Just coming here to post this. Very sad news. I hope Kelly gets all the subscribers on her Substack she deserves and more. Her coverage was the most I would and will continue to read regularly. I find her prose elegant and lean and her analysis considered and measured. Look at her clips on TimeOut and applaud her for the breadth of her attention from the up-and-coming to the high-wire to the humble.
Likely my favorite evaluation of 2025; I wonder if it was hers or her editor’s choice for this call-out on the Baby Bistro review: “Like an above-average A24 film that shines in a sea of nostalgia reboots and live-action remakes, Baby Bistro scores major brownie points just for trying.”
If you ever see this, Kelly, please spill the beans!
I really think of her as a talented writer, though I didn’t always agree with her reviews (RVR comes to mind). This certainly begs the question, “How relevant are restaurant critics in this day and age?” I do wish her the best and hope this is merely a stepping stone in her applauded career.
Oh, the lady that said she didn’t appreciate being “upsold” at Leopardo because a server brought up the uni pizza.
relevant? sadly not. Important? more than ever with how much slop there is. Sad.
portable LED softbox
I got into my first Instagram comment argument on a Leopardo post she complained on 
I’m a pretty strong supporter of capitalism, but I would support a modification that encourages companies to keep employees / discourages layoffs, which are disruptive to so many people’s lives. E.g., a tax of 20% or 50% of the employee’s salary (up to some cap) for laying off an employee who had worked at a company for more than one or three years respectively.
the servers at leopardo were relentless lol. anyway great piece. hope kelly finds something where she doesn’t constantly need to check FTC lol
sad news! i had kind of been ignoring time out coverage of food but enjoyed PYK in particular. Was nice to read the analysis. it seems like the media landscape is so hard these days, but especially for food criticism : (
This story really hits too close to home for me, even as just a lowly freelancer. Or, maybe even more so because of that 
I’m also reminded of the “red wedding” at LA Weekly.
I made an account just to say this, Robert: Yes, this was my first job out of grad school at the age of 25. Your mocking tone and Boomer choice of detail is not appreciated
The best food critic in Los Angeles imho 
Why is there a post hidden would have liked to see @froginawell69 response, I assume it is someone related to Patricia?
I’m guessing this is Yeo, judging by the name and the link in her profile here. The profile has a tag that says “This user is silenced. Reason: User silenced automatically by Discourse AI.” I’m hoping this was just an auto-action by AI because it’s a brand new account, and that it will be remedied when @robert is online. I’d love to see what @froginawell69 had/has to say.
FWIW, I think Yeo is a talented writer and hope she’s able to continue writing professionally in the future.
Never occurred to me that it could actually be true! Nothing wrong with learning on the job if you’re lucky enough not to start at the bottom.
“Boomer choice of detail”?
Thx for restoring the post!
@froginawell69 hoping you find something even greater soon. And glad you popped in - people here can use a reminder that hiding behind some anonymity and having different experiences than you in a restaurant make them more informed or better writers nor invalidate your expertise in the field. Nitpicking a few sentences on your reviews back in that old thread is a very different discourse than having respectful disagreements on their takes on a dish or two.
I wasn’t nitpicking. I just posted one example from a review that seemed in every respect way too much of a puff piece. But that was three and a half years ago, plenty of time to grow into the job.