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How does a restaurant critic — a man whose very vocation requires him to eat prodigiously — stay lithe and slim? (And how can the rest of us get a job where weighing in at 225 is considered “slim”?) In his most recent Gobbler contribution to Grub Street, New York’s leviathan of a professional eater, Adam Platt, shares the trade secrets for keeping in shape. Remember, he says, that nutritionists are your friends and that bread baskets are your enemies. There are more tips where that came from; just take a run down Grub Street.
How a Restaurant Critic Diets [Grub Street]
