, seated at simple wooden chairs and tables and surrounded by colorful posters, straw sombreros and various other South American themed memorabilia.   Outside seating is also available and feels equally as festive.  The ground in front of the restaurant is covered with sand.  Customers may choose between wooden picnic tables and colorful plastic chairs pulled up to plastic tables. 

         All menu items fit nicely in a college student’s budget, but students are not the only ones who enjoy the South American flavors of Cali N Tito’s.  It is a popular choice for a quick lunch break during the week for university employees and construction workers as well as for a leisurely dinner with friends on the weekend.  Don’t forget to stop by the ATM on your way though because Cali N Tito’s only takes cash or check. 

        Cali N Tito’s is open Monday through Saturday from 10:30 a.m. to 11:00 p.m. and Sunday from 10:30 a.m. to 9:00 p.m.   The casual, South American restaurant is hard to miss as you drive down Lumpkin Street in Athens, Ga.  Just past Five Points, close to the University of Georgia campus, the bright red, stone building surrounded by palm trees and festive decoration looks warm and inviting.  With the tropical décor, and the Latin music in the background, as you bite into that perfectly cooked maduro, you will feel like you’re on a vacation. 

Ratings: Quality of food: 5

              Atmosphere: 4

              Service: 4

THE place for Southern homecooking in Athens whether it be dine in, out or catered. The little hole-in-the-wall restaurant is an Athens staple that has been frequented not only by college students, but famous musicians out of Athens as well from R.E.M. to Widespread Panic. Weaver D’s slogan “Automatic for the people” was even used for the title of R.E.M.’s grammy-winning album.

2. Five Points Deli

Now with two locations (the original at Five  Points and new addition on Epps Bridge) Five Points Deli is a favorite lunchtime spot. It’s a good place to go when you just want a good sandwich and a sweet tea.

3. Cali N’ Tito’s

The Cuban tastes of this restaurant are unlike anything else you can find in Athens. Most of the seating is outside and is surrounded with quirky outdoor decor like the picnic table in a boat. You can also B.Y.O.B. and make a night of it.

4. Farm 255

This restaurant offers organically grown food on their menu. How are they sure of the quality of food they serve? Because it comes from their own farm in Athens, Blue Moon Farms. You can often find live music here too.

5. Five Star Day Cafe

If you want a filling meal, Five Star Day is a good choice. The soul food restaurant serves both traditional favorites and more original dishes. They are open for breakfast, lunch and dinner.

184 W Clayton St, Athens, GA

(706) 549-0810

Click for Map & Directions

Click for Menu

The Last Resort Grill, which originally opened in 1966 as a bar and music venue, no longer attracts its crowd with the sounds of Jimmy Buffett, the Reverend Pearly Brown, Towns Van Zandt, Gove Scrivner, Doc Watson, or Steve Martin. Instead, its patrons come for the “New Southern” tastes that put a unique and palate-pleasing spin on many soutern staples.

With a menu so tempting, it’s no wonder that Last Resort attracts an eclectic mix of diners. The crowd is a combination of work colleagues, college students with visiting families, and couples. They all seemed to have one thing in common: they were enjoying both the atmosphere and te food. There was a constant buzz of litght jazz, talk and laughter, accented by clanking silverware or a yelled order. The sounds make more for a pleasant background than a distraction from dining.

And the dining is fantastic.

Owner and chef, Jamshad Zarnegar first tempts his patrons with a barrage of beautifully-presented appetizers. His fried green tomatoes are among the best I’ve ever had, and the vidalia bacon dressing that accompanies them shows how much he values the little things. A simple Ranch would do, but it would not delight. The crab meat in the Carolina Crab Cakes is mixed with roasted sweet peppers, rolled in sourdough crumbs, and sautéed to a warm golden brown. Again, its red-pepper aioli that separates Last Resort from the average Surf ‘n Turf. Finally, the Tiger Shrim Quesadilla with various cheeses and a dill sour cream takes fusion (the integration of various cuisines) to a tasty new level.

The entrees also impress both the eyes and the taste buds. The special was ahi tuna with snap peas and mashed potatoes with goat cheese. I had heard from several regulars that the Firecracker Filet was the menu’s piece de resitstance, but I found the spices overpowering, and my palate normally craves excitement. The Praline Chicken is both naughty and nice as the sweet praline sauce sets up the warm blend of sharp cheeses that promptly ooze out with the first bite.

The dessert menu always features a dozen or more options. Cecilia’s cakes (made by a local baker) always hog a good portion of the display case, and rightfully so. I was able to sample the rasberry, caramel, and Bailey’s cheesecake, and none of them dissapointed. Like the rest of the menu, they’re neither easy on the love handles nor the wallet, but  they are worth the added expense.

Last Resort doesn’t accept reservations, and there is normally a wait at peak hours. Like the cheese in the Praline Chicken, the crowd always pours out onto the covered patio – which is the ideal place to dine.  Even with the expense and the wait, there is something very special about Last Resort. This is not a restaurant that caters only to locals or students, couples or families. Like its menu, it brings in the new and the old, the southern and the not-so-much. It is a microcosm of this town. It is Athens.

Food: 4

Atmosphere: 5

Service: 4

Price: $$

Kimberly Davis

519 Toulouse St, New Orleans, LA

(504) 522-5226

Click here for map & directions

Click here for menu

What should have been a grand introduction to New Orleans cuisine—what I hoped would make my memory sing with the sights, sounds and seafood that the region is known for, had the opposite effect. The fare and service at Ralph & Kacoo’s in the French Quarter actually stopped the music.

