Style Weekly Restaurant Critics 

They eat, and they can cook.

Don Baker
Before writing about restaurants since 1986, Washington Post political reporter Don Baker worked as car hop, waiter, maitre'd and bartender. He's a part-time Brooklyner, whose restaurant philosophy is built on years of dining worldwide. “Eating out is foremost about the food,” he says, “but the best is like going to the theater with friends.” At home, he whips up scallops and shrimp with tasso gravy over Byrd Mill grits.

Tess Autrey Bosher
After working as a lawyer in New York, Tess Autrey Bosher found her true calling at the Institute of Culinary Education. Before moving to Richmond, she worked for Saveur magazine and the Food Network, and ran her own catering business. At home, she's preparing roasted chicken with potatoes for her young family or testing party recipes for Belle magazine.

Joe Cates
Joe Cates enjoys writing with, about, on, or while eating food rather than
writing about restaurants. He is more concerned with cooking, corporations, consumption and calories than he is with restaurants. To think only of the restaurant is to mistake the junkie's desire for the needle rather than the opiate in the vein. This winter he enjoyed making his own gnocchi with roasted free-range chicken and local crookneck squash in buerre blanc.

Brandon Fox
Brandon Fox, former waitress and production assistant, has a master's degree in English from the University of Virginia. She's eaten extensively here and in Europe (Asia pending), writes the award-winning blog Brandon Eats (www.brandoneats.com) and has written for the Washington Post. Her food column appears monthly in Style Weekly's monthly magazine for Richmond women, Belle. Her favorite at-home dish? “Paella. Because my husband makes it.”

John Haddad
John Haddad is obsessed with food: growing it, cooking it, eating it and writing about it. Ad-guy by day and writer and photographer by night, he also writes about food at inmystomach.blogspot.com and as Epicuriousity on Twitter. He loves “the process of the slow long stir in making creamy, sumptuous risotto that's great with mushrooms, seafood or fresh vegetables.”

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