And he’s much more esteemed, preeminent, prolific and of course a better writer than this here kevin.
and that ain’t no fucking joke.
having said that, I’ve never really read his reviews, for the most part.
The spirit of your points is well taken, revets2. I understand how some comments, which are generally innocuous in intention, can have the cumulative effect of being construed as mean. I wouldn’t call it character assassination or jealousy or envy, however. Not sure how comments made here are necessarily cowardly, either, as they could easily be replicated in the blog’s comments section, but would you want that? The blog’s writing sounds like it’s striving to be something, and perhaps that’s just an attempt to match the considerable efforts that go into making this blog such a resource. The effect is that it reads in a peculiar way. People have commented, often times in jest, on how the language sounds. On the internet, we often take things at face value, and public and popular blogs are subjected to critique. It’s easy to forget sometimes that we’re dealing with humans when these are not professional reviews but rather someone’s personal efforts.
For that, I understand that some of my comments may have fostered a discussion which, even if it’s in jest, may be disheartening to the blogger. I realize that a pin prick, when repeated and echoed by many, may be hurtful in the aggregate. Case in point, this is one of the most viewed threads in the forum. I certainly don’t want him to stop and I don’t think he’s a bad guy, nor have I made premature judgments about his personal character. In all honesty I have no jealousy, envy of, or contempt for him; that’s not the case at all. I admit that I like to joke, especially at bloggers and some types of zealous internet foodies who typify trends ready for satire (e.g. some kinds of Yelpers, culinary hipsters, etc.), but it’s a good reminder that we’re dealing with people, after all. I imagine that it is very tough to put something out to the public and be vulnerable to critique. I feel a lot more license to critique professionals who write/review for a living or businesses who charge a lot, but that’s not the case here. I’ve benefitted from Kevineats’s blog over the years as seeing dishes through his blog has assisted me in ordering at times and helped me avoid restaurants about which I otherwise might’ve been curious. I don’t often agree with or adhere to his opinions or assessment of places, but the blog’s still a considerable resource. As I’ve mentioned before, Kevineats seems humble enough and even-keeled; his safe reviews are likely a reflection of his way of treading lightly and not wanting to rock the boat given his industry stature, relationships with chefs and restauranteurs, and thus necessarily his influence on people’s businesses. What he says can have a big effect on the success of a restaurant, and he seems to take that responsibility to heart. I know that it would be very difficult for me to strike the right balance of objectivity.
His writing style is unique, but a lengthy discussion focusing on its peculiarities and magnifying them, even in jest, may be construed as having fun at his expense. Ultimately, I’m willing to apologize for how my comments may have been disheartening to him, in part because he seems like a decent guy.
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From his recent ERB review - please read with deep appreciation of both the alliteration and the sibilance - “The prosciutto was as about as simple as you can get, but satisfying–a slick, salty ham with a nutty sweetness.”
I wonder if he is talking about me?
He’s sweet talking you.
and that ain’t no fucking joke.
Hell yes I’m envious. I’d like to tag along to even a quarter of his meals, and share in the depths of his wine cellar. Kevineats, if you invite me along on your next Urasawa trip, you can call the wine anything you want.
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Oh, I don’t know if I’d call you slick… 
This needs to be pulled out of your comments: thank you for so clearly stating something that I think we all (yes, I include myself in the group) sometimes forget. We are dealing with people, very real fellow humans. We don’t know their secret vulnerabilities, we don’t know how words might be heard or interpreted, either.
I admit to chuckling over his wording - but I also appreciate his dedication to sharing food with the world.
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I like his take on Clifton’s
http://www.kevineats.com/2015/10/cliftons-cafeteria-los-angeles-ca.html
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Thanks for posting this honkman. I really enjoy that he tries so much food with good pics as well.
I think Kevin was one of the first people doing food blog style pictures. If it’s the same guy, he was Preceptor on Chowhound, posting photos of every dish long before the food blog explosion. I’m thinking it was 2002 or something.
I’m pretty sure preceptor and Kevin are different. I could be wrong.
Does beg the question what the hell happened to Perceptor.
Could be, for some reason I had them linked. Maybe Preceptor was a Kevin too but a different Kevin.
And I am neither of those Kevins.
I am just “kevin”
And that ain’t no fucking joke.
(stands up) i’m kevin!
Perceptor is @victors_belly on Instagram. Still very much on the food scene, just not posting about it on message boards. Great photographer though…
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Oooh, his IG is one of my favorites.
I don’t think you are; I’m pretty sure I remember kevineats actually posting as “kevineats” until the mods cracked down on him (and he presumably gave them the middle finger by deciding to move on…).
Cracked down on him for what? Sorry, I’m nosey. 
My vague recollection was that kevineats once posted on CH that the mods wouldn’t let him post a link to his own blog, so he had to duplicate the text on CH. I think he eventually just stopped posting altogether, and I took that as a sign that he was “over it.”
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