On the recommendation of the inn’s concierge, my two dining companions and I walked a block or so down Decatur Street, turned left on Toulouse and made our way to Ralph & Kacoo’s (which has locations throughout the southeast) for what was supposed to be authentic New Orleans seafood.

The first thing I noticed when we entered the cavernous space was the lack of smell. I mean, nothing beyond the aroma you’d expect from faintly musty carpet, and faded and dirty Mardi Gras-inspired masks and costumes. The room was such that the kitchen was through a small hallway and behind a wall; therefore, you could neither see what was cooking nor smell it. The décor was unique and somewhat warm, with exposed brick, dark wood tables, chairs and paneling, as well as the turquoise walls. And the faux alligator in the large picture window was charming, if a bit disconcerting. As it was game day and the Saints had just lost, some of the servers wore black Saints jerseys, while others wore the more traditional uniform of black pants and white shirt.

That overly casual attitude set the tone for the rest of the evening.

The menu was extensive, with a lot of variety on the seafood theme. The popcorn shrimp starter ($9) was supposed to be Cajun-spiced; instead, it was peppery and lukewarm, with an oily residue. The crawfish etoufee ($5) was an improvement, with a smoky taste that was unfortunately blunted by undercooked, grainy rice. The crab cakes ($13), a house specialty, just weren’t special. The remoulade sauce added depth and a smooth finish to an otherwise common dish.

The best of the shrimp special ($21) was the fried shrimp, which had a crisp, light flavor. The broiled shrimp was bland and not properly de-veined, while the stuffed shrimp was flavorless. The shrimp scampi, usually my favorite, was oily, bland and inedible. The Delta Double ($16.99) was only a single a mess. One dining companion ordered it with gulf shrimp, and with bland and blah thin-cut catfish strips that failed to make a positive impression. The gulf shrimp, with an interesting mix of spices in the batter, actually saved the dish from being a total loss. As for the side dishes, the Cajun stuffed potato was bursting with flavor, but the thick-cut French fries were limp and undercooked. The dessert, a sweet potato pecan pie, was also supposed to be a signature dish, but it had been frozen and thawed too quickly. In short, it was a congealed, unappetizing mess.

The varied and balanced wine list was the only plus of the evening. I chose a glass of white Meritage from Folie a Deux ($7) in Napa. The Meritage was a crisp, clean, citrus-flavored delight that danced on my tongue. But that was about the only positive experience during a night of negatives.

The service didn’t put any points in the win column, either. The main server was constantly hitting on my female dining companion, while his friend, who was working there that night to earn some “extra cheese,” as the main server called it, apparently wasn’t even on payroll. But it was the exchange following the revelation that they’d mixed up our charges that floored me the most.

“I’m sorry,” he said to my admittedly gorgeous friend, “but I can’t void a credit card transaction without a phone number.”

My jaw dropped and my friend rolled her eyes, then wrote down for the server my name and number, one digit off. Funny joke, right? Except that little bit of covert ops actually confused the “extra cheese” server even more, and he ran our credit card charges incorrectly again. On any other night, I would have called for the manager and raised a fuss, but it was New Orleans, the Big Easy. So I just let it slide and talked about the guys behind their backs.

Thankfully, that introduction wasn’t my lasting impression of New Orleans cuisine, as the next night found our party of four at Coop’s Place in the French Quarter. The combination bar/eatery with an extensive beer list was win-win all the way. The blackened redfish burst with flavor and spices and the green beans were flavored and cooked just right. Dessert at K-Paul’s Louisiana Kitchen was a surprising treat. The restaurant was crowded with ophthalmologists in town for their annual meeting. By the grace of the cop/security guard (He said, “Tell them Officer Pookie sent you), we were able to get a table. The menu featured the best bread pudding I’ve ever tasted and a sweet potato pecan pie with Chantilly cream done so right. Thank goodness for second chances and making good memories.

Price: $$$

Quality: 2

Serviece: 1

The place many consider to have the best steaks in Athens. The cuts may be on the expensive side, but bottomless wine on Mondays and Tuesdays can help save a little cash. Or at least help you forget you spent it.

2. East-West

 Like the name suggests, East-West fuses tastes from both hemispheres. The ostrich is a personal favorite, and there is always a great special. Overall, a great place to make yourself look way more sophisticated than you are.

3. Harry Bisset’s

True Cajuns may say that Bisset’s isn’t as good as the real thing, but it’s the closest you’ll get in Athens, Ga. With a different catch daily, crab cakes, and oysters on the half-shell, seafood lovers will always find something. For those more in the mood for turf, the bootlegger filet with bernaise sauce can’t help but melt in your mouth.

4. 5 & 10/The National

5 & 10 has earned such a strong reputation for it’s fine dining done southern that it frequently appears on lists for the best food in Atlanta. It’s new little brother, The National, takes a few more risks with its menu. Think baby carrots v. baby squid.

5. Last Resort

While most of these places may have you asking your parents to make you that special someone, Last Resort actually has a few items that won’t eat into the better part of your weekly paycheck. Everything at Resort has its own unique angle; even the salad dressings are all originals. And if dessert is on your mind, Last Resort offers far and away the biggest selection.