And the answer is: "As a food writer, you have that semi-precarious position of exposing your Absolute Favorite of All Time eatery to a wide audience, thereby making it 'discovered,' to the point at which it will be crammed, and you'll have a tough time getting a table after dying to go there all week," a curious reader recently e-mailed. "Or do you sometimes squirrel away that favorite corner trattoria that has enough business to be quite content, where you are a Local and get extra garlic bread or drizzles of coulis? Do you always have to expose such a place in hopes that it will survive in the here-today, bagged-tomorrow world of high... More >>>