Sybil Fix 
Member since Oct 19, 2011


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Recent Comments

Re: “When will Charleston restaurants reach peak ampersand?

And in response to Daniel Brock, above, "Post and Courier" came about from the merger of two papers, hence there is meaning and history behind it.

0 of 5 people like this.
Posted by Sybil Fix on August 24, 2017 at 1:29 PM

Re: “When will Charleston restaurants reach peak ampersand?

I was just commenting on this a few days ago. What is up with this? And is there any meaning in the two paired names but a cliche-ish rhythm? Odd, for sure.

1 of 4 people like this.
Posted by Sybil Fix on August 24, 2017 at 1:27 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

I hate mistakes! In my letter above, it is Perig Goulet's restaurant, and nicoise salad, with a cedille (the site did not recognize the cedille, so it took out the letter. Ugh. :) Vive Perig and his team!

5 of 8 people like this.
Posted by Sybil Fix on August 18, 2017 at 4:17 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

While reading your review of Perig Goulets new restaurant, Goulette, I could not stop imagining a persnickety, sulky, spoiled person who got up on the wrong side of the bed and who should simply have gotten back in to wait for a better day. Essentially, you panned everything except for the color of the walls and the art. Thank God for that.

The review is condescending, disdainful, rude, mocking, and snooty, and, finally, disrespectful to a guy who is trying to make an honest living and has historically done a decent job of it. It sounds like you have appointed yourself judge, jury, and God herself, and a very negative one at that, without any celebration or appreciation for well, anything at all!

I have always found food critics to be of questionable value, sensory referees of dubious qualifications or taste who live to destroy the creativity, courage, and expense that others invest in their professions. And, incredibly, that power is given to you, though there is no public service in it whatsoever. What a frisson of delight you must feel when you walk into a newly opened restaurant, carrying your big sword.

The truth is, it takes a good balance of humility, self-awareness, discernment, and inquisitiveness to make the job of food critic anything more than an ego-driven, masturbatory hatchet job on others, and it seems that you have not quite found yours.

How Perig will do, neither you nor I know. We should all wish him well: it takes balls to open a restaurant in Charleston these days. But one thing is for sure: unless you die sooner, you will reach AARP age before you know it, and, perhaps with it, you will develop a sense of professional fairness and some equanimity. And maybe some joy, too!

By the way, on the nioise salad are anchovies, not sardines. By the time you get to 50, perhaps you will know the diff.

Mon dieu, alright.

Sybil Fix

21 of 23 people like this.
Posted by Sybil Fix on August 18, 2017 at 3:33 PM

Re: “Confessions of a Southern Charm newbie: Ep 3

This is almost as good as Louis Bayard's recaps of Downton Abbey. Hilarious and a brilliant idea, this column!

10 of 10 people like this.
Posted by Sybil Fix on April 20, 2016 at 1:10 PM

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