"That was disgusting, honestly, because despite what anyone thinks, the amount of work that goes into opening a restaurant is similar to nothing, honestly. Even if you have money. The stress involved and absolute angst involved in "Am I going to make it?" There's a lot of sh*t to do before you ever open the door, and people don't take that seriously."
-NY Chef Joe Dobias on how negative food media impacted recently-shuttered restaurant Romera in NYC, and what food bloggers and critics should keep in mind before writing something negative about a restaurant. [FiTR